Written by Maria Pistocchi — Monday, October 29th, 2012
Tricks and curiosities among the pots: do we really know how steam and pressure cook?
Steaming is a method of cooking that uses steam: the water vapor produced by boiling cooks the food. In this manner the aliment is not treated by high temperatures and there is not a passage of nutrients, as in boiling.
If we do not want loss nutrients as proteins in our food, the steam cooking is the right method to use. Below you can find some tricks for adding more flavor to the aliment cooked with the steam:
Also the pressure cooking decreases the loss of vitamins and mineral salts. Pressure cookers favor a better heat transport and keep the food protected from the factors that compromise the characteristics of foods: oxygen and light. The pressure cooking is a positive method because it uses a little water and the water-soluble nutrient losses are smaller than in the boiling procedure.
The negative aspect is that this technique employs higher temperatures, with loss of vitamins.
There is a curiosity about the pressure cooker invented in 1679 by Denis Papin: just from that kitchen tool was born the idea of the steam engine. Sometimes I wonder if we really know how many great ideas are born in a kitchen!
Simplicity tastes good!
A very peculiar recipe from Sicily, made especially on Saint Joseph’s day.
Gelato: what a passion! Do you know where it comes from?
Wandering around Sicily: a trip to Agrigento.
From Palermo with love.