Steam cooking is on the rise, not just for spring vegetables. We present you the advantages of this amazing cooking method.

Ideal for all preparations

We know the advantages of steam cooking, associated with a healthy cuisine, flavors intact, rich in vitamins and minerals and low in fat ... The novelty is that it does not reserve more only vegetables , meats and vegetables. fish, but that it is also applied to all types of preparations (cakes , dumplings, legumes, cream desserts ...) which we want to develop the mellow.

Ultra-sweet cooking

What's better than this delicate moisture to cook without ever burning , melt chocolate, defrost, warm gently ... In her book Steam (La Plage, 9.95 €), Clémence Catz declines the 1001 possibilities of cooking Steam and derivatives (stewed, foil ...), with some good surprises: I tested the bread cooked rice-cooker (lifted heating mode, then cooking), really bluffing and even crispy!

A steam function in many devices

No more time when you had to get a voluminous step steamer to enjoy! Beyond the traditional couscous and Cocotte-Minute, the steam function has integrated number of appliances (ovens, cooking robots, rice-cookers ...), as well as the good old cast iron casseroles (with a removable stainless steel basket, at Staub) . In the microwave too, it is possible with the Micro Urban or Micro Vap 'Tupperware. And if you only have one saucepan (with lid!), The daisy made of stainless steel does the job (4 € approx in hardware store, online sales sites, Ikea ...).