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Article: Getting steamed in a hurry // Gentle cooking method locks in foods' flavors
- Article from:
- Chicago Sun-Times
- Article date:
- June 8, 1989
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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It's the season for fresh vegetables. Fresh seafood. Light,
low-fat meals. And meals that cook in minutes, not hours.
At first glance the pairing of steaming and June may seem awful,
but steaming actually is an ideal cooking method for this time of
year. It's quick, it's easy and it's done on the stovetop in a
tightly covered pan. It leaves the clean, bright flavors of summer
foods intact.
Steaming - a very popular way to prepare foods in the Orient -
is not a universal cooking method. It would ruin prime lamb chops,
and is hardly the most efficient way to cook a potato. For most
fresh vegetables, however, it's superb. They keep more of their
nutrients, color, crispness and flavor when ...