Cooking with water and its effect on food

    Cooking with water is actually healthy for you because steaming your vegetables actually is better than boiling. Here is why it’s much more ideal to steam your vegetables and that is due to the fact that boiling removes the vitamins from the vegetables. With steaming your veggies you are locking in the key nutrients. Along with the fact that your vegetables you eat will taste better with steaming. Most vegetables are best steamed since it’s the healthiest way you can eat them. Sometimes steaming also gives veggies like pea pods that crispy snap that many people seem to like in Chinese and most Asian dishes. Steaming also produces a better quality of flavor for some vegetables and allows the nutrients to stay in the vegetables. When people boil and if you notice that if the water turns colors that’s the vitamins being boiled completely out of the vegetable. Using filtered water also improves the taste by far than someone using regular tap water because the mineral content can interfere with the natural flavor of vegetables steamed or boiled. When you’re serving vegetables for a meal you want your veggies to have a robust kind of flavor that you will get when it’s steamed instead of it tasting soggy when it’s boiled.

     Broccoli, cauliflower, spinach, and pea pods are excellent vegetables that taste good steamed because it brings out the flavor in the vegetables. When served with lean meat like chicken, fish, turkey, and the occasional portion of beef it can taste very good and the flavor is savored when steamed because it’s that distinct robust kind of flavor that matches well with lean meats. The problem is that many school cafeterias and few restaurants actually steam their vegetables they boil their vegetables, which causes them to turn out mushy and lacking in flavor. A solid steaming usually takes 15 to 20 minutes maximum because over steaming can cause vegetables to taste and even appear limp and mushy. Part of the problem is that people find boiling to be faster than steaming, but that’s why some vegetables taste weird since unfiltered water changes the flavor of vegetables. In preparing an Asian dish you want to use a solid, robust vegetable that’s properly steamed and not left soaking in water because vegetables naturally have water in them and when you soak vegetables too long they can get extremely soggy and unpleasant to the taste if you want soggy vegetables you might as well make baby food out of it because that’s essentially what you’ll get when you boil the daylights out of vegetables. Steaming vegetables also is healthier for you since it’s not fattening and you don’t worry about a lot of unnecessary extra calories because there’s no fat in water. Mostly Asian restaurants use water to steam their vegetables and you can create some tasty dishes with steamed veggies over a bed of steamed brown rice and a small portion of lean meat.  Most dishes today are using more steamed vegetables because of the main concern of people not getting enough nutrients from a serving of vegetables and the huge problem with people having too high cholesterol from the food they’re eating. Part of the diets would benefit with more vegetables steamed in filtered water to enhance the flavor of the vegetables and it also increases vitamin consumption and has zero cholesterol since it’s cooked in a natural substance. Using water steamed will make your food taste a lot better and doesn’t have that mushy taste to it and is lot healthier for you.