We wanted to talk to you here about gentle steaming, a method that is easy, healthy and sometimes little known. Once you have understood the principle and tried it, you cannot do without it. We have been reading up on the subject lately, so we are sharing it with you!
What does "gentle steaming" mean?
Cooking food by gentle steaming means steaming that never goes above 95°. It is a very practical and above all healthy technique that lets food keep its vitamins and nutrients. The food is cooked by the steam created by the boiling water beneath it. In an ordinary pressure cooker the temperature climbs to 140°, which destroys the food. It is all a question of pressure, which is higher or lower depending on whether the vessel is closed or not.
Why is it so good for your health?
Gentle steaming is a technique we have only been hearing about for 30 years in the West. In Asia it has been used for a very long time, but in Europe we did not know it existed. Today it is recognised by health professionals as a dietetic method of cooking because it preserves the nutrients, vitamins, trace elements and mineral salts of food, and so its nutritional value. But what matters most to know is that food cooked above 110° produces toxic molecules through chemical change.
How do you cook food by gentle steaming?
In the end, the principle of gentle steaming is al dente cooking! Gentle, quick and healthy, letting food stay crisp and loaded with nutrients. The good news is that a great many things can be cooked by gentle steaming, and not only vegetables :) In other words, you can make most of your meals this way.
Do you know the Vitaliseur ? The Vitaliseur de Marion was born in 1985 out of the research of Marion Kaplan, a bio-nutritionist and naturopath, and André Cocard, a chemical engineer. It is a cooking tool that keeps food alive because the heat never rises above 95°.
A recipe from Marion Kaplan, for a treat made by gentle steaming.
Shall we get to it? Take a look at Marion Kaplan's recipes on the Vitaliseur site (they really do make you hungry ;) ) as well as at the review 95° to discover plenty of recipes!
Here we give you the recipe for 'WINTER VEGETABLE STOEMP WITH CURRY', perfect for the slightly cold days ahead (it can be adapted with any winter vegetable).
Preparation time: 15 minutes, cooking time: 20 minutes.
What you will need, for 4 people:
- 4 potatoes
- 4 carrots
- 1 cauliflower
- 1 large leek
- 1 shallot from Simiane
- 40 cl coconut milk
- 2 tsp curry powder
- thyme
- oregano
- grey sea salt
- lemon zest
- olive oil
- Pour a quarter of water into the base of the Vitaliseur, put the lid on and bring to the boil. Meanwhile, wash and trim the vegetables. Cut them into fairly large pieces, except the leek, which you should slice thinly (green and white).
- As soon as the water boils, put the vegetables in the Vitaliseur basket and cook them for 20 minutes so that they are thoroughly tender. Always check by piercing the vegetables with a knife.
- Pour the coconut milk into a small bowl with the curry powder, some thyme, some oregano and some salt. Put it into the cooking basket once the vegetables are done and leave it to infuse for about ten minutes with the heat off.
- When the vegetables are cooked, tip them into a large deep dish and crush them roughly with a hand masher in a zig-zag shape (as if making an English mash).
- Add the curry-scented coconut milk and mix again.
- Serve very hot, scattered with fresh oregano and lemon zest, then a good drizzle of olive oil.
Enjoy!
