Brouwland NATURSAFT Instrucciones De Uso página 18

Steam cooking with the steam juicer
A steam juicer can also be used as a steaming pan. Compared with current steam cookers on the market,
the steam juicer has the advantage of having steam reaching the foodstuffs and the cooking fluid being
collected in the juice collector. This cooking fluid is kept at pasteurisation temperature and can be drained
off and kept in sterilised bottles or jars. This juice can be used at a later date for soups, sauces, broth and
cooking stock for grains, legumes and pasta.
There is also a slight difference in use if using the equipment as a juice extractor or for steam cooking. Whilst
you can commence juicing using cold water in the heating pan, it is best to let the water boil first before us-
ing it to steam foodstuffs. It is also vital to ensure that steam is always present while cooking. This is why the
water pan must have enough water in it for the whole steaming period. If the water pan needs to be topped
up during cooking, this should be done using boiling water to ensure the cooking process is not interrupted.
A period of 15-20 minutes of steaming requires a litre of water. One hour of steaming requires three litres of
water. A drop of vinegar in the water can often give the dish a subtle taste. An additional advantage of steam
cooking is that your food will never burn. However, make sure the water pan does not boil dry.
All types of food can be steam cooked together in the same colander. All the different foods will retain
their own inherent tastes if they are placed next to each other. However, vegetables laid on top of chicken
to steam cook will infuse the chicken with a subtle aroma. Yet sometimes, it can be best to wrap certain
foods in tin foil. You might do this to ensure fish or meat are cooked in their own juices, thus keeping them
tender and succulent. It can also be useful to ensure fish does not fall to pieces when removing it from the
steaming pan.
An added advantage of steaming food together: all the food is ready at the same time, no matter if people
are eating different meals. You can have a piece of chicken cooking next to fish, an onion nestling next to
sprouts and carrots or a few florets of cauliflower or broccoli. Everything is ready at the same time for every-
one – nice and handy!
As conventional cooking and steaming methods are similar, you can use the steamer for your favourite trad-
itional recipes. Cooking times using the steam juicer are comparable with the cooking times of conventional
cooking (not a microwave oven). If a chicken needs an hour to cook in an oven, then it will take an hour to
steam. A portion of potatoes takes 20 minutes when cooked conventionally and the same amount of time
when steamed.
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