Steam Cookers

Steam Cookers

Improve Your Meals With Rice Cookers

Rice cookers are a great way to add healthy cooking to your diet and exercise regime. Rather than boiling your long grain favorite in salty water you can instead opt for lightly steamed grains cooked perfectly to your taste. They are so easy to use that the rice almost cooks itself. Children can help to cook dinner and even husbands with no cooking skills can contribute to dinner preparation. There is no reason that dinner time can not be a real family affair.

With so many individuals trying to make improvements to their overall health one important factor is often overlooked. It is so easy to focus on what a person is eating and not the manner in which it is cooked. A person can eat the healthiest of foods but if they are not cooked in a healthy fashion the benefits can be diminished in the cooking process.

One way to combat the detriments of typical methods of preparation is through the use of steam. Steam powered rice cookers are the perfect way of retaining nutrients in your rice. This is especially beneficial when cooking multi-grain or long grain brown rice. The health benefits of brown rice over white rice are well known and cooking with steam helps to retain that nutrition.

An individual or family who wants to focus on fitness can do so easily simply by cooking with steam. Even vegetables can be cooked in one of these handy dandy little cookers. Carrots stay crisper when cooked with steam. Green beans still retain a bit of their snap and peas in the pod are positively yummy when steamed lightly in a cooker. The opportunities are endless for healthy cooking with steam.

For families that get a firm grasp of healthy cooking with steam they are provided with an opportunity to spread the knowledge they have discovered. Once they have learned all the tricks of the trade when it comes to using their cooker, they can then give this knowledge to others. So many friends and family can be impacted by their healthy cooking habits if they take the opportunity to give cookers as gifts.

For a newlywed bride and groom a cooker can start them on a lifetime of healthy cooking. For aging parents that can be better served by healthier eating, they offer a family friendly way of encouraging better habits. Even for young adults setting out on their own and setting up a new household, they make a great housewarming gift. For so many reasons and for so many people, rice cookers make great sense. Your family's health might depend on one.

About the Author

Are you looking for a good stainless steel rice cooker? Be sure to visit my site and read my review of the Zojirushi rice cooker.

Hello=who knows nice recepies for the steam cooker?

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coral_class@yahoo.co.uk

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Try the following

Chinese Steamed Trout with Ginger and Spring Onions
2 whole trout (each weighing about 8 oz/225 g), gutted
1 inch (2.5 cm) piece of fresh root ginger, peeled and cut into thin strips
4 spring onions
1 clove garlic, sliced thinly
1 level dessertspoon crushed sea salt

For the sauce:
1 level teaspoon peeled, grated fresh root ginger
1 level teaspoon peeled, grated fresh root ginger
1 clove garlic, chopped
3 tablespoons Japanese soy sauce
3 tablespoons Shaosing (Chinese brown rice wine)
1 teaspoon toasted sesame oil
½ level teaspoon dark soft brown sugar

First of all, rinse the trout and dry it with kitchen paper, then sprinkle the outside of the fish with salt and leave aside for half an hour to help firm up the flesh. Meanwhile, place all the sauce ingredients in a small saucepan, then bring them up to simmering point and simmer for 5 minutes. Next, the spring onions should be cut in half where the green and white parts meet, and the very green part cut in diagonals (making diamond shapes when opened out). The rest should be thinly shredded lengthways.

When you’re ready to cook the trout, wipe the salt away with some more kitchen paper and place the fish in the steamer, with the ginger and garlic scattered inside and all over. Place it over boiling water and steam with a lid on for exactly 15 minutes. Serve the trout with the re-heated sauce poured over and garnished with the spring onions. Plain basmati rice would be a good accompaniment.

Or Sweet chilli pork stir fry with steamed rice
250ml/10fl oz vegetable oil, for deep frying
1 tsp sesame oil
25g/1oz cornflour
1 free-range egg white, lightly whisked
125g/4½oz pork tenderloin, cut into bite-sized slices
1 tbsp olive oil
½ red pepper, sliced
2 spring onions, sliced
½ tsp dried chilli flakes
1 tbsp soy sauce
1 tbsp honey
55g/2oz basmati rice, cooked according to packet instructions
fresh dill, chopped to garnish

Method
1. Heat the vegetable oil in a deep, heavy bottomed saucepan, until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).
2. Make a batter by whisking the sesame oil, cornflour and egg white together. Dip the pork in the batter to coat, then place into the hot oil to deep fry for three minutes or until crisp and cooked through. Remove and drain on kitchen towels.
3. Meanwhile, heat the olive oil in a wok. Add the pepper, onions and chilli flakes and stir-fry for three minutes. Then add the soy sauce, honey and pork, and cook for one minute to warm through.
4. Serve with the cooked rice and garnish with dill.

Or Lamb steamed with preserved lemon and cumin
For the spice paste
1 large preserved lemon, washed, flesh discarded, rind roughly chopped
1½ large onions, sliced
1 tbsp cumin seeds, roughly ground
2 small heads garlic, cloves halved
3 tbsp roughly chopped fresh coriander
For the meat
6 whole lamb shanks, or 1 shoulder of lamb on the bone, about 1.8kg/4lb, trimmed and sawn into 6 pieces (ask your butcher to do this for you)
75g/3oz butter
150ml/5fl oz water
salt and freshly ground black pepper
mixed herb salad and flatbread, to serve

Method
1. Preheat the oven to 230C/450F/Gas 8.
2. To make the spice paste, blend the preserved lemon, onion, cumin, garlic and coriander in a food processor.
3. For the meat, place the meat, spice paste, butter and water in a heavy-bottomed medium-sized saucepan and mix together thoroughly. Season with salt and freshly ground black pepper.
4. Cover the top of the meat with baking parchment, then cover the top of the saucepan with kitchen foil, then put on a tight-fitting lid.
5. Place in the hot oven and immediately turn the heat down to 140C/275F/Gas 1. Cook for 5-6 hours.
6. Remove and check for seasoning. The meat should be falling off the bone. Serve with a mixed herb salad and some flatbread.

Or Steamed sea bass with soy and ginger
4 spring onions, sliced diagonally
25g/1oz fresh ginger, cut into thin strips
1 tbsp light soy sauce
2 tbsp sherry (or Shaoxing wine)
6 180g/6oz pieces of sea bass, skin on
6 squares of banana leaf, to fit in your steamer baskets
1 tbsp vegetable oil
1 tbsp soy sauce
250g/9oz Chinese greens, cut in half
2 tsp sesame oil

Method
1. Place half the spring onions and all the ginger into a bowl.
2. Set the remaining spring onions aside.
3. Pour the soy sauce and sherry over the spring onions and ginger.
4. Place the fish skin side up on a board and make six small incisions into each.
5. Place the banana leaves into the steamer and place a piece of sea bass on top of each piece of leaf. (If you have a large steamer you should be able to fit 3 in each steamer layer.)
6. Spoon the spring onion mixture over the top.
7. Place the lid on the steamer and set over a saucepan of boiling water.
8. Steam for 6-7 minutes until just cooked through.
9. Meanwhile, heat the groundnut oil in a wok and stir-fry the Chinese greens until tender.
10. Finally, heat a frying pan until hot, and add the sesame oil and heat until just smoking.
11. To serve, place the greens onto a plate, top with the fish, and remaining spring onions, then pour over the hot sesame oil.