Cooking in steam - recipes
Vegetables leaves its color and taste in the vapor
Cooking in the steam is not an invention of the modern kitchen, rather a reintroduction of old ones, because for more than 2000 years the Asians prepare their dishes preferably in the steam.
In your food should be m? ol as many nutrients as possible are preserved - In Muxel's Steamer, the nutrients in your food are almost completely retained, as well as the shape and color.
In Muxel's Steamer, your food is not leached or softened but only the steam will sweep your food evenly, they will not dry out and the vitamins (often water soluble) and nutrients will be retained.
In the steam, no flavors are transferred, so that you can easily cook carrots next to potato, leeks, as well as garlic.
You can also open Muxels steamer at any time, so that you first have your potatoes, then the fish fillets and finally add your broccoli, prepare a wonderful meal with just one pot. for one to two people.