Food Steamer

Steaming is the healthiest cooking method for the body because the foods retain their nutrients intact almost all without losing the color and intensifying the flavor of them. Steaming is a technique or method of cooking food taking advantage of the steam. We put food on a rack (suitable for) that is inside a container of water in the background. The water should never touch the food. Steamed vegetables retain the mineral salts and vitamin loss is less than with traditional boiling, since there is no dilution. When steaming without the use of fats or oils, which is a big advantage when nutritious and environmental waste oil does not occur. The food is more juicy and digestible than if we take them raw. When you are undergoing chemotherapy and / or radiotherapy intestinal mucosa is very sore, still is the most appropriate method if you have upset stomach and loss of appetite during treatment. The cooking time depends on the thickness of food. Ideally, cut into pieces identical medium (cooking shall be uniform) and which foods are "al dente" or slightly cooked. In about 8-10 minutes will be ready. The recipes in this blog are licensed under Creative Commons. You can use these recipes with the author's prior consent and respecting the creative rights previously established. Record weight daily is in itself a good way to lose weight. Make it habit does not seem difficult, and those two minutes a day you spend, make the target is present in our day to day. It is also a daily opportunity to reflect on progress. I read about a person, called Hugo, which apart from targeting their weight daily, photographed for a month each meal took. All the result of heart surgery and an experiment of eating vegan. Hugo's experiment I like. My thinking is straight, if for a gradual weight loss may be enough to sign those two minutes weight, want to give a major shift in our diet, like eating vegan, likely to be viable requires more support. In this case, the announcement of the experiment, documentation and sharing. Together, these elements may allow two things: the most frequent self-reflection and monitoring p2p (even if only potential, and has little interaction) to increase the commitment. The motto of the experiment. I Hope That These sharing photos Encourage With The World Will Become more mindful to me, selective and aware of what I eat. My motto for the month is Until you try it you will not convince. Steaming is simple and well cooked foods retain flavor and nutrients and vitamins without comparison to other cooking techniques, such as baking, frying, stew or roast. Today we will see how to steam without having a food steamer at home. While disposing of a steamer at home we have it easier (and there are very apparent silicone steamers and give a good result, as Lékué brand), we simply have on hand a large enough pot and a strainer metal of those we use to drain the pasta, cooking without a difference almost any food to steam. Just fill the water pan, but so that when we place the strainer in the pot, it does not touch the water. About the strainer food will be steamed, for example the ingredients of a stew, some fish backs, some potatoes, peeled Basically, this technique precongelar conservation is then dehydrated. With different models of equipment, can be applied to freeze food, blood plasma, solutions of hormones and biologically complex pharmaceuticals such as vaccines, serums and antidotes. The drying is a technique for food preservation that man has used since its inception. The process involves the removal of water to limit bacterial growth and prevent the consequent putrefaction. But while the traditional drying methods use the sun and wind to remove water by evaporation, lyophilization involves a more complex process. "This is a highly selective method of drawing water. The trick is that the food must be frozen and then removed by sublimation ice, "said chemical engineer INVAP, Horacio Boccoli. After undergoing a process of freeze drying, food-or any other biological material to be dried, can be kept in perfect condition all their properties at room temperature, without subjecting it to a cold chain, thus facilitating its storage and distribution . On the benefits of this method, Boccoli added that "in addition to maintaining all of its nutrients, essential oils and vitamins, the food does not lose its shape or color. But losing weight. For example, to obtain one kilo of lyophilized strawberry requires about 10 kg of fresh strawberries because 90% is water. The appearance is that of a polystyrene icing that takes on a rehydrated just as if it were natural. And the volume remains the same. " Currently freeze-dried foods such as soup, coffee, raspberries, red fruits, blueberries and strawberries. But this is a technique that is widely used in pharmaceuticals and drugs, since it is "labile products. That is, they degrade with temperature and that can not be exposed to heat because they lose some property, such as the activity of drugs. Then, to remove the water and drying, they were freeze-dried, "said engineer INVAP. Likewise, you can freeze-dry blood plasma hormone solutions, vaccines, serums and antidotes, which in some cases it is necessary to hydrate, for example, a drug that comes as a powder, and not in others, like pills . With regard to the procedure itself, lyophilization is a very useful method, as complex and expensive. In a conventional freeze dryer, the vacuum is achieved through the combination of pumps and air extractors

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