In reference to both taste and health benefits, what's the difference between steamnig and boiling your food

Question

In reference to both taste and health benefits, what's the difference between steamnig and boiling your food

Answer 1

For both, steaming wins in my book.

Health wise, some of the vitamins can leave the food and get into the water you're boiling it in. Pour the water off and you pour the vitamins off. Not so much with steaming.

As for taste, I think steaming (especially with fresh veggies) leaves them with a great flavor and texture. Boiling them sometimes makes the mouth feel and flavor a little off.

Answer 2

We used to boil our food but the taste as well health benefits will be deferent,People just see that it's cooked?

The food will be hard, eating will be tough.Secondly in boiling unwanted water will also be absorbed,

Answer 3

never boil anything.is the rule i use..boiling extracts nutrients..

steaming works with higher temperatures and your food is not actually incontact with the water,just the vapour,this cooks with all the nutrients intact and ready to go..

Answer 4

When boiled, food is completely immersed in boiling water, which tends to leach out some of the nutrients.  Steaming is a much better option, especially for vegetables; the flavor and texture are better, and you don't have to wait for the pot of water to boil.  

Here's my favorite way to steam vegetables in just 2-3 minutes, using a microwave oven:

For this example, I'm steaming broccoli to be used later in a crudite (vegetable platter to be served with dip); although you can do this with just about any vegetable.

1.  Cut 1 head of broccoli into bite-sized florets, roughly all the same size.

2.  Fill a large bowl with ice cubes and water and set it aside.

3. Set a colander in your kitchen sink.

4.  Lay out the broccoli florets on a large dinner plate in a single layer.

5.  Add a splash of water (about 1 T.)  to the plate.

6.  Cover plate tightly with plastic wrap or with a microwave plate cover.

7.  Microwave on high heat for 2 minutes.  Open the door and stab the largest piece of broccoli with a sharp paring knife.  If the knife goes in and out easily, immediately take the plate to the sink, carefully unwrap it (beware of steam), and dump the broccoli into the strainer.  If the broccoli still seems hard, give it another minute in the microwave, then strain it.

8.  Immediately dump the broccoli into the bowl of ice water and give it a good stir.  This step is called "shocking" and it stops the cooking process immediately and helps the broccoli to retain its bright green color.  

9. When cool, strain the broccoli, wrap tightly, and store until needed.  

Note:  If you're serving the veg. immediately, don't shock it.