CNM natural chef lecturer Olivier Sanchez
“Personally, steam frying is my favourite cooking method, especially when it comes to greens, such as kale and Brussels sprouts, as it helps to preserve most of the nutrients. Adding two to four tablespoons of water to a hot pan will create instant steam that will cook green vegetables (or even thinly sliced root vegetables and squashes) in no time. Place the lid on immediately, and once the water has evaporated, your greens are usually ready to eat.
Using the right size pot for your preparation also helps preserve nutrients and optimise taste by reducing cooking time. Stainless steel or cast iron pans require little or no oil, and are ideal for steam frying any food.”
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