How can you lower cholesterol, lose weight, and get vitamins from a lamp chop? By cooking with steam. Steaming renders the fat from meat, leaving it in the water to be discarded. The conventional cooking methods broiling, baking and frying cook the fat back into the meat. Because steaming gets rid of fat, the meat is lower in calories and cholesterol. And you can steam any kind of meat steak, pork, chicken, or lamb.
Steaming vegetables has been a popular way to cook for some time. It preserves the fiber, color, and flavor of vegetables as well as the B vitamins riboflavin, thiamine, niacin, biotin, B12, pantothenic acid vitamin C, and the minerals calcium, phosphorous, potassium, and zinc.
All you need to steam meat or vegetables is an inexpensive steaming basket, colander, or strainer and a large pot.
HOW TO DO IT
Prop the steaming basked in the pot. Cut up the vegetables or meat into bite-sized pieces just before cooking. Rinse and dry them quickly. Then add about an inch of water to the pot. You can flavor the water with salt, lemon juice, peppercorns, garlic, fresh herbs, or bullion. Or substitute wine for water to make a sauce from the reduced broth. Bring the pot to a boil before adding the vegetables. Then cover the pot. Reduce the heat and cook over a medium flame for a few minutes.
