The power of steam
It is well-known that the invention of the steam engine was pivotal in Great Britain's Industrial Revolution (and therefore all the wonderful technological gadgets that you and I are enjoying right now). I'm of the opinion that steam had already contributed to to a revolution no less important for human happiness in ages past. It took place in China more than 3000 years ago when, in a stroke of genius, someone got inspired by the steam that emerged out of boiling water and came up with the idea that one could actually cook in the steam. Even though boiling and steaming both employ hydrogen, it was a hugely significant step in the development of gastronomy:1. Steam has a higher temperature than boiling water and can cook food in a very short span of time. It takes about 25 minutes to steam a chicken that weighs 1.5 kg. The same bird would need about an hour in the oven.
2. Most of the preparation is done before the actual steaming - you only need to add a few final touches afterwards, if at all, It's much simpler than frying or braising, for instance.
3. It preserves the flavours and nutrients of your food in a way that few other cooking methods can. Your food would literally be cooking in its own juice and, unlike blanching, there's no loss of flavour and nutrients. Phenolic compounds with antioxidant properties have been found to retain significantly better through steaming than through boiling or microwaving.
4. Since steam is the vehicle for heat, you can use less oil than say, frying or stir-frying.
5. Most importantly, you only have to wash the dish you steam in (okay, the knife and chopping board as well...). No need to wash grease-ridden pans and utensils!
