Steam Cookers and Multicookers

One of the most common ways to cook vegetables is steaming, but this moist heat cooking technique can also be used for other types of food, such as fish and rice. Steaming is basically a cooking method that uses hot steam to transfer heat to food without immersing it in boiling liquid, leaving us with a tender and moist texture – when done right.

Steamers and Multicookers actually cook at a higher temperature compared to poaching and stewing. When water is heated enough, it ceases to be water and turns into steam. Steaming has the advantage of no stirring, so it’s gentler on delicate items like seafood. And since it doesn’t require submerging the food, the loss of nutrients through washing away is avoided. It also cooks relatively quickly.

It is interesting that the maximum temperature of steam is also 100°C, just like water. But unlike water, steam can be forced to exceed this natural temperature limit by pressure. The higher the pressure, the hotter the steam becomes. Our stainless steel steamers and multicookers consist of egg cookers, rice cookers, rice and potato cookers and slow cookers.

If you dream of coming home to a warm meal after a long day at work, the Slowcooker could be the answer! All preparations are made in advance. While the joy of the slow cooker is its ease of use, look for recipes that require little advance preparation. You’ll find that most Slowcookers come with recipes for soups and stews that you can simply throw in all the ingredients and turn on.

However, you can usually prepare everything the night before, leave the ingredients in the slow cooker in the fridge overnight. Then, the next morning, let it come to room temperature before turning it on. However, check the manufacturer’s instructions as some models require heating the ingredients before placing them in the Slowcooker.