View Full Version : Quick steaming veggies?
03-26-2005, 05:50 PM
I was wondering tonight (in an effort to get hubby to incorporate more raw) if a very fast "quick steam" is all that bad for veggies.
For instance, heat up the water, then take the steamer pot off the burner before it boils, put the veggies in the top part, put the lid on and let them soften just a bit from the steam of the hot water. Would that be the same as regular steaming or cooking? Would the enzymes remain intact?
03-28-2005, 02:04 AM
Just bumping this up in hopes of a reply. :D
03-28-2005, 03:09 AM
I absolutely think that steamed veggies are FAR superior than any other sad dish -so steam those veggies! -and soon his taste buds should convert and he might be interested in fresher veggies-but like I said im my opinion steaming is a great start!!!!
03-28-2005, 11:09 AM
Hmmm. What to do, what to do. He already eats lots of veggies, as we have had 2 very large gardens for years. I would like him to eat raw, and I just thought the very quick steam would taste sorta-raw, just for him to get used to. I guess I will do this then, to ease him into more raw. Thanks :D
Sharon in Colorado
03-28-2005, 11:21 AM
What would be his alternative to the steamed veggies?
03-28-2005, 02:52 PM
I'm not sure I understand the question?
My alternative for him would be completely raw. I guess his alternative would be thoroughly steamed (he likes the veggies soft). We never did boil or bread or deep fry, if that's what you mean.
03-28-2005, 02:55 PM
Oh, okay, maybe I see what you mean.
My original question wasn't questioning the wholesomeness of steamed veggies vs. no veggies at all, or fried veggies, or what-have you. I was just wondering whether or not steaming your veggies VERY QUICKLY-like just for a minute or so, or just letting them sit in the upper portion of the steamer after the heat was turned off would denature or devalue the veggies? I thought if they were still mostly raw, but just a tad bit softer, I could transition my husband more easily.
My grown daughter brings a pot of water to a boil, turns the bruner off, removes the pot. She then holds her broccoli by the stem and dunks the head in the hot water, pulling it out immediately. Then she holds it under running water to stop it from cooking. I am sure the outside is stunned, but the inside is still raw. The broccoli turns bright green and it removes what she calls the yucky taste. It's the only way she eats broccoli.
Sharon in Colorado
03-28-2005, 03:09 PM
I just meant, how does he usually eat his veggies - steamed, boiled, fried, sauteed, wokked? So, the light steaming would obviously be the next step and more superior nutritionally.
03-28-2005, 03:50 PM
Autumn, I'm sure the steam would expell a few nutrients, but far fewer than a thorough steam, and an excellent way to transition your husband. An alternative may be to *lightly* coat the veggies in oil [coconut or olive] and dehydrate for a few hours. Broccoli it also turns a brillient green this way and becomes easier to eat.
I like to toss in a small amount of oil, garlic, hot pepper flakes, and minced onion, and dehydrate for a few hours. Then serve on a bed of unfried rice. Stirfry!
03-28-2005, 11:53 PM
Oh that's a good idea too. That's what I need to get off for him, just the "edge" that makes it taste better to him.
Oh Okay, he ate them fully steamed before. Yes I agree this quick steaming will be better nutritionally for him than a plate of mushy veggies! I never did understand why he likes them so mushy-icky!
That sound so good too. I don't have a dehydrator presently, but I will save this idea for when I do!
03-29-2005, 02:14 AM
Whenever you're in the market for a dehydrator, Autumn, Rawkinlocs was right about the Nesco. It's VERY inexpensive at only about $37 at "Wally World" (aka Wal-Mart). Works just great, although it is a bit inconvenient to have to check the top trays and move them to the bottom since the fan's on top and dries the top trays faster.
03-29-2005, 02:36 AM
Autumn, I suppose that, if you have a food thermometer, you can just stick it in those veggies and check for yourself to see if they go higher than 110 -- I was just in Target today and they're some around $10.
03-29-2005, 10:34 AM
Someone lent me a dehydrator (the American Harvest one) and I had a heck of a time. Partly I'm sure to I didn't know what I was going! LOL! Plus, I was trying to make too many things over the period of a weekend so I could return it. Nearly everything turned out awful. Hubby said if I want until my birthday (June), he'll get me a 9-tray Excalibur. I am still undecided.
RawTruth-now there's an idea! I have a food thermometer! Why didn't I think of that before? DUH! Thanks! :D
Sharon in Colorado
03-29-2005, 11:12 AM
I never did understand why he likes them so mushy-icky!
In those cases, I always look to the mother or caretaker. My MIL used to cook the life out of everything, not only veggies. My husband never cared for veggies, because they were usually canned and then overcooked. MIL juices and eats way more healthfully now, but I think most people cooked a lot like that when my hubby was growing up.
Helen Of Tennessee
03-29-2005, 12:30 PM
Here is what I found on nuturition on steaming veggies:
RAW and WHOLE
JUICED and consumed immediately
once the skin of fruits or vegetables is broken, oxygen combines with the enzymes and kills them (this process is called "oxidation")
DEHYDRATED or DRIED
loses 2-5% of nutrient value
dried without chemicals or additives
commercial brands of dried fruit contain sulfur-dioxide; exception: raisins)
freshly picked and frozen immediately
loses 5-30% of nutrient value
loses 15 - 60% of nutrient value
steamed means the green bean is still a bit crispy (if it's limp, its cooked)
baked, broiled, boiled, grilled, steamed too long, home canned
the green bean is limp
loses 40 -100% of nutrient value, depending on how long it is cooked
COOKED LEFTOVERS MICROWAVED
Loses 90 - 99% of nutrient value
COMMERCIALLY CANNED FOODS
FOODS with ADDITIVES
these not only lose 100% of their nutrient value, but have toxins added to them
<>< Helen of Tennessee
03-29-2005, 03:32 PM
Someone lent me a dehydrator (the American Harvest one) and I had a heck of a time. Partly I'm sure to I didn't know what I was going! LOL! Plus, I was trying to make too many things over the period of a weekend so I could return it. Nearly everything turned out awful.
I can relate somewhat, as that's what my dehydrator is. My problem was having sliced the zucchini too thin for the chips I did. Much thicker for next time. Can hardly blame the dehydrator for that one, eh? :p
03-29-2005, 10:37 PM
Excellent info you shared. Thanks very much. I will show this to hubby!
03-30-2005, 12:31 AM
Well, I couldn't get my basil today, so I had to come up with an alternative for the pesto stuffed mushrooms that I love so much.
I sliced the mushrooms about 1/4 inch thick, then put them in a bowl, and sprinkled olive oil and braggs liquid aminos over them, they tasted so good, then I tried dehydrating them, oh my goddess, they tasted better than the ones I used to saute'
So, I tried some carrotts, brocolli and cauliflower, I sliced them about 1/8 to 1/4 inch thick so they would dehydrate quicker, marinated them a couple of minutes and then dehydrated them, I kept checking them to see when they were done.
They were marvelous.
Hope you like them.
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