In der heutigen Zeit wird immer mehr Wert auf gesunde Ernährung gelegt, wobei das Garen von Lebensmitteln eine wichtige Rolle spielt. Eine besondere Methode dafür ist das Dampfgaren. Doch womit lässt sich diese Methode am besten umsetzen? In der Sendung “Praxistipps mit Jo” auf NDR erfahren Sie alles Wissenswerte zum Thema Dampfgaren und welche Geräte sich dafür am besten eignen.

Dampfgaren - womit geht´s am besten? | Praxistipps mit Jo | NDR

Today, we’re talking about cooking with water and our four contenders for the job. We have a steamer basket available for 3 euros, a stackable steamer for about 20 euros, an electric steamer for around 100 euros, and a classic clay pot for about 30 euros. What’s special about steaming as a cooking method? Steaming is different from normal boiling in that the food doesn’t swim in the water. Instead, the food is suspended above the water, allowing only the steam to cook it. This makes it a more gentle cooking method, helping to retain vitamins and minerals that may be lost in the cooking water. For example, steam-cooked broccoli has twice the vitamin C as boiled broccoli.

The steamer basket is easy to use – simply place it in a pot of boiling water, with the food you want to steam in the basket. We used broccoli as an example and found that it tasted even more intensely “broccoli” than if we had boiled it. We noted that the flavor of the broccoli didn’t leach out into the water, like with boiling.

Next, we tried the stackable steamer, which had two levels. We cooked shrimp and broccoli together, with no flavors mixing. This steamer also had the advantage of allowing us to cook multiple items at the same time.

The electric steamer was a bit different, but it worked great for steaming fish and veggies at the same time. The steam holes were designed to allow the steam to rise, but to keep the juices and flavors from dripping down.

Our final contender was the Römertopf, a classic clay pot that’s perfect for slow-roasting, especially for meat. It must be soaked in cold water for a few minutes to prevent cracking when added to the hot oven. We tried cooking a whole chicken in the pot and found that it was incredibly juicy and tender, because the steam trapped in the pot helped to cook the chicken in its own juices.

All of these steamers have their own unique advantages, depending on what you’re cooking. The simple steamer basket is great for small items and the stackable steamer works for more complex meals, while the electric steamer is perfect for busy cooks who want to cook multiple items quickly. And, the Römertopf is ideal for slow-roasting meat. So, there’s a steaming option that will work for every kind of cook and meal!
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