Moist Cooking Methods-Steaming to Control Blood Sugar

 

The moist cooking method which we refer to as steaming requires a pot with some water/liquid and a basket to hold the food to be steamed. If you don’t have a basket for steaming, hey, use what I use, a stainless steel colander. The food is placed in the basket, in my case a colander and then lowered over the boiling water. Steam is produced and this cooks the food. Moist cooking methods are recommended to make us healthier and can be used to help to lower our blood glucose. Please click here for the research about moist cooking methods. 

Water turns into steam when the temperature goes beyond 212°F. Like poaching, steaming has little or no agitation and is, therefore, ideal for cooking delicate meats such as fish. It is also a quick method to cook and note that submersion in the water or liquid is not necessary. The steam circulates into the pot and the food is cooked.

We can steam a variety of foods, such as meats, fish, and vegetables. Steaming is a moist cooking method which retains the nutrients in the foods which are steamed. It also results in juicy delicious meat, if the correct procedure is followed. Below I will look at how vegetables and meats are steamed and I will also share a few recipes.

Steaming Vegetables 

This is the best way to cook broccoli and cauliflower. These have a way of getting soggy, and I personally hate eating Steamed vegetablessoft and limp vegetables. Soggy vegetables like broccoli and cauliflower mean that they are overcooked. I am sure you will agree with me that if there is no nutrient in your vegetables, then it is pointless they be eaten.

Refusing to eat our vegetables is not an option for those of us who are diabetic. Please be reminded that we get a load of vitamins, minerals, and fibers from these vegetables and without these, our blood sugar will spike out of control.

Carrot is another vegetable I love to steam in a basket. It gets soggy when placed directly in the water. I love my carrots nice and crunchy/crisp. I also find that when I boil the carrot directly in water, apart from being soggy, the taste changes to something unpleasant. This is not the case when I steam my carrots. The crunch and the flavor remain intact and my palette rejoices.

Gingery Carrot and String Beans

What you will need:

  • 2 Large carrots washed and tips removed and discarded.
  • A handful of string beans washed and tips removed and discarded.
  • Water for steaming
  • Salt to taste.
  • 2 Inches of ginger washed, peeled and grate.
  • A teaspoon of Butter (not margarine please).

Method:

  1. In a large enough pot, add water.
  2. Bring to a boil.
  3. Add carrots and string beans.
  4. Steam until cooked to your liking. (I steam between 3-10 minutes, dependent on the size of the pieces. I also like my vegetables crunchy/crisp).
  5. Remove from basket and add a little butter, ginger and salt to taste. Feel free to omit the butter.
  6. Give a gentle turn or two with a wooden spoon.
  7. Serve with your choice of protein. Maybe you could try poaching the meat. Click here for instructions and recipes on poaching.

Garlic-Ginger Cabbage Treat

What you will need:

  • Red Cabbage leaves (5 pieces from a large cabbage, torn in smaller 3-inch pieces).Purple Cabbage
  • Green Cabbage Leaves (10 pieces from a large cabbage, torn in smaller 3-inch pieces).
  • 2 Pieces of garlic,  pressed/grated.
  • 1 Inch ginger grated.
  • 1 Teaspoon vinegar.
  • Water.

Method:

  1. In a large enough pot, add water.
  2. Bring to a boil.
  3. Add cabbage leaves.
  4. Steam until cooked to your liking. (I steam between 3-4 minutes, dependent on the size of the pieces. Remember that I like my vegetables crisp).
  5. Remove from basket and add ginger, garlic, and vinegar.
  6. Give a gentle turn or two with a wooden spoon.
  7. Serve with your choice of protein.

Steaming Meat to Control Blood Sugar

This may be a shocker for some people, but you can steam a wide variety of meats, if not all. I like to steam chicken, fish, lobster, and pork. I cut the pieces thin and small (3 inches and as thin as I can safely cut). This makes them steam faster, but juicy and delicious too. Thinner, smaller cuts of meat has more surface area exposed to the seasoning for a more delicious and succulent tasting food.

Asians and Steamed Pork

Asians are famous for steaming meats. Pork is popular steamed Asian animal protein which can be eaten a lot of their restaurants. Yes, it is usually delicate and flavorful because of the method used to cook the meat. It is usually diced, sliced or ground before it is steamed. The tender sections of the animal are also used to make cooking easier and the final output soft and succulent.

I also like to pour a sauce on my meat when it is almost finish steaming. I love making my own sauce using my NutriBullet, or a pot on the stove. I have experimented with fruit sauces such as mango, pineapple, and guava. The taste is amazing. I was so pleased with the first mango sauce I made at home. At the time I used it on barbecue chicken. I later made the same sauce and what a zest it gave my steamed chicken breast and pork?

Steaming Ground Meats-Really?

When steaming ground pork or beef, I season and form the loaves or balls, then I steam. I prefer my meatballs and meatloaves done this way. They are the juiciest you will find, full of flavor and drained to remove some of the fat. I know a little fat is good to have, but moderation is the key.

A lot of times when people fry ground meat to make burgers and meat loaves, they are overdone, hard and tasteless. If you want a real juicy burger, bursting with flavors, try steaming the meat instead.

Herbs and are Simply the Best

Herbs are my favorite flavors and they also help me to use less salt. This is a good way to go if you have high blood pressure, or want to prevent having the illness. Basil is my favorite, but I also love thyme and I use other things like oregano, parsley, and coriander.

I season my meat and rest it for awhile in the refrigerator before steaming and I also season the liquid that I will be using as the base. Onions, thyme, parsley, scallion, basil, pimento seeds and coriander are a few of the ingredients I use for flavoring my meats. I absolutely love garlic and ginger and so you will see them in a lot of my recipes. The flavors are strong and distinctive and I find the meat to be tasty and delicate. Garlic and ginger are also excellent for diabetics.

Cinnamon Smell all over the Kitchen

Talking about what is good for diabetics. Have you tried cinnamon on your pork? Delicious! I place a little cinnamon in the water and I also use a bit in the sauce. Lovely! Healthy cooking does not have to be boring. I find it rather exciting.

Cinnamon also gives it a color. We know that this is important so that we will not be turned off from eating. Food must first appeal to our eyes and then our stomach will say “yes,” “I must eat that meal.” Try cinnamon and let me know. I rarely use salt with cinnamon, but, that is my preference.

Time is Important

It is difficult to say how long any meat will take to steam as it is dependent on the cut of meat and the size. Some things we have to experiment with until we get something we absolutely love to do. In your experiment, you will also get an idea of how long the given meat cut will take to steam.

Conclusion

Steaming is an essential moist cooking method to embrace if you would like to be free of illnesses such as diabetes. The food is not lowered in the boiling liquid, which can burst with flavors from herbs of your choice and other ingredients such as onions, scallion, pimento seeds, ginger and garlic to name a few.

The bonus is that it is more succulent and softer than dry cooking methods. It is almost effortless and you will see yourself spending less time in the kitchen and more quality time with your family.

Shop Here

I took the liberty of finding a few items you may be interested in purchasing. I also found some deals. Please see below.

      1. Steamer
      2. Steaming Cookbook
      3. Reversing Diabetes Book
      4. Nature’s Herbs Products Promotion: Coupon Code NAHE10 for Extra 10% OFF!
      5. Country Life Health Products Promotion: Coupon Code CLF10 for Extra 10% OFF!

Contact Us

        1. Website:   https://howtocontroldiabeteswithdiet.com/
        2. E-Mail:     josephine@howtocontroldiabeteswithdiet.com
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Medical Disclaimer

 

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        2. Poaching Cooking Method-Diabetes Control

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8 Comments


  1. // Reply

    Wow! Reading this made me so hungry! I am going to try the gingery carrots and string beans this week for me and my family….sound delicious. Also the cinnamon on pork!? Who am I kidding, these all sound wonderful!. Great information. Great post. I am glad I found this website!


    1. // Reply

      Rachel, I am glad you liked what you saw. Please let us know when you try the recipes. What’s your favorite way to cook? Do you steam?


  2. // Reply

    Hi Josephine, thanks for the great recipes.

    I love my veggies steamed, but really never considered steaming meatballs. Am definitely going to try that!

    Will also consider the Reversing Diabetes Cookbook, as Diabetes is in my family history and it can be good to start following some guidlines 🙂

    Thanks for your informative article.


    1. // Reply

      Marisa, thanks for reading and commenting. Please give us some feedback when you try the meatball recipe. Also share with us some of your favorite recipes from the cookbook. Cheers.


  3. // Reply

    Very interesting, I’m really going to try steaming especially for my veggies. Thanks a lot Josephine, really informative and mouth watering


    1. // Reply

      Marcia, thanks for reading and commenting. I am glad I was able to share with you. Please give us some feedback once you start steaming your vegetables. What’s your favorite vegetable?

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