Unleashing Flavor and Nutrition: Low-Temperature Steaming with Market Forge

Why is low-temperature steaming important you might ask? We have, for a very long time in the industry been under the impression that blanching vegetables in salted boiling water for instance was the best way to stage them for service. Or cooking shrimp for shrimp cocktail in a traditional steamer or in a pot of barely simmering water with seasonings on the stove. However, that is not what is best for those and many other products similar. We are losing valuable nutrients by cooking too long at too high a temperature. Lower temperature steaming on delicate green vegetables as well as proteins preserves the integrity of the vitamins and minerals in the product so that you are consuming the full benefits of the food. That being said the customer is going to taste things like spinach, carrots, asparagus, and shrimp in an entirely new way. There is more cell structure in the food since high heat is not being applied which will rupture those cells and has a negative effect on texture and flavor.