Is boiled or steamed food tastier?

Boiling saves time but can easily lead to loss of nutrients.

Boiling is a method of cooking food directly in water. The advantage of this method is that it cooks quickly, making it suitable for busy homemakers. Additionally, the boiling water can be used as broth.

According to Traditional Chinese Medicine, boiling is a method that "clears heat and reduces fire." In the hot summer months, boiled vegetables and meats are preferred to balance out fried, grilled, and stir-fried dishes with oil and fat.

However, boiling vegetables directly in hot water can easily lead to the loss of vitamins B1, B2, C, beta-carotene, and minerals. Furthermore, improper boiling techniques can cause vegetables to wilt, become mushy, and lose nutrients.

Boiled pork, chicken, and beef can become dry and tough, losing their sweetness if boiled for too long or overcooked. Similarly, boiling fish over high heat or for too long can result in mushy, bland-tasting food.

Steamed vegetables retain more nutrients and are sweeter than boiled vegetables. Photo: Bui Thuy

Steaming preserves nutrients and original flavors but extends the cooking time.

Steaming is a method of cooking food using hot steam rising from the bottom of a pot. Food is placed on a steamer rack or tray, not in direct contact with the water. This allows steamed dishes to retain their natural color, original sweetness, and minimize nutrient loss.

According to many studies, steamed vegetables retain higher levels of vitamin C, beta-carotene, and flavonoid antioxidants compared to boiled vegetables. Steamed fish is often more fragrant and sweeter than boiled fish. Dishes like steamed shrimp with beer or steamed chicken with onions retain their original flavor and nutrients better than when boiled directly. Steaming temperatures are usually stable around 100°C and do not increase as much as grilling or frying, thus limiting the production of substances harmful to health.

When steaming, tiny droplets of water form on the surface of the food. However, this water film quickly cools down and acts as a protective barrier, slowing down the transfer of heat from the surrounding environment to the food. Therefore, a disadvantage of steaming is that it always takes longer to cook than boiling.

Steaming is considered a "natural, non-invasive" method that preserves the original flavor of food. Steamed dishes are often found in vegetarian feasts, health-promoting menus, or in remedies used for postpartum women, the sick, and the elderly.

Seafood dishes cook quickly, so steaming helps preserve their natural sweetness and nutrients. Photo: Bui Thuy

When should you boil, and when should you steam?

Boiling or steaming is not simply a cooking method, but also reflects the Vietnamese culinary philosophy of balancing subtle and rich flavors, rustic and authentic tastes with harmonious blends. The choice of method depends on personal preference and circumstances.

Boiling is suitable when you need to use the broth for soups, noodle dishes, and vermicelli, such as boiling chicken to make broth for chicken noodle soup or chicken pho. For some dishes like banh chung, banh tet, and banh it that require longer cooking times, the traditional boiling method should be used.

For dishes like dumplings, shumai, and steamed buns, steaming is the preferred method because it preserves their soft texture and moisture. Seafood dishes that cook quickly (shrimp, squid, fish) should also be steamed to retain their natural sweetness and nutrients.

An experienced homemaker or a skilled chef is someone who doesn't rigidly adhere to one method but is always flexible, adapting to each ingredient and circumstance to create a harmonious and flavorful dish.

Source: vnexpress.net

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