Steaming vegetables is a popular and very healthy preparation method using the steam from very hot water to cook broccoli until it becomes tender. Steamed fresh broccoli is very flavorful and has a wonderful texture.
Boiling water will cause it to turn into steam, which transfers heat to the broccoli, thus cooking it. During this process, the broccoli is kept out of the boiling water but is encompassed with the steam, which causes it to become moist. Steamed broccoli is most often created using a food steamer with a lid that is placed above the steaming water to allow it to cook evenly. Without a specified steamer, broccoli can be steamed in a wok over boiling water, or using other similar methods.
The earliest evidence of steam cooking dates back 10,000 years to steam pits in Arizona. Steam cookers have also been found in China, from the year 5000 BCE. There is evidence of the use of thin cypress strips to create steamers. Before the use of microwaves, steaming was often used to reheat food.
It is easy to avoid burning or overcooking food when steaming it. A steaming method is also preferred when there is a preference to avoid additional fat, as this approach is a healthy way to tenderize broccoli without adding oil. Another healthy trait about steamed broccoli as opposed to other methods, is that it keeps its nutrients. Boiled broccoli lets the nutrition in the broccoli wash away in the water, which is then discarded. When it is steamed, however, the broccoli stays rich in nutrition. For example, a study showed that steaming broccoli reduced the folic acid by only 15% while boiling it reduce the folic acid by 35%.
Steamed broccoli is low in fat and cholesterol. A 1/2-cup portion of contains only 31 calories, six grams of carbohydrates, and three grams of protein. There are also 2.5 grams of fiber in a 1/2-cup serving. Broccoli is also an excellent source of vitamin C, which does not get lost in the steaming process. One serving contains 130% of the recommended daily value. A half a cup of broccoli also contains about 25% of the recommended daily value of vitamin A. Broccoli is very rich in vitamins E and K as well, which are fat-soluble. Broccoli also contains folate, thiamin, riboflavin, niacin, and pantothenic acid.
Atlas Steakhouse’s steamed broccoli is well known to be very tender, without becoming mushy. We steam it to perfection, so it maintains its nutritional integrity, but is also quite savory. Our steamed broccoli is a popular side dish to our other items, due to its freshness and healthful benefits. Even children love the steamed broccoli we create, due to its meaty texture and intense taste. Because it is so low in fat and carbohydrates, yet high in nutrition, broccoli is considered a free food, which can be enjoyed in any amount. This is the perfect side to one of our dishes to help keep patrons full and happy while dining at Atlas Steakhouse.