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A method of cooking food over boiling water, or in a purpose-build steamer. Food cooked in this way retains more vitamins (vegetables, for example more B and C). The disadvantage can sometimes be in appearance and lack of an 'attractive' brown colour, and juices of meats aren't sealed-in in the same way as if they cooked over a sharp heat.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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