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Steaming

Indirect cooking in an enclosed space over a boiling liquid in the steam generated. More vitamins and flavour are kept by cooking by this method, than by boiling, as they are not dissolved in the cooking liquid.

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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