Several people, myself included, expressed frustration with the time, cost, stress, of preparing reasonably healthy and tasty meals.
Steaming fish and veggies is trivial and takes little time. Throw it in, wait 15-20 min and serve with a choice of dressing. And you don’t have to worry about not eating “real food”. Of course, for someone who is used to fast food, they won’t appear tasty. You can also blend veggies (even kale) and fruits together, with or without milk, if you invest in a decent blender. You can fry mushrooms in a non-stick pan while waiting for the steamer, takes very little effort and no skill.
I recently discovered that poaching fish (simmer in liquid at a low temperature) is astonishingly fast. I’m not sure that it’s faster than steaming, which I haven’t explored, but it seems as though I hardly turn away and the fish is done.
Those blocks of soup are quick and tasty for poaching fish.
Second thoughts: It seems reasonable that liquid will transfer heat faster than gas, which would be a win for poaching. On the other hand, it’s necessary to heat a larger volume of liquid to get the process started, so that’s a countervailing factor.
I have this sort of steamer—interleaved pieces of metal which are somewhat difficult to clean, so I don’t use it much.
Steaming fish and veggies is trivial and takes little time. Throw it in, wait 15-20 min and serve with a choice of dressing. And you don’t have to worry about not eating “real food”. Of course, for someone who is used to fast food, they won’t appear tasty. You can also blend veggies (even kale) and fruits together, with or without milk, if you invest in a decent blender. You can fry mushrooms in a non-stick pan while waiting for the steamer, takes very little effort and no skill.
I recently discovered that poaching fish (simmer in liquid at a low temperature) is astonishingly fast. I’m not sure that it’s faster than steaming, which I haven’t explored, but it seems as though I hardly turn away and the fish is done.
Those blocks of soup are quick and tasty for poaching fish.
Second thoughts: It seems reasonable that liquid will transfer heat faster than gas, which would be a win for poaching. On the other hand, it’s necessary to heat a larger volume of liquid to get the process started, so that’s a countervailing factor.
I have this sort of steamer—interleaved pieces of metal which are somewhat difficult to clean, so I don’t use it much.
Now I’m looking at a microwave steamer, a flat metal steamer that fits in a pot, and bamboo steamers.
Having tried all kinds, this standalone stainless-steel one seems to work best, if you have space for it.
Or you can just throw these in the microwave.