Steaming your vegetables has been a popular trend for years now. Both commercial kitchens and people cooking at home know that steamed vegetables are healthier than fried and roasted alternatives. Steamed noodles, bread, and even fish are finding a spot in people’s steamers and orders, too. But most meats haven’t entered the steaming conversation. Here’s why you should make sure you have a place for it on your menu:
Steam meat to get rid of the fat.
Fat can add a lot of flavor, but it also adds a lot of cholesterol. Experiment with steamed meat to complete the heart-healthy portion of your restaurant’s menu. Steaming lets the fat drip or fall off the meat without you having to cut down the meat. Even better, you and your cooks don’t have to add a lot of cooking oil to the dish.
Serve bigger cuts of meat.
The size of meat matters, especially if your meal descriptions include how many ounces you’re giving per plate. When you griddle the meat with traditional tools, the meat shrinks down and compresses. But steaming lets the protein keep the same dimensions. It also locks in a lot of the moisture so the meat stays soft and plump.
Don’t slow down service, even for healthy meals.
Quick prep and cooking times matter in every restaurant. It’s important to make sure customers don’t lose their patience throughout the meal, and faster cook times also let you fill-up the tables more times every day. Frying is a fast way to get meat heated to the minimum safe temperature. But steaming can be just as fast with the right tools. Use a steam lid to trap moisture around your cooking proteins. You can also use baskets to steam multiple servings vertically to save on space.
Go to American Griddle here to see how a Steam Shell Griddle can help you diversify your menu.