Filets and sauces are usually made on steam, and here’s how it’s done in the right way. Cooking on steam is cooking during which a smaller dish in which is cooked is placed in a larger bowl in which the water is located. It is used mainly for cooking creams and sauces, for preparing delicate things.

The difference between this and the usual cooking is that what is cooked is not directly on the fire, but is cooked by the heat of boiling water in the container. Although steaming makes it quite simple, water must be dosed and heated in different ways, depending on the desired result. The container in which the cooking mixture is located must not be immersed in water, but it should only touch the water below.

If you pour too much water, and dip the smaller container into that water, it may happen that when the boiling water spills over the container and mixes with what you cook, or it can burn your hands. Steaming does not imply that the water in the bottom bowl needs to be keyed all the time, it should be on the edge of the boiling that you can control by adding cold water.

Bean is an excellent food for improving the health of the heart. A source of dietary fiber is concentrated, which helps to reduce cholesterol, folic acid that lowers the concentration of homocysteine ​​in the blood, a compound that damages the walls of the arteries. Also, beans are a good source of magnesium, an anti-stress mineral, important for muscle and nervous system work. Polyphenolic antioxidant phytonutrients that are part of the beans protects cholesterol from oxidation, preventing the formation of atherosclerosis. Bean is a good source of vitamin B1, which plays an important role in converting sugar into usable energy, it is also a good source of phosphorus, which is an integral part of the ATP molecule (adenotrifospat), substances that participate in all important life processes. It is an excellent source of manganese that protects mitochondria, and they produce energy and protect against damage caused by free radicals.