Between a steam cooker and boiling water, the steam cooker would generally remove more fat and grease from meat and cook vegetables better. Here's why:
Fat and grease removal: In a steam cooker, the cooking process relies on steam to heat the food. Steam penetrates the meat and vegetables, causing fat to melt away and drain off, which can result in leaner, healthier dishes. On the other hand, when you boil food in water, the fat and grease will remain in the liquid, and the food may retain more of the fats.
Cooking efficiency: Steam cooking is generally considered more efficient for cooking vegetables. When you boil vegetables, some of the nutrients can leach into the water, leading to nutrient loss. In a steam cooker, the vegetables are not in direct contact with water, helping them retain their nutrients and vibrant colors better.
Avoiding overcooking: Both methods can overcook vegetables if you're not careful, but steam cooking provides better control. When you steam vegetables, you can easily check their doneness and remove them from the heat when they're cooked to your desired level. In boiling water, it's easier to overcook vegetables if you don't monitor them closely.
Retaining texture and flavor: Steaming generally helps retain the natural texture and flavor of vegetables better than boiling. Boiling can sometimes lead to vegetables becoming mushy and losing their taste.
So, overall, a steam cooker would do a more efficient job at removing meat fat, cooking vegetables better, and avoiding overcooking compared to boiling water. However, it's worth noting that the best method may vary depending on the specific dish and personal preferences. Some dishes, like stews or soups, might be better suited for boiling, while others, like steamed fish or vegetables, could benefit from a steam cooker.