STEAM-STEWING
BETTER WITH STEAM, SMARTER WITH STEAM-STEWING!
WHAT IF EVERY DEGREE AND EVERY DROP OF WATER COUNTED TOMORROW?
Could we still simmer a dish for hours, or pour cooking water and its nutrients down the drain? Cuicui’s steam-stewing method uses fast-moving steam to cook efficiently while keeping the cooking water.
THE VIRTUOUS CYCLE OF
STEAM-STEWING
Cuicui’s unique architecture combines traditional steaming with cooking in a closed vessel, retaining the food’s own juices, minerals and nutrients.
HOW IT WORKS
An example: a vegetable and protein stew, served with rice
WHAT
YOU USE
Upper vessel
1 part rice + 1 part drinking water or leftover stock
Lower vessel
Vegetables, herbs, protein and spices
No added liquid
Saucepan
Unfiltered water
No contact with the food
WHAT
HAPPENS
Gentle cooking
Steam rises through the central chimney, indirectly cooking the food below 100°C.
Complete distillation
Steam from the lower saucepan condenses on the vessel walls and collects in each one.
A nutritional infusion
The distilled water gathers minerals and nutrients released by the food and concentrates its flavour.
WHAT
YOU GET
Upper vessel
Perfectly cooked rice
No sticking or drying out
Lower vessel
A stew in a flavourful broth
Rich with the food’s minerals and nutrients
Saucepan
Remaining unfiltered water
IN SUMMARY
CUICUI PRESERVES THE FOOD’S OWN JUICES AND THE DISTILLED WATER FROM THE SAUCEPAN BELOW
THE RESULT
A RICH, PURE BROTH, WITHOUT ADDING DRINKING WATER TO THE STEW
THE BENEFITS OF STEAM-STEWING
PRESERVATION AND PURIFICATION
WITH LESS DRINKING WATER AND ENERGY
HEALTHY,
FLAVOURFUL FOOD
Gentle cooking below 100°C. The food’s minerals are preserved in a broth enriched with distilled water.
FAST, EFFICIENT
COOKING
Your dishes simmer at the speed of steam, faster than in a traditional cooking pot.
REAL
AUTONOMY
Less energy consumed.
No drinking water wasted.
Indirect cooking prevents food from sticking or burning.
WHAT CAN YOU COOK?
FOR ALL MOIST DISHES
SLOW-COOKED DISHES
AND TENDER STEWS
Stews and casseroles cook in their own juices without sticking, accompanied by delicate herbs and water distilled by evaporation.
SOUPS
AND CONCENTRATED BROTHS
Soups and vegetable broths: distilled water gathers the vitamins and minerals released by food in the closed vessel, creating a rich liquid base.
PERFECT PURÉES
AND MASHES
Potatoes, carrots, squash… Water distilled by Cuicui creates the ideal texture without added liquid, preserving the vegetable’s flavour.
ALL ABSORPTION
COOKING
Rice, buckwheat, quinoa, risotto-style pasta, lentils and textured vegetable protein absorb pure water and aromatic broth.
CUICUI’S MODULAR COOKING METHODS
3 COOKING METHODS IN 1 INSTRUMENT
Cuicui adapts to your culinary ideas in a moment
BAIN-MARIE COOKING
How does it work?
Simply close the vessel’s central chimney with the cork stopper.
What can you make?
Gently reheat a dish while cooking another.
Melt chocolate or prepare a delicate sauce.
All using the energy of another dish cooking below!
Important: when stacking vessels, always put the stoppered vessel at the very top so it does not block steam from reaching the upper levels.
TRADITIONAL
ZERO-WASTE
STEAMING
How does it work?
Place raw ingredients such as cauliflower or potatoes in the vessel. After cooking, tilt it with the lid in place to pour out the distilled water and nutrients collected at the bottom.
The zero-waste bonus:
Keep that cooking water! It is an excellent, already-hot broth base for another recipe, such as a white sauce.
KEEP STEAM AND HEAT WORKING FOR YOU!
PUT YOUR CUICUI TO WORK FOR ZERO-WASTE COOKING
