Steaming

Cooked surrounded by water vapor in a closed cooking vessel, steamed foods have clean, clear flavors. Steam circulating around the food provides an even, moist environment. Steaming is an efficient and highly effective way to prepare naturally tender fish and poultry. Properly steamed foods are plump, moist, and tender; they generally do not lose much of their original volume. They often retain more intrinsic flavor than foods cooked by other methods because the cooking medium does not generally impart much flavor of its own. Colors also stay true.