Compartment Steaming

Appears in

Published 2014

Two precautions should be observed if you cook fish and shellfish in a compartment steamer:

Watch the cooking time carefully. Fish cooks quickly, especially in the high heat of a steamer, and is easily overcooked.
Avoid pressure-steaming fish and shellfish, if possible. The high temperatures toughen fish protein very quickly. Lobster tails and similar items can become rubbery.

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