Steaming’s status as a bland food preparation is evaporating as chefs embrace the moist-heat method as a way to highlight delicate flavors and diners seek it out for its healthful reputation.Although steaming does not impart to foods the bold flavors or crispy textures associated with grilling, frying or roasting, a growing number of chefs are turning to steam heat in their preparations of everything from meats and fishes to vegetables, dumplings and international dishes.And diners are ...
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