Chefs Are Falling Back in Love With Steaming. You Should Too | Bon Appétit
"In Baltimore, chef Will Mester frequently features a steamed fish entrée on an ever-changing chalkboard menu; his preparations—like a marbled sea trout crowned with Devon double cream and fresh horseradish or a sticky-rich bone-in skate wing with a chunky olive salsa—use steaming to create vibrant contrasts between perfectly cooked proteins and bold accoutrements. Mester favors the technique for its ability to highlight simplicity and brightness of flavor, achieving a prized lightness that draws attention to the ingredient itself." - ByAmiel Stanek
