Chefs Are Falling Back in Love With Steaming. You Should Too | Bon Appétit
"In Los Angeles, chef Katianna Hong treats steaming as a precision tool for texture and form, allowing ingredients to remain fully intact and fully cooked. Signature items such as the matzo ball mandu and delicate vegetable preparations benefit from this approach; for example, a banchan of broccoli dressed with a ginger-soy-yuzu vinaigrette is steamed rather than blanched to preserve vivid color, structure, and precise shapes." - ByAmiel Stanek
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