Tip: Pat meat and fish dry before cooking. Surface moisture creates steam when it hits a hot pan or grill, impeding caramelization. If your fish has skin, use a sharp knife to squeegee off the water trapped within it.
A moist heat cooking method, food is cooked by placing it on a rack over boiling water. Steam-cooking under pressure is hotter and faster than cooking in liquid. Steaming food is a low fat cooking method.
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