Add a tablespoon or two of water after letting them cook dry for about a minute. They somehow end up less mushy at the end if you throw water in and let that boil all the way off instead of just waiting for the liquid inside to cook off on its own.
Well, when frying, the hot stuff is at the bottom, right? The pan. When streaming, the hot stuff is all around - the steam - making it 100C evenly all around.
Clearly, the technique must be:
Add a tablespoon or two of water after letting them cook dry for about a minute. They somehow end up less mushy at the end if you throw water in and let that boil all the way off instead of just waiting for the liquid inside to cook off on its own.
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Interesting! I guess that makes sense actually since the steam will make the whole pieces evenly hotter?
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Well, when frying, the hot stuff is at the bottom, right? The pan. When streaming, the hot stuff is all around - the steam - making it 100C evenly all around.
Gonna have to try that technique. Cheers, friend
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What error?
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I’m not sure that steam used in cooking actually gets much hotter than 100 C - do you have any information on that subject I can read?
You should say 212F instead of using the metric system. The C is for Cringe.
I know this is satire, but I’m downvoting anyway on principle