Food Done Right Vs Food Done Not So Right

[Preston Wilson]

I am sure that boiled food has a place. Boil a Bag Dinners , etc.
Macaroni does require boiling. However, when you boil most food, the
boiling liquid (usually water) strips much of the flavor and texture
from the food. Not to mention Nutrients. For example, I would not ever
boil a lobster or corn on the cob. They get mushy, lose flavor and
actually get tougher and drier the longer that they are boiled.
Instead, steam or grill those items. You get the same result, but the
flavor and texture are heightened because little to no flavor makes it
into the boiling liquid and is ultimately discarded.Think of it this
way: you only boil/simmer items like the above when you are making
soup stock. That is the case for boiling because you want the essence
of those items put into the liquid to stay in there and provide flavor
to another dish. So, never boil corn, vegetables or lobster.
Steaming is quicker because steam is hotter than boiling water. Wrap
some vegetables up in a tin foil pouch with a little bit of liquid on
them such as water, wine or stock. Seal the foil package, place it in
your oven or on your grill for 10 to 15 minutes. Open the foil and the
aroma of what you just prepared will fill the room and please your
palate.
A steamed piece of corn on the cob takes five minutes or less to
prepare. Because you are using less water, it takes a shorter amount
of time to get to the boil to make steam. Steamed lobster does not
unload a bucket load of water on your dish either.
Using less water and getting more flavor is better for your eating
experience, budget (utilities) and the environment. Give it a try. You
will not regret it.