What is the advantage of Steaming lobster over Boiling, according to method comparison?
Answer
The meat cooks slightly more slowly and evenly because it is not submerged in water.
Steaming is often favored because it provides a gentler cooking environment compared to immersion in boiling water. Since the lobster meat is not directly submerged, the heat transfer is slightly less aggressive, allowing the cooking process to proceed a bit more slowly and evenly. This subtlety grants the cook a slightly larger margin of error, offering more forgiveness if the timing is slightly misjudged by a minute or two, which is critical when aiming for that perfect texture.
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