The culinary landscape is shifting towards cooking techniques like steaming, moving away from the intense, high-heat theatrics characteristic of the 2010s. Chefs like Will Mester and Katianna Hong are embracing steaming for its ability to highlight the natural flavors and textures of ingredients. Mester creates vibrant dishes where steamed fish is complemented by rich sauces, while Hong preserves the integrity of delicate items, ensuring they remain visually appealing and tastefully rich. This shift signals a desire for lighter, yet flavorful dining experiences.
You have vivid flavors that have a lightness to them. And lightness in cooking is a massive thing to achieve.
Steaming allows for something fully intact and fully cooked.
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