Many people tend to overcook vegetables even though they are far tastier and healthier as well as remain crunchier when blanched - cooked in boiling water for a very short time. Meat, on the other hand, is best steamed at low temperatures as this is when the fibrous tissues dissolve and the resulting juice can best be used for making a delicious sauce. Fish should be steamed for a short time only in fish stock or wine.
Cooking, boiling, steaming, braising, blanching, simmering... the most frequently used cooking processes. All well known expressions, but what do they mean exactly?
How much liquid or fat should we use?
You can read about steaming in the third part of Magyar Konyha (Hungarian Cuisine magazine) Cookery Class.