You're steaming fish and consult with two chefs about proper techniques. Chef A says that liquids need to be kept at a rolling boil to produce steam. Chef B says that moderate heat should be used because rapid boiling may cause the liquid to cook away too fast. Which chef is correct?

Question

Question 8 options:

A)

Both chefs are correct.

B)

Neither chef is correct.

C)

Chef B is correct.

D)

Chef A is correct

Answer 1

The best answer is C) Chef B is correct.

Steaming fish typically involves keeping the water at a gentle simmer rather than a rolling boil. A rapid boil can lead to excessive evaporation of the liquid, potentially causing it to cook away too quickly and affecting the steaming process. Moderate heat allows for consistent, controlled steaming, which is ideal for cooking fish.