They keep their flavor when I fry them, but I’d like to cut down on fried things.
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Steam / water doesn’t allow the temperature to get high enough.
I think you meant that the other way:
- Uncooked: full favor, already edible
- Boiled/steamed: cooked through and through, flavor goes into the water
- Fried: high temperature, mallard reaction, seals the flavor inside, often leaves the inside uncooked
