I got to thinking today . . . saltwater can be desalinated by distillation. In fact, distillation is a process that's used to remove all contaminants from water.
So, am I wasting my time by salting the water I use to steam veggies or to reheat previously frozen crab legs? I'm thinking the salt would be left behind in the water component & the pure water steam would wash off any salt I'd place on the food itself.
For that matter, does it make any sense to add any flavorings such as wine, garlic, or onions to water that will be used to steam food? I'm thinking that all the solids & essential oils would be left in the liquid component & only the liquids with a boiling point at or below 212°F, would accompany pure water in the steam component.
Are there any tricks to enhancing the flavor of steamed foods like veggies or reheated crab legs?