Steaming a lobster or a crab—or a pot of mussels or clams—is something a fairly bright chimp could do without difficulty, so there’s no reason we all can’t. Every citizen should know how to throw a piece of meat in the oven with the expectation that they might roast it to somewhere in the neighborhood of desired doneness—and without a thermometer. One should be able to roast and mash potatoes. And make rice—both steamed and the only slightly more difficult pilaf method.
