How long should I steam tamales to achieve that perfect texture and flavor? Is there a specific time frame that guarantees the masa is fully cooked and infused with all the delightful ingredients wrapped within each delicious parcel? Given the variety of tamale sizes and the underlying filling types, could there be a formula to determine the optimal steaming duration? For instance, might larger tamales necessitate a longer steaming time, while smaller ones could be adequately cooked more rapidly? Perhaps the choice of filling—be it savory meats, vibrant vegetables, or sweet treats—also plays a pivotal role in how long they should remain in the steamer? And what about the steaming method employed? Does utilizing a traditional steamer basket yield different results compared to using an electric steamer? As these tantalizing questions swirl in one’s mind, how does the science of cooking influence the ideal steaming time for these cherished culinary delights?