Steaming Meat: A Beginner's Guide To Perfection

Steaming is a moist heat cooking method that results in tender, juicy, and flavourful meat. It is a healthy cooking method as it requires no additional fat and allows the meat to retain its nutrients. To steam meat, the food is placed on a rack above a pan of boiling water, or in a special basket that fits inside a saucepan. The steam rises and cooks the meat, without the meat ever coming into contact with the water. This technique is often used for Asian recipes and can be applied to all types of meat, including seafood, poultry, and red meat.

Steamer types: stove-top, rice cooker, bamboo basket, vacuum-sealed plastic pouches

There are several ways to cook meat in a steamer, each with its own advantages and disadvantages. Here is a guide to four of the most common steamer types: stove-top, rice cooker, bamboo basket, and vacuum-sealed plastic pouches.

Stove-top Steamer

The stove-top steamer is the most common way to steam vegetables and meat. This simple method involves inserting a steamer basket directly into a pot or pan on the stove or in the microwave. Add water to the pot, place the meat in the basket, and close the lid. As the water boils, the steam will cook the meat. It is important to note that steaming meat can be tricky. For fish, aim for it to start flaking away at the thickest part when it is done. For chicken, ensure it is cooked all the way through the middle.

Rice Cooker

A rice cooker is a small, standalone electric steamer appliance designed to cook rice and steam meat and vegetables. It follows the same concept as the stove-top steamer but is more convenient as it does not require a stove. Simply add water and the food you plan on steaming, close and lock the lid, and select the appropriate setting. Some rice cookers have multiple tiers, allowing you to cook an entire meal at once.

Bamboo Basket Steamer

Cooking in a bamboo steamer is a traditional method that produces flavourful food and preserves essential vitamins and minerals. Almost anything can be cooked in a bamboo steamer, from vegetables to fish fillets. The bamboo steamer is placed over a pot of simmering water, and the steam rises through the layers, gently cooking the food. Line the bottom tray to prevent sticking, add the food in a single layer, and cover with a lid. Regularly check the food and ensure the water doesn't dry out. The cooking time will vary depending on the food and the tier it is on, with the top tier taking longer than the bottom layer.

Vacuum-Sealed Plastic Pouches

Vacuum-sealed plastic pouches are a modern way to steam food, often used for sous vide cooking. FoodSaver offers a range of vacuum seal bags and rolls that can be used for steaming. Their Liquid Block Heat Seal Bags have stronger seals to prevent leaks or spills, making them ideal for marinated foods and raw meats. Simply place the vacuum-sealed pouch in a pot of simmering water, ensuring the water temperature matches the desired cooking temperature. The cooking time will depend on the type of meat and its thickness.

Meat preparation: remove from fridge, pat dry, season, sear

Steaming is a moist heat cooking method that results in tender and flavourful meat. To prepare your meat for steaming, start by removing it from the fridge about 30 minutes before cooking. This will give it time to come up to room temperature, which will help it cook more evenly.

Once your meat has warmed up a little, pat it dry with paper towels. This step is important because removing any excess moisture will help the meat to develop a nice sear when it's cooked.

Next, it's time to season your meat. In a large, flat bowl, combine salt, pepper, and any other desired spices with about 1/4 cup of flour. Mix these dry ingredients well. Then, drag your meat through the seasoned flour, pressing it into the surface of the meat to ensure a thorough coating.

At this point, your meat is almost ready for the steamer. The final step in meat preparation is to sear the meat. Heat a skillet or Dutch oven on your stovetop and add a tablespoon of olive oil. Once the oil is hot, add your meat and brown it for 2-3 minutes on each side. This step adds flavour and enhances the appearance of the meat by creating a delicious crust.

Cooking times: 3-10 minutes, depending on size and thickness

Steaming is a moist heat cooking method that results in tender and flavourful meat. The cooking time for meat in a steamer varies depending on the size and thickness of the meat, ranging from 3 to 10 minutes.

To cook meat in a steamer, first remove the meat from the fridge 30 minutes ahead of time to bring it to room temperature. Pat the meat dry with paper towels, which will help the meat to brown during cooking. Next, create a seasoned flour mixture by combining salt, pepper, your choice of spices, and 1/4 cup of flour in a large bowl. Drag the meat through the seasoned flour and press it into the meat's surface.

Then, create a steaming liquid by combining 1/2 to 1-1/2 cups of beef broth, cider, wine, water, beer, juice, or other liquids with dry spices and seasonings in a bowl. You can also add vegetables to your steamed meat by slicing them into large chunks.

Preheat a skillet or Dutch oven on the stove, add 1 tablespoon of olive oil, and brown the meat for 2 to 3 minutes on each side. Add the prepared liquid and bring it to a boil, stirring and scraping the bottom of the skillet to loosen any browned bits of flour or meat. Reduce the heat to a light simmer, cover the skillet or Dutch oven tightly, and steam the meat for 3 to 10 minutes, depending on its size and thickness.

It is important to note that steaming is a gentle cooking method and the maximum temperature at which steam can cook food is 212°F (100°C). Therefore, steaming takes less time than poaching, which is typically done at a temperature between 140°F and 170°F.

Cooking liquid: broth, cider, wine, beer, water, juice

When cooking meat in a steamer, you can use a variety of cooking liquids to infuse your dish with flavour. You can use broth, cider, wine, beer, water or juice. You can also add dry spices and seasonings to your chosen liquid to create a steaming broth. For example, you could add complementary herbs and spices to your cooking liquid, or substitute stock, fruit juice or wine for water. The additional flavours will permeate the meat as it cooks.

To prepare your meat, first remove it from the fridge about 30 minutes before cooking to let it come up to room temperature. Blot the meat dry with paper towels to enhance the browning process. Then, in a large, flat bowl, combine salt, pepper and your choice of other spices with 1/4 cup of flour. Drag the meat through the seasoned flour and press it into the meat's surface.

Next, you can prepare your steaming liquid. Combine 1/2 to 1-1/2 cups of your chosen liquid (broth, cider, wine, beer, water or juice) with dry spices and seasonings in a mixing bowl. You can also add vegetables to your steamed meat. Slice any vegetables you want to include into large chunks. For example, quarter potatoes, carrots, celery or onions.

Now you are ready to steam your meat. Preheat a skillet or Dutch oven on your stove top, add 1 tbsp of olive oil, and brown the meat for 2-3 minutes on each side. Add the steaming liquid and bring to a boil, stirring and scraping the bottom of the pan to loosen any meat or flour. Reduce the heat so the liquid simmers. Cover the pan and simmer small cuts of meat for 75 minutes and large roasts for 2-3 hours, until the meat is tender. Add the vegetables for the final 60 minutes of cooking.

Vegetables: add in the last hour of cooking

Steaming is a moist heat cooking method that uses steam to cook food. This can be achieved by placing a rack inside a pan of boiling water, suspending the food above the water level. The steam rises and cooks the food through heat and moisture.

When cooking meat and vegetables together, it is best to add the vegetables in the last hour of cooking. This is because vegetables require a much shorter steaming time than meat. For example, broccoli takes 3-5 minutes, carrots 4-5 minutes, and potatoes 10-15 minutes.

To steam vegetables, first chop them into uniform bite-sized pieces. This helps them cook evenly, and the smaller the pieces, the shorter the cooking time. Then, add about an inch of water to the bottom of a saucepan or pot, and place a steamer basket inside. Bring the water to a boil, and once boiling, add the vegetables to the basket and cover with a lid.

Cook the vegetables until they are just tender when pricked with a fork. Be careful not to overcook them, as this can result in soggy and bland veggies. Remove the veggies from the steamer and toss them with olive oil, butter, salt, or other desired seasonings.

When steaming meat and vegetables together, follow the timing guidelines for the meat, and add the vegetables for the last hour of cooking. For example, if steaming a large roast for 2-3 hours, add the vegetables after the first hour of cooking, and continue steaming for the remaining hour.

Frequently asked questions