Steaming Meat: No Foil, No Fuss, Perfectly Cooked

Steaming meat without foil is possible and can be done in a few different ways. One way is to use a plate and tinfoil – by placing a heat-proof plate on top of foil balls inside a pot with a small amount of water, you can create a DIY steamer basket. Another option is to use parchment paper, which can be wrapped around the meat and sealed with a stapler or clothes peg. Alternatively, you can steam meat without using any foil or parchment paper by simply cooking it in a pot with a small amount of water, although this method may not produce the same level of tenderness. When steaming meat, it's important to ensure it is thoroughly cooked to prevent the transmission of any diseases associated with undercooked meat.

Characteristics of Steam Cooking Meat Without Foil

Braising: steam heat for hours to break down collagen and unwind protein strands

Braising is a slow-cooking method that uses steam heat to break down collagen and unwind protein strands, resulting in tender, juicy meat. Here's a step-by-step guide to braising without the use of foil:

Step 1: Choose the Right Cut of Meat

Braising works best with large, tough cuts of meat that have lots of connective tissue. Look for cuts like pork shoulder, lamb shanks, chicken thighs, or beef chuck roast. These cheaper cuts benefit from the long, slow cooking process that breaks down the connective tissue and turns it into gelatin, infusing the meat with flavour.

Step 2: Season and Sear the Meat

Start by seasoning the meat with salt and pepper and trimming off any excess fat. Heat a small amount of neutral cooking oil, like canola oil, in a large, heavy-bottomed pot or Dutch oven. Add the meat and sear it on all sides until deeply golden brown. This step adds flavour and helps build a rich colour to the finished dish. Remove the meat from the pot and set it aside.

Step 3: Cook Aromatic Ingredients

In the same pot, cook aromatic ingredients like chopped onions, carrots, celery, and garlic. These will add depth of flavour to your braise. You can also add dried or fresh herbs like thyme, rosemary, or bay leaf. Other flavour enhancers such as Worcestershire sauce, mustard, or soy sauce can be added at this stage.

Step 4: Deglaze and Add Liquid

Add a small amount of liquid to the pot—this can be wine, broth, beer, cider, or water. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, releasing all the flavour. Place the seared meat back into the pot, adding enough liquid to come halfway to three-quarters of the way up the meat.

Step 5: Braise Low and Slow

Cover the pot with a lid and cook over low heat, either on the stovetop or in an oven set to a low temperature (around 300-325°F). Braising is a slow process, and the cooking time will depend on the size and cut of the meat. Check the meat every 30 to 45 minutes, turning it to ensure even cooking. The meat is done when it is fork-tender and ready to fall apart.

Step 6: Serve and Enjoy

Once the meat is tender, it's time to eat! You can serve the braising liquid as-is or strain it to create a thicker gravy. Top the dish with fresh ingredients like chopped herbs or pickled onions to balance the rich flavours. Braised meat goes well with starchy or vegetable-rich side dishes.

Cut meat into smaller pieces to steam cook

When it comes to steaming meat, cutting it into smaller pieces beforehand can be a great option, especially if you're looking for a quicker and more even cook. Here are some detailed instructions and tips for doing just that:

Cutting Meat into Smaller Pieces for Steam Cooking

• Determine the desired size and thickness: Before you start cutting, decide on the size and thickness you want your meat pieces to be. This will depend on the type of meat you're using and the dish you're preparing. For example, if you're making tacos or a stir-fry, you might want thinner slices, while for a stew, you could go with larger chunks.
• Consider the cooking time: Smaller pieces will cook faster than larger ones. If you're in a hurry, cutting the meat into smaller pieces can reduce the cooking time significantly. Just be mindful that smaller pieces may dry out faster, so adjust your cooking time accordingly.
• Use the right tools: Sharp knives are essential for cutting meat efficiently and effectively. Choose a knife size and type suitable for the type of meat you're working with. For example, a thin, sharp knife is great for slicing meat into thin strips, while a larger chef's knife can handle larger cuts.
• Cut against the grain: For more tender meat, cut across the grain instead of with it. This will shorten the muscle fibres, making the meat more tender when cooked.
• Prepare the meat for steaming: Once you've cut your meat into the desired size and thickness, it's time to prepare it for steaming. This could include marinating the meat, seasoning it, or simply arranging the pieces in your steamer basket or plate.
• Steam the meat: Depending on the type of meat and your desired doneness, adjust your steaming time accordingly. Smaller pieces will cook faster, so keep a close eye on them to avoid overcooking. Use a meat thermometer to check if the meat is cooked to your liking.
• Combine with vegetables: To create a complete meal, consider steaming vegetables alongside your meat. Cut the vegetables into similar-sized pieces as the meat so they cook at a similar rate. Add them to the steamer for the last 60 minutes of cooking for a tasty and nutritious dish.

Remember, cutting meat into smaller pieces before steaming can be a great way to speed up the cooking process and achieve a more even cook. Just be mindful of the potential for faster drying and adjust your cooking time as needed. With the right tools and techniques, you'll be well on your way to creating delicious and tender steamed meat dishes.

Use a steamer tray

Using a steamer tray is a great way to cook meat without using foil. This method is simple and effective, and it can be done on the stove, in the oven, or in a slow cooker. Here's a step-by-step guide on how to use a steamer tray to cook meat:

Firstly, prepare your meat by removing it from the fridge about 30 minutes before you want to start cooking. This will allow the meat to warm up slightly, which can enhance the browning process. Blot the meat dry with paper towels or napkins. This step is important as it helps to remove any excess moisture, ensuring a better browning result.

Next, gather your spices and seasonings. You can use a variety of spices such as salt, pepper, onion powder, paprika, or any other spices of your choice. Combine these spices with a small amount of flour in a large, flat bowl. The flour will help to form a crust on the meat and thicken the sauce. Drag your meat through the seasoned flour, making sure to press the flour into the surface of the meat.

Now, it's time to prepare your steaming liquid. In a mixing bowl, combine beef broth, cider, wine, water, beer, juice, or any other liquid of your choice. Add dry spices and seasonings to this liquid to create a flavourful broth. You can also add sliced vegetables to your broth, such as potatoes, carrots, celery, or onions.

If you're using a stove, preheat a skillet or Dutch oven and add a small amount of olive oil. Place your meat in the skillet and brown it for about 2-3 minutes on each side. This step adds flavour and enhances the appearance of the meat. Once the meat is browned, add your prepared steaming liquid and bring it to a boil. Stir the contents and scrape the bottom of the skillet to loosen any browned bits of meat and flour.

Place your steamer tray in the skillet, making sure it is secure and won't tip over. Reduce the heat to a light simmer and cover the skillet tightly. The cooking time will depend on the size of your meat cuts. For small cuts, simmer for about 75 minutes, and for large roasts, cook for 2-3 hours. The meat is ready when it is tender and can be easily pierced with a fork.

If you're using an oven, preheat it to 325 degrees Fahrenheit. After browning the meat and adding the steaming liquid, transfer the covered Dutch oven to the lower middle rack of the oven. Bake the meat for about 25-30 minutes per pound, or until it is fork-tender.

For a slow cooker, transfer the browned meat and liquid to the slow cooker and put on the lid. Cook on the "Low" setting for 7-8 hours or on "High" for 4-6 hours. Add the vegetables halfway through the cooking process.

Using a steamer tray is a convenient and healthy way to cook meat. It ensures that the meat is cooked thoroughly without drying it out. The steaming process helps to break down connective tissues, making the meat tender and juicy. So, the next time you're looking to cook a delicious and nutritious meal, consider using a steamer tray!

Steam meat with vegetables

Steaming meat and vegetables together is a great way to cook a healthy meal, but it can be tricky to get right. Here is a guide to help you steam meat with vegetables without using foil.

Firstly, you need to prepare your ingredients. For this example, we will use beef as the meat, but you can use other meats such as chicken or lamb. Cut 1½ pounds of beef chuck roast into ½-inch-thick steaks. Place the meat in a bowl and add a mixture of 2 tablespoons of soy sauce, 1 tablespoon of powdered beef bouillon, 1 teaspoon of fresh black pepper, and 1 teaspoon of onion powder. Brush this mixture onto the steaks, coating each side, and let the meat stand for 30 minutes.

While the meat is marinating, cut your choice of vegetables into uniform sizes. You can use any vegetables you like, but for this example, we will use 2 carrots cut into rounds and 1 stalk of celery cut into large pieces. You can also add a medium yellow onion, quartered.

Now you are ready to start steaming. If you have a steamer, follow the manufacturer's instructions for the best results. Place the meat on the bottom steamer tray and steam for 30 minutes. Then, add the vegetables to the middle and top steamer trays and steam for an additional 15 minutes. Check the meat, it should be fork-tender. If it is, brush the meat with the remaining flavouring mixture and serve with the vegetables.

If you don't have a steamer, you can try one of the following methods:

• The Plate and Tinfoil Method: Fill a medium pot with ½ inch of water and place three small balls of aluminum foil on the bottom. Rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add the meat and vegetables to the plate, cover, and steam until cooked.
• Microwave Steaming: Place the meat and vegetables in a microwave-safe bowl with a tablespoon of water. Cover with plastic wrap or a microwave-safe plate and cook in short intervals until the meat and vegetables are cooked.
• Steaming in Water: This method is better for firmer vegetables like broccoli or carrots. Fill a pot with ½ inch of water, add the meat and vegetables, cover, and bring to a boil. Cook until the meat is tender and the vegetables are crisp-tender.

There you have it! A few different ways to steam meat with vegetables without using foil. Remember to always follow food safety guidelines and ensure your meat is cooked thoroughly before serving. Enjoy your healthy and delicious meal!

Brown the meat first to enhance the flavour

Browning your meat first is a great way to enhance flavour and add texture when steam cooking. This is because the process kickstarts the Maillard reaction, a chemical process where the amino acids and reducing sugars on the surface of the meat undergo a browning reaction, creating flavour and texture.

To brown your meat, start by drying the raw meat with paper towels and letting it reach room temperature to prevent it from steaming in the pan. Then, heat a heavy-based pan to a medium-high heat and lightly coat the bottom with oil. Season the meat with a light sprinkling of salt just before placing it in the pan to aid the browning process without drawing moisture from the meat.

Place the meat in the pan and leave it to cook without moving it until it is browned underneath. Turn the meat to brown the other side, being careful not to overcook it. For ground meat, break it up into pieces after browning both sides. For larger cuts of meat, take your time to ensure an even brown on all sides.

Once your meat is browned, you can continue with the steaming process. One way to steam meat without using foil is to use a plate and some aluminium foil. Fill a pot with about half an inch of water and place three small balls of aluminium foil at the bottom. Rest a heat-proof plate on the foil, cover the pot, and bring the water to a boil. Place your meat on the plate, cover, and steam until cooked to your liking.

By browning your meat first and using a plate and foil steaming method, you can lock in flavour and moisture for a delicious, well-cooked meal.

Frequently asked questions