Steam Cooking Meat: Best Cuts For Tender Results

Steam cooking is a great way to prepare meat, as it helps to retain moisture and tenderness without the need for excess fat or grease. This method is suitable for various meats, including chicken, turkey, beef, pork, and fish. Steam cooking is also a healthy option, as it preserves the meat's natural flavour and nutrients, making it a tasty and light alternative to frying or stewing. When steaming meat, it's important to consider the size and type of cut, as cooking times may vary. For example, pork cooks for half an hour, chicken takes 20 minutes, and beef requires 40 minutes. By choosing lean cuts and adding spices, you can create delicious and healthy meals with minimal clean-up.

Chicken

Steaming is a simple and quick way to cook chicken, preserving the natural taste and keeping the meat tender and juicy. It's also a healthy option, as steaming requires little oil and the meat retains its nutrients.

To steam chicken, start by choosing a fillet or other lean cut of meat. Cut the chicken into portions, as smaller pieces will cook faster. Wash and dry the chicken, then season with black pepper, salt, and any other desired spices. Place the chicken in a steamer basket or rice cooker, and steam for around 20 minutes, depending on the size of the portions.

For added flavour, you can marinate the chicken before steaming. A simple marinade can be made with light soy sauce, ginger, green onion, and Chinese cooking wine. Spread the marinade evenly over the chicken and let it sit for at least 30 minutes before steaming.

You can also steam vegetables along with the chicken. Place the sliced vegetables at the bottom of the steamer and lay the chicken on top. This will cook your entire meal in one go!

Beef

Steaming is a moist heat cooking method that can be used to cook beef. It is a healthy cooking technique as it requires minimal oil and helps the meat retain its natural juices, flavours and nutrients.

Choosing the Right Cut of Beef

When steaming beef, opt for cuts that are tender and have some marbling. Good choices include sirloin, ribeye, or tenderloin. Remember to trim any excess fat from the meat.

Preparing the Beef

Cut the beef into thin slices to ensure even cooking. You can then marinate the beef with your preferred seasonings. A combination of soy sauce, garlic, ginger, and sesame oil makes for a flavourful marinade.

Setting Up Your Steaming Equipment

You can use a traditional bamboo steamer or a stainless steel steamer basket placed over a pot of boiling water. The water level should not touch the bottom of the steamer basket.

Steaming the Beef

Arrange the marinated beef slices in a single layer on the steamer basket, ensuring they do not touch. Cover the steamer and cook for about 8-10 minutes, depending on the thickness of the slices and the desired level of doneness. A safe internal temperature for beef is 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

Serving the Steamed Beef

Serve the steamed beef with a side of steamed vegetables, rice, or noodles. Garnish with fresh herbs like cilantro or green onions for added flavour. Steamed beef is a versatile dish that can be enjoyed on its own or used in recipes like stir-fries, salads, or wraps.

Pork

Steaming is a moist-heat method of cooking that results in tender and juicy meat. This is because steaming uses no additional fat and the meat does not come into direct contact with water, allowing it to retain more of its nutrients.

When steaming pork, it is best to use a traditional steamer that fits on top of a saucepan, or a rack that sits at the bottom of a tightly covered pan, allowing the food to be suspended above the water. Electric steamers and bamboo steamers are also good options.

Before steaming, the pork should be prepared. It is often best to cut the pork into slices, cubes, or dice before steaming. It is also common to marinate the pork for at least two hours before steaming to enhance the flavour. A simple marinade can be made by soaking the meat in a small amount of vinegar, water, and dry seasonings. Alternatively, Italian or Greek dressing also works well. The longer the pork sits in the marinade, the deeper the flavour will penetrate the meat. Therefore, it is ideal to leave the pork to marinate overnight.

When steaming the pork, fill the steamer pot half full of water and bring it to a full boil using high heat. Herbs or other flavourings can be added to the water to impart additional flavour into the meat during steaming. Place a single layer of meat in the steamer and place the steamer in the pot over the boiling water, ensuring that no water is coming up through the holes in the steamer. Cover and cook for the amount of time indicated in your recipe. If using a rack or tray in the bottom of a large pot, add at least one inch of water to the pot and bring to a boil. Place the pork in a heatproof dish and place the dish on the rack in the pot of boiling water. Ensure that the water is not boiling up over the heatproof dish. Cover with a tight lid and cook for the appropriate time.

Steaming pork is very popular in Asian cooking. A simple way to add flavour to the meat is to add ingredients to the steaming water, such as onions, carrots, celery, and fresh ginger root. It is also possible to steam vegetables with the meat, but be sure not to overcrowd the steamer.

When steaming pork chops, it is important to note that the meat needs to reach a temperature of at least 160 degrees Fahrenheit to be safe to eat. Depending on the thickness of the cuts of meat, this can take anywhere from 15 to 30 minutes to achieve at a medium-high heat. Use a meat thermometer to ensure the meat is cooked properly.

For a simple and tasty recipe, finely grind rosemary, garlic, and sage. Beat the chops and sprinkle the herbs over them, adding salt and pepper. Steam cook over water and white wine for 20 minutes.

For a more complex recipe, try making Pressure Cooker Steamed Pork with Garlic Soy Sauce or Ginger Miso Sauce. This recipe uses the pressure-steaming function of an Instant Pot to steam a chunk of pork collar. The meat is then thinly sliced and drizzled with the sauce. This recipe takes 55 minutes in total and is a great way to enjoy a simple, clean, and light pork dish.

Fish

Some good options for steaming include:

• Cod
• Halibut
• Sea bass
• Snapper
• Salmon
• Tilapia
• Haddock
• Flounder
• Black bass
• Trout
• Boston mackerel
• Red snapper
• Rockfish
• Striped bass
• Sole

When preparing your fish for steaming, it's important to note that the thickness of the fillet will impact the cooking time. If you're using a thinner cut of fish, reduce the cooking time to 5-8 minutes. For thicker fillets, your cooking time will be longer, around 8-12 minutes.

To steam your fish, you'll need a steaming setup. This could be a metal tiered steamer, a wok/deep skillet/pot with a lid, or even a heat-proof plate or cooling rack with some clever aluminum foil maneuvering. If you're using a wok or deep skillet, simply place a small round metal elevated rack or an empty tuna can at the bottom for the plate to sit on, and fill with 1-2 inches of water.

Once your steaming setup is ready, it's time to prepare the fish. You can season it with salt and pepper, or get creative with your spices and aromatics. Try a combination of soy sauce, chili paste, sweet wine or sherry, rice vinegar, herbs, crushed chile, honey, sliced or grated ginger, garlic, or a citrus juice like lemon or orange. You can also add aromatics like scallions, ginger, and cilantro, which will add a boost of flavor to your dish.

Place the fish on a heat-proof plate and put it in the steamer. Cover and steam for 7-12 minutes, depending on the size and thickness of your fillet. If you're using a whole fish, the cooking time will be longer. A good rule of thumb is to steam the fish until it's opaque and just barely flaky.

Once your fish is cooked, you can finish it with a sauce or salad. For a simple option, dress the fish with olive oil, flaky salt, and a squeeze of lemon juice. If you want something extra, make an herb salad with a variety of roughly chopped herbs, olive oil, and lemon juice, and toss in some capers or halved olives.

You can also harness those cooking liquids that have collected on the plate by spooning them over the fish as is or reducing them into a powerful sauce. For a more luxurious sauce, mount those reduced juices with a couple of tablespoons of butter.

So there you have it! A simple, healthy, and delicious way to prepare fish that's sure to impress.

Turkey

How to Steam Turkey

Steaming is a moist heat cooking method that results in tender and flavourful turkey. The meat is placed on a collapsible steaming basket, which is then lowered into a pan and positioned above water that has been brought to a low boil. The steam rises and surrounds the meat with heat and moisture, cooking it until tender.

It is best to use smaller cuts of turkey for steaming, such as thinly sliced portions of the breast or thigh meat. Large pieces, such as full legs or breasts, do not fit well in the steaming basket.

To begin, the turkey pieces are trimmed and cut into the desired sizes. The meat can be marinated before steaming. When the water returns to a low boil, the pan should be covered. The cooking process is complete when the juices run clear. The timing varies according to the number and size of the pieces being steamed.

Benefits of Steaming Turkey

Steaming is a healthy cooking method as no additional fat is required, and the meat retains most of its beneficial nutrients. It is also a quick cooking method, reducing cooking time by up to 50%.

Recipes for Steamed Turkey

There are several recipes available for steaming turkey, including Jacques Pépin's steamed and roasted turkey, which involves steaming the turkey before transferring it to the oven to finish. Another recipe recommends steaming the turkey with the stuffing inside, and then finishing in a dry air oven.

Frequently asked questions