Steam

Steaming is a moist heat cooking process. The meat does not come into contact with the cooking liquid but instead is cooked by surrounding steam, sometimes under pressure. Steaming results in tender, well flavoured, juicy meat with minimum weight loss or shrinkage. Steaming under pressure is fast and easy, saves on energy and provides accurate meat portioning and cost control.

Various steaming methods

Atmosphere steaming - meat cooked directly or indirectly with steam in the following ways:

• Directly in a steamer - steam is generated within the steaming chambers and is fed into the chambers from a separate boiler.
• Indirectly or in covered pan - sealed containers of food are placed over or in a deep pan of boiling water. Perforated trays or vessels can be used but this method requires pans or containers with tight fitting lids to contain steam.
• High pressure steaming - using purpose-built steamers, which generate high pressure steam for ultra quick cooking. Mainly used for vegetables and processed meat products.
• Combination and steam oven cooking - high capacity steamer ovens can cook by steam, using moist heat or dry heat, or a combination of both.
• Vacuum cooking by steam (sous-vide) - used to cook food in vacuum-sealed plastic pouches, by combination of steam and convection oven, between 70°C to 100°C (158 to 212°F).
• Low to moderate temperature steaming - modern equipment makes it possible to cook meat between between 70°C to 100°C (158 to 212°F). This method is ideal for steam blanching, preserving, steam cooking, cooking in vacuum (sous-vide), thawing, reconstituting and reheating meat dishes.
• Steam and smoke oven - the oven allows cold and hot smoking of cured meats and smallgoods, and provides a steam-cooking cycle. The unit operates with fan-forced smoke from burning wood sawdust, by gas or electric burner.

Tips on steaming

Use a tight fitting lid or have steamer door securely closed to retain heat and moisture. If food is cooked in basins or moulds, grease these well and firmly cover with grease-proof kitchen paper, cloth or foil to prevent sticking, or moisture penetrating food. Steaming is practical for thawing and quickly reheating prepared foods.

Best cuts (and offal) suitable for steaming

BEEF: Tongues, veal brains, kidney, heart, beef cheek, papillae off, tripe, beef forequarter cuts.
LAMB: Tongues, brains, sweetbreads, kidney, heart, tripe, forequarter cuts.

The more tender beef and lamb loin and leg cuts are also suitable for steaming and combination steaming.