Water Vapor: Steaming Steaming is by far the fastest method for pouring heat into food, thanks to the large amount of energy that water vapor releases when it condenses into droplets on the food surface However, it works rapidly only as long as the meat surface is cooler than the boiling point Because heat moves through meat more slowly than steam deposits it on the surface, heat accumulates at the surface, which soon reaches the boiling point, and the heat transfer rate falls to a level just sufficient to keep the surface at the boil Though it heats meat by means of moisture, steaming does not guarantee moist meat Muscle fibers heated to the boiling point shrink and squeeze out much of their moisture, and the steamy atmosphere can’t replace it Because steaming brings the meat surface to the boil so quickly, it’s a method best suited to thin, tender cuts of meat that will cook through quickly in just a few minutes, before their outer portions become badly overcooked and dried out Meats are often wrapped — in an edible lettuce or cabbage leaf, an inedible but flavorsome banana leaf or corn husk, or in parchment or foil — to protect the surface from the harsh steam heat and cook it more gradually The meat must be arranged on an open rack in a single layer or else in separate tiers; any surface not exposed directly to the atmosphere inside the pot will cook much more slowly than the rest The pot should contain enough water that it won’t cook dry as steam escapes around the lid Herbs and spices are often included in the water to aromatize the meat Low-Temperature Steam When steaming, the cook usually takes care to keep the lid tight on the pot and the heat high, to make sure that the pot atmosphere is saturated with vapor However steaming can also be done at reduced temperatures and therefore more ... directly to the atmosphere inside the pot will cook much more slowly than the rest The pot should contain enough water that it won’t cook dry as steam escapes around the lid Herbs and spices are often included in the water to aromatize the meat... Herbs and spices are often included in the water to aromatize the meat Low-Temperature Steam When steaming, the cook usually takes care to keep the lid tight on the pot and the heat high, to make sure that the pot atmosphere is saturated with... protect the surface from the harsh steam heat and cook it more gradually The meat must be arranged on an open rack in a single layer or else in separate tiers; any surface not exposed directly to the atmosphere inside the pot will