Steaming exposes food directly to moist heat. Meats can be steamed in a pressure cooker or in a tightly covered pan. They can also be wrapped in aluminum foil or placed in a cooking bag, which is then placed in a heated oven. Since the meat cannot be observed during heating in a pressure cooker, its doneness is determined by timing. Meats also heat very well in a crockery cooker, an electrical appliance that will gently steam meat to extreme tenderness with only a little added liquid. Depending on the size and toughness of the cut, this may take anywhere from six to twelve hours. The long heating time and relatively low temperature may pose food safety concerns, however.
