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