Steam works best on foods with a natural barrier; steaming meat directly can cook unevenly
When steaming, choose foods like shellfish that have a barrier; direct steam on meat tends to cook unevenly.
The video cautions that steaming is often applied to shellfish and similar items, and suggests having a “barrier” helps. It warns that applying steam directly to meat generally won’t cook it evenly.
The short version
- Prefer steaming foods with a barrier (e.g., shellfish).
- Steaming meat directly is described as cooking unevenly.
Why it works
Steam is an intense surface heat transfer; without a protective barrier, the exterior can overcook before the interior heats evenly (as described in the video).
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