20
Steaming Meat and Poultry
• Steaming has the advantage of allowing all the fat to drip away during
cooking. Due to the gentle heat, only choose tender lean cuts of meat
and trim off all fat. Meat suitable for grilling is ideal for steaming.
• Marinade meat and poultry with flavoursome sauces before steaming.
• Thoroughly cook all food before serving. Pierce with a knife or skewer
to check that the centre is cooked and the juices run clear.
• Sausages must be completely cooked before steaming.
• Use fresh herbs while steaming to add flavour.
Hints and Tips
Food
Type
Quantity
Steam Time
Note
Lo b s t e r
Tails
Fresh
2 tails
20-22 min
Meat will be
opaque when
d o n e . C o o k
l o n g e r i f
necessary.
Mussels
Fresh
400g
8-10 min
Steaming is done
when shells are
completely open.
Oysters
Fresh
6
16-10 min
Steaming is done
when shells are
completely open.
Scallops
Fresh
400g
8-10 min
S t i r h a l f w a y
through steam
time. Meat is
o p a q u e a n d
flaky when done.
