Steaming’s a cracker — it’s great at transmitting subtle flavour even though it’s through the slightly indirect method of hot steam. This can be done at varying pressures — for example, the Japanese will steam slowly in a bamboo basket, and my nan has a pressure cooker that heats, cooks and nukes anything at a very high temperature. This basically means that cooking times can be reduced by up to half while keeping the food juicy and succulent.
This method was first recognized in France — known as cooking en papillote, or in greaseproof paper. Even though this still works well, these days tin foil is much easier to use, more pliable and definitely a better conductor of heat. This is a fantastic way to cook, because you get a variation of cooking methods happening inside the bag, from boiling to steaming to even a bit of baking, and most importantly you don’t make any mess because you chuck the bag away when you’ve finished.