Instructions

1. Preheat oven to 400 degrees F. Lay a piece of heavy-duty aluminum foil onto your countertop. The piece of foil needs to be at least three times the size of your meal portion to allow room for closing and creating a tight seal.

2. Place your desired meat, vegetables and seasonings into the center of your foil piece. Add a form of liquid to provide the steam. This can be as simple as water or butter or can include sauces such as mushroom soup, wine, chicken or beef stock. All you need is 2 to 3 tablespoons of liquid.

3. Bring up the sides of your foil piece and fold over to seal tightly. Repeat this step with each end. Leave enough air space inside the foil pack to allow air to circulate. Place the foil pack on your baking sheet. Repeat these steps with each portion.

4. Place the baking sheet and foil packs in the oven and cook for 30 minutes. Remove the pan, using your oven mitt. Carefully open one of the foil packs and insert a meat thermometer into the meat. Whole pieces of pork, beef, veal or lamb should reach at least 145 degrees F. Ground meats should read 160 degrees, while poultry should be 165 degrees. Seafood should be 145 degrees or separate easily with a fork. Check that your vegetables have reached their desired doneness. If the packs are not complete, reseal the open pack and return to the oven. Check every 5 minutes until complete.

5. Remove the packs when they are cooked and let rest for 5 minutes before serving.