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Foil = steaming?

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Perhaps it's like what one of our former Presidents said, "It depends on what your definition of 'is' is". Maybe the retention of the natural moisture which arises from any meat source which contains some amount of water, and I assume all do, is retained as "steam" within the foil. Thus it cooks faster because of the steam, but it is not, in a conventional sense, being "steamed" ?

Paul
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Paul G.:
[qb]Maybe the retention of the natural moisture which arises from any meat source which contains some amount of water, and I assume all do, is retained as "steam" within the foil. Thus it cooks faster because of the steam, but it is not, in a conventional sense, being "steamed" ?[/qb] <HR></BLOCKQUOTE>This is exactly my contention.
 
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