When steaming large items, like a whole fish, duck, or leg of lamb, you probable won't have a steamer large enough to accommodate it. But, be assured you can easily fashion one from equipment that you have in your kitchen.
Cut the bottoms of 3 to 4 tuna cans and place then on the bottom of the large roasting pan. If you don't have the cans, tight balls of aluminum foil also work in a pinch.
Set a rack on top. If you are worried the item may stick, lay a lettuce leaf on top of the rack. Or you can put the item on a heatproof plate, set that in the steamer and cook it right like that.
Add enough water so the level is below the rack. To make sure that your water doesn't evaporate while steaming, put a couple marbles in the bottom of the pan. They will start to rattle when the water level gets low -- reminding you it is time to add more liquid.
Set your item in the pan and them cover the whole set up with aluminum foil, pressed along the edges to make a tight seal. Make sure to tent the foil a bit, so that there is sufficient steam circulation, so the item cooks evenly.

Instructor: Jill Novatt