Joyce Chen Bamboo Steamers
Written: Oct 26 '02
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Pros: stackable, natural materials, works well for all types of foods
Cons: none
The Bottom Line: a good low-calorie way to cook that can also add to your home decor.
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| naphtalia's Full Review: Joyce Chen Bamboo Steamers |
I first discovered bamboo steamers when I went out with friends for dim sum. These steamers are traditionally used for making and serving those tiny Chinese appetizers. Soon after that, I began seeing these steamers all over the place. My own first bamboo steamers were used as wall decorations and shadown boxes in my house. They gave the place a lovely rustic look and were just right for displaying some small teapots I had. Their design made them beautiful even with nothing in them. As a result, I ended up with several steamers in several sizes. And then I made a big discovery. I can cook with them, too.
The steamers can be used with a wok or a saucepan. The basic rule of thumb is that a wok should measure about 2" larger in diameter than a steamer. If you don't have a wok and want to use a saucepan, you'll get the best results when they fit together snuggly so that the water drips back into the pan. Chinese steaming baskets can be used by stacking them together or individually. The only requirement is that the slightly domed lid be the last piece on.
The Joyce Chen set of steamers I have measures 10" in diameter and are ideal for cooking whole meals at once. The set came with three baskets and a lid. I've since added a fourth basket as I usually cook for four at a time.
There are two approaches that I use when using these steamers. The first is cook different items on each level. To do this, I lay the larger items directly into the steamer basket. There are bamboo slats that run across the bottom and make a natural rack. For smaller items, or items I'm worried about sticking to the steamer, I either put them on top of plates or on top of lettuce leaves in the steamer. This works great for individual items.
The other way I use these is in doing whole meals at once. I set up the meal on the plate as I want to serve it and I cook it that way. I find this is a tricky proposition as not all foods cook at the same time. However, I have found that this was successful at times. For most things, however, I recommend cooking things individually.
I also have used my steamers to simply keep food warm for someone who is running a little late. I'll boil the water and dish up dinner onto a plate and then put the whole plate into a steamer. I turn off the water. This keeps the food hot an extra half hour or more without drying it out.
Another use for the steamers is a dehydrating rack. With California summers, it is sometimes fun to dehydrate foods in the sun. I lay out the food on the steamers and tape a single layer of cheesecloth top and bottom (to prevent buggy visitors). Then I put the steamers in a sunny spot. I have an outdoor table that has a perforated top. I use that to put them on. The result is that they are well ventilated all the way around. How long things take to dehydrate depends largely on the size of the food you begin with, the heat of the sun, and the humidity in the air. Don't forget to take the steamers in at night to prevent dew ruining the process by adding moisture back in. You can speed up the process more by heating your oven to its very lowest setting, putting the steamers in, and then turning it off and letting them sit overnight.
I really love my steamers and am glad that I finally discovered how versatile they are for cooking. I'm scheduled for a dimsum class soon, and I know that the steamers will become even more useful after I discover the wonders of dimsum.
Recommended:
Yes
Amount Paid (US$): 10
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naphtalia
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Just cause you got the monkey off your back doesn't mean the_circus has left town.
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