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A Cooking tip for using Bamboo Steamers

Bamboo steamers are great for steaming food. The texture of the bamboo allows steam to circulate and evaporate so that less moisture will form on the inside of the lid. Steamers are normally placed over boiling water rather than to start steaming over cold water. Some Chinese like to boil water in a wok then stack bamboo steamers over the wok, with the food needing the most steaming being placed on the bottom, with ones needing less steaming on top. Asian grocery stores also sell metal steamers. Metal steamers come with a saucepan that can hold water for steaming. I personally prefer the bamboo style. The one pictured here is a dim sum steamer.

Before using for the first time, scrub the bamboo thoroughly with mild soap and water.While it is still wet, steam it for 30 minutes.

So how do steamers work? Arrange food to be steamed in a flat heat-proof dish or foil pie pan before placing it in the steamer. To be creative, instead of heat-proof dishes, you can place lettuce or bok choy leaves directly on the steamer. Then place food on top of the leaves. This works great with steaming dumplings. I like to serve food with the steamer. It spices up my dinner table. Or, if you are making steamed bread, lightly grease the bamboo slats and then place the dough directly in the steamer. When finished, remember to take off the lid and let the steam disperse before reaching in for food. I have found that with bamboo steamers, it helps to keep separate steamers for veggies and/or grains, and others for meats, fish, and other foods that can impart a flavor to the wood. Another helpful hint is not to allow the food to come in contact with the steamer and you won't have sticking, or rancidity. Use a bed of lettuce or other fresh leaves, or parchment paper. If using a dish, make sure there's enough room between the dish and the sides to allow the steam to rise. Steam food to perfection by taste-testing with a fork, to determine when the food is cooked. We like our vegetables hot and crisp. I put all vegetables in the bottom tray of the steamer that will take the longest to cook and work up to the top of the steamer with the quickest cooking veggies.
To cook, place one section of the bamboo steamer in your wok (or snugly over a large pan) so that it fits nicely with some room around for the edges.

Add water until it just touches the bottom of the first bamboo layer. Then stack as many sections of your bamboo steamer, one on top of the other, with as many food courses as you wish to prepare. At the end of the steaming process, you will end up with a delicious soup stock in the bottom of the pot. I usually add some herbs to my water. The type of herb depends on what I am cooking. I tend to steam all my vegetables even if I am not cooking an oriental meal.

My steamer is great for refreshing day-old bread or rolls. To make them tender again, just loosely cover them with foil and steam for approximately 5 minutes.
When I have finished with my steamers, I rinse my steamer with water and, if necessary, use some mild soap. I never put my bamboo steamer set in the dishwasher and I always store my steamer in a well ventilated place.

Learn more about this author, Arlene Wright-Correll.
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