I've read about those round chinese bamboo
3 piece steamers, and plan to get some, but
am unclear on one point of usage;
do I just plop the assembly in a wide pan of
water, or do I need to suspend it on a rack of
some sort to keep even the bottom edge out
of the water? I've not had much experience
with wood-like tools in hot soaking jobs...

"Frank Winans" wrote in
:

I've read about those round chinese bamboo
3 piece steamers, and plan to get some, but
am unclear on one point of usage;
do I just plop the assembly in a wide pan of
water, or do I need to suspend it on a rack of
some sort to keep even the bottom edge out
of the water? I've not had much experience
with wood-like tools in hot soaking jobs...

Help is he
http://www.google.com/search?hl=en&q...o+steamer&btnG
=Google+Search

or
http://makeashorterlink.com/?K22A42F0E

"sandi" wrote
"Frank Winans" wrote
bamboo steamers -- need to keep
the bottom edge out of the water?
Help is he
http://www.google.com/search?hl=en&q...o+steamer&btnG
=Google+Search

google for
how to use bamboo steamer


or
http://makeashorterlink.com/?K22A42F0E
Thanks;
in summary, some people do,
some people don't. But nobody said theirs
got damaged from plunking it. So it doesn't matter.

Also, some people laughed at using rustic
bamboo instead of modern metal steamers.

I never knew Google honored an over-three-keyword search...

"Frank Winans" wrote in
:

"sandi" wrote
"Frank Winans" wrote
bamboo steamers -- need to keep
the bottom edge out of the water?
Help is he
http://www.google.com/search?hl=en&q...bamboo+steamer
&btnG =Google+Search

google for
how to use bamboo steamer


or
http://makeashorterlink.com/?K22A42F0E
Thanks;
in summary, some people do,
some people don't. But nobody said theirs
got damaged from plunking it. So it doesn't matter.

Also, some people laughed at using rustic
bamboo instead of modern metal steamers.

I never knew Google honored an over-three-keyword search...

We all learn something every day. g

Enjoy!

Frank Winans wrote:
I've read about those round chinese bamboo
3 piece steamers, and plan to get some, but
am unclear on one point of usage;
do I just plop the assembly in a wide pan of
water, or do I need to suspend it on a rack of
some sort to keep even the bottom edge out
of the water? I've not had much experience
with wood-like tools in hot soaking jobs...

Ideally, the steamer is placed so that the bottom is just barely above
the surface of the water. That may occur because the steamer and pan
or wok are sized just right for each other, or you use something to
elevate the steamer -- a crosshatch pattern of wooden chopsticks, or a
top- and bottomless can, or some other kind of stand. It won't hurt
the steamer if its bottom is actually in the water, though it won't do
it any good, and in any case you won't want the water reaching the
food. -aem

Frank Winans wrote:
I've read about those round chinese bamboo
3 piece steamers, and plan to get some, but
am unclear on one point of usage;
do I just plop the assembly in a wide pan of
water, or do I need to suspend it on a rack of
some sort to keep even the bottom edge out
of the water? I've not had much experience
with wood-like tools in hot soaking jobs...


You talking about using it or cleaning it? I've been using one for
years. To cook I just put in a curvered bigger pan, like a wok, to
steam, just above the water. That's why its called a 'steamer'. To
clean I just rinse or if messy use soap just like any other utensil.

"Jim Davis" wrote
You talking about using it or cleaning it? I've been using one for
years. To cook I just put in a curvered bigger pan, like a wok, to
steam, just above the water. That's why its called a 'steamer'. To
clean I just rinse or if messy use soap just like any other utensil.

I meant to discuss using it. And why do you elevate it? To make it
work better, or to prevent slow damage?

How do you 'put it above the water?' With additional pieces,
for example chop sticks?

Frank Winans wrote on 28 Oct 2006 in rec.food.cooking

"Jim Davis" wrote
You talking about using it or cleaning it? I've been using one for
years. To cook I just put in a curvered bigger pan, like a wok, to
steam, just above the water. That's why its called a 'steamer'. To
clean I just rinse or if messy use soap just like any other utensil.

I meant to discuss using it. And why do you elevate it? To make it
work better, or to prevent slow damage?

How do you 'put it above the water?' With additional pieces,
for example chop sticks?




The bamboo steamer were invented to be used in a wok. You don't want the
steamer sitting in the water getting ruined and flavouring the steam.

What you do is pour a little water (say 2 cups) in the wok ensure the
steamer isn't sitting in it, place in your food and put the lid on...then
start up the stove. Check the water every now and then and check doneness
of the food.

Since the wok is dome shaped the bamboo steamer should sit snuggly inside
about 1/2 to 2/3 of the way down inside the wok. Allowing you to put some
water in the wok but keep the steamer dry. Less water works better...
(takes less time to boil up) than more.

On Sat, 28 Oct 2006 10:04:49 -0500, "Frank Winans"
wrote:

I've read about those round chinese bamboo
3 piece steamers, and plan to get some, but
am unclear on one point of usage;
do I just plop the assembly in a wide pan of
water, or do I need to suspend it on a rack of
some sort to keep even the bottom edge out
of the water? I've not had much experience
with wood-like tools in hot soaking jobs...

You won't be steaming if water touches your food. Do you have a wok?
If so, stack them up there. The curvature of the wok naturally
suspends the steamers above the water level. I've see people put two
wooden chopsticks in to make a rack too, but it isn't a necessary step
for steamers.... they are usually putting something in on a plate when
they do that.

There is a lot of information for you about bamboo steamers on the
internet I googled "how to use a bamboo steamer" and got a gazillion
hits. Here are some
http://www.fantes.com/steamers.htm
http://www.epinions.com/content_78928645764
http://www.uktvfood.co.uk/index.cfm?...tem&iID=511537

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