"100% Hand Made Bamboo Steamer is a kind of Chinese traditional
cooker, with a history of two thousand years. It is very airtight,
with special fragrance of bamboo. It is part of Chinese diet culture
and made of high quality bamboo by hand. It keeps original natural
style and durable. There are various sizes suiting for families and
restaurants."

That's what it says on the box. That's ALL it says on the box! There
are no instructions. I have an idea of how it works, I have a choice
of three stove top pans that it fits - a new 10 inch stir fry "wok"
with a partly flat bottom and a similar well used stir fry pan 12
inches in diameter, plus a 6+ quart stainless steel Dutch oven. The
steamer has two separate trays and a lid and is 10 inches in diameter.

Any of youse guys who have one and use it give me some tips?
Simmering water? Boiling water? How deep? Food directly on the bamboo?
On a plate? Peeking or no-peeking? Et cetera . . .

Thank you honorable friend and Asian cooking expert.
Lynn in Fargo

Lynn from Fargo wrote:
> "100% Hand Made Bamboo Steamer is a kind of Chinese traditional
> cooker, with a history of two thousand years. It is very airtight,
> with special fragrance of bamboo. �It is part of Chinese diet culture
> and made of high quality bamboo by hand. �It keeps original natural
> style and durable. �There are various sizes suiting for families and
> restaurants."
>
> That's what it says on the box. �That's ALL it says on the box! There
> are no instructions. �I have an idea of how it works, I have a choice
> of three stove top pans that it fits - a new 10 inch stir fry "wok"
> with a partly flat bottom and a similar well used stir fry pan 12
> inches in diameter, plus a 6+ quart stainless steel Dutch oven. The
> steamer has two separate trays and a lid and is 10 inches in diameter.
>
> Any of youse guys who have one and use it give me some tips?
> Simmering water? Boiling water? How deep? Food directly on the bamboo?
> On a plate? �Peeking or no-peeking? Et cetera . . .
>
> Thank you honorable friend and Asian cooking expert.
> Dim Sum Lynn in Fargo

Mostly depends on what you are cooking... there is an art to using a
bamboo steamer, mostly it's about the art, like a tea ceromony...
sometimes covered, sometimes not, food is usually cooked in a plate
but sometimes placed on seaweed or a leaf directly on the bamboo. How
much water and what level of heat is dictated by the food being
cooked. Typically several bamboo steamers are stacked one upon the
other with different foods in each, those requiring longer cooking
lower on the stack.

I'm sure there are many books written about bamboo steamers.

http://www.asiarecipe.com/steamer.html

"Lynn from Fargo" > wrote in message
...
> "100% Hand Made Bamboo Steamer is a kind of Chinese traditional
> cooker, with a history of two thousand years. It is very airtight,
> with special fragrance of bamboo. It is part of Chinese diet culture
> and made of high quality bamboo by hand. It keeps original natural
> style and durable. There are various sizes suiting for families and
> restaurants."
>
> That's what it says on the box. That's ALL it says on the box! There
> are no instructions. I have an idea of how it works, I have a choice
> of three stove top pans that it fits - a new 10 inch stir fry "wok"
> with a partly flat bottom and a similar well used stir fry pan 12
> inches in diameter, plus a 6+ quart stainless steel Dutch oven. The
> steamer has two separate trays and a lid and is 10 inches in diameter.
>
> Any of youse guys who have one and use it give me some tips?
> Simmering water? Boiling water? How deep? Food directly on the bamboo?
> On a plate? Peeking or no-peeking? Et cetera . . .
>
> Thank you honorable friend and Asian cooking expert.
> Lynn in Fargo

I think you're supposed to dig a hole and use only wood that smokes when it
burns. And maybe a few rocks to keep the heat in when you lower the bamboo
steamer into the hole. Veggies, yes. Some shrimp, and even pasta would do
well this way. When the steam stops from the hole you need to dowse the hot
rocks with more liquid. I'd use koolaid for a twist toward the end.

Lynn wrote:

> "100% Hand Made Bamboo Steamer is a kind of Chinese traditional
> cooker, with a history of two thousand years. It is very airtight,
> with special fragrance of bamboo. It is part of Chinese diet culture
> and made of high quality bamboo by hand. It keeps original natural
> style and durable. There are various sizes suiting for families and
> restaurants."
>
> That's what it says on the box. That's ALL it says on the box! There
> are no instructions. I have an idea of how it works, I have a choice
> of three stove top pans that it fits - a new 10 inch stir fry "wok"
> with a partly flat bottom and a similar well used stir fry pan 12
> inches in diameter, plus a 6+ quart stainless steel Dutch oven. The
> steamer has two separate trays and a lid and is 10 inches in diameter.
>
> Any of youse guys who have one and use it give me some tips?
> Simmering water? Boiling water? How deep? Food directly on the bamboo?
> On a plate? Peeking or no-peeking? Et cetera . . .
>
> Thank you honorable friend and Asian cooking expert.


I'd go with the partly-flat-bottom wok, assuming that the bottom is more
narrow than the base of the steamer.

The steamer is supposed to rest against the side of the wok, BELOW the level
of the water. The steam from boiling water will cook the food faster than
the steam from simmering water. To use the steamer, you put some water into
the pot and bring it to a boil, then put the loaded steamer basket into the
pot so that the steam is channeled through the steamer. As I mentioned, the
water level should be below the point at which the steamer basket rests when
you put it into the pot. It's possible that you'll have to add water
frequently to keep the pot from boiling dry.

Opinions are mixed on the "food directly on the bamboo" issue. If you put
the food on the bamboo, it's more difficult to clean afterward, but you get
better steam flow that way. The alternative is to line the basket with
cabbage leaves or something else to keep the food from directly contacting
the bamboo, allowing enough room around the sides of the basket for a
healthy flow of steam. Peeking is OK, but it'll slow things down.

Bob

"Lynn from Fargo" > wrote in message
...
> "100% Hand Made Bamboo Steamer is a kind of Chinese traditional
> cooker, with a history of two thousand years. It is very airtight,
> with special fragrance of bamboo. It is part of Chinese diet culture
> and made of high quality bamboo by hand. It keeps original natural
> style and durable. There are various sizes suiting for families and
> restaurants."
>
> That's what it says on the box. That's ALL it says on the box! There
> are no instructions. I have an idea of how it works, I have a choice
> of three stove top pans that it fits - a new 10 inch stir fry "wok"
> with a partly flat bottom and a similar well used stir fry pan 12
> inches in diameter, plus a 6+ quart stainless steel Dutch oven. The
> steamer has two separate trays and a lid and is 10 inches in diameter.
>
> Any of youse guys who have one and use it give me some tips?
> Simmering water? Boiling water? How deep? Food directly on the bamboo?
> On a plate? Peeking or no-peeking? Et cetera . . .


Food can go on the bamboo but it is best to use a leaf of lettuce underneath
so the bamboo doesn't soak up food juices and gets hard to clean. Simply
place it over lightly simmering water that is not so deep as it touches the
steamer. Peeking will release the steam and make cooking times longer. Do
be careful if you do peak as the steam builds up in there and is extremely
hot.

That's all there is to it.

Paul

On Sat, 24 Jan 2009 19:36:09 -0800 (PST), Lynn from Fargo
> wrote:

>"100% Hand Made Bamboo Steamer is a kind of Chinese traditional
>cooker, with a history of two thousand years. It is very airtight,
>with special fragrance of bamboo. It is part of Chinese diet culture
>and made of high quality bamboo by hand. It keeps original natural
>style and durable. There are various sizes suiting for families and
>restaurants."
>
>That's what it says on the box. That's ALL it says on the box! There
>are no instructions. I have an idea of how it works, I have a choice
>of three stove top pans that it fits - a new 10 inch stir fry "wok"
>with a partly flat bottom and a similar well used stir fry pan 12
>inches in diameter, plus a 6+ quart stainless steel Dutch oven. The
>steamer has two separate trays and a lid and is 10 inches in diameter.
>
>Any of youse guys who have one and use it give me some tips?
>Simmering water? Boiling water? How deep? Food directly on the bamboo?
>On a plate? Peeking or no-peeking? Et cetera . . .
>
>Thank you honorable friend and Asian cooking expert.
>Lynn in Fargo

From my experience (not a lot) -

Boiling, not simmering - more steam, higher temp & shorter cook time.

If the thing being steamed isn't going to give off much juice, then
directly on the bamboo or put a small circle of wax paper down.
Otherwise, a small plate. Either way, make sure there is room around
the edge for the steam. One caution about plates - I've had a couple
of ceramic plates crack in 2 while cooling because I didn't let them
cool slowly.

Unless you have a gas burner, a flat-bottom pan will probably come to
a boil faster and create more steam. Just make sure the steamer is up
on the sides, not sitting directly on the bottom.

- Mark

On Jan 24, 10:57*pm, "Cheryl" > wrote:
> "Lynn from Fargo" > wrote in ...
>
>
>
>
>
> > "100% Hand Made Bamboo Steamer is a kind of Chinese traditional
> > cooker, with a history of two thousand years. It is very airtight,
> > with special fragrance of bamboo. *It is part of Chinese diet culture
> > and made of high quality bamboo by hand. *It keeps original natural
> > style and durable. *There are various sizes suiting for families and
> > restaurants."
>
> > That's what it says on the box. *That's ALL it says on the box! There
> > are no instructions. *I have an idea of how it works, I have a choice
> > of three stove top pans that it fits - a new 10 inch stir fry "wok"
> > with a partly flat bottom and a similar well used stir fry pan 12
> > inches in diameter, plus a 6+ quart stainless steel Dutch oven. The
> > steamer has two separate trays and a lid and is 10 inches in diameter.
>
> > Any of youse guys who have one and use it give me some tips?
> > Simmering water? Boiling water? How deep? Food directly on the bamboo?
> > On a plate? *Peeking or no-peeking? Et cetera . . .
>
> > Thank you honorable friend and Asian cooking expert.
> > Lynn in Fargo
>
> I think you're supposed to dig a hole and use only wood that smokes when it
> burns. *And maybe a few rocks to keep the heat in when you lower the bamboo
> steamer into the hole. *Veggies, yes. *Some shrimp, and even pasta would do
> well this way. *When the steam stops from the hole you need to dowse the hot
> rocks with more liquid. *I'd use koolaid for a twist toward the end.-

Eh? Isn't Lynn just talking about a steamer that one sticks on a wok?

John Kane Kingston ON Canada

On Jan 24, 10:36*pm, Lynn from Fargo > wrote:
> "100% Hand Made Bamboo Steamer is a kind of Chinese traditional
> cooker, with a history of two thousand years. It is very airtight,
> with special fragrance of bamboo. *It is part of Chinese diet culture
> and made of high quality bamboo by hand. *It keeps original natural
> style and durable. *There are various sizes suiting for families and
> restaurants."
>
> That's what it says on the box. *That's ALL it says on the box! There
> are no instructions. *I have an idea of how it works, I have a choice
> of three stove top pans that it fits - a new 10 inch stir fry "wok"
> with a partly flat bottom and a similar well used stir fry pan 12
> inches in diameter, plus a 6+ quart stainless steel Dutch oven. The
> steamer has two separate trays and a lid and is 10 inches in diameter.
>
> Any of youse guys who have one and use it give me some tips?
> Simmering water? Boiling water? How deep? Food directly on the bamboo?
> On a plate? *Peeking or no-peeking? Et cetera . . .
>
> Thank you honorable friend and Asian cooking expert.
> Lynn in Fargo

Stick something in the steamer, set it over boiling water in the wok
and there you have it. I've used it for potatos, vegetables, some
store-bought dim sum dumpling, and probably other things as it is the
only steamer I own.

Depending on what you are cooking you might want to place the food on
a bit of parchment paper to prevent stiking ( waxed paper might work
as well?)

John Kane Kingston ON Canada

On Jan 25, 8:31*am, Mark A.Meggs > wrote:
> On Sat, 24 Jan 2009 19:36:09 -0800 (PST), Lynn from Fargo
>
>
>
> > wrote:
> >"100% Hand Made Bamboo Steamer is a kind of Chinese traditional
> >cooker, with a history of two thousand years. It is very airtight,
> >with special fragrance of bamboo. *It is part of Chinese diet culture
> >and made of high quality bamboo by hand. *It keeps original natural
> >style and durable. *There are various sizes suiting for families and
> >restaurants."
>
> >That's what it says on the box. *That's ALL it says on the box! There
> >are no instructions. *I have an idea of how it works, I have a choice
> >of three stove top pans that it fits - a new 10 inch stir fry "wok"
> >with a partly flat bottom and a similar well used stir fry pan 12
> >inches in diameter, plus a 6+ quart stainless steel Dutch oven. The
> >steamer has two separate trays and a lid and is 10 inches in diameter.
>
> >Any of youse guys who have one and use it give me some tips?
> >Simmering water? Boiling water? How deep? Food directly on the bamboo?
> >On a plate? *Peeking or no-peeking? Et cetera . . .
>
> >Thank you honorable friend and Asian cooking expert.
> >Lynn in Fargo
>
> From my experience (not a lot) -
>
> Boiling, not simmering - more steam, higher temp & shorter cook time.
>
> If the thing being steamed isn't going to give off much juice, then
> directly on the bamboo or put a small circle of wax paper down.
> Otherwise, a small plate. *Either way, make sure there is room around
> the edge for the steam. *One caution about plates - I've had a couple
> of ceramic plates crack in 2 while cooling because I didn't let them
> cool slowly.
>
> Unless you have a gas burner, a flat-bottom pan will probably come to
> a boil faster and create more steam. *Just make sure the steamer is up
> on the sides, not sitting directly on the bottom.
>
> - Mark

Should I use both "baskets" if I only have food in one? What happens
if the bottom one sits in the boiling water 1/4" . . . 1" ??
If I cook two things the bottom will cook faster and the steam that
cooks the bottom food will transfer flavors/aromas to the top food,
right? The steamer is 10" diam and the small wok is 11" in diam and
the Dutch oven is 12"diam. What if I put three pyrex ramekins under
the bottom of he whole bamboo shebang? Does the bottom of the lowest
basket have to touch the sides of the wok all the way around ?

Thanks for the help!
Lynn in Fargo

Should I exchange the 10 " steamer for a 12" steamer? Or should I get
an 8" steamer? Can't afford a third wok! Maybe I should just buy an
inexpensive 10" stock pot?
Lynn in Fargo

Lynn from Fargo > wrote:

> "100% Hand Made Bamboo Steamer is a kind of Chinese traditional
> cooker, with a history of two thousand years. It is very airtight,
> with special fragrance of bamboo.

Just don't store it in the same cabinet as the fabric softener
sheets (was running out of kitchen space). Afdetr two muths there
it completely perfumated and it the smell and flavor was still there
after only about a month in that cabinet. Make the food taste like
Bounce.

-sw

Sqwertz > wrote:

>Just don't store it in the same cabinet as the fabric softener
>sheets (was running out of kitchen space). Afdetr two muths there
>it completely perfumated and it the smell and flavor was still there
>after only about a month in that cabinet. Make the food taste like
>Bounce.

An even better idea: don't use fabric softener sheets in the
first place. I long ago learned the fewer scented products
around the house, the better.

(Is there such a thing as unscented fabric softener?)

Steve

Nina > wrote:

>On Sun, 25 Jan 2009 22:43:18 +0000 (UTC),

>>An even better idea: don't use fabric softener sheets in the
>>first place. I long ago learned the fewer scented products
>>around the house, the better.

>>(Is there such a thing as unscented fabric softener?)

>Yes, there is. You can get unscented fabric softener both in a liquid
>and in a dryer sheet. (And you can get unscented detergent.)

Thanks. We already use unscented laundry detergent, liquid hand
soap, bath soap, and dish detergent.

The fabric softener question is only of theoretical interest as
we have no clothes dryer.

Steve

On Jan 25, 2:01*pm, Lynn from Fargo > wrote:
>
> Should I use both "baskets" if I only have food in one?

No, what would be the point of that? In restaurants you sometimes see
tall stacks of those baskets. It's a pretty efficient system as the
steam rises through a whole series of baskets. If you're only
steaming one thing, use one basket and the lid.

>*What happens
> if the bottom one sits in the boiling water 1/4" . . . 1" ??

You want the basket to sit above the water, not in it. Your 10" or
11" wok has sloping sides, doesn't it? So a 10" basket should rest an
inch or two above the bottom.

> If I cook two things the bottom will cook faster and the steam that
> cooks the bottom food will transfer flavors/aromas to the top food,
> right?

Not so's you'd notice, usually. Steam that rises through one basket
to and through the upper one is still steam, still about 212F
degrees. The bottom one is closer to the heat source but that doesn't
seem to matter. I've never noticed any transfer of flavors either,
though it seems possible theoretically that miniscule particles could
be carried in the steam. Not something to worry about. Just put the
thing that needs to cook longer in the bottom basket. Either remove
the top basket and let the bottom one steam longer, or start the
bottom one first and add the top one later, using the lid on either
one or both.

> *What if I put three pyrex ramekins under
> the bottom of he whole bamboo shebang?

If that's needed to raise the basket out of the water, something like
that would work, but it ought not to be needed if the wok sides are
slanted.

>*Does the bottom of the lowest
> basket have to touch the sides of the wok all the way around ?

No, that's just how it usually works.

Within the basket I usually put the food on a dish. Leaves of various
kinds work fine, too, such as lotus or banana or cabbage or
lettuce. -aem

Nina > wrote:

>Liquid fabric softener goes in the washer, though...

That makes sense.

I don't have any overt need to want to use it, line-dried
items have acceptable texture to me.

Steve

Nina > wrote:

>On Sun, 25 Jan 2009 23:47:48 +0000 (UTC),

>>I don't have any overt need to want to use it, line-dried
>>items have acceptable texture to me.

>You must be doing it differntly/better than I used to... the towels
>would stand up by themselves, literally.

That can happen if it's particularly windy when they are
drying. Around here where I live, the winds are usually calm.

But for sure, they are not as soft as out of a dryer.

Steve

On Sun, 25 Jan 2009 15:21:18 -0800 (PST), aem >
wrote:
>
>> *What if I put three pyrex ramekins under
>> the bottom of he whole bamboo shebang?
>
>If that's needed to raise the basket out of the water, something like
>that would work, but it ought not to be needed if the wok sides are
>slanted.
>
>>*Does the bottom of the lowest
>> basket have to touch the sides of the wok all the way around ?
>
>No, that's just how it usually works.
>

Since you want the steam inside the steamer not billowing up around
it, you really want the bottom of the steamer in contact with the
sides of the wok all the way around. (small gap isn't a big deal).

I was lucky enough to have a 12" saute pan with sloping sides that was
just the right fit for the steamer.

- Mark

Steve Pope > wrote:

> Sqwertz > wrote:
>
>>Just don't store it in the same cabinet as the fabric softener
>>sheets (was running out of kitchen space). Afdetr two muths there
>>it completely perfumated and it the smell and flavor was still there
>>after only about a month in that cabinet. Make the food taste like
>>Bounce.
>
> An even better idea: don't use fabric softener sheets in the
> first place. I long ago learned the fewer scented products
> around the house, the better.

Nobody in my house is allergic to fragrances.
Do they cause cancer?

-sw

"John Kane" > wrote in message
...

> I think you're supposed to dig a hole and use only wood that smokes when
> it
> burns. And maybe a few rocks to keep the heat in when you lower the bamboo
> steamer into the hole. Veggies, yes. Some shrimp, and even pasta would do
> well this way. When the steam stops from the hole you need to dowse the
> hot
> rocks with more liquid. I'd use koolaid for a twist toward the end.-

Eh? Isn't Lynn just talking about a steamer that one sticks on a wok?

John Kane Kingston ON Canada

================================

Occasionally I like to post something just to see if anyone read it. ;0)

On Sun, 25 Jan 2009 19:16:05 -0600, Sqwertz >
wrote:


>
>Nobody in my house is allergic to fragrances.
>Do they cause cancer?
>
>-sw

No, but for some folks with asthma and other pulmonary diseases, they
can cause problems, as in triggering an asthma attack.

Christine
--
http://nightstirrings.blogspot.com

On Jan 25, 6:56*pm, Mark A.Meggs > wrote:
> On Sun, 25 Jan 2009 15:21:18 -0800 (PST), aem >
> wrote:
>
>
>
> >> *What if I put three pyrex ramekins under
> >> the bottom of he whole bamboo shebang?
>
> >If that's needed to raise the basket out of the water, something like
> >that would work, but it ought not to be needed if the wok sides are
> >slanted.
>
> >>*Does the bottom of the lowest
> >> basket have to touch the sides of the wok all the way around ?
>
> >No, that's just how it usually works.
>
> Since you want the steam inside the steamer not billowing up around
> it, you really want the bottom of the steamer in contact with the
> sides of the wok all the way around. (small gap isn't a big deal).
>
> I was lucky enough to have a 12" saute pan with sloping sides that was
> just the right fit for the steamer.
>
> - Mark

Thanks to all - even the fabric softener folks. I don't use fabric
softener because it makes cotton stuff (towels etc.) less absorbent.
Nice to know about the unscented stuff. I am allergic to most
fragrances except natural biological ones (patchouli, lavender,
bergamot etc.)
Lynn in Fargo
currently wearing "Olive Leaf" by the Thymes.

On Sun, 25 Jan 2009 19:16:05 -0600, Sqwertz wrote:

> Steve Pope > wrote:
>
>> Sqwertz > wrote:
>>
>>>Just don't store it in the same cabinet as the fabric softener
>>>sheets (was running out of kitchen space). Afdetr two muths there
>>>it completely perfumated and it the smell and flavor was still there
>>>after only about a month in that cabinet. Make the food taste like
>>>Bounce.
>>
>> An even better idea: don't use fabric softener sheets in the
>> first place. I long ago learned the fewer scented products
>> around the house, the better.
>
> Nobody in my house is allergic to fragrances.
> Do they cause cancer?
>
> -sw

some folks say they're bad for you *and* your clothes:

Does Fabric Softener Break Down Clothing?

There is a commonly held belief that fabric softener will break down the
fibers in your clothing over time. While this particular belief has been
disproved, there are other issues with fabric softeners that you may want
to know about.
How Fabric Softeners Work

Static electricity occurs when there is low humidity, when two surfaces of
different material touch and then separate, and when both surfaces are made
of insulating materials. Whether you recognized it or not, the previous
sentence described the conditions found in a clothes dryer. Fabric
softeners give clothing a chemical coating that stops their real surfaces
from touching, thereby preventing static cling.

Beyond the static issue, most people will admit to using fabric softener to
enhance the smell of their clothing.

Will it Ruin My Clothes?

It depends on your definition of ´ruin¡. Fabric softener will not break
down the fibers in your clothes. However, the chemicals used in the
softeners do build up over time. This buildup can cause yellowing in
clothes and can reduce the absorbency of fabrics. The latter problem may
explain why your old towels donÿt soak up water like they used to.

What Chemicals, Exactly?

Here we get into the controversial aspects of that fragrant blue liquid and
innocuous looking white sheet. There is science to back up the claim that
fabric softeners are among the most toxic product designed for daily
household use. Some ingredients are listed on the Environmental Protection
Agencyÿs Hazardous Waste list. The list of chemicals in fabric softeners
also includes some rather alarming potential side effects: some substances
are carcinogenic (cancer-causing) and some can cause disorders of the
central nervous system. Other ingredients can cause headaches, respiratory
problems and skin irritation.

(more, and suggestions for substitutes, he

<http://www.professorshouse.com/your-home/cleaning/fabric-softner-clothing.aspx>
)

your pal,
blake

Christine Dabney > wrote:

> On Sun, 25 Jan 2009 19:16:05 -0600, Sqwertz >
> wrote:
>
>>
>>Nobody in my house is allergic to fragrances.
>>Do they cause cancer?
>
> No, but for some folks with asthma and other pulmonary diseases, they
> can cause problems, as in triggering an asthma attack.

That's an allergy, then. Along with itching and sneezing.

So why should I avoid them if I'm not allergic to them? Do I now
have to accommodate people who I may walk past int he streets?

I'll wait for Arnold Schwarzenegger to make it a Federal Law. Until
then, I'll use fragrances where and when I please, thank you ;-)

-sw

Lynn from Fargo wrote:
>
> Should I exchange the 10 " steamer for a 12" steamer? Or should I get
> an 8" steamer? Can't afford a third wok! Maybe I should just buy an
> inexpensive 10" stock pot?
> Lynn in Fargo

Buy a wire rack (either for steaming or cooling cakes) that will fit
your existing pot(s). Or use a ceramic bowl (heatproof obviously) turned
upside down. Perch the steamer on the bowl. As long as it doesn't sit in
the water and the steam can circulate, use whatever will support the
thing.