Is there a way to steam food without the water condensation on the lid
dripping down onto the food? I heard there are steamers with a cone-shape
lid so the condensation falls along the side of the lid and not onto the
food. However, I have yet to see one in a store. If you know where to find
one, please let me know.

>"peter" wrote:
>
>Is there a way to steam food without the water condensation on the lid
>dripping down onto the food? I heard there are steamers with a cone-shape
>lid so the condensation falls along the side of the lid and not onto the
>food. However, I have yet to see one in a store. If you know where to find
>one, please let me know.

Oriental bamboo steamer.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>"peter" wrote:
>
>Is there a way to steam food without the water condensation on the lid
>dripping down onto the food? I heard there are steamers with a cone-shape
>lid so the condensation falls along the side of the lid and not onto the
>food. However, I have yet to see one in a store. If you know where to find
>one, please let me know.

Oriental bamboo steamer.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>
>Is there a way to steam food without the water condensation on the lid
>dripping down onto the food? I heard there are steamers with a cone-shape
>lid so the condensation falls along the side of the lid and not onto the
>food. However, I have yet to see one in a store. If you know where to find
>one, please let me know.

When I need to steam something I use a large wok and a bamboo steamer, I do not
recall any water dripping on the food. The steamer is divided into sections ,
so you can do different things at the same time if you like.

I think you can buy the steamer at a kitchen store, and they are pretty
inexpensive, I cannot tell you how much, as I have had mine probably 30 years
and I am sure it will cost more today than when I got it.

Rosie

>
>Is there a way to steam food without the water condensation on the lid
>dripping down onto the food? I heard there are steamers with a cone-shape
>lid so the condensation falls along the side of the lid and not onto the
>food. However, I have yet to see one in a store. If you know where to find
>one, please let me know.

When I need to steam something I use a large wok and a bamboo steamer, I do not
recall any water dripping on the food. The steamer is divided into sections ,
so you can do different things at the same time if you like.

I think you can buy the steamer at a kitchen store, and they are pretty
inexpensive, I cannot tell you how much, as I have had mine probably 30 years
and I am sure it will cost more today than when I got it.

Rosie

> Is there a way to steam food without the water condensation on the lid
> dripping down onto the food? I heard there are steamers with a cone-shape
> lid so the condensation falls along the side of the lid and not onto the
> food.

Instead of buying a new steamer, why not simply put a very loose layer of
greaseproof paper over the food? That way, any condensation fall onto the
paper and, provided you've tucked it down around the edges, rolls off to the
side.

> Is there a way to steam food without the water condensation on the lid
> dripping down onto the food? I heard there are steamers with a cone-shape
> lid so the condensation falls along the side of the lid and not onto the
> food.

Instead of buying a new steamer, why not simply put a very loose layer of
greaseproof paper over the food? That way, any condensation fall onto the
paper and, provided you've tucked it down around the edges, rolls off to the
side.

In article >,
"RobertE" > wrote:

> > Is there a way to steam food without the water condensation on the lid
> > dripping down onto the food? I heard there are steamers with a cone-shape
> > lid so the condensation falls along the side of the lid and not onto the
> > food.
>
> Instead of buying a new steamer, why not simply put a very loose layer of
> greaseproof paper over the food? That way, any condensation fall onto the
> paper and, provided you've tucked it down around the edges, rolls off to the
> side.
>
>

Frankly, I don't generally worry about it.....
Why is it an issue? :-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
"RobertE" > wrote:

> > Is there a way to steam food without the water condensation on the lid
> > dripping down onto the food? I heard there are steamers with a cone-shape
> > lid so the condensation falls along the side of the lid and not onto the
> > food.
>
> Instead of buying a new steamer, why not simply put a very loose layer of
> greaseproof paper over the food? That way, any condensation fall onto the
> paper and, provided you've tucked it down around the edges, rolls off to the
> side.
>
>

Frankly, I don't generally worry about it.....
Why is it an issue? :-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"peter" > wrote in message >.. .
> Is there a way to steam food without the water condensation on the lid
> dripping down onto the food? I heard there are steamers with a cone-shape
> lid so the condensation falls along the side of the lid and not onto the
> food. However, I have yet to see one in a store. If you know where to find
> one, please let me know.

Yes, a bamboo steamer will absorb the steam so that nothing drips on
your food and they are very cheap. there are lots on line for about
$20 but you can pick one up in any Chinatown, try the Chinese
supermarkets or the small Chinese grocers, for half the price, if not
less.

The only conical thing i can think of may be the Tagine. They are
gaining poplarity so you may find them in better homewares/kitchen
shops or even your department store with a good kitchen section. A
tagine is a Moroccan earthenware thing with a bottom like a plate with
a raised edge all the way arounsd then a conical lid that has a
chimney at the top. Mostly used for slowly cooking stews and other
thinsg that need gentle cooking, a bamboo steamer is probably best if
you are looking for soemthingt o steam fish or other quicker dishes
in.

hth.

Tinny