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Old 10-28-2009, 09:03 PM   #11
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Originally Posted by beckyfield View Post
If you had a steamer that stored at a relatively small size, would you use it more?
No

Quote:
Has anyone tried using plastic or silicone steamers?
No. The main attraction to me of the plastic and silicone steamers is microwave steaming, but that's problematic as the microwaves are cooking while you're "steaming" so timing and layering become problematic.
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Old 10-28-2009, 09:22 PM   #12
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I use my bamboo steamer for veggies ( asparagus usually), also to steam tamales and dumplings.

I had a wok, but not anymore, so I now use it over my pasta pot ( fits pretty good). I use one or two levels, depending on how much im cooking.

Easy to handle, relatively durable, and easy to clean ( because my wife cleans it)

It is a little big and clunky, and takes up a decent amount of space, but nothing more than the pressure cooker, pots, pans ....

I use it several times a year.

Artichokes I prefer to use one of those cheap metal steamers that open to fit in any pot. For the artichokes, the bamboo steamer isnt deep enough to cover the artichokes, so i need a deep pot to do this. And most of my steaming per year would be the artichokes ( once a month). So, if the bamboo steamer were deeper, maybe I would use it for the artichokes too.
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Old 10-28-2009, 11:45 PM   #13
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I steam very often. Anytime a preparation is well served by relatively low indirect heat and contact with moisture. Gotta have it for dumplings. But its a taste bud awakening tool for almost all vegetables. I have several.

I bought a perforated silicone steamer tray two or three years back. Works fine, easy to clean, but it's curiously awkward - too rigid to fold into smaller pans, too floppy to handle out of a pan when it's full of steamed food.

I've always loved my stainless steel steamer that spreads open like the petals of a lotus flower. Fits any pan. Easy to handle as long as your food's weight is balanced toward the center.

My bamboo steamers come in one large diameter and two different sizes of tray depth. I do NOT like washing/cleaning them.

I also have a dedicated electric steamer. It's a monstrously huge, mainly plastic, appliance with a timer knob (maybe close to twice the storage space of my bamboo steamers). But it is wonderfully versatile; I can steam anything in it, even grains. Con: one use = one dishwasher cycle.

And I have a steaming tray for my microwave. For the cooking time, and subsequent cleaning, of boiling ears of corn, it is a godsend of convenience.

Lastly, if you flip over a clean and dry bamboo steamer tray, it is quite a dramatic serving plate.

I would think that a steamer tray that can adjust to any diameter and and depth would be a piece of cake to design for any of today's first year engineers. Maximizing its efficiency, somehow allowing one to monitor liquid level, and other issues are probably more difficult...
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Old 10-29-2009, 09:20 AM   #14
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I have two of the bamboo steamers. I don't like boiling water in my wok but they fit nicely over some of my other pots! They also double as drying racks for herbs throughout the summer. For storage I put three nails in the wall and hang the sections on the kitchen walls. They look pretty. Other times I have them holding onions, potatoes and squash on my counter top. I used my large one to steam kale for freezing this year. I mostly steam veggies in them. Interesting thread, thanks. Forgot to add that I use my steamers to transport appys to parties and such, cheese on one level and crackers on the other. Everything is covered until I arrive then I simply spread out the trays.
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Old 10-29-2009, 12:35 PM   #15
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Oh, silentmeow, I never thought about hanging it on the wall--I hang lots of stuff, and the steamer would look nice.
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Old 01-05-2013, 06:23 PM   #16
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Alex, I have a 3 tier bamboo steamer and love it for veggies. I line them with wax paper, poke a few holes in it and layer the veggies and steam away. Pie plates will work too if they have room around the edges for the steam to move up! I don't care for chicken steamed, it remains white and not appealing to me visually. I also have some steamer baskets that I use in my SS pans. Steaming seems to retain the color and unless overdone will retain the nice texture. Try a couple of those steaming baskets, about $4 each. If you like it then invest in a better one!
hey everybody, this is my first post, and it looks like ill bring this thread back to life! I have been using a 2 layer bamboo steamer for awhile now and I love it. Im on amazon.com rite now and im looking at parchment paper to sit inside the steamer, that way the food wont actually touch the bamboo and will keep it clean. Iv never used parchment paper and it looks good, but I dont like the idea that it cant be reused and your constantly throwing them out.

So now im wondering about using a metal mesh insert instead. Im talking about the metal mesh you see in splatter shield/guards, im sure we've all seen these. I have already tried using a mesh splatter shield inside my bamboo steamer and it works, but its just a junky one i picked up at the dollar store and its already showing rust spots. I am hoping to find a good one somewhere, maybe stainless steel? does anyone have any ideas and where to find something like this? Im also considering using a metal sieve since its the same type of design. I also am thinking that if i used the metal mesh insert then I can only cook veggies in it, and thats fine with me, if i tried fish in there it would just drip through onto the bamboo and dirty it.
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Old 01-05-2013, 06:30 PM   #17
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Put the items to be steamed on a plate smaller than the steamer and you're done.
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Old 01-05-2013, 06:31 PM   #18
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You can use wax paper and it is a lot cheaper than parchment paper. And you don't mind tossing it after use. You get a lot more for your money using wax paper than a parchment paper roll. For some reason my roll of wax paper never seems to run out. I think it is a magical roll.
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Old 01-05-2013, 06:32 PM   #19
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Put the items to be steamed on a plate smaller than the steamer and you're done.

would that be effective though? I was just reading amazon reviews on parchment paper. and people were complaining that the parchment paper didnt have enough holes to allow steam to get to the food. Wouldnt a plate be a huge barrier for steam ?
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Old 01-05-2013, 06:35 PM   #20
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You can use wax paper and it is a lot cheaper than parchment paper. And you don't mind tossing it after use. You get a lot more for your money using wax paper than a parchment paper roll. For some reason my roll of wax paper never seems to run out. I think it is a magical roll.
wow I think thats the quickest response iv ever received on forums! I posted in 2 threads on this website and had responses on both threads within a couple minutes. so wax paper does the same thing eh? Why does anyone use parchment paper then? and im guessing you just poke your own holes in the paper and your good to go ?

Are their any health concerns using wax or parchment paper, im just considering the high steam heat running through the paper to the food.
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