Bamboo Steamer
So, we’ve got these 10-inch Helen Chen bamboo steamers for sale and I got to wondering what to do with such a thing. In my discovery quest I found out:
Most kitchens in Asia do not have ovens, therefore baking or roasting are not commonly used cooking techniques while steaming and stir fry are commonly used.
Cooking by bamboo steaming is one of the best ways to retain nutrition and color.
Cooking food in bamboo is said to give the food a subtle but distinctive taste.
The bamboo absorbs the steam that would otherwise drip back down onto what you are cooking so it doesn’t get diluted or mushy.
Herbs may be placed in the water to impart flavor to the food cooking above.
The broth that remains after steaming the food may be used as a soup base.
One can cook several courses of a meal in different compartments of the bamboo steamer.
The attractive steamer can be brought right to the serving table.
It is versatile. It may be used to steam dumplings, vegetables, fish or cook other dishes and can even be used to freshen up stale bread. It is also excellent for re-heating food that might otherwise dry out in an oven.
Rice steamed in the bamboo steamer turns out more plump.
Bamboo is a grass and one of the fastest growing plants that exists, so it is extremely sustainable.
Instructions are included and there is a lot of information out there, as well as instructional videos and recipes available.
Selling here for $19.99 while they last. You can get them online for a couple dollars less, but you have to pay shipping charges and you can’t use it right away.
Let me know if anyone out there cooks with a bamboo steamer. I can’t wait to try it!
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OMG, I have the same one, but I bought at some Asian market. I love making steamed dumplings and rolls with meat and vegetables. You should definitely buy one, but make sure to have the same pot size for the bottom