Saturday, August 30, 2008
Bamboo Steamers rock my world. I have three sets; all various sizes and I use them constantly.
Here's how they work....
You put water in the bottom of a wok or pan, then the steamer goes on top. The steamers are stackable, so you can cook a variety of things all at once. Plus, no oil is needed, so your food is lower in fat.
I have an extra large one I picked up in San Francisco's Chinatown that I use for asparagus. I love using them for steaming asian dumplings (I line the racks with parchment paper for easy clean up). When making homemade seitan, I use it to steam the dough into cutlets. You can steam all kinds of veggies; such as Swiss Chard, Eggplant, Broccoli, Cauliflower, Corn Cobs, etc.
Pic credit: Amazon.