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From: Deborah (
Subject:         Steamer tips
Date: January 23, 2012 at 4:41 pm PST

In Reply to: Re: Steamers posted by susan on January 22, 2012 at 12:29 pm:

I have a plain, two-level round steamer (with lid).
I don't know the brand, but it's similar to
many others. It fits over pans of boiling water,
and can even be put in a wok with water underneath
(the water should never be high enough to get into
the bottom section of the steamer).


Always put food that you are going to steam on greased/oiled/sprayed
heatproof plate(s) or bowl(s).

Or, for some dumpling-type items, you can put
each piece on a square of greased/oiled/sprayed
wax paper (or freezer paper).


Arrange food in steamer before putting steamer
over boiling water.

Bring water to boil before putting steamer over it.

If using steamer over a pot that it fits on snugly,
steamer lid should be sufficient to keep heat in.

If using steamer in wok, use an additional cover
that fits over the entire wok with steamer inside.


You can put one type of food in one steamer pan,
and another in the other, cook both at the same
time, and serve a "tea lunch" with assorted tidbits.


Prepare to have fun! :)

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