How to cook in a bamboo steamer?

A bamboo steamer is very easy to use and is often used to prepare Asian dishes. A huge advantage of steaming – in this case, in a small, oval basket handmade from bamboo – is that the dish retains its rich flavor, aroma, and nutritional value (vitamin loss is less than 15%). This type of cooking makes the meal look appetizing because the vegetables don't lose their color, as happens when boiled in water. A bamboo steamer helps you cook quickly, healthily, and without the use of salt, as the original, intense flavor of all the ingredients is preserved. And by heating the natural raw material – bamboo – a unique aroma is released.

How to choose a bamboo steamer?

When buying a bamboo steamer, pay attention to the quality of the weaving and whether the lid fits the basket perfectly. Check that the strainer inside is securely attached. A genuine Asian bamboo steamer should not have any metal components. Match the steamer size to the vessel that will be filled with boiling water. This is usually a wok, but a regular pot, ovenproof dish, or roasting pan can also be used. If you're cooking for a large group, a 20-30 cm diameter bamboo steamer with two or three strainers will work well. If you're cooking small portions, choose a 15 cm diameter steamer. Some models come with cotton cloths to line the bottom of the basket, for example, when cooking rice. Remember to soak a new steamer in water for a few hours before first use.

What can you cook in a bamboo steamer?

A bamboo steamer can be used to cook vegetables, rice, meat, fish, and seafood. It's also a great way to prepare dim sum dumplings, cookies, and rolls. The steamer isn't just for Asian dishes; it can also be used to make traditional Polish pierogi, omelets, potatoes, dumplings, and even pâté. A bamboo steamer has the advantage over metal cookware of excellent moisture management and preventing condensation. This prevents food from getting wet underneath.

How to cook in a bamboo basket?

Steaming is one of the oldest Chinese methods of cooking food. How to do it properly? Pour some water into a wok or pot and wait for it to boil. Remember, after inserting the steamer, the water should not touch the strainer. Arrange the food in the steamer. Meat can be placed in the same basket as the vegetables. However, if you're cooking previously marinated ingredients or you don't want juices to drip into the lower strainer, line the bottom with parchment paper, baking paper, cheesecloth, or bamboo or Chinese cabbage leaves, as is done in Asia. Sometimes the ingredients are also wrapped in leaves. Carefully place the closed bamboo steamer with the food in the boiling water and check the water level periodically, topping it up with boiling water (not cold water!) if necessary. Never insert the steamer with food in the water when the water is cold. When the dish is ready, turn off the heat before removing the food and carefully remove the lid to prevent scalding from steam.

Remember to wash your bamboo steamer only with hot water and a sponge, and do not use detergents. Dry the basket in a shaded place; it may warp in direct sunlight.