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Joyce Chen 26-0016, 3-Piece Bamboo Steamer, 6-Inch
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- 6-inch 3-piece steamer made of naturally sustainable bamboo
- Upper and lower tier for cooking different types of food at the same time
- Double-woven bamboo lid with loop handle traps steam efficiently
- Wash by hand; for use in a wok or over a sauce pan
- Measures 6 by 6 by 5 inches
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|Sold By||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Delighted Chef||Amazon.com|
|Item Dimensions||6.4 x 7.5 x 2.9 in||10.2 x 10.7 x 7 in||11 x 11 x 0.3 in||10 x 10 x 7.5 in||8 x 8 x 6.5 in||10 x 10 x 6.5 in|
|Material Type||Bamboo||Bamboo||Aluminum||Bamboo||Bamboo; stainless steel||Bamboo|
Joyce Chen's slogan "Eastern Cookware for the Western Kitchen," reflects her focus on providing high-quality, versatile tools and products that have Asian flair, but can be used in a western kitchen. This 6" Bamboo Steamer has two tiers to enable you to steam twice as much at the same time as a traditional steamer. On the lower level where the steam is more direct place your heavier vegetables like carrots, potatoes, or cauliflower. On the upper level place items that cook quicker like broccoli, zucchini, and asparagus. Steaming is a healthy, delicious cooking method -- adding no fat or grease while bringing out food's natural flavor. The perfect addition for any kitchen Bamboo will not swell, split, or absorb moisture. Bamboo is a grass - not wood - and an abundant renewable resource, so each time you use a bamboo kitchen tool, you may save the life of a beautiful tree. Bamboo is stronger than wood, dishwasher safe and will not scratch even your finest cookware. Good cooks everywhere will tell you that the proper accessories can make the difference between a cooking success and disaster. Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. The restaurant flourished, and in 1973 a larger Cambridge restaurant was opened. Chen also began writing Chinese cookbooks and in the 1970s began hosting a cooking show on public television. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards¿ so she developed her own. Today, Joyce Chen Products come from all over the Pacific Rim to bring the best of Asia to you.
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How to use: This steamer can be used directly in a wok over water without any other equipment. To figure out how much water to use, first place the steamer in the wok and see how much space is left underneath. Then remove the steamer, add water, bring to boil and place steamer directly on top; The sides of the wok will prevent it from slipping and touching the water. As the dumplings steam you can see the steam coming up through the top.
The FIRST time you use this, first wash thoroughly and rinse, soak all parts including the lid completely submerged in very hot water for a half hour (I used my sink plugged up for this). Then put the entire thing together and steam for a half hour while empty, turn off heat, and let cool. This causes the bamboo to expand and contract and the layers to fit together perfectly--I have used others without taking this step and I do see the difference in how nicely they fit together.
This item has two tiers. My dumplings came out identical in the top and bottom tiers, which is awesome.
My one disappointment with this is that there is ring adaptor attachment available that can allow this to fit on a regular pot rather than a wok. I do often use mine on a regular pot because I don't like putting water in my woks regularly. However, most regular pots are slightly smaller in diameter than this, resulting in the steamer hanging a bit off the edge. The result is if the heat is high, the flames can lap up and scorch the outside. I've ruined several and one time actually started a fire I had to put out! To combat this problem, there is a metal ring available (not from Joyce Chen) for the 10-inch steamers, but sadly not for this one! My solution is to turn the heat down a bit and sometimes moisten the bottom portion during steaming with a wet towel. Still, I sure would like an adaptor!
The 12" steamer needs a large wok or skillet to work properly since it must fit inside the edge with boiling water more or less sealed underneath. Smaller versions of the bamboo steamer might be more practical for most kitchens, although if I am going through the efforts of making dumplings, I want to cook many at once.
I line the bottom of the steamer with parchment paper rounds to keep the food from touching the bamboo directly (it's easier to clean that way and to lift out with chopsticks), a method similar to what I saw in China. I cut these rounds myself, although you can buy the more convenient Helen's Asian Kitchen Parchment Steamer Liners. Foods that take longer to cook must be positioned at the bottom, closer to the steam, with fast-cooking dumplings in the top tier. You can purchase two sets and stack them four tiers high.
Cleaning is easy. The instructions advise to never use soap because it will permeate the bamboo and later flavor your foods. I rinse in warm water, rubbing any food particles off the surface, and let dry. Here I go against the instructions because I stack the two trays after towel drying and let them air dry further while in place. I don't want them to warp so that they no longer fit tightly. I dry the top separately, only because if I topped the trays, they wouldn't dry.
As for using a bamboo steamer as a pie transportation caddy, kudos for Bon Appetit for suggesting this. I find that the 12" size is the right one to stack 9" pie plates because you need room to get your fingers around the pie tin to lift it out. Because the stacks are limited it height, flat pies -- such as pecan or any single-crust pie -- fit best in it. An apple pie, with its relatively high crust, can only fit in the top tier and then only without the cover. I also intend to use the steamer to transport Christmas cookies to keep them from shifting off their tray while I'm driving.
-- Debbie Lee Wesselmann
Most recent customer reviews
- Well made of sturdy bamboo.Read more