|
|
|
|
|
|
HomeCookbooksThai CookbooksJoyce Chen 10-Inch Bamboo Steamer Set |
|
|  | | | Customer Reviews: | | | Average Customer Review:
Write an online review and share your thoughts with other customers.
 Perfect steamer!! Jun 24, 2010
This steamer is good for me. The only thing I don't like about it is the smell at first.
All natural, back to basics. May 29, 2010
Good quality bamboo steamers. 2 stacks and a cover lid. 10-inch size is big enough for 6 ears of corn - 3 on the bottom and three on the upper stack. (BTW they cooked faster than my electronic steamer which it replaced. I timed it for 20 minutes and they were all cooked evenly.) The cover lid is made of 2 layers of weaved strips of bamboo so no steam is coming out from the top. The handle does not heats as much so you can touch it with your bare hands during cooking. No piece of metal has been used, no staples, no nails, no tacks.
Water does not condensates directly on the food as the steam permeates the bamboo and flow back to the pan along the sides. It does not evaporates as much as the water just cycling back and forth inside the steamer. Healthy way of preparing your food as you don't use oil in the process. Just make sure to use some parchment paper if you have to cook something that may stick like dimsums, etc.
 Great for starters May 28, 2010
I have my own bambu steamer which was given to me as a gift. I use it to make dumplings and it works great. My friend also wanted one and I could not find it in any local stores so I ordered it from amazon. It was a great gift, she's been using it ever since. She's made dumplings, steamed veggies and fish. GREAT GIFT!
works and is healthy May 03, 2010
it easy to use. need to find a good book of steaming recipes and that's it.
2 of 2 found the following review helpful:
finally, an easy way to cook healthy on the fly Apr 27, 2010
This thing is great. I am very spatially challenged, so I had trouble picturing the size and how it would fit into a pot. I do not own a wok. Well, my pots were all too small, so I've been using my electric skillet, which works perfectly, but the nonstick surface gets a little screwed up from boiling water in it.
I really like that you can either use both tiers or only one. So far I've made an entire dinner of stringbeans and frozen won tons on two tiers (came out great), fish and veggies on two tiers (that time I boiled the water off by accident so it had a bit of a strange taste, but still pretty good), and lots of broccoli and other veggies on just one tier. I put parchment paper down every time so I don't have to spend much time cleaning, and that works great.
My only suggestion is that amazon/the seller include a picture of the steamer inside both a pot and a wok to see how to properly use it. I searched online for days for a diagram or picture like that, and then I finally bought it anyway because it was so cheap.
|
| |
|
|
|
|
|
|
