344440 Mon Nov 20 16:21:28 -0800 2006 8 41 Cookware 0 2035792 My son just brought home a bamboo steamer, and over Thanksgiving I am going to make some dumplings. The only other time I used one of these bamboo steamers was ages ago, and I have a vague memory that it imparted a strong bamboo flavor when it was new. Is this correct? Do I need to steam it a couple times before I use it to cook? Also, I saw a couple of tips about rubbing it with a bit of oil, and maybe using a cabbage leaf or parchment paper to line it (in an old post on washing bamboo steamers). Should I do this? And of course, if this inspired anyone to post their favorite recipe using a bamboo steamer (at Home Cooking, not here, horrors!) that would be lovely. Any and all advice appreciated! Mon Nov 20 16:21:28 -0800 2006 14063 Anne H 1 2035831 I don't recall any strong bamboo (woody?) flavor when I used mine but I would very strongly suggest using parchment or cabbage leaves as a base. It will certainly reduce the chance of any cross-contamination in the event something breaks open or if you use it to steam fish in the future, for instance. It keeps it clean too! Mon Nov 20 16:34:35 -0800 2006 2035792 42270 HaagenDazs 1 2036444 Yes, use cabbage leaves! Mon Nov 20 19:30:06 -0800 2006 2035792 36325 Procrastibaker 1 2036464 I washed my bamboo steamer when I first got it ages ago, using ordinary soap and water. I usually use some kind of liner when I'm steaming food because I use it for both sweet and savory foods. Liners can be big leaves or baking parchment, depending on what you're making. Don't be too obsessive about pressing the liner around the edges, you want the steam to pass through. Mon Nov 20 19:38:43 -0800 2006 2035792 12335 cheryl_h 1 2040110 I just give mine a good soak and line it too especially when I am making steamed dumplings. That dough will stick like crazy to the bamboo and what a mess to clean up. Lettuce leaves, cabbage leaves or parchment. I sometimes cut individual parchment squares for dumplings. I find it easier to get them in and out of the steamer that way. Tue Nov 21 22:33:38 -0800 2006 2035792 10285 Candy 1 2043552 You can also use rice bags or cheese cloth as a divider - these can flap over the edges (if they're square - which leaves more room for steam), and then you can gather up the ends to remove everything (an advantage over cabbage). And you can reuse after washing! Thu Nov 23 09:23:31 -0800 2006 2035792 48403 bbc 1 2145078 This maybe sort of a stupid question, but I am a bamboo steamer novice. When you use a stacked bamboo steamer in a pot of water (not a wok) is the bamboo lid sufficient to hold in the steam, or do you have to put the whole thing inside a pot with a lid? Thanks. Also -- does it matter what kinds of food go on the bottom shelf of the steamer, and what kinds go on top? thanks. Tue Jan 02 15:04:06 -0800 2007 2035792 24113 PaulineF 2 2646635 The bamboo lid is sufficient. Put foods that need more cooking time on the bottom layer, closer to the heat. Salmon in the bottom layer, broccoli in the upper, for example. Sun Jun 10 10:42:03 -0700 2007 2145078 104370 Trakl 1 3372794 I bought 2 sets of 12" bamboo steamers together with a 12" steamer pan. Before using it for cooking, I soak the steamer sets in hot waters for 30 minutes. Then I steam the both sets using the steamer pan for 2 hours with wet towels to cover the lid and to seal the bottome edge (do not forget keep adding water from time to time as needed). After that, I soak the both sets in hot water for another 30 minutes. This process reduced the bamboo order and improves the quality as one cooks. I also bought parchment paper (steamer liners), which gives the best results for steaming dumplings. Thu Feb 07 06:04:44 -0800 2008 2035792 163981 John Shen