482154 Wed Jan 23 06:18:07 -0800 2008 42 31 Home Cooking 0 3323447 As this would be my first time using them - how to steam? I understand bamboo steamers will sit on an open pot - how much water to use? Steamers placed on pot before boiling starts or after - How long to steam basic pork and shrimp dim sum? Jason Wed Jan 23 06:18:07 -0800 2008 159668 Jason JustRight 1 3323591 You do not need a lot of water to steam as long as it does not boil dry. Do not put the food over the water until the water is boiling. Wed Jan 23 07:04:21 -0800 2008 3323447 34604 sweetie 2 3323632 how long should I steam them for - thank you for your reply Wed Jan 23 07:17:11 -0800 2008 3323591 159668 Jason JustRight 1 3323631 The amount of water you use depends naturally on the pan/wok size, but it can come over the side of the steamer, just not so much it touches the interior bamboo where the food sits. The longer you steam, the more water is needed. You can place the steamer on the vessel before or after the water starts to steam. If you are using frozen dim sum, I would suggest you place the steamer on before the water boils, with your food already placed inside. the gentle warm up will aid in defrosting the dumplings. Cooking time: Fresh........5-7 minutes Frozen.......8-12 minutes on most......depending on size. Shrimp takes less time than pork in general. Ground meat items take a couple of minutes more........and do not forget to line the steamer with lettuce or cabbage leaves so your dim sum won't stick. Wed Jan 23 07:17:06 -0800 2008 3323447 123497 fourunder 2 3323883 and if you don't have lettuce or cabbage leaves, you can always use a sheet of foil on each tray... just poke holes across each row of slats. Wed Jan 23 08:33:42 -0800 2008 3323631 52967 Night Owl 3 3333331 Waxed paper or greased parchment work as well. Fri Jan 25 15:01:29 -0800 2008 3323883 11478 Will Owen 2 3324003 Perfect - Thank You Wed Jan 23 08:57:53 -0800 2008 3323631 159668 Jason JustRight 1 3323784 Another tip - Don't crowd the steamer tray. Leaving a small amount amount of space between items results in faster cooking and they won't stick together. Wed Jan 23 08:06:31 -0800 2008 3323447 93805 hannaone 2 3324008 Note taken - thank you Wed Jan 23 08:58:37 -0800 2008 3323784 159668 Jason JustRight 1 3324032 For pork/shrimp shu mei/ I use a bamboo steamer that sits in my wok. I keep a teapot full of hot water near by. I lightly oil the tray, then place lettuce that I quickly wilt (run it under hot water) so its more pliable. For shu mei, I am working with raw ingredients, so it usually steam about 18 minutes. I fill the wok half way up to the first basket that is in the wok. I usually have to add more, that;s why the teapot. Dumplings are really good done this way, and using lettuce does give it a nice flavor. I know that you asked about dumplings but I've got to suggest one of my favorites, Steamed Pork Buns- really really great. Depending on the size, about 15 minutes for the dough to cook since the meat is already done. The best picnic food, or small lunch. You will have a great time with your steamer. I throw mine in the dishwasher, after each use, I hand wash first if anything is stuck, but then the dishwasher does a great job. Any smell from the previous meal, will dissipate. Let it air dry thoroughly. I don' t know if there is a rule that you should replace these every so often, I have had mine forever. Wed Jan 23 09:03:43 -0800 2008 3323447 50431 chef chicklet 2 3324608 yes I am looking forward to trying allot of the Dim Sum's - Thank you for your reply Wed Jan 23 11:16:18 -0800 2008 3324032 159668 Jason JustRight 1 3324133 To add to the other suggestions ... Don't steam frozen items. Defrost then steam. Wed Jan 23 09:27:38 -0800 2008 3323447 11583 ipsedixit 2 3324542 I always steam frozen items. It seems like the rice wrapped ones would get mushy if you defrosted first. Wed Jan 23 11:00:15 -0800 2008 3324133 39874 chowser 3 3328623 FWIW, in my experience, one generally cooks raw-but-frozen prepared foods specifically from frozen, rather than letting them defrost. What generally happens is you get a slimy mess - either a bit of one or entirely depending on the food. Cooking large things from a frozen state can be problematic in terms of even cooking (like a roast or whole chicken), but even there things like frozen meals/entrees ALWAYS tell you to cook from frozen. I assume the OP isn't working with commercial frozen dumplings, otherwise I'm sure there are instructions on the package... Thu Jan 24 12:11:00 -0800 2008 3324542 11980 MikeG 4 3328731 I've never steamed commercially prepared dumplings. It's always been homemade ones. In fact, I try to avoid commercially made dumplings at all costs. Thu Jan 24 12:32:33 -0800 2008 3328623 11583 ipsedixit 5 3331735 fwiw, trader joe's has good frozen dumplings and shu mai. Fri Jan 25 09:07:55 -0800 2008 3328731 105717 alkapal 6 3331793 No, they really don't. Fri Jan 25 09:18:28 -0800 2008 3331735 11583 ipsedixit 6 3332211 is that a brand name or a store - where is the store located I read a post in here that had a recomendation for a place @ Kennedy and McNicoll 10 for $2-3$ - I will have to check it out Fri Jan 25 10:45:49 -0800 2008 3331735 159668 Jason JustRight 7 3334210 trader joe's is a store. Fri Jan 25 20:23:14 -0800 2008 3332211 105717 alkapal 2 3324609 good call - I would have just thrown them in Wed Jan 23 11:16:49 -0800 2008 3324133 159668 Jason JustRight 1 3324526 Hopefully you can cover your pot or wok! I would recommend that the boiling water not be in any contact with the steamer. You want the full power of the steam, not boiling water. (Steam carries latent heat whereas water carries sensible heat - steam can take 540 calories whereas boiling water can only take 1 calorie!) Wed Jan 23 10:57:01 -0800 2008 3323447 148845 scoopG 2 3324628 Very interesting - Point taken Wed Jan 23 11:19:38 -0800 2008 3324526 159668 Jason JustRight 2 3324673 ScoopG-I'm confused? Or do you mean place the steamer on a rack over the boiling water? Now what would that do again? I am VERY curious about the calories thing, please explain, I'm dieting like crazy right now! Wed Jan 23 11:29:58 -0800 2008 3324526 50431 chef chicklet 3 3325115 Hi chef chicklet - yes, I mean place the bamboo steamer on a rack in the wok. Same idea with a double boiler - the top of the double boiler is above the boiling water. Both principles are the same: let the steam do the work, not the boiling water! Calories here are not the nutritional ones but a unit of heat measurement. Basically a calorie is 1/100th of heat requirement to raise the temperature of 1 gram of water. If I have it right from Miss Wick's home economics course, to raise 1 gram of water +1 degree requires 1 calorie and the conversion of 1 gram of steam takes 540 calories! http://wiki.answers.com/Q/What_is_the_unit_used_to_measure_heat_energy Wed Jan 23 13:14:37 -0800 2008 3324673 148845 scoopG 4 3328541 if I don't have a Wok can I just use a pot - as long as the steamers can sit on top of it Thu Jan 24 11:52:14 -0800 2008 3325115 159668 Jason JustRight 5 3328563 Any pot or pan that the steamer can sit on top of without loosing too much steam at the bottom will work. Thu Jan 24 11:58:51 -0800 2008 3328541 93805 hannaone 6 3328739 I figured as much - looking forward to trying this way of cooking Thu Jan 24 12:34:52 -0800 2008 3328563 159668 Jason JustRight 7 3328806 You don't even really need a steamer, bamboo or otherwise. Just get large pot, fill it with about 1 to 1.5 inches of water. Place a large ceramic bowl with the dumplings on top of the water. Cover and bring to a boil. Voila ... steamed dumplings. Thu Jan 24 12:50:09 -0800 2008 3328739 11583 ipsedixit 6 3328748 If your pot doesn't match the steamer too well, you can also put some aluminum foil with holes poked through on top of the water. Thu Jan 24 12:36:16 -0800 2008 3328563 10763 Miss Needle 4 3328671 hmmm. OH I have done it both ways. Mostly though and to be honest, I'll forget to put the rack down and just fill it up. The bamboo steamer basket sits up pretty high. I guess I don't notice the difference, it is just absolutely one of my favorite ways cook. Its pretty fast considering roasting, or frying something...oh darn about the calorie thing, makes sense what you're saying. I watch that puppy, not a good idea to run out of water. Thu Jan 24 12:21:28 -0800 2008 3325115 50431 chef chicklet 5 3328758 Is there anything else I should try steaming in the Bamboo - Other then Dim Sum Thu Jan 24 12:37:47 -0800 2008 3328671 159668 Jason JustRight 6 3328813 These are some things that I liked steamed: Eggplants Japanese yams Salmon Cabbage Pumpkin Squash Meatloaf Thu Jan 24 12:52:09 -0800 2008 3328758 11583 ipsedixit 6 3328847 Korean mandu broccoli cauliflower carrots potatoes Thu Jan 24 12:59:15 -0800 2008 3328758 93805 hannaone 7 3331078 Steam is the way to go for sure - always liked the way the food looks after (Bright) Fri Jan 25 05:53:20 -0800 2008 3328847 159668 Jason JustRight 6 3332347 Fish, with herbs. place desired fish in large plate with lip (to catch any juices) I sometimes will save the juices for a nice sauce. And you can use lemon, or thai basil, cilantro, onions, scallions. Just anything you want. A whole fish even thick filets. or wrap all in a parchment make packets with veggies with chicken breast, tomatoes and seasonings. It is a great way to get flavor with cutting the fat. Splashes of wine on the protein. I have not done this but did have it out, lobster with mint - was so delicate and unique. Just loved it. Fri Jan 25 11:15:18 -0800 2008 3328758 50431 chef chicklet 6 3332391 Fish works well either whole or thick filets. You can steam chicken, either cut it up or whole (use a dish to catch the juices) Using lemon, limes, ginger root, scallions, and any aromatic and herb of your desire. Lobster with mint. I have only had dining out, it is delicate and wonderful. No reason can't be done at home, served with dipping sauces. And there are simple things like eggs, place eggs in a custard dish. Just steam until desired doneness. And is you want to get really adventurous, cake! Fri Jan 25 11:26:32 -0800 2008 3328758 50431 chef chicklet 7 3332548 nice - will have to experiment with it Lobster with mint - very interesting Fri Jan 25 12:05:32 -0800 2008 3332391 159668 Jason JustRight 4 3332642 hmmmm... Unless you'e using a small diameter bamboo steamer in a very large wok, there's really no reason to use a rack or collar to sit the steamer on. Just make sure you don't put in so much water that it touches the bottom of the steamer. This is the most efficient way to use a bamboo steamer as the bottom rin of the steamer captures all of the steam and directs it through the slots in the basket to cook the food. The lettuce leaf is a good idea to keep food from sticking, but lettuce can absorb and transfer the flavor of whatever you're steaming to the bamboo for carry over flavor to whatever you cook next. Instead of lettuce, I use either parchment or a china plate. If you're cooking something where sticking is a sure thing, then the plate allows you to oil or butter it. For example, for any kind of dimsum in a bun form or purses, I use a china plate with a thin film of oil so they don't stick to the steamer basket. Works like a charm. But so does parchment, and you can throw it away! '-) Fri Jan 25 12:24:32 -0800 2008 3325115 112096 Caroline1 5 3332676 I don't have what you are referring to as "carryover" with proper cleaning. I use lettuce leave just about every single time. I love the delicate flavor. I would certainly miss it, as it does add to the shu mei. To clarify, for bbq pork buns or cake, yes the appropriate liner would be a plate or oiled parchment paper. But for shu mei, the plate does not work as well as lettuce, since they then boil in the juice from the pork and fat. The reason I love steamed food, is that the fat drops to the water. Fri Jan 25 12:32:53 -0800 2008 3332642 50431 chef chicklet 6 3332720 I once used lettuce for some sort of fish or shrimp concoction. Don't remember exactly what it was, but the steamer took on a fishy taste that didn't wash out. It did eventually steam out. Since then I've just left lettuce in the cripser drawer, but I don't do much shu mei. But lettuce leaves are fantastic for reheating beef! If I had more cupboard room, I''d probably have three sets of steamer baskets: meat, fish and everything else. I have a nice recipe for Japanese ginger cake to serve with tea. Steamed cakes have great testure! Fri Jan 25 12:41:14 -0800 2008 3332676 112096 Caroline1 7 3332791 I always hand scrub the basket trays both sides, and then I throw it in the dish washer. Then also I let it sit on the counter for further drying before I put it away. Might be why I've never had that problem. Like I said earlier, I've had the same steamer for mmmmm.... about 20 years. Maybe its time to replace it? I am so attached to that and my wok! And would that Japanese cake be the one that is made in the little box and then steamed????? Jaw is dropping. Fri Jan 25 12:58:22 -0800 2008 3332720 50431 chef chicklet 8 3334049 No little box I know of, but maybe originally? I line a smallish loaf pan with oiled parchment and pour the batter in that and steam. Hey, if I had a box, why not? I don't make it that often because it calls for fresh ginger juice, and that's a lot of time with fresh ginger and a garlic press! But it's only a teaspoon, so it isn't all that bad if the giner is really juicy. Fri Jan 25 19:11:47 -0800 2008 3332791 112096 Caroline1 7 3332897 One word: vinegar. Fri Jan 25 13:20:33 -0800 2008 3332720 11583 ipsedixit