How to use that steamer basket properly
In Chinese and other Asian cuisines, the steamer basket is indispensable, and for good reason: steaming is healthy, and a bamboo basket like this has a major advantage over a stainless-steel steamer pot.
Whether you use it for steaming eggs or vegetables, you first need to know how to use the steamer basket before giving it a try. It’s certainly not difficult.
How do you use the steamer basket?
The steamer basket consists of several layers. Before putting food in the baskets, it’s a good idea to place a layer of baking paper, cabbage, banana leaves or lettuce on the bottom of the baskets to prevent the food from sticking or losing its flavor to the bamboo; that would be a shame. Then stack the layers on top of one another again.
Use a wide wok or pan in which the steamer basket doesn’t move around too much and where the edges of the wok don’t touch the steamer basket. Otherwise, your steamer basket may catch fire.
Before placing the steamer basket, fill the wok with about five centimeters of boiling water. Use your judgment to estimate how much water you need. The water shouldn’t touch the food in the basket, but there should be enough for steaming the food. Water naturally evaporates as it boils, so keep an eye on it and top it up with boiling water while steaming.
Why choose the steamer basket?
Besides preserving the flavor and health benefits of the food when you steam it, the steamer basket offers another advantage. The lid of the steamer basket doesn’t collect condensation, so you don’t have to worry about unexpected moisture affecting your food. No more dealing with soggy, overcooked bao and dumplings, then.
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