|Brand||Helen's Asian Kitchen|
|Manufacturer||HIC Harold Import Co.|
|Contains Liquid Contents||No|
|Manufacturer||HIC Harold Import Co.|
|Item model number||97009|
|Product Dimensions||25.4 x 25.4 x 19.05 cm; 907.18 Grams|
Helen's Asian Kitchen 97009 Asian Kitchen Bamboo Steamer 10-Inch
Enhance your purchase
- Bamboo steamer for cooking vegetables, meats and fish or reheating foods, like dim sum; 10-inch
- Handcrafted from 100-percent tightly woven bamboo slats secured with bamboo pegs; contains no metal, wires or plastic
- Tight-fitting lid traps steam for quick and efficient cooking while sealing in food's nutrients
- For use with Helen Chen's Asian Kitchen 11" Steaming Ring (sold separately)
- Hand wash only
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Steaming is an important and widely used cooking technique in the Asian kitchen. Most kitchens in Asia do not have ovens, therefore baking or roasting are not commonly used cooking techniques. Instead, dumplings, breads, cakes, and other desserts are steamed. There are also wonderful soups and meat dishes and superb fish and seafood specialties that are cooked to perfection in the gentle, moist heat of a steamer. Steaming is also a perfect way to refresh stale bread and reheat leftovers. Steaming has gained popularity in the Western kitchen for its convenience, simplicity, health benefits and energy savings. Steaming envelopes the food in a hot, moist environment so it won’t dry out. And unlike boiling, natural juices, minerals and vitamins as well as color in foods are retained and not drained out in the sink. Steaming is also a very low fat way to cook because you need very little or no oils. Food should not be placed directly in the bamboo steamer without a plate (if the food is marinated, such as fish and meat) or parchment liner (if food is dry, such as buns and dumplings) and allow at least 1- inch space between the sides of the plate and the sides of the steamer. The beauty of bamboo steamers extends from their aesthetics to their practicality. The bamboo lid is double woven so that steam is trapped inside the steamer to cook quickly and efficiently with little heat loss. The lid also absorbs any condensation from steaming, controlling condensation is especially important when steaming breads, dumplings and cakes which can be ruined from excess moisture. The steamer is so attractive; it can be brought right to the table for serving. It will also help to keep foods hot during the meal. Helen’s Asian Kitchen steamers are strong, durable and constructed completely of natural bamboo with bamboo pegs and bamboo lacing for strength, durability and beauty. There are no metal staples, wires or plastic which can rust or loosen with use.
“Accentuate the natural flavor of foods. Retain nutrients and vitamins while cooking with less fat or oil.” – Helen Chen
Helen's Asian Kitchen Bamboo Steamers
Steaming food helps retain fresh textures and flavors, and preserves precious nutrients. Steamers are made from 100-percent natural bamboo, a fast-growing alternative to traditional materials for a more sustainable living.
- Made of strong and durable natural bamboo
- Available in four sizes: 4", 6", 10", 12"
- Ideal for vegetables, seafood, meats and dumplings
- Perfect for cooking, reheating and serving your favorite dim sum
- Bamboo absorbs condensation so no water will drip back onto the food
- Tightly constructed and woven to trap steam for quick and efficient cooking
- Healthy, low-fat cooking method
How steamers work:
A bamboo steamer is designed to sit over another pot containing boiling water. As the water boils, the steam enters the steamer through the open slats in the bottom and is contained in the steamer by the lid. The bamboo steamer absorbs any condensation, keeping water from dripping back onto the food. When heated, it forms a hot container and, with the cover in place, can keep food warm for up to half an hour. The bamboo steamer is also an attractive serving piece and may be brought right to the table. Foods that are steamed require little or no added oils or fats, and they retain vitamins and minerals and cook quickly and evenly.
Tips for steaming the Asian way:
When steaming dry foods such as breads and dim sum, line the bottom of the steamer tier with parchment paper or cabbage leaves to prevent sticking. 9.5" parchment rounds do the job easily. However, for foods that are seasoned such as seafood, meats and tofu, steam them in a heat-proof shallow dish (such as a Pyrex pie plate) to catch the flavorful and nutritious juices. The dish should be about 1 inch smaller than the diameter of the steamer and the food should not touch the inside of the lid to allow steam to circulate freely around the food for even cooking. The added benefit of using a dish is that the bamboo steamer stays clean. Use specially designed Plate Retriever Tongs for added safety.
Caring for Your Bamboo Steamer:
Before using for the first time, rinse the bamboo steamer and lid with cold water. After each use, wash steamer with hot water and a brush, if necessary. Do not use soaps or detergents — bamboo may absorb fragrance and impart unwanted flavors to foods. Allow steamer to thoroughly air dry before storing in a well-ventilated place.
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