What's it called?
Steamer, steamer (bamboo) steamer, steam, steamer, zhēnglóng / 蒸笼.
How to use?
The principle is simple: at the bottom of lightly simmering water, food in a perforated top plate.
What to buy?
 | Features: Aluminum, 2 floor steamer, in multiple sizes, ranging from 15 cm up to 65 cm Advantages: in the larger versions can also be steamed whole fish or chicken or some signs simultaneously. Disadvantages: takes lots of closet space in Price range: ± € 20 to 60 |
 | Features: collapsible, stainless steel basket Advantages: Fits in large and small pans. Good washable. Takes least space. Disadvantages: Make sure no strange protrusion in the middle. That might be useful to the basket of a hot pan to get, but is rather more in the way. Price range: ± € 10, - |
 | Features: bamboo steamer Advantages: small, not too expensive Disadvantages: not really good washable, but before then there are fat-free paper was invented. See below. Price range: ± € 6.50 to 12.50 |
 | Features: Electric, 2 or more storeys Advantages: takes no space on your stove Disadvantages: often still too small for fish / chicken dishes barely fit in, takes a lot of closet space in Price range: ± € 60-140 |
Alternatives
Steaming is also a pastapan Couscoussiere or on an electric rice cooker or improvised steel colander or sieve into a pan. Note that the lid or still closed and there is no steam escapes, and that the strainer above, is not present in the water. Furthermore, I heard from someone who fish steams in its smoker and last but not least there is the steamer.
Which is best?
That is not to say, it is just the demands that you ask. But these are some tips to consider:
- Consider what you are "up" in'd like steaming. A few dimsummetjes succeed with all, but a family amount of vegetables does not succeed in such a small basket. And a whole sea bass or chicken can only succeed in the big aluminum pan or maybe a good electric steamer. (Certainly not at the picture above)
- You always have enough space on your stove, or you often kernels lack? Then offer electric solution. And remember that such a whopper of an aluminum steamer soon three quarters of your stove occupies. Gaspitje in such a small suitcase can provide a solution, but still.
- It is very useful if you were eating with board and can already steaming. Your plates are preheated and you do not have to fumble everything very (!) From the steamer to get. Think about the signs or signs you would use and check that fit before you buy a steamer.
Useful tools
Although banana leaf , of course, is authentic and decorative, are perforated, round papers something more practical to dimsummetjes sticky and dirty baskets to prevent (€ 2.65 for real loads of papers). The plate savers look easier than they are. The disadvantage is that the upper plate will cook faster than the lower, although its solution might be to just an empty plate on top of it. And finally, there is a " bordenpakker "At least, that's what I thought it was. It did not insist.
Nice overview of the possibilities for steaming. Do them all and use them with pleasure. Still miss the couscousiere or the couscous steamer in the row. Fit more in the Moroccan kitchen but I also use it for all the above applications.
If you rarely what steams and no special stuff to want to buy, then you can use a metal colander in a pan hanging. It is less efficient than steaming in a sealable pan, but it works fine for occasional use.
Thanks for the complement, Rahma Amrani! I knew you couscous
best to steaming, but never realized that there is therefore a special pan for it.
Why I'm such a fan of those big aluminum steamer, there is so much water that never boils dry. At that bamboo and stainless steel baskets, you really careful not to boil dry.
Weather very useful information.
Where are those papers actually for sale?
I found them at Cheung Kong in Rotterdam in a plastic bag with no label, brand or further info, just a price sticker. I believe they had 2 or 3 sizes.
Themselves a round of parchment paper cut out is also possible. But this is very easy. And finally of course cheaper.
@ Robin,
Thanks
Hello, I would like to let you know what nice site I found. Yesterday found by chance. Self cooking I've been in recent years, Chinese and Indian etc. I would like this to the electric rijststomer highlight. Easy no floor, etc. (and always delicious rice, not rice of those ten minutes!) They are very nice pans, the riijst does not boil over, not to bake in a word, a fine thing. In the 70's my first pan purchased from an Indian toko, the price was very high, more than 200 guilders! Now you can find them in almost every household articles case. Sometimes on sale for about € 15.00
marijke.
The rice cooker is definitely still on our to-do list, Marijke. I am a rijstkokerfan. You do not have to worry about, it can not fail and does not take up space on your stove, perfect.
I eagerly awaits your contribution over the wok. I have a wokfobie. Then you might also explain whether it is a normal gas burner wok.
"Woks" is a much more complicated subject than "steamers", Ulrik. I'm a bit reluctant to write about it, but it is definitely still on our to-do list.
Update, February 2012: is it finally arrived, click here for the post on: wokpannen .
You can ask the Sligro / the company for a few euros (150 st) nice round banana leaves buy. But my former teacher used ordinary Indian round coffee filters Melita, worked just as well :)
I handed the sheets in the bamboestomer with Dun Yong seen (and taken as a package ;-)), they have multiple sizes. They are in the basement next to the bamboestomers.
Just a quick question, where can I get the steamer on the upper image.
Rene Mvg
The larger Asian shops have often in several formats allow. I do not know where you live, but Cheung Kong I see them usually in stock. Of the branches of Amazing Oriental . But many Indian Asian shops. Find other simply toko in your area from this directory tokos and call them first here? Questions to the aluminum or bapao-steamer, with 2 floors. Then they understand t, however.
Shark!
I've also got a steamer but am wondering if it directly in the steamer basket should or should he something in the water? Maybe it's a very stupid question but I really do not know.
Thank you!
Regards Suzan
You mean stainless steel, collapsible basket?
That puts you in a pan with a layer of water underneath. It is not intended that the water touches the food. Be careful that he does not boil dry.
Or do you mean a bamboo basket?
Who do you prefer just on top of a pan that fits exactly. But mostly, it will not happen, one that fits. Then you'm so in such a convex set wok. Back water in the pan / wok and ensure that the water does not touch the basket.
There does not have a lid on the pan or wok, because there is already a lid on the basket.
Hope this helps? Maybe I understand your question. ;-)
Because if you already have a real steamer basket, you do not need. Although such a basket of course be nice to have something to submit, so yes, you can make the basket as in a large steamer set. Water at the bottom of the steamer, though. But I have a feeling that you did not intend.
Hey Robin,
Thanks a lot! That's exactly what I meant (that bamboo basket)! I had no idea how I could use it now because that is not listed when you'm buying ;)
I shall certainly not a steamer but wok in my first post ...
Your explanation is very clear so I'm going to try it now. hahaha!
Thank you yet!
Regards Suzan
Kuch, a kettle, it is also never. :-D
What a beautiful site this is. And all the great comments from other readers, I have very much. You are all thanks!
Good! Thank you for your compliments. :-)
nice site!
question: how do you steam rice in a steamer for the ordinary gasformuis as one with a pan of water underneath, and then one or 2 separate floors you can put on it (brand Sysas). I read somewhere online that you can not steamed rice?
it is possible to eg steaming apple cake (instead of the baking oven)?
Katinka, recipes (not tested):
steaming rice: http://www.indischkookboek.nl/cultuur_en_info/rijst/rijstbereiding.htm
steamed cake: http://puurculinair.blogspot.com/2009/02/gestoomde-cake.html
I think in the case of steaming rice, a kind of misunderstanding / confusion is. They call it steamed rice (steamed rice) because you cook with water until the water has evaporated and then let the rice a little "steam".
Also in the link that gives Ria I described is unclear, because what you do is as good rice in a bowl or dish with water up. Only you do not put direct fire, but so in a steamer. I agree we have done, in which electric steamer. It simply takes much longer for the rice is done and I thought the results were not particularly better or differently.
Or wait, that link is just cooked the rice first, just on the fire and then really steamed, with holes in anything above a layer of boiling water. That I have never tried. I'll still do it again, because the post about different rice cookers is also still on the to-do list. :-)
Could someone help me with these questions?
Because I have bought a bamboo steamer basket, and I want it only to steaming vegetables, but I wonder how I can best basket cleaning. I had him in a bucket of suds from the wash water was thrown, all yellow, so I'm wondering if that is the best method.
Furthermore, I'm not sure I also have to stop that paper in the basket when I only use for vegetables.
I would really appreciate if someone can help me along here. Thanks in advance!
If you just steaming vegetables, I also think that a paper is not really necessary. I think most people the bamboo steamer just rinse with warm water.
Whatever you could do the vegetables on a plate in the steamer steaming. A sign is easier to wash.
I am also wondering how others clean their bamboo basket.
Hi Robin and others,
Anyone have any idea what steam method I can use for the best Thai sticky rice (or ketanrijst)? The packaging is just that you two hours, the rice and then soak for half an hour to steam in steamer with colander. I have no steamer, so ... tips anyone?
Thank you!
Regards,
Eve
You can choose the Thai glutinous rice to prepare just like normal rice: In a saucepan or rice cooker so.
Steaming they do in Thailand in a sort of colander / basket, lined with cheesecloth (although that certainly is no cheesecloth called in Thailand ;-)) Lining with banana leaves can also, or a clean handkerchief. A fine sieve (without handle) will also work. You just look in your kitchen poking around and see what you have a cavity you sure could use.
It is important that the steam does not escape. So if it does not fit, well, then you can improvise with a rolled towel that the lid is closed properly. But stay there or at, just in case he flies on fire. * Grin *
Nah, I would really just be careful cooking and as the water evaporates leave another fifteen minutes.
* Edit * I found this movie: How to make sticky rice .
I can not believe it works, but yes, apparently. She does the rice in a colander on top of a gigantic pot of water is put. First they put a big lid on, but just a little later, which actually lies on the rice. And the rice is in the middle of the shed, not over the edge of the pan. Well, you should have a look. (Fast forward to 2 minutes 30)
And here's another granny Thai: Thai mother Cookes sticky rice . In a woven bamboo basket.
Long live youtube. :-)
Thank you Robin, I can probably do something with! I'm going to the movies and perhaps some of your tips to try.
Keep up the great site you have!
Regards,
Eve
Did the colander on the pan method (with appropriate cover) and that is reasonable. The rice remains a little too sticky so it sticks to your hands and that will of course not. But it tastes no less!
Hear that? Are you sure? Sticky rice should not stick to your hands? ;-)