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    You are in: Home / Community Forums / Asian Cooking / cleaning bamboo steamers
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    cleaning bamboo steamers

    Heather Sullivan
    Wed Feb 09, 2005 4:43 pm
    Food.com Groupie
    I bought a bamboo steamer today and used it to steam some frozen chinese pancakes (for duck).
    Well, the pancakes were a little big for the little steamer so I had to smush them in a little. There's some pancake stuck to the inside of the steamer and on the bottom of the steamer... I read you're not suppose to soak them so I'm wondering how to clean it out the right way?
    Sharon777
    Wed Feb 09, 2005 5:18 pm
    Food.com Groupie
    Have always hand cleaned mine with soap and water. Rinse well and dry thoroughly. Have had it for many years.
    Heather Sullivan
    Wed Feb 09, 2005 5:32 pm
    Food.com Groupie
    Sharon777 wrote:
    Have always hand cleaned mine with soap and water. Rinse well and dry thoroughly. Have had it for many years.

    Interesting... I had read on another website that you shouldn't use soap on them or soak them. Since I have a pizza stone too I thought maybe it was the same reason behind not using soap on them - it soaks up the soap and makes everything taste soapy.
    mianbao
    Wed Feb 09, 2005 6:07 pm
    Food.com Groupie
    I don't soak mine, but have washed it with dish washing liquid when it needs it. I rinse it well, and have never noticed - or, I admit, even thought to notice - a soapy smell. I dry it, out of direct sunlight, well afterwards. I don't go out of my way to wash it, if it looks clean. I also read that too much water is not good for them, but I prefer mine clean.

    I read a comment by someone in California saying bamboo steamers didn't last long. icon_eek.gif I've had mine 20 years, and it seems fine. I was wondering if the dry air hurt them. I know laquerware that it fine in humid Tokyo, peels when it is kept in a dry place.
    Paka
    Thu Feb 10, 2005 8:18 pm
    Food.com Groupie
    I've had my steamer for 15 years and it seems in good shape. I will rinse it and use a little detergent if food gets on. I have soaked mine at intervals as I feel the bamboo is getting terribly dried out and then just let it air dry. Michigan winters with furnaces running for months on end take it's toll on anything wood! It might help if when cooking the steamer were lined with something to keep the food off from the surface. Wax paper, banana leaves, napa or use a glass pie plate that will fit in the steamer. I love the smell of foods steaming!
    Heather Sullivan
    Fri Feb 11, 2005 7:54 am
    Food.com Groupie
    Well considering I'm in the UK I think we have pretty high humidity compared to some parts of California icon_wink.gif The steamer is basically damp all the time anyway since I keep using it for the occasion "grab a frozen red bean bun from freezer" snacking icon_lol.gif

    Does anyone oil their steamer racks? I was reading some of Bergy's dim sum recipes and one of the dumpling recipes said about oiling the steamer... and the red bean bun recipe said about using baker's paper (I have greaseproof paper which is probably similar) and that's the stuff already stuck onto my frozen red bean buns too.

    I think my steamer is too small.. I have to use a dangerously small amount of water in the wok and if I go slightly over, the bubbles from the water sort of bubble through the "rack". I might go back and buy three "trays" of the larger sized ones, they were very cheap.. this small one was 1 then 0.90 for the lid.

    Also when you're done steaming stuff.. is the water you pour out really yellow? icon_eek.gif Seems kind of odd to me but it's like the bamboo is leeching into the water or something...
    Paka
    Fri Feb 11, 2005 10:04 am
    Food.com Groupie
    Heather Sullivan wrote:
    Well considering I'm in the UK I think we have pretty high humidity compared to some parts of California icon_wink.gif The steamer is basically damp all the time anyway since I keep using it for the occasion "grab a frozen red bean bun from freezer" snacking icon_lol.gif

    Does anyone oil their steamer racks? I was reading some of Bergy's dim sum recipes and one of the dumpling recipes said about oiling the steamer... and the red bean bun recipe said about using baker's paper (I have greaseproof paper which is probably similar) and that's the stuff already stuck onto my frozen red bean buns too.

    I think my steamer is too small.. I have to use a dangerously small amount of water in the wok and if I go slightly over, the bubbles from the water sort of bubble through the "rack". I might go back and buy three "trays" of the larger sized ones, they were very cheap.. this small one was 1 then 0.90 for the lid.

    Also when you're done steaming stuff.. is the water you pour out really yellow? icon_eek.gif Seems kind of odd to me but it's like the bamboo is leeching into the water or something...

    Heather,
    I occasionally oil mine, It's a habit as I have a lot of wooden things that need the oil. It doesn't seem to hurt the steamer or it's performance. I get yellow water from both of mine. Have no idea what causes this! Get a larger one, they hold more and it's easier to use in the woks!
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