Bamboo steamer: be careful what you buy

Bad news for the unsuspecting bamboo steamer-purchaser who’s recently come under the illusion of tasty, healthy food:

Not all bamboo steamers are equal.

Some are rather flimsy, cheaply put together to be priced more competitively. Regrettably but understandably the poorer quality lasts a shorter time.

When you look to buy a steamer, make sure the outer rim is thick and round. Since the rim is the chief support of the steamer, it is the critical structural component for longevity:

When you buy a steamer, study gaps between the slats. The curved cuts provide maximized steaming AND support. This intricately assemblage takes longer than the flat slats with gaps between them. This is fine craftsmanship.

When you look to buy a steamer, look at the thickness of the slats. Obviously it’s cheaper to put thinner wood for the supporting slats. And yes, the thinner wood will work… for a while. But then it will break, and you’ll have to get another steamer. The thicker slats lasts longer. The snugly fitted assembly, not tied with flimsy strands (which some brands do), also contributes to the overall sturdiness and longevity of the steamer. For the rest of the useful tips for buying a bamboo steamer, click on the link. If you’re shopping for a bamboo steamer, check all the quality points.

Here’s a good one:

Steaming broccoli with a bamboo steamer

It’s easy to want to eat more broccoli because it’s a superfood packed with nutrients and fiber for digestion. But broccoli is either too tough raw or wilted if boiled. This is where a bamboo steamer comes to the rescue! The steaming takes off the tough edge of the broccoli and keeps in the nutrients you crave. The bamboo basket brings a subtle authentic touch from China and keeps molecules from the metal steamer baskets from contaminating your food.

Here the steps to perfect steamed broccoli:

1. Cut into bite-size florets. I like to use pre-cut florets from Costco because they save me this time-consuming step. Most people prefer not to eat the stems anyway, but if you do eat the stems, that extra roughage is a windfall for your digestion.
   You can use wax paper liners or parchment sheets, which you can use by loosely wrapping around the vegetables.
2. Bring water in wok to a boil. Reduce heat to a simmer. Let the steam filter through the cracks between the bamboo slats for 3 to 4 minutes. If you like the broccoli crisper, steam for less time. If you prefer tender florets, then steam for a bit longer.
   Add some pizzazz by adding bullion into your boiling water. Alternatively, cook the broccoli on the top basket with fish or chicken on the bottom. NOTE: If you cook a protein on the bottom, it will take longer, so you may want to remove the broccoli sooner and place the bamboo lid on the bottom basket.
3. A lot of people put butter or olive oil with herbs on their steamed broccoli. But I like the Chinese oyster sauce for a rich, appetizing flavor that will make you want more of this most healthy of vegetables.

Read about other tips for bamboo cooking.

Step up your steaming game

For those who are looking to level up their kitchen skills, a bamboo steamer offers a more natural way to steam fish and vegetables — and it’s not just for Chinese cooking. Steaming conserves nutrients better than most other types of cooking. Of course, it reduces fat content because no oil is needed to keep the food from sticking to the pan.

I’m going to be honest: The bamboo steamer sounded pretty exotic to me, and I imagined it would more difficult to use. What I found was that it really isn’t difficult. Here’s the down and dirty truth: Because I’m addicted to “fast cooking,” I used to throw frozen fish sticks into the toaster oven. They took about 6 minutes. Now I place refrigerated fillets on Napa cabbage leaves in my steamer. It takes about 6 minutes.

The kicker: I’m moving away from processed food.

This is a huge bonus because prepared and package convenient food means “processed.” Every time you eat processed food, you’re taking a hit of salt, sugar and fat.

You can use a bowl to keep the food from sticking to the bamboo. I prefer the Napa cabbage.

My favorite brand of fish sticks said on the label “lightly processed,” so I thought I was doing well. Then I checked the sodium content, and guess what: it was high. Salt is used to cover up a lot of mishaps in the processed food industry. It gets added to create craving and hook repeat customers. You don’t even realize it’s there, but it’s pulling you back to another purchase.

When I steam, I control the amount of salt, which is creating a heart disease epidemic in the United States.

The end of the frozen fish stick

One more thing: washing. Is cleaning the bamboo steamer more difficult than the toaster over tray. I used to soak the toaster oven tray in water with dish soap and then scrub it with stainless steel scouring pad. It took a tool on my sensitive skin.

Now I use a soap-saturated sponge on the bamboo steamer, rinse thoroughly and let dry. The drying is the tricky point on the bamboo steamer. It has to dry thoroughly or mold or mildew and grow. I have found that if you leave the top off and store it on an open shelf after drying, it’s good.

The net time for cleaning? The bamboo steamer is quicker and easier.

This is my experience with the bamboo steamer. Why don’t you tell me your yours in the comments?

Would you like to buy a 10-inch bamboo steamer? I’m selling to supplement my ministry.

Yummy Cha: How a biracial couple shared what they learned about bamboo steamers

She was a Chinese-American who studied to be an engineer at UCLA. He studied English literature and became a journalist. She flourished at designing the HVAC systems in skyscrapers in Los Angeles. He dropped out of journalism, a dying field, and became a teacher at a small private school in Santa Monica.

She loved Chinese food and taught him the finer things of Asian cuisine. He grew passionate about fitness and healthy eating. They enjoyed what the learned and ate together.

Then, Dianna and Mike decided to fuse their tastes and skills and help others discover what the secrets of the Ancient Orient can help Americans lose weight, get better nutrition and enjoy food!

Cuisine Natural was born, with an initial 10-inch bamboo steamer on Amazon. They stayed in love and brought what they loved to others.  Read the rest about Yum Cha or Yummy Cha.

My fav Chinese broccoli

Since marrying a Chinese girl, I have come to know and love many Chinese dishes, but none compares to the Chinese broccoli drizzled in hoisin or oyster sauce. There’s nothing better to get your dark greens packed with vitamins and roughage so important for cancer-free colon. Here’s a recipe from Free Recipe Network.

Ingredients:

• 1 bunch Gai Lan (Chinese broccoli), trimmed
• 2 tablespoons white sugar
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 tablespoons hoisin sauce
• 1 teaspoon minced fresh ginger root
• 2 cloves garlic, minced

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes, or steam the Chinese broccoli in a bamboo steamer for 3 minutes.
3. Drain and set aside.
4. Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes.
5. Toss the broccoli in the sauce and serve.