Q: What in the world is a bamboo steamer?

A: Used most prevalently in the Asian culture, a bamboo steamer is just what it sounds like — a steamer made out of bamboo. What in the world does it do? Well, that's the million dollar question! First and foremost, it steams. Whether it's fish, vegetables, rice or dim sum, the bamboo steamer allows the natural flavor of the food to come through plus none of the essential vitamins, minerals or other good stuff is lost. Steaming pots, rice cookers and electric steamers are all used to simulate the effects the earthy organic taste inspired by the Asian cooking utensil (Pictured to the right: Japanese Mushiki steamers stacked on top of one another inside a wok).

Bamboo steamers are fantastic for cooking many foods at the same time. In the Chinese tradition, the bamboo steamer which is essentially a circular basket with a domed lid and slots on the bottom, is stacked one upon another snugly fitting into a wok filled with boiling water (sometimes up to five steamers high). Since the bottom steamer comes in contact with the most heat, whatever takes the longest time to cook should be put at the bottom with levels ascending from the longest to shortest length of time. Herbs are sometimes put in the boiling water to infuse even more taste.

"Why bamboo?" you may ask. Bamboos texture encourages the circulation and evaporation of steam while  cooking. Simply put: It retains heat and absorbs the excess moisture which commonly drips when pulling the the lid off of most pots and pans. When bamboo steamers are lined with banana leaves or corn husk, the essence of the flavor permeates throughout during the steaming process. Lettuce, parchment, even plates are used as well, making for a much faster clean-up than washing pots or pans.  Another extra perk about bamboo steamers — they are just cool enough to be used as serving dishes too.

Article by Monica Johnson