“Accentuate the natural flavor of foods. Retain nutrients and vitamins while cooking with
less fat or oil."
– Helen Chen
Helen Chen's natural bamboo steamer is handmade and securely assembled with bamboo pegs and bamboo lacing. Unlike wood, bamboo is a grass, so it’s a renewable and sustainable resource.
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.