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Bamboo Steamer

mollysharkmollyshark Posts: 1,519
edited 2:15AM in EggHead Forum
So I suddenly develop this addiction to chinese steamed chicken and veggies (or whatever and veggies) and invest in a bamboo 2-layer steamer. Despite watching a few youtube presentations on steaming, mine is a little bland. Tried beef and it was a little dry. Anyone have experience with these? I don't want all the fancy sauces with all the salt and sugar and whatnot. Recommendations or recipes or cookbooks or or or??



  • HossHoss Posts: 14,600
    I ALMOST bought one the other day,it was a 3 layer.I love the food but would have no idea how to cook/season it at home! :blush:
  • Richard FlRichard Fl Posts: 8,283
    first hint. soak the steamer in water so as not to burn. I like to take spinach or bok choy and layer the bottom of each basket to give off moisture and also to keep the liquids from getting lost in the wok. Beef might work but I would consider fish and veggies.
    pork lion heads are a delight also.

    Lions Head:

    Several variations.
  • bubba timbubba tim Posts: 3,216
    mShark: May I suggest doing as the Asians do? Adorn your table with traditional Asian condiments such a soy sauce, fish sauce, Sriracha, chili garlic paste, sesame oil, etc, and add the flavors you want as you go...? We keep a lazy susan on the table for that very reason. Minimal sugars, natural forming salts in the fermentation of the soy, etc.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • Little ChefLittle Chef Posts: 4,725
    MShark...Sorry, Bubba Tim obviously signed on to my computer while I was cooking dinner. Didn't realize till after I posted. :whistle:
  • mollysharkmollyshark Posts: 1,519
    The cooking part I discovered is easy. Marinate the meat in something (I've been using sherry, garlic salt, and whatever else is around). Toss in some veggies. Put the meat in one layer, veggies in another and stick the whole thing over boiling water. I discovered part of it is to slice things VERY thin so they cook fast and don't overcook. It doesn't take long at all. From what I can tell at the restaurants, they steam everything the same way and toss different sauces on it AFTER. Easy. But so far there is some subtlety that is escaping me.

  • mollysharkmollyshark Posts: 1,519
    All interesting. I like Richard's idea of the bok choy or something as a liner. Still gotta marinate in something or other. Will play and report back.

  • mollysharkmollyshark Posts: 1,519
    Very interesting doing it on the egg. I am SO not going to do a fish with a head on it, but may try some filets this way.

  • thebtlsthebtls Posts: 2,300
    I have a large and a small steamer (both two layers). However I only use my steamer to steam my veggies and then I finish the cook in the wok. Clean up is easier and cooking is always consistent.

    click here to see three examples of steaming on the wok if that helps. Keep On Eggin'
    Visit my blog, dedicated to my Big Green Egg Recipies at You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
  • Richard FlRichard Fl Posts: 8,283
    The cheek meat is eggstremely delicious. A very fine piece of fish.
  • Wise OneWise One Posts: 2,645
    Why hasn't max jumped in on this. he is the one always doing this at EGGfests (I even had to buy one for him since he left his at home for the 2007 EGGtoberfest). He does some fish in his that really comes out moist.
    He does line his with (I think it is) spinach leaves which might help on the moisture side.
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