How do you clean a bamboo steamer

"Dee Randall" <[email hidden]> wrote in message
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Quoted message said:

If you are cooking meat dumpling (or whatever with meat) and have it in a
plate or on top of piece of foil, do you use that bamboo steamer only for
meat, or fish, and use a different one for vegetables?
IOW, does one clean a bamboo steamer? If so, how?
If only steam cleans it, do you keep steaming for a while after you've
taken your item out of the steamer?
Thanks,
Dee Dee

If the food is always on foil or paper there is no need to clean it. Just
let it dry thoroughly before putting away. If food does get on it, a BRIEF
soak in soapy water followed by a stiff brush and a rinse works for me. No
need to segregate meat.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you are cooking meat dumpling (or whatever with meat) and have it in a
plate or on top of piece of foil, do you use that bamboo steamer only for
meat, or fish, and use a different one for vegetables?
IOW, does one clean a bamboo steamer? If so, how?
If only steam cleans it, do you keep steaming for a while after you've
taken your item out of the steamer?
Thanks,
Dee Dee

Sorry, I missed putting this on:
IOW, do you have any different opinions than this
http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2073

Thanks,
Dee Dee

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you are cooking meat dumpling (or whatever with meat) and have it in a
plate or on top of piece of foil, do you use that bamboo steamer only for
meat, or fish, and use a different one for vegetables?
IOW, does one clean a bamboo steamer? If so, how?
If only steam cleans it, do you keep steaming for a while after you've
taken your item out of the steamer?
Thanks,
Dee Dee

Sorry, I missed putting this on:
IOW, do you have any different opinions than this
http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2073

Thanks,
Dee Dee

On thinking about it I guess I agree with the "no soap" suggestion. I do not
buy the "absorb flavors" thing - it would be very subtle at most and anyway,
with oriental foods, the strongest flavors are often ginger, garlic, etc.
that are present in meat and veg dishes. In any event, I have used the same
bambo steamer for everything for at least 10 years and have not noticed any
absorbed flavors.

Cheers,

Peter Aitken

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you are cooking meat dumpling (or whatever with meat) and have it in
a plate or on top of piece of foil, do you use that bamboo steamer only
for meat, or fish, and use a different one for vegetables?
IOW, does one clean a bamboo steamer? If so, how?
If only steam cleans it, do you keep steaming for a while after you've
taken your item out of the steamer?
Thanks,
Dee Dee

Sorry, I missed putting this on:
IOW, do you have any different opinions than this
http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2073

Thanks,
Dee Dee

On thinking about it I guess I agree with the "no soap" suggestion. I do
not buy the "absorb flavors" thing - it would be very subtle at most and
anyway, with oriental foods, the strongest flavors are often ginger,
garlic, etc. that are present in meat and veg dishes. In any event, I have
used the same bambo steamer for everything for at least 10 years and have
not noticed any absorbed flavors.

Cheers,

Peter Aitken

Thanks, Peter. Do you always put your ingredients in/on a plate? It seems
there are little pieces of paper that I see in dim sum restaurants that they
put their pieces on, as well as plates (separately, not always both at one
time).

I have some butcher paper. I have some 'dry wax deli wrap (countertop
needs) paper - in sheets', but I dont' think that would do. Then there is
aluminum foil, but sometimes that turns dough black?; What do you use?
Dee Dee

Dee Randall said:

Sorry, I missed putting this on:
IOW, do you have any different opinions than this
http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2073

Don't know that website but disagree with both pieces of advice. If
you need to swipe the steamer with a soapy sponge just do it and rinse.
Bamboo is tough. Peter is right, too, about not needing separate
steamers for meat and vegs. My very well used bamboo steamers have no
more odor than my stainless steel steaming basket. -aem

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

Sorry, I missed putting this on:
IOW, do you have any different opinions than this
http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2073

Don't know that website but disagree with both pieces of advice. If
you need to swipe the steamer with a soapy sponge just do it and rinse.

I'm thinking that meat juices might penetrate the bamboo? -- does bamboo
absorb, or is it too tough? I am worried also, just as much as the meat
juices, about the soap absorption, as I've read that soap can be one of
those ingredients that it is best not ever to absorb.
Nervous Nellie,
Dee Dee

Quoted message said:

Bamboo is tough. Peter is right, too, about not needing separate
steamers for meat and vegs. My very well used bamboo steamers have no
more odor than my stainless steel steaming basket. -aem

"Dee Randall" <[email hidden]> wrote in message
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Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
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Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...
> If you are cooking meat dumpling (or whatever with meat) and have it in
> a plate or on top of piece of foil, do you use that bamboo steamer only
> for meat, or fish, and use a different one for vegetables?
> IOW, does one clean a bamboo steamer? If so, how?
> If only steam cleans it, do you keep steaming for a while after you've
> taken your item out of the steamer?
> Thanks,
> Dee Dee

Sorry, I missed putting this on:
IOW, do you have any different opinions than this
http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2073

Thanks,
Dee Dee

On thinking about it I guess I agree with the "no soap" suggestion. I do
not buy the "absorb flavors" thing - it would be very subtle at most and
anyway, with oriental foods, the strongest flavors are often ginger,
garlic, etc. that are present in meat and veg dishes. In any event, I
have used the same bambo steamer for everything for at least 10 years and
have not noticed any absorbed flavors.

Cheers,

Peter Aitken

Thanks, Peter. Do you always put your ingredients in/on a plate? It
seems there are little pieces of paper that I see in dim sum restaurants
that they put their pieces on, as well as plates (separately, not always
both at one time).

I have some butcher paper. I have some 'dry wax deli wrap (countertop
needs) paper - in sheets', but I dont' think that would do. Then there is
aluminum foil, but sometimes that turns dough black?; What do you use?
Dee Dee

I like parchment paper.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...
>
> "Dee Randall" <[email hidden]> wrote in message
> news:[email hidden]...
>> If you are cooking meat dumpling (or whatever with meat) and have it
>> in a plate or on top of piece of foil, do you use that bamboo steamer
>> only for meat, or fish, and use a different one for vegetables?
>> IOW, does one clean a bamboo steamer? If so, how?
>> If only steam cleans it, do you keep steaming for a while after you've
>> taken your item out of the steamer?
>> Thanks,
>> Dee Dee
>
> Sorry, I missed putting this on:
> IOW, do you have any different opinions than this
> http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2073
>
> Thanks,
> Dee Dee
>

On thinking about it I guess I agree with the "no soap" suggestion. I do
not buy the "absorb flavors" thing - it would be very subtle at most and
anyway, with oriental foods, the strongest flavors are often ginger,
garlic, etc. that are present in meat and veg dishes. In any event, I
have used the same bambo steamer for everything for at least 10 years
and have not noticed any absorbed flavors.

Cheers,

Peter Aitken

Thanks, Peter. Do you always put your ingredients in/on a plate? It
seems there are little pieces of paper that I see in dim sum restaurants
that they put their pieces on, as well as plates (separately, not always
both at one time).

I have some butcher paper. I have some 'dry wax deli wrap (countertop
needs) paper - in sheets', but I dont' think that would do. Then there
is aluminum foil, but sometimes that turns dough black?; What do you use?
Dee Dee

I like parchment paper.

--

Quoted message said:

Peter Aitken

Ah, ha! I use parchment all the time for oven cooking. Now, why didn't I
think of that! Guess it's because I've not steamed in a bamboo steamer.
Many many thanks.
Dee Dee

Dee Randall said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

Sorry, I missed putting this on:
IOW, do you have any different opinions than this
http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2073

Don't know that website but disagree with both pieces of advice. If
you need to swipe the steamer with a soapy sponge just do it and rinse.

I agree with you. That advice is pure nonsense. None of my Asian friends
use separate steamers for different foods. In fact, they simultaneously
steam different foods on the different layers of their steamers.

Quoted message said:

I'm thinking that meat juices might penetrate the bamboo? -- does bamboo
absorb, or is it too tough?

My steamer is around 20 years old. Three tiers and a lid, bamboo, bound
with bamboo strips. Bought it in Taiwan.

I always put either two layers of wax paper or a glass plate under
anything I'm steaming. Occasionally, some juices have hit the wood, and
even stained it. A quick wipe with a soapy sponge and a good rinse and
it's clean. So what if meat juices get on the wood? It's sterilized by
the steaming, and cooked to the point of there being no scent.

Quoted message said:

I am worried also, just as much as the meat
juices, about the soap absorption, as I've read that soap can be one of
those ingredients that it is best not ever to absorb.

It doesn't get absorbed, in my experience, but so what? Wipe quickly,
rinse well and forget about it.

Pastorio

Quoted message said:

Quoted message said:

Bamboo is tough. Peter is right, too, about not needing separate
steamers for meat and vegs. My very well used bamboo steamers have no
more odor than my stainless steel steaming basket. -aem

Dee Randall said:

does one clean a bamboo steamer? If so, how?

Borrow a panda.

Sheldon

In article <[email hidden]>,

Dee Randall said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

Sorry, I missed putting this on:
IOW, do you have any different opinions than this
http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2073

Don't know that website but disagree with both pieces of advice. If
you need to swipe the steamer with a soapy sponge just do it and rinse.

I'm thinking that meat juices might penetrate the bamboo? -- does bamboo
absorb, or is it too tough? I am worried also, just as much as the meat
juices, about the soap absorption, as I've read that soap can be one of
those ingredients that it is best not ever to absorb.

The Chinese have been using those things for -- how long? And I don't
think they invented detergent a thousand years ago. I simply would not
worry about it.

But if it really bothers you, go for your dishwasher. Regular cycle,
along with everything else.

I've heard that a dishwasher will ruin your wooden spoons, too, but I've
been doing it for about forty years now, and I still can't tell the
difference.

Isaac

In article <[email hidden]>,

Dee Randall said:

If you are cooking meat dumpling (or whatever with meat) and have it in a
plate or on top of piece of foil, do you use that bamboo steamer only for
meat, or fish, and use a different one for vegetables?
IOW, does one clean a bamboo steamer? If so, how?
If only steam cleans it, do you keep steaming for a while after you've taken
your item out of the steamer?
Thanks,
Dee Dee

The other option is to cover the bottom of the steamer with lettuce
leaves. Iy does not appear to change the flavors and the cooking food
is not in direct contact with the bamboo.
Got it out of a Chinese cook book recipe for Dim Sum.
Serge