The Chinese Steamer is an essential piece of kitchenware for serious Asian cooks. This type of cookware is still in use all over Asia, because it is so versatile, easy to use, inexpensive and facilitates the cooking of fresh and natural tasting dishes. Steaming is perfect for the modern day cook who is pressed for time and seeking nutritional cooking methods. The cooking time is short for most dishes thereby retaining vitamins, minerals and natural flavors and also saving time and energy.
The stacked steamer consists of three layers. The upper two layers are perforated and are where the food is placed. Water is poured into the bottom layer and brought to a full rolling boil before the food is placed onto the trays. The large area of the trays allows the hot steam to rise and circulate to cook the food. The tight fitting domed lid traps the steam inside and is designed so that condensed moisture will not drip onto the food but instead drip back down into the lower level from the sides of the lid.
Always place or remove the food away from heat. If cooking foods directly on the tray (such as for a whole fish,
