Home-Cooked Steamer: Improvise With Everyday Items

If you're looking to improvise a cooking steamer at home, you're in luck! There are several ways to create a steamer setup without any special equipment. All you need is a pot or wok with a lid, a heat-proof dish, and something to prop up the dish above the water, like a metal steam rack or even a clean metal can. Here's a step-by-step guide to creating your own steamer setup at home:

First, find a pot or wok with a lid that can accommodate the heat-proof dish you plan to use. Place a metal steam rack or empty can with both ends removed in the bottom of the pot or wok, making sure it's at least 2 inches above the water. You'll want to use more water for longer steaming times. Once the water is simmering, carefully place your heat-proof dish filled with food on the rack, cover the pot or wok, and let it steam. It's important to ensure that the lid doesn't touch the food, as this can cause sticking and mess.

Alternatively, you can create a DIY steamer basket by using three sheets of aluminum foil rolled up into balls and placed at the bottom of the pot, with a heat-proof plate resting on top. Simply fill the pot with about an inch of water, add your food to the plate, cover, and steam away!

With these simple setups, you can steam a variety of foods, from vegetables to proteins, buns, dumplings, and more. So, get creative and enjoy the benefits of steaming without the need for any fancy equipment!

Using a pot or wok with a lid and a heat-proof dish

If you don't have a steamer, you can use a pot or wok with a lid and a heat-proof dish to steam food. This method is simple and effective, and you may already have the necessary equipment in your kitchen. Here's a step-by-step guide:

Firstly, you'll need a pot or wok with a lid, a heat-proof dish that fits inside, and something to prop up the dish above the water, such as a metal steam rack or a clean metal can. Wider cans are generally better as they provide a more stable surface. If you want something taller, you can use a 28-ounce (794g) tomato can.

Fill the pot or wok with about 2 inches of water, or more if you need to steam for a longer time. Just make sure the water level is at least 1 inch below the rack to prevent the bubbling water from touching the dish. Place the steaming rack or empty can in the centre, and then put your heatproof dish of food on top.

Make sure the dish you're using is oven-safe and has a rim if you want to save any liquid from steaming. Cover the pot or wok with the lid, ensuring there's enough space between the dish and the sides for the steam to circulate.

Turn the heat to medium or high to bring the water to a simmer, and your food will steam! This method is especially useful if you're reheating food or cooking while camping or travelling in an RV, as it only requires basic kitchen tools.

A wok with a lid is ideal for this setup because of its larger diameter, which can accommodate larger plates of food, such as steamed whole fish. Additionally, wok lids tend to be more concave, creating more room for steam to circulate above the food.

So, if you're looking to improvise a cooking steamer at home, using a pot or wok with a lid and a heat-proof dish is a simple and effective solution.

Using a disposable aluminium pie pan

If you're looking for a quick, cheap, and easy way to steam your food, consider using a disposable aluminium pie pan. You can find these at most grocery stores, and they make for an excellent steamer basket substitute.

To use this method, start by poking several holes into the bottom of the pan. This will allow the steam to circulate and cook your food. Next, place the pan upside down into a pot filled with about an inch of water. The edges of the pan will create the necessary distance between the water and your food, ensuring that it cooks evenly. Finally, place your food on top of the inverted pan and cover the pot with a tight-fitting lid. Turn on the heat and let the steam work its magic!

Using a microwave

Step 1: Wash and Cut Your Vegetables

Wash your vegetables thoroughly with water to remove dirt and debris. You can place them in a colander and put them in your sink. Rub your fingers over their exteriors as you rinse them to get rid of any stubborn dirt. For produce with thick skin, use a vegetable brush to wash away the microbes. For vegetables with lots of crannies and nooks, such as broccoli and cauliflower, soak them for 1 to 2 minutes in clean cold water.

Step 2: Prepare Your Microwave-Safe Bowl

Find a microwave-safe bowl or dish. Glass, ceramic, and plastic bowls are safe to use. Make sure the bowl has a lid or a cover. You can also use plastic wrap, wax paper, parchment paper, or paper towels to cover the bowl. However, if you're using plastic wrap, make sure it's labelled "microwave-safe", and don't let it touch the food while it's steaming.

Step 3: Add Water

Add about 1 to 2 tablespoons of water to the bowl. The water will create the steam needed to cook your vegetables. If you are steaming leafy greens, you don't need to add water as the water left on the rinsed leaves will be enough.

Step 4: Arrange the Vegetables

Arrange your vegetables in the bowl. Try to avoid piling them on top of each other. Different vegetables require different steaming times, so it's best to steam one type of vegetable at a time.

Step 5: Microwave

Place the covered bowl in the microwave and set it on high power. The cooking time will depend on the type and amount of vegetables you're steaming. Most vegetables will take around 3 to 5 minutes. For example, sliced carrots will take 6-8 minutes, while broccoli florets will take around 5 minutes.

Step 6: Check for Doneness

After microwaving, carefully remove the bowl from the microwave and keep it covered. Set it on a heat-safe surface and wait for a few minutes for the steaming process to finish. Then, carefully remove the cover, being cautious of the hot steam. Use a fork to check if your vegetables are tender and cooked to your desired doneness. If they are not done yet, put them back in the microwave in 30-second intervals until they are cooked to your liking.

Using a stainless steel steamer

To set up your stainless steel steamer, start by putting a few inches of water into the bottom of the steamer. Then, set up as many tiers as you need, placing heat-proof dishes of food on each tier. Alternatively, you can line the tiers with cabbage leaves, cheesecloth, or paper steamer liners and place your food directly on top. Buns, dumplings, and other foods that won't fall through the holes in the tiers can be cooked this way.

One downside of using a stainless steel steamer is that condensation can collect on the lid and drip onto your food. To prevent this, take a large, thin dishcloth or tea towel and tie it around the lid, with the cloth on the inside to catch the condensation. Secure the ends tightly so they don't touch your heat source.

When using a stainless steel steamer, it's best to fill the bottom with as much water as you'll need for the entire steaming process. Keep an eye on the water level and add boiling water as needed to maintain a consistent temperature.

Using a bamboo steamer

Bamboo steamers are a traditional cooking tool in East Asia, used daily in restaurants and home kitchens. They are lightweight and beautifully crafted from woven bamboo. They are also the gentlest way to steam food.

A bamboo steamer consists of interlocking or stackable trays that fit on top of one another, covered with a lid. The whole steamer is designed to rest on top of a wok or a large pot or pan filled with hot water. The stackable design allows you to cook a whole meal in layers.

Step 1: Prepare your Wok or Pan

Place the bamboo steamer into your wok or another wide-rimmed, shallow pan, and fill it with enough water to come up above the bottom rim of the steamer by about a quarter to half an inch. Ensure that the water level is high enough to submerge the bottom rim of the steamer, preventing it from scorching. However, the water level must also be low enough so that the bubbling water does not touch the bottom of the steamer or the food.

If your bamboo steamer is new, consider soaking the bottom rim (the part that will touch the pan) in lukewarm water for about 30 minutes to prevent scorching.

Step 2: Line the Bamboo Steamer

Bamboo steamers can have multiple levels, depending on the size and design. If you are placing food directly on the steamer bed, such as buns or dumplings, use liners to prevent sticking. You can use soft napa cabbage leaves, lettuce leaves, layers of cheesecloth, parchment paper, or reusable cloth or silicone liners. The liners should be porous to allow steam to circulate.

If you are steaming marinated meats or vegetables, use a heatproof plate or bowl to collect any juices.

Step 3: Place Food in the Steamer

When placing dumplings, shumai, or buns, ensure you do not overcrowd them. Leave about one inch between dumplings and about one and a half inches between larger buns, as they will expand during steaming.

If you are steaming vegetables or proteins, arrange them on a shallow plate and transfer the plate to the steamer basket.

Step 4: Place the Bamboo Steamer in the Wok/Pot

You can preheat the water so it is simmering when you place the bamboo steamer into the wok or pan. Alternatively, you can place the steamer into the wok/pan when the water is cold and then turn on the heat to gradually bring it to a simmer.

Step 5: Allow Food to Steam and Check Water Level

Once the water is simmering, it will start to evaporate. Let the food steam according to your recipe, but keep an eye on it and add boiling water as needed. Avoid adding cold water, as it will interrupt the cooking process.

Caring for Your Bamboo Steamer:

Always ensure your bamboo steamer is fully dried before storing it to prevent mould or mildew. Wash it with a sponge and mild dish soap, and immediately rinse thoroughly. Do not put your bamboo steamer in the dishwasher or soak it in the sink for more than five minutes.

If you live in a dry climate, occasionally coat the steamer with a thin layer of vegetable oil to prevent cracking or splintering.

Frequently asked questions