Steamer ideas?

Question

I've come to the conclusion that the steamer we currently have just isn't large enough. I couldn't steam bell peppers standing upright and then I couldn't steam 8 oz of spinich in one pass. The steamer we have is from the set of pots and pans Mrs. mikie bought over 40 years ago and it works fine for small portiions of relatively high bulk density foodstufs, but alas it's too small for some of the things we're currently cooking.

Suggestions and options for different equipment or technique are welcomed. I don't see the need for high tech here, it's boiling water and a basket to suspend the food above the water, however, if it requires a new pot, then I want the pot to be a multi tasker, not just for steaming. Thanks.

Answer

Have you tried a collapsible insert that can be used with stock pots? Or something akin to this multi-pot 
http://www.amazon.com/Calphalon-Pantryware-Qt-Multi-Pot/dp/B00005Q5I8 

Not saying that one in particular, but something like it (that I know want for myself!).

Answer

I don't know, I'm in the same boat and weighing my options. So far I've considered, stackable bamboo steamers with one of those metal rings for them to rest on over a pot I already own. Or buying the steamer pot that stacks on my all clad soup pot. Or just buying a stacking steamer pot set. I do already own the Cuisinart 12 qt multipot that has the pasta and steamer inserts but it's only one basket.

Answer

I have a ten quart multipot. To steam large things i use the pasta insert and just under an inch of water.

Answer

I have a wok with some stackable bamboo steamers, but when I need several levels, I'll often pull out my dedicated stackable metal steamer. It's essentially a pot with removable pots stacked on top to form one multilevel pot. I'm not describing it too well, but if you search for the terms "stackable metal steamer" your search should pull up some images. 

Alternatively you could place a small metal trivet at the bottom of a very tall pot and place some sort of heat proof container on top of the trivet.

Answer

I bought the below set at Costco for $49.00. It would have been great but the rivets on the 8 qt pot leak. I do like the pot, the triply seems to heat soup in no time, ice cold from the refrigerator. The steamer is great, fairly spacious. Or you could use the pasta pot for larger steaming like your spinach. It has the metal lid I prefer. Costco would have exchanged it, but I never took it back. I still use it, just very careful about the height of the liquid, cooking pasta it can make a mess because it will bubble up. Heck, if it was perfect, it would have been perfect. Made in Brazil, not induction capable so may be different from the China made units. My local Costco has them no longer, but I did see one recently at Costco we rarely go to. The setup is good, the execution, not so much. I recommend the style, just maybe not this exact pot.

http://www.amazon.com/dp/B00HFAGOK8/ref=dra_a_rv_mr_hn_it_P1400_1000?tag=dradisplay-20&ascsubtag=4a251a2ef9bbf4ccc35f97aba2c9cbda

Answer

A 24cm basket is what you want if you care about depth as well as width. I wrote extensively a while back about steamer baskets of all types. http://www.centurylife.org/emergency-meals-fast-cooking-for-busy-people/

Answer

Make a thick twisted "snake" out of heavy duty foil and coil it around the bottom of your pot. Adjust the thickness to the height that you need to clear the water line. For greens, poke a few holes in a parchment round and place over the foil.

That might work?

Answer

We have an approximately 3 qt steamer from Farberware that fits on top of either a 2 or 4 quart Farberware pot. 

But I have to confess I don't use it that often anymore. Since I am only cooking for 2, I tend to do dense vegetables (like broccoli) in a microwave proof bowl, using a perforated cover. I just wash the florets, drain briefly, place, covered, in the microwave. Usually about 3-5 minutes, depending on the amount of broccoli. Then I only have one thing to wash, and it can go in the dishwasher, whereas I tend to wash my pots by hand.

Bulky greens I usually saute some onions or garlic or shallots in a small amount of fat in a big pot, add the greens (washed and briefly drained but still moist), cover. Stir after the bottom starts wilting, then finish open to drive off any remaining moisture. If the greens are for a recipe, I eliminate the fat and the allium and just steam in the big pot, stir, and finish covered, then drain in a colander.

Answer

Hi mikie,

I've got about 7 different ways to steam, but here are two that could do the job.

1. Use a folding blade colander style insert. They're available all over the place for cheap. Here's an example: http://www.ebay.com/itm/VINTAGE-STAINLESS-STEEL-FOLDING-KITCHEN-STRAINER-COLANDER-/371222111664?pt=LH_DefaultDomain_0&hash=item566e8fe5b0 

I use mine in an adapted Tatung rice cooker with just a small amount of water in the base--but you could use any larger pot.

2. Get a Staub insert with silicone sealer.

http://www.ebay.com/itm/STAUB-STAINLESS-STEEL-STEAMER-INSERT-WITH-SILICONE-RINGS-FOR-5-5-QT-COCOTTES-/371030098254?pt=Cookware&hash=item56631e014e 

I use it in a Le Creuset pot. Works really well but expensive. You can buy the insert already installed in a 5.5 qt. Staub pot in Europe new at a good price.

Ray

Answer

I adore my electric steamer, might be worth considering. I'll copy some of my post from a Dec. thread:

I use it still once or twice a week, and generally make 2-4 separate dishes while it's out. Typically use it for steaming hardboiled eggs, plain or saffron rice, pasta, frozen ravioli, poaching or steaming fish/shrimp/chicken, steaming whole lobster/tails, steaming vegetables.

It's a sturdy little workhorse. The washing-up appeared a pain at first but I just got in the rhythm of hand-washing as it cools and it goes quickly. The heating element/base needs a brief vinegar/water boil every 2-3 months which boils off the scale. My model:
http://www.amazon.com/Oster-5712-Elec...

I thought I'd use the two-tier setup but I'm generally not trying to get all meal components out at the same time, and dense food in the bottom can affect cooktimes on the top. Also, use a long wooden spoon if you need to stir in it, that steam is HOT.

I do have fully functioning appliances now but it's my go-to for eggs (consistency of product, no cracking of shells from rolling around) and steamed fish (visual cues on irregular size pieces, clean flavors).

( http://chowhound.chow.com/topics/998859 )

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Steamer ideas?

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Staub 3.25-qt Stainless Steel Steamer Insert for sale online eBay

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