Devices for Steaming Food

In most Asian kitchens, steaming is a basic, everyday cooking process, but in the West it presents a challenge. Asian markets and mail-order sources often carry traditional steaming equipment, and you can improvise a steamer as well. For steaming Sticky Rice, look for a Laotian-style two-piece steamer, a simple cone-shaped woven basket and a deep lightweight pot. The basket holding soaked and drained sticky rice fits into the pot, suspending the rice over several inches of steaming water. It is perfect for the job, widely available, and cheap. For steaming a variety of foods including sticky rice, look for big Chinese-style steamers made of lightweight metal and consisting of a stack of perforated trays fitted over a wide base. In addition to these two complete steamer sets, you can find both simple wire racks and handsome stacked sets of bamboo trays, both of which fit into a wok, resting snugly halfway down the sides over several inches of steaming water. For bamboo tray sets, bigger is better since they can hold more food per steaming session. You can improvise a steamer using a pasta pot with an insert, or a stockpot or big Dutch oven with an empty tuna can turned steaming ring. For the pasta pot, bring several inches of water to a boil in the pot, place a bowl or plate of food on the perforated insert, and lower the insert into the pot for steaming. For the stockpot or Dutch oven, remove the bottom lid and label from an empty tuna can, leaving a thick ring. Place this steaming ring on the bottom of the stockpot and add an inch or so of water, so that the top of the ring pokes out above the water level. Balance a plate, pie pan, or shallow bowl of food on the steaming ring, bring the water to a boil, cover, and steam until the food is cooked.