If you’re a home cook, opt for the standard 10 to 12 in (25 to 30 cm) basket steamer. If you’re buying a steamer for a restaurant or commercial use, go with a larger one, like one that’s 30 inches (76 cm). You can buy a bamboo basket steamer from a kitchen store or an online retailer.
If you’re steaming meat and veggies, put the meat on a separate tier since it takes longer to cook.
You can also use a wok, which is the traditional pan of choice in Asian cooking. To prevent the bottom of your basket from burning, pick a pan that has sloped sides. This keeps the basket slightly raised off the bottom of the pan.
On a 9-setting stove, for instance, medium heat is any setting between 4 and 6.
If the bottom layer of food is underwater, pour out some of the water before placing the basket into the pan.
Choose your steaming time based on the texture and temperature you prefer your food, too. For example, if you like softer veggies, steam them longer than if you like crunchier ones. Use a meat thermometer to measure when meat is done cooking. For instance, cook chicken until it’s at least 165 °F (74 °C). Check the water level every so often as the food cooks. If you notice it’s getting low, add a little more. The water is what creates the steam.
Wait until the water is vigorously bubbling, which means it’s boiling. On a 9-setting stove, for instance, medium-high heat is 5 to 7.
If the water comes up into the basket, pour some of it out before adding your food.
Use a lid that fits snugly over the pan so that no steam or moisture escapes. Otherwise, the food won’t cook properly.
To check if vegetables are done cooking, poke them with a fork or knife to see if they’re tender and soft.
