Hello

Hello

• invisiblechef 17 years ago
  Thanks for joining, lets start asking questions!!
  
  I will start. How many types of Steamers are there, and which type is best for what.. I own a two level bamboo steamer, which is perfect for spring rolls, veggies, packets, fish etc the annoying part is the cleaning, like when making chicken. Maybe I should put parchment paper down?
  
  But if you wanted to start getting into using large Donabe casserole cooking, you would need a larger steamer. I've heard that the traditional Japanese steamer is either wood or metal and it's called Mushi- Ki-- or the professional Japanese steamer would be made of metal and is pretty large, I'm just not sure how to find them.
  
  
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• divaliscious 17 years ago said:
  Hey there Invisiblechef - long time no chat...great idea for a group!
  
  soon I am sure we will be getting those gardens of ours going (though as mentioned before I have to do roof top this year) none the less, steamers, subject of the day...
  
  I have a 'double boiler' type and I love it. I wish I had one of those bamboo types you see on TV now and then as I do love my dim sum - though I have yet to make it. It's funny, this steamer I have held for at least 20+ years, and I have only started to use it more often, I love how my broccoli comes out...and then of course I reserve the water and throw it in soups for for any extra vitamins that it might be able to muster into the soups.
  
  I can also make homemade spetzal with the double boiler since it has all those little holes in the bottom that you need.
  
  How are things with you?
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