Yunnan Cooker/steamer - uses and Recipes

Using your Steamer

Put the food you wish to cook inside the Steamer, replace the lid. Place the Steamer on a ordinary saucepan* filled 1/2 to 2/3 with water, light the burner. It's as simple as that! As the water boils, the steam shoots up through the central chimney cooking your foods and extracting flavors and nutrients.

There are no holes in the bottom of the pot, that's precisely what's exceptional with this type of steam cooker. You don't loose the juices! Possibly the best part, just pure distilled water containing the flavors and nutrients extracted by the steam, all of which is lost in a traditional steamer. So you can add seasonings, herbs and spices, mix together whatever ingredients you like, actually do some real cooking! Vegetables, grains, fish, chicken... fruit! Cook things together or separately, make full meals! Prepare dozens of healthy and flavorful recipes, preserving all the nutritional value of your foods.
 

It's so simple!

- No particular preparation is necessary for the first use; your Steamer is ready to go! (Note: Steamer is oven proof up to 400 degrees. Always place in a cold oven and then heat.)
- The bottom of the pot must stay above the water level to allow the steam to form.
- Check water level after 25 min by removing steamer from saucepan, add water if necessary. cooking times will vary.
- Do not place your hand directly above the chimney when opening the Steamer to add ingredients, herbs or seasonings. Steam is very hot and can burn!
- To separate the broth once the food is cooked, move the lid to one side and hold it securely with pot-holds along with the handles of the steamer, then pour into a bowl... Taste... this is what make's the Steamer special!

Try it!

Now it's up to you to try the recipes, to improve on them, to invent new ones. Share your favorites

A few ideas to get started

Tomatoes : 4 firm tomatoes , 2 cloves of garlic, parsley, bread-crumbs, salt, pepper. Cut the tomatoes in two, place face up in the steamer, sprinkle chopped garlic and parsley then bread-crumbs. Cover and cook about 20 min.

Fennel and lemon : 2 Fennel bulbs cut in quarters, 1/2 lemon, chopped parsley, salt, pepper, coriander. cover the fennel with thin slices of lemon (preferably organic if you leave the rind) then sprinkle with parsley and coriander, salt and pepper to taste. cook 20 to 25 min.

Salmon and potatoes : 2 or 3 pieces of salmon, 2 to 3 medium size potatoes per person, salt, pepper, fresh tarragon. Peel, cut and rinse potatoes. Place in steamer, add salt. cook 15 to 20 min. Open Steamer and stir potatoes. Add the salmon on top and sprinkle with tarragon leaves and pepper. Cook another 5 to 10 min depending on thickness of salmon pieces. Season with olive oil and soy sauce.

Steamed fruit and apple sauce : Peel and cut seasonal fruit in pieces, add cinnamon and brown sugar... or not. Try pears and kiwis with a few leaves of fresh mint, and of course the classic apples and bananas.

Steamer is very useful for reheating food that is already cooked, without sticking or dying out. (Pasta, rice, even hotdogs!.) Also for thawing frozen fish or vegetables.

- For best results potatoes must be peeled, cut in pieces then rinsed before cooking.