Silicone steamers

Bento-ing from: Tokyo › Japan
Joined: 3 Feb 2009
User offline. Last seen 8 years 30 weeks ago.

I was gifted one of those silicone steamers that you pop in the microwave to steam cook vegetables, salmon, and what have you. I live in Tokyo at the mo, and they are all the rage in Japan these days. I haven't lived in the States for a while now so I'm not sure if they are popular anywhere else, but I was startled to find there is very little information about this type of cooking online. The steamer came with a pamphlet but I don't like the recipes in there. I'm also not the type that likes steamed food with just a little S&P - I like my food to have a little kick in it! I watched a few videos on Youtube and most of them cook salmon and asparagus or broccoli in them - I don't eat fish! So, what do I do with this thing? Anybody own one? I want to cook pasta, chicken, things that go over rice. I saw one Youtube HSN video where they said you could make cornbread in them!

Recipes, please?

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Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 23 weeks 6 days ago.
Re: Silicone steamers

I guess you mean these Lékué steamers? If so, they have some recipes on their website that you could get started with. They seem to be quite popular in France too, though I have not bought one myself so have no first hand experience.


The Big Onigiri.

- Wherever you go, there you are. -

Bento-ing from: Tokyo › Japan
Joined: 3 Feb 2009
User offline. Last seen 8 years 30 weeks ago.
Re: Silicone steamers

I used it today to make a pasta sauce + veggies + weiners for lunch. We already had pasta, mushroom, onions, asparagus, and 3/4 a can of tomatoes so I decided to buy "weiners" since the pamphlet the thing came with showed cooking time for them, and they are also my husband's favorite! I cut up all the veggies and weiners and placed them in the (sturdy, for silicon) bottom of the container, whacked what little tomatoes we had in there, and added some chopped garlic. Used the lid to cover, set the microwave for 3 minutes while the pasta was boiling. I let the pasta cook till al dente and then opened the steamer - slightly disappointing. I found that the steamer destroyed the tomatoes into a runny red liquid, probably because I failed to compensate the amount of tomato to the amount of water/condensation steaming the veggies would produce. I took a cue from the Japanese and added ketchup in an attempt to thicken the runny liquid and combined the "sauce" with the drained pasta. Hubs said he liked it but as a 27 year old male he doesn't discriminate.

The process was comparatively quick to letting the tomatoes and veggies simmer in a sauce pot over the stove. Clean up was also very, very simple as all of it slid right out of the container. I found that the chopped onions were not consistently cooked through; I'll need to be more careful with chopping uniform sizes if I want to use the steamer in the future.

Tonight I'm going to try it with some pre-made tsukune with broccoli and onions. While they are in the microwave I'll prepare a sauce and tofu steaks. I'm hoping the tsukune won't be swimming in liquid when I open the lid otherwise I'll have to rethink how I can use this - only food that can afford to get very, very wet.

Thanks for the link Maki! My steamer is something like that!

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