On Sep 23, 9:02=A0pm, "Bob" <brin...@[EMAIL PROTECTED]
> wrote:
> I had a rival electric food steamer(as opposed to a rice cooker) that
wor=
ked
> perfectly and lasted about 20 years. It was very basic-you put in the
> prescribed amount of water and it cooked vegetables etc, perfectly. It
ha=
d a
> clear plastic dome and heavy plastic bottom. Eventually it literally
fell
> apart.
>
> After a fair amount of research, I purchased a Deni brand electric food
> steamer(the most expensive model they had with a stainless steel base).
> It featured a digital timer as well as a three high stack of plastic
> baskets.
>
> After about one year and a day, the digital timer has stopped working
> properly thus making the unit impossible to use. As you can guess the
> warranty was for one year!
>
> Anyway, any advice that you all can provide about quality electric food
> steamers would be very much appreciated.
>
> Thank you,
>
> P.S. I do have a top of the line rice cooker which can perform some
steam=
ing
> functions-but I really like having the electric food steamer for so many
> things.
I used to own several electric steamers -- but they've gone
to GoodWill. I've even used my rice cooker for steaming at
times.
But now I use my Induction Hob (it has a built in time and
temperature control) coupled with either a Chinese large
wok with a high dome lid or one of my induction
capable pots with cover.
It is very quick and very easy to clean -- no variety of
plastic parts to mess with in the sink. And certainly cheap
-- as I already have them.
I either use a round wire trivet or one of those
collapsible steam baskets to keep the food above the water.
I've tried one of the new silicon steam baskets but I
didn't like it -- to flexible for my food.
Last night I heated a large rotisserie chicken from the
refrigerator via my steam/wok. It heats quickly and stays
moist.
By the way, I find that cleaning a wok is extremely easy,
much easier than a sauce pan or pot.
Gary Hayman
Greenbelt, Maryland
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