Tom Douglas by Pinzon -Inch Bamboo Steamer Basket

Tom Douglas by Pinzon 10-Inch Bamboo Steamer Basket
by Tom Douglas
(9)

Buy new: $30.00 $21.99

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Award-winning chef-restaurateur Tom Douglas and Amazon.com introduce a line of kitchen products that will inspire home chefs and build confidence in the kitchen. Cook foods the traditional, healthy way with Tom Douglas by Pinzon bamboo steamers. Steaming requires no oil, controls the texture of foods, and preserves more nutrients than other cooking methods. Use this 2–tier, 10-inch version for steaming everything from vegetables to fish to dumplings to dim sum. The two layers are stackable, so you can cook a variety of foods simultaneously. Steam dumplings or fish on the lower level while veggies steam on the top. Steam rice or buns while also steaming poultry. The domed lid features a loop handle and traps steam efficiently. Because the steamer is crafted of bamboo, steam evaporates and circulates easily so it doesn’t accumulate on the lid. To use the steamer, place the bottom layer in a wok or over a large pan, add water until it touches the bottom of the first layer, add food, cover with the lid, and boil the water. Herbs can be added to the water to allow an aromatic flavor to permeate the food while cooking. This steamer measures 6-1/4 inches high and should be hand washed.

Tom's Tips Steam your dumplings on lettuce or cabbage leaves so they don't stick. Put your food on a plate (8-inch or smaller) in the steamer to capture juices as the food steams. Add aromatics like ginger to your water for extra flavor. While you can place steamers over any larger size of pan, I prefer to use my wok for steaming. Just put a few inches of water in the bottom of the wok and set the steamer basket and lid on top. Add a second set for a four-stack and cook more at one time.

About Tom Douglas

Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle’s most popular restaurants: Dahlia Lounge; the Greek-inspired Lola; Serious Pie pizzeria; Palace Kitchen; and Pike Place Market’s iconic seafood restaurant, Etta’s. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie.

Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appétit Restaurateur of the Year.

Tom is currently working with Amazon.com on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen.

Visit the Tom Douglas by Pinzon Store to browse his full line of Tom Douglas by Pinzon products, discover Tom's all-time favorite cookbooks, and find delicious recipes to make with his kitchen products.