I cook lots of things in a pressure cooker. One of my fav. dishes is made with fermented batter of chickpeas.
Soak the chickpeas overnight, make a paste and let it ferment for 6 hour and add spices like chili powder, ginger paste, black pepper.
Put it on a flat plate and steam it for 15-30 minutes. Tastes awesome when you eat it with chutney . To make it even better, can be garnished with fried mustard seeds and coriander.

This thread was over-influencing me. I did the steamed egg with mushrooms in ramekins. Which worked really well 'coz they're small enough to let the egg cook gently but fully in 8 minutes. I used a formula of one-part egg to almost-two-parts stock. Didn't cover the ramekins but used medium heat. Removed any bubbles from the surface before steaming. Covered steaming pot with a glass lid so I could see what was going on. (Spin the lid around gently to clear it up if it's steamed up, uh, so to speak.) I placed a folded terry hand towel in the bottom of the large pot to cushion the ramekins on the 3cm of boiling water. The result was very smooth and tender custard, which even the other half liked even though he usually doesn't fancy steamed egg wobblies.

We have a funky steamer above our oven. In 5 years, we have actually never turned it on, as I am not sure HOW to use it. Anyone have one out there? It is manufactured by Zug and looks pretty nice.

fduvall

That sounds interesting! Which country does it originate from and would you eat it alone or as an accompaniment to meat, fish etc?

I've seen the ones in a couple of friends' flats. You need to fill the side container with water (it indicates maximum level). And then you fiddle with the buttons to get it steaming inside. Be careful when you open the steamer door as it gets pretty hot. Take care.

In 5 years you haven't been able to figure it out?

I am a vegetarian, so no meat.
The name of the dish is Khaman Dhokla, from Gujarat state in India.
http://chefinyou.com/2009/07/khaman-dhokla-recipe/

Your friendly neighborhood slammer got hit with the Britishbug hard tonight, so it was high time for a home made steak and kidney pud.
Got the meat from the Turkish butcher in Lüstenau and this time round it was exactly 498 grams of beef, screw you Swiss customs.

Nomnomnom.. BUUUURp
Look it is still steaming.

Kind of lame, I know...but have actually not TRIED to figure it out. Don't really know what to cook in it. I worked as a chef in a restaurant about 20 years ago, so know my way around a kitchen, but this particular appliance seems to be beyond me!

I use my Weber grill a few times a week and with an oven/stove/microwave I get by pretty well. I steam veggies and other stuff in a saucepan with the steamer insert that the.frollein mentioned.

So just thought I would throw it out there, if someone else uses this thing regularly...

fduvall

Yes, a couple of times. It's "posher" inside than Jade Garden, costs more, but the quality was the same. They've recently opened a Royal China on Wardour Street very close to Wong Kei's.

Someone mentioned a pressure cooker : I had one but hardly used it. It's not to replace steaming, but to cook casseroles and stews etc quickly as if kept under pressure it's possible to heat the food to over 100 degrees.

My London Geography shows i left in 99 doesn't it! It was next to the back corner of the Swiss centre. Will try Jade Garden next time I am over. Ciao F

You know the Swiss Centre has gone, right? That block is currently being redeveloped.

I was in Jade Garden two days ago and it was good, as usual. It's not far from the place you used to go to (I'm assuming it's not the same one!).

Oh My! The Swiss Centre gone! Now, when I want Movenpick ice cream I will have to go all the way to, er.....!

It was indeed at the junction of Lisle St & Gerrard St. I was last there in February and didn't even notice that the Swiss Centre had gone. Must have had my mind on Cheng Fun

I love steamed veggies they are very good.

I'm about to move into a new place that has one of these already installed too. I have no idea how it works so I checked the company website. Looks like it is very practical if you have the combi model. I don't think mine is though, probably just a steamer oven. Still I'm looking for good recipes for it. This link seems to have some good suggestions. http://www.cooking-with-steam.com/en/prinzip/tag.html

or have a look at this video

Ok now my mouth is watering. Take a look at these recipies for steam ovens on the Miele website. http://www.miele.ca/miele/mielehaus/...oven&name=main course&id=Moroccan Chicken and Vegetables with Basmati Rice.asp

Be sure to check the drop down menu for the appetizes, side dishes and desserts too. I can't wait to try many of these out.

When you microwave you change the composition of the food

Yes. It gets hotter.

I only steamed dim sum and vegetables when my son was a baby but I've tried from someone else who lover her steamer. I don't think it taste different than cooking or baking. It is healthier though.