Reddit reviews Chef Craft Classic Stainless Steel Steamer Basket, 1 Pack
We found 16 Reddit comments about Chef Craft Classic Stainless Steel Steamer Basket, 1 Pack. Here are the top ones, ranked by their Reddit score.
Constructed of stainless steel that won't rust even after multiple usesExpands out to 9 1/2 inches, fits great in an InstapotGreat for vegetables, fish, and moreHas three legs on the bottom to keep steamer out of water with silicone feet so it doesn't scratch potsDishwasher safe for easy clean up
No problem! I actually add peppers/onions as well (Kroger's frozen mix because lazy) and jalapenos as well; they go very well with the tempeh!
> How would you suggest that I steam it?
I picked up a cheap metal steamer basket like this a few years ago and use that in a larger pot, but apparently boiling it for 10-15 minutes achieves the same result re: the bitterness!
Mmmm wings ....
Baked Wings:
• Steam wing for 10 minutes. I use one of these and do them in batches.
• Place on cooling rack(s) set over a lined baking/cookie sheet. (Line with newspaper, paper towels or parchment paper to catch grease.)
• Place baking sheet with the rack of steamed wings in the fridge, uncovered, for several hours. This step is critical if you like crispy skin on your wings!
____
• Pull wings from fridge long enough to take the chill off the meat and baking sheet. About an hour, depending on your house temp. You don't want to throw the cold meat and tray in the oven, it will drop the oven temp.
• Preheat oven to 500°F = 260° C
• Reline baking sheet with fresh parchment paper ... or Reynolds Wrap© 🙄 😀, and place wings directly on lining, in a single layer and space around each wing. (They tend to stick to the rack and it rips the skins, so I don't use a rack.)
• Bake for approximately 20 minutes, then turn each wing and bake for approximately another 20 minutes. Keep a close eye while baking, ovens differ. Timing depends on how crispy you like the skins and it doesn't take much for these to overcook and become sad, dried, little mummified things.
• Spin in your favorite sauce. We do two sauces. Hubs likes the traditional hot wings Frank's© style sauce, while I like a mix of his and BBQ sauce.
We serve ours with bleu cheese dip instead of ranch. If your interested in wing sauce and/or the bleu dip recipes, let me know. I haven't found a good* recipe for ranch that doesn't involve a packet of ... stuff. Yeah, stuff.
We generally get home at 6 and can often eat dinner by 7; I've found a lot of things I can get done in 30-40 minutes. what's been a huge help for me is that I get stuff going and I can walk away and do other things - like help my son with his homework - and not be rushing to the stove all the time. So things might take longer than 30 minutes, but I can get stuff done during that 30 minutes. I have a cookbook or two for mine, and I honestly don't use them. I use blog posts and a Facebook group. I google what I want to make and add "instant pot" to the search. :)
I use the trivet that came with my instant pot, an inexpensive metal veggie steamer basket, my 1qt white corningware casserole dish, and a stainless steel bowl. I have a bundt pan as well but use that rarely. The only things I had to buy were the steamer basket and the bowl.
We quite often will make pasta and meatballs; pasta and water in the pot, meatballs on top. Cook. Add in sauce. That one I can usually have done in 20 minutes. A small pork tenderloin on the trivet, steamer basket balanced on top with red potatoes is a 15 min. cook time; about 10 min. to come up to pressure and I wait 5-10 to release pressure. Anything with chicken breast is really fast. The other day I did a chicken rice and broccoli dish that took under 30 min. Last night we had a baked egg casserole. Taco Pie is another favorite here, but it works best if you have a 7" springform pan.
I make soup in my rice cooker! Just toss in the ingredients and wait for it to bubble. Give it a stir every now and then to make sure nothing's stuck to the bottom.
For steaming stuff you can get a collapsible steaming basket that fits inside the pot (like so: https://www.amazon.com/dp/B0029728H0/ref=cm_sw_r_cp_apa_i_NK6jDbQ8ZF9JN), or rig one with a steamer stand and a cake pan (or aluminium tray/pan with holes punched in).
As an example I have used my rice cooker to steam potatoes to make mashed potatoes! :)
And they're dirt cheap link
What the others said. They peel ridiculously easy, the texture of the whites is ideal, and the yolks are creamy and delicious. I do 5 minutes on high vs 6, but the real key is the ice bath immediately after quick release. I let them sit in a bowl of ice water for about 15 minutes to completely stop the cooking process. Perfectly yellow yolks with no hint of green.
Oh, and a vegetable steamer basket like this one allows me to cook about 18 eggs at a time in a nice little stack.
Get you something like this and steam it instead of boil it. Much better flavor IMO, and much less watery.
I bought this steamer basket. Works pretty well and fits in the DUO60.
Doesn't seem to be available on Amazon.com, sorry if you are from the US :(. But I'm sure something like this or this would be almost exactly the same.
>What do you mean by steaming it?
I have a platform, something like this buts flat. I put that in the bottom of a large pot, put a little water in there, slap on the lid and you have enough space to reheat an entire plate of food in a few minutes.
It's better too because you avoid the scalding outside and frozen inside you get with a microwave.
If you're vegetarian, or eat a ton of rice, get the rice cooker. Otherwise get the slow cooker.
Where you're living and what foods are readily available and affordable are all factors that could affect this.
A slow cooker is great if you eat a fair amount of meat, which the rice cooker is useless for. Cheap items like rump roast and pork shoulder are ideal things to put in there, and it's not bad for chicken either, although I prefer it baked. It's also super convenient. Basically, all you do is cut up the vegetables and dump everything in. Many of them have a timer so that when the food is done cooking, it will stay warm until you want to eat it. So you can start it in the morning and come home to dinner. The slow cooker can also do almost any soup or stew. So it's pretty versatile.
A rice cooker is a minor convenience unless you happen to eat rice every day, in which case it will save you a lot of time. It can steam, but you can also do that super easy with a cheap steamer basket.
Not to confuse things too much, but a toaster oven is also a great thing to have. You can bake quite a few things in there, and its great for reheating things that the microwave may not do well with.
Dirt simple way to get started:
Repeat every few days. I like batch cooking for 3-7 days in advance, hence the 5-packs of chicken breasts. Once you're comfortable doing these things, you can swap each item out with another item of the same kind. Barley instead of brown rice. Salad instead of steamed veggies. Pork chops instead of chicken. Etc for the rest of your life. Feel free to expand into more complex recipes.
steamer basket
I prefer to use an old fashioned steamer basket. Serving is easier and I can always find it!
Chef Craft 100% Stainless Steel Steamer Basket, 6-Inch Expands to 9.5-Inch https://www.amazon.com/dp/B0029728H0/ref=cm_sw_r_cp_apa_i1aBybT1786NW
Make sure you have a heat proof dish or three that will fit inside the IP. It needs to be <8" at the widest, so for square dishes that's the diagonal. I don't think Pyrex is safe if you want to broil, so you may need a metal dish or ceramic ramekins/souffle dishes.
A collapsible veggie steamer basket works better for catching smaller food than the wire trays. People recommend the OXO one, but I like my cheapo one.
If you plan to even attempt yogurt or desserts you will need an extra sealing ring. My first IP meal was ham & bean soup, and my gasket still smells like ham two months and several meals later.
I have an extra inner pot and I really like being able to cook while one pot is in the fridge or dishwasher.
Universal steamer basket, pot you already own, eggs and 10 minute is all you need.
https://www.amazon.com/dp/B0029728H0
http://www.simplyrecipes.com/recipes/how_to_steam_eggs/
I have an Instant Pot and don't use it.
My solution is this rack
https://www.amazon.com/Zicome-Stainless-Steel-Steamer-Steam/dp/B06XBFZGYV/ref=sr_1_fkmr0_1
Note the 2.75 height
and a generic steamer
https://www.amazon.com/Chef-Craft-Stainless-Steamer-9-5-Inch/dp/B0029728H0/ref=sr_1_6?s=kitchen&amp;ie=UTF8&amp;qid=1498274594&amp;sr=1-6&amp;keywords=steamer
Combined with the trivet that comes with the iP it is great for steaming two things at the same time. for my default fast meal, i steam chicken on the bottom and greens or veggies on top (with a veggie chicken broth resulting on the bottom.
One option that may work is this used as staked steamer stand.
https://www.amazon.com/K-Steel-Electric-Pressure-Steaming-EggAssist/dp/B01NA6H0WR/ref=sr_1_5