Reddit mentions: The best steamer cookware

Thanks! No blog, but what are you looking for? I generally tell people it's not actually about the recipes themselves (which is counter-intuitive), because everyone has a different palette & likes different things, it's more about:

1. Building up your own personal recipe database
   
2. Creating macros for that
   
3. Dividing up the macros for that meal or snack to fit your macros for the day
   
   This is the macro calculator I usually use for recipes:
   
   https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
   
   I typically set the serving size to "1" (one) and then set the serving size again to the standard size (ex. 24 brownies), that way if I want to cut 20 larger brownies in the future, I can just do the math on my smartphone, because I have the macros for both the whole recipe & for the standard serving size.
   
   Once you learn how to calculate your own macros (using a calculator, buy a scale, adopt a meal-prep system, etc.), the world is your oyster, because with IIFYM, you can make any recipe out there fit your diet! I do use a handful of modern tools to help me cook; in particular:
   
   
4. Scale
   
5. Instant Pot
   
6. Sous Vide
   
7. Vacuum-sealer (with these bags & these scissors to cut the plastic bags)
   
8. Baking Steel
   
9. Inverter microwave with Sensor Reheat (large or small)
   
10. Deep freezer (typically goes on sale for ~$629 FYI, and because it's an energy-efficient model, only costs ~$5 a month to run)
    
    That scale is the newer version of what I have. You can find cheaper versions for like $15 on Amazon, but I like this one because it does both imperial & metric (so whether the recipe calls for ounces or grams) & has a pull-out display for when you're measuring stuff in a bowl, like say chopped chicken - super convenient!
    
    The Instant Pot is an electronic pressure cooker (nice & safe, won't blow up like the old ones!) that gives repeatable results & cooks food mostly automatically; also great for liquidy meals like stews, chilis, soups, and bisques, for which I storage batches with Souper Cubes. Sous Vide is a bit more of an in-depth discussion (we can chat about that if you're not familiar!), but it basically involves vacuum-sealing your food (primarily meat & some veggies) & cooking them slowly underwater for perfect results every time. The vacuum-sealer is great for use with sous-vide (I vac-seal nearly all of my meats & stick them in my freezer) & also for storing leftovers, like shredded chicken & pulled pork.
    
    The Baking Steel is an amazing device that lets you cook incredible pizzas at home, as well as various breads (I do a lot of no-knead breads, which, if you haven't been introduced to that, is SUPER easy & gives you amazing results!). The Inverter microwave is a newer microwave design that can actually module the power level (most microwaves only operate at like, full power, and "blink" it on & off to simulate a different power level). The main difference with an inverter model, and this one in particular, is the the "sensor reheat" feature, which actually does a ridiculously good job of figuring out how to reheat your food properly, instead of just being hot & rubbery on the outside & still frozen in the middle. The deep freeze speaks for itself...just a place to store my raw & cooked food; I get huge costs-savings because I can buy food in bulk, vac-seal it, and freeze it literally for years.
    
    Now, keep in mind, this is all stuff I've built up over years of cooking, so first, don't feel pressured to buy anything, and second, don't feel like you need to get everything all at once. I enjoy cooking, but most of the time, cooking is a chore, and anything I can do to make that chore easier means that I'll do it more consistently because it's not such a hassle. Like, I can dump an 8-pound pork shoulder (bone removed & chopped into fist-sized chunks) with 1/2 a cup of water into my Instant Pot basket, set it for 70 minutes on Manual, dump it into my electric mixer bowl & shred it in about 60 seconds, let it cool down, and then vacuum-seal up 8 one-pound packages of pulled pork, which is good for 2 to 3 years in my freezer (vac-seal = no air = no freezer burn!). I can then use that pulled pork for BBQ pulled pork sandwiches, quesadillas, loaded baked potatoes, etc. & calculate my macros based off the quantity that I use.
    
    A lot of people take the meal-prep approach of making 25 trays of the same food, but man, I get pretty sick of eating the same thing all the time, haha! So that's why I use appliances (to make it easy) & picked up a deep freezer (to store raw & cooked foods in). Again, most people are pretty shocked when they start tracking how much they truly, actually spend on food every month - everything from grabbing snacks at the gas station convenience store to the extra goodies you get at the grocery store to the quick take-out stuff you get for lunch or on the way home - and once I realized how much I was spending, it was pretty easy to justify some home kitchen equipment purchases over time to help me in both saving money in the long-term & in hitting my macros.
    
    Once you get a personal recipe database built up & create an efficient workflow, IIFYM is actually fairly easy to stick with. I literally eat better than anyone I know & have a better (lower) food budget than most people I know. As far as eating schedules, you can do one meal a day, three meals a day, six meals a day, doesn't matter, as long as you hit your macro numbers for the day! I like to do 7 "meals" (more like snacks, really), as I have reactive hypoglycemia & find that eating smaller meals every few hours does a better job of keeping my energy up than just 3 big meals a day.
    
    part 1/3

• Good quality non stick pans; duo set lids optional but recommend at least one. example or something similar quality.
  
  
• Take care of your pans!!! Actually read the care instructions. Do not let other's cook in your pans unattended. The smallest scratch just grows and everything flakes off and you're not supposed to consume teflon. There are alternatives cookware types though. I enjoy cooking as a past time and having nice cast iron around is fun but I haven't fallen into the habit of using it full time.
  
  
• Variety of non-stick pan friendly cooking utensils. You want these to be strong. You also may want something thin to flip delicate items. Don't buy them if you cannot test their strength in the store. Including a whisk. Just everything should be non-stick friendly.
  
  
• A few wooden spoons also strong. A few silicone spatulas for baking/stirring batter. These are a godsend for scraping anything sticky or oily out of a non-stick pot or glass bowl.
  
  
• Silicone tipped tongs. SILICONE TIPPED TONGS
  
  
• PARCHMENT PAPER!!! Get the giant two pack from Costco. I put this under anything that needs baked. I even line entire casserole dishes. Parchment Paper is made of SILICONE ALL HAIL TO SILICONE. Make cleanup a breeze. But do not cook higher than ~425-F for that long. It does burn under a broil.
  
  
• non-stick two quart pot with tight fitting lid. All of your non-stick utensils will come in real handy. Also non stick large stock pot type pot with lid.
  
  
• I personally haven't looked into plastic materials but in the long term if I ever put money into pantry & fridge food storage I would like to go with commercial kitchen type containers. But as it is right now we get these pretty cool reusable quart sized takeout container from the local Thai place so that's our primary tupperware.
  
  
• Rice cooker to free up your stove burners and cookware. They'll no longer be used for regular rice. I guess if you don't eat rice much it may not be an issue.
  
  
• We do have a couple metal pots that we use our vegetable steamer in.
  
  
• If you get a food processor do not get anything smaller than 14 cup capacity. I repeat, nothing smaller than 14 cup capacity. Even then that might be small for you. I have the 14 cup one and it seems you might like to scale things up a bit more than I. But think of the possibilities. I love a slew of roughage in my chili and bunch of diced small carrots is great texture. That's what I love the food processor for.
  
  
• kitchen speakers :) Something to listen to while you work.
  
  
• Love your knives correctly. sharpen them once or twice per year and follow good care instructions.
  

As an avid veggie-eater, here's a few pointers:

1. Choose fresh veggies, not canned or frozen, if possible. Some veggies are okay frozen, like peas; others, like brussels sprouts and spinach, turn into a slimy mess.
   
2. Proper cooking is key. Vegetables shouldn't disintegrate at the touch of your fork, they should still be intact while you're plating them up. I'd suggest, steaming, roasting, or stir-frying most veggies.
   
   a. Steaming is very simple, just get as steamer basket (something like this, they're available at basically any store with home goods). Cut up some vegetables, put them in the steamer, put the steamer in a pot with just enough water to not quite touch the bottom of the steamer, put the lid on and let them cook. Poke them with a fork after a few minutes, and if the fork goes in with some resistance, it's done. Don't overcook. In my opinion, the best veggies to steam are broccoli, green beans, carrots, asparagus, and spinach.
   
   b. Roasting takes a little more work, but is super delicious. You just need an oven-safe pan (a baking pan, a cookie sheet, something like that) and some oil (I usually use olive oil personally). Good roasting veggies include brussels sprouts, beets, carrots, asparagus, cauliflower, zucchini, and squash. Drizzle cut-up veggies with a bit of oil (don't go overboard or they'll get oily and soggy) and the seasoning of your choice (salt and pepper, seasoning salt, balsamic vinegar, or herbs like thyme, rosemary, and sage, just for starters), bake at 375F until they're done (same fork test as steaming).
   
   c. Stir-frying. Good for leafy greens like spinach, kale, Swiss chard, and cabbage, as well as pea pods, bell peppers, green beans, and most other green veggies. Put a bit of oil in a pan, set to medium or medium-high heat, toss in veggies, stir around until veggies are done, season to taste (tastes good with some sesame oil and soy sauce).
   
   
3. Salads. Listen, people always go on about salads as if they're the healthiest possible thing, but they're only as healthy as you make them. If you can only stand salads drenched in creamy dressing, don't force yourself to eat it because it's "healthy". Also, if you're not used to salad greens, a lot of them might seem really bitter to you (stuff like arugula or kale) and turn you off. If you want to go for salads, I'd suggest some baby spinach and a nice mild lettuce like romaine, topped with whatever other veggies you like raw (radishes, carrots, tomatoes, peppers, mushrooms...). Throw on some other fun stuff like dried cranberries, feta cheese, pumpkin seeds, walnuts, whatever strikes your fancy. Drizzle with vinaigrette and go to town.
   
   
4. Raw veggies can make good snacks. I'm a big fan of carrots, sweet bell peppers (the red, orange, or yellow ones), snow peas or sugar snap peas, radishes, cucumber and cherry tomatoes. These veggies, especially when bought in season, are delicious and can be much sweeter than you might expect. I'm eating cherry tomatoes out of my garden right now, and they taste like candy they're so sweet. Lots of people also like raw broccoli, cauliflower, green bell peppers, and celery, although those aren't my favs. They might be yours though. If you want, try eating them with a yogurt dip or hummus.
   
   Hope that helps a bit!

first I would say get an electric skillet! that will help a little. is the micro in good working order? if so you can steam your veggies in there. Rotisserie chicken is usually pretty cheap. and can be morphed into many meals. I like to use the carcass to make broth so I usually pick most of the meat off. then freeze or boil it off right away and freeze the broth for later. Also the broth can be made in the crock pot in place of a soup pot. leftover rotisserie is great for:
http://www.copymethat.com/r/qOBhAzW/adobe-chicken-wraps-betty-crocker/

also great in burritos, tacos, quesadillas (made in the skillet) Panini sandwiches with a soup on the side (I know you're getting sick of soup)

http://www.copymethat.com/r/XxyuIHm/dijon-chicken-smothered-in-mushrooms/

the above recipe with some leftover or warmed rice or potatoes.

this steamer is Fantastic for making rice in the micro and cleans up like a charm!

http://www.amazon.com/Sistema-10-9-Rice-Steamer-Bowl/dp/B00BTIVNT4/ref=sr_1_1?ie=UTF8&qid=1458570391&sr=8-1&keywords=microwave+rice+cooker

here's a tip! You can make a large batch of rice, cool slightly and then portion into re sealable plastic freezer bags. seal and let cool to room temp before freezing. when you are ready to use; remove from freezer break brick in half (I flatten mine so that they stack better in the freezer) put into a bowl add 1 tablespoon of water per every cup of rice, cover and microwave on high for 1 to 2 minutes stir and serve.

also check out this Great Gadget! I love micro steamers. they are so fast and work perfectly. a large batch of broccoli can be steamed in about 5 to 8 minutes.

http://www.amazon.com/Sistema-1103-Large-Microwave-Steamer/dp/B005D6XZ4O/ref=pd_bxgy_79_img_2?ie=UTF8&refRID=0SPSX7XWJRRQKEX4KT29

also take the time to read some of the reviews on both of these products. they will give you some great ideas for other uses for these gadgets!

Here's my diet. It takes a little planning, but very little effort when I come back from work and the gym exhausted every day.

Do you have access to a costco and a free weekend? Buy the following

• 12 costco vacuum sealed skinless boneless chicken breasts
  
• 1 bag normandy mix frozen vegetables
  
• 1 bag frozen fruit mix of your choice
  
• 1 sack or barrel of protein powder of your choice
  
• 1 bag red quinoa (or lots of the single-serving brown rice bowls)
  
• Kale and spinach (costco-sized)
  
• almonds, cashews, or other nuts you like
  
  Also buy a foodsaver (you might also want to get extra bags) and a microwave veggie steamer
  
  If you don't have a nice blender, get one. I and consumer reports recommend this one which has a powerful motor and the option for individual cups.
  
  Take a day on the weekend and prep yourself. Open all the chicken breasts. I like to slice them in half so that they're between 4 and 7 ounces uncooked, but if you're trying to gain a bunch of muscle you might want to leave them whole. Vacuum seal them all into bags with your food saver and throw them into freezer. Assuming you eat out a few times and split the chicken, that's dinner for a month.
  
  Next, shred the spinach and kale either by hand or by pulsing it in the blender. Put a handfull of each in the vacuum bags (or regular quart freezer ziplocs) and freeze them.
  
  Now, the low-prep (or rather one day's concentrated prep a month) bachelor diet
  Breakfast: Protein shake
  
• spinach and kale baggie
  
• scoop of protein powder
  
• frozen fruit
  
• 1/4 cup greek yogurt
  
• 1 tablespoon chia seeds
  
• green superfood powder to give it a vitamin and caffeine boost
  
  Morning Snack:
  
• Mixed Nuts
  
  Lunch:
  
• I live in texas and get MyFit Foods every day. It's expensive but convenient.
  
  Afternoon snack: Pre-workout shake
  
• 1 cup almond milk or whole milk (I bring it to work in a shaker cup and leave it in my fridge)
  
• 1 scoop protein powder (I put a scoop of protein and superfood powder in 10 small containers at the beginning of the week so I can just throw them in my morning smoothie and afternoon bag every morning.
  
• Green superfood powder
  
  Dinner:
  
• baked chicken breast. Throw one of your breasts in the fridge the night before and it will be thawed in time for dinner. take it out of the oven while your oven is preheating to let it warm a bit first. I also pound it out with a meat tenderizer to make it a little thinner. 20-30 minutes at 350 F should do it. Use an internal thermometer to check doneness
  
• Season with your favorite spice mix or grilling sauce. Target has a bunch of yummy sauces under the Archer Farms brand.
  
• Steamed veggies, no butter or oil. Just throw a handful of the Normandy mix in your microwave veggie steamer for 5-6 minutes on high, no need to thaw them. They come out perfectly al-dente
  
• If you're craving some carbs, have Quinoa or brown rice. You can make it in the stove-top or a rice cooker.
  
  There you have it! I got really good results from this diet. Let me know if you have any questions!

These days I use a stainless steel steamer basket for most things I make with the Instant Pot.

Something like this

You should be able to get one right now at Walmart. It won't cost more than 5-10 bucks.

Why a steamer basket is better than the free trivet that comes with Instant Pot:

• Sits a bit higher than the free trivet: allows you to catch (or use) more liquid without immersing the food in liquid
  
  • If it's too high for you, you can use a hack saw or file to trim the legs to the height of your liking
    
• Fine mesh: allows steam to pass through just as easily, but smaller food pieces will not fall through
  
  • Also, you will be able to easily steam loose peas, beans, corn, etc.
    
• Conforms to the pot interior better: food pieces will not fall through the gap between the pot and the basket
  
• Easier to lift out food: the central handle on the steamer basket makes it easier to lift out done food, reducing the chances of spills and messes
  
  Basically, a steamer basket does everything the free trivet does, but better. And it lets you do things you can't do with just the free trivet. It might be one of the best value upgrades / hacks you can do for your Instant Pot.
  
  Edit: Sorry, somehow missed the part where you said you have a steamer. I would avoid using plastic in the IP. Suggest you get an all stainless steel one for IP usage.

The accessory kit I was just gifted is for the 3qt. I do suggest if you want a good accessory, get a metal, not mesh, steamer basket insert. It makes cooking vegetables etc that have small pieces, so much easier!

I have done boneless skinless chicken thighs in mine with vegetables a few times. Pretty siimple - take the wire rack circle thing they include and wrap it with foil. Put it in the bottom of the instapot. Add your cooking water (however much for the larger instapot, mine says use 1 cup) Take your chicken and season all the pieces. Roll up the pieces so they fit neatly in the bottom of the pot, all in one layer. Next, take your raw veg and season those. If you rinse the veg quickly and shake off the excess water, the seasoning sticks better, and you get better flavored veg! Put the veg on top of the chicken. Close up the instapot and set for 8 minutes (yeah, really) Make sure the vent valve is closed, and let it cook.

I got a metal basket for mine, not a mesh basket. When you look at them, you can see why the mesh one would be awful to clean after - which is why I don't suggest getting that style.

this basket set is like what I was gifted today, but is sized for yours. I'm thrilled to get to try this idea, because the idea of doing something like lentil soup in the bottom, and then some veggies to put in it, in the top, and not have mush for veggies, is intriguing. Plus, these are good for doing desserts...I'm dying to find a low-carb dessert I can do in mine! Something like this would be neat to do things like broccoli beef and sauce in one and rice in the other - at the same time, for example. There's a ton of ideas to play with.

Start simple. The best way to learn to cook for your family is gradually. It'll be trial and error but you'll slowly add dishes to your arsenal. Steaming veggies is also great. Pick up a stainless steel collapsing steamer and you'll have veggies ready in less than ten minutes. I suggest starting with fresh baby carrots, frozen broccoli, frozen peas, frozen corn, frozen string beans. Kids love them and they keep well. Steam them until just tender then remove from heat. Empty water from pot and put vegetables back in. Dress them with butter or olive oil and season with salt & pepper. Once you have that down you can start using soy sauce, sesame oil, garlic powder, parmesan cheese, etc to flavor them. Find a basic chicken soup recipe...then add baby spinach to it after its done...once spinach is the norm switch to kale. Good luck! If you want some more recommendations feel free to PM me.

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.

I have a silicone steamer basket too, but this one which I like:
http://www.amazon.com/Trudeau-Silicone-Vegetable-Steamer-Handles/dp/B001GBL9X4

I use it and the included flat metal rack steamer with handles most of the time when needed. That last one I use mostly when using PiP (pot-in-pot --a bowl of beans and water, or meat on a plate, etc) techniques rather than putting the foods directly on the silicone basket (hunks of yams, medium amts of greens, meats sometimes, etc).

I really didn't want to use a petal-type design steamer because they're harder to clean and they usually have a post right up the middle which makes PiP impossible and also some foods impossible (or just more of a hassle for some foods).

The 8.5 inch silicone full-basket you linked to will barely fit so really hard to get out once it's hot and more flexible, and harder to clean.

The rectangular one may or may not fit (without the lid).
There are so many materials and items that can be used to elevate, steam and/or pressure cook in the IP though that you might just look around your kitchen before buying ones like those.

Let me see if I can find info I wrote before about various items, and an explanation of various materials for cooking times, etc. Okay, here's the dump in no particular order:

TRIVETS, BASKETS, RISERS, etc:

You can cook basically anything "pot in pot" in a pressure cooker that you would otherwise. It's just a way of keeping from dirtying the whole inner pot of an electric pc, or for cooking smaller amts of food, or for cooking more than one food at the same time, or for intentionally steaming a food. Most containers (the "pots" in Pot InPot) will be best if elevated above the bottom of the inner pot of the IP, and even above liquid level but not always required.

So when you're not just cooking directly on the floor of the inner pot, various trivets, risers, baskets, etc, that come with pressure cookers or bought separately can be used.

Or you can find and use your own trivets/risers/baskets/etc made from any heat safe material or item around the house, or that you’ve purchased for other reasons.

Some examples would be metal or (tempered) glass bowls and rectangular dishes of all types and sizes, ceramic bowls/plates, silicone items, bamboo steaming baskets, aluminum foil (shaped as "bowls," packets to cook en papillote).
And risers to hold them above the water might be scrunched balls or logs of aluminum foil maybe with a plate on top to hold some foods, an upturned custard cup with plate or bowl on top, aluminum foil balls or rings with plate/bowl on top, as well as various metal racks and trivets that came with other appliances, marble coasters, canning rings, empty tuna cans, etc, etc.

...The thicker the material holding the food though, the longer it’ll take for the heat and steam to get to the food (e.g., glass and ceramic are thicker than most metal containers, and those are thicker than aluminum foil or parchment paper). Not a lot longer, but it does factor in.
...Also the taller the sides of a container, the longer it will take. Putting food on a plate would be much shorter “sides” than a bowl would have, for example.
...And if there’s a lid or any kind of covering or wrap, it will also take longer (depending on the materials and their thicknesses).

All those containers and risers can also be stacked on top of each other as long as they’ll fit in the inner pot and the lid will still close.
Sometimes getting containers/etc out of the pot while they’re hot takes more than a good pair of tongs, so keep that in mind too.

Some examples of things to do PiP would be yogurt (one large container or many small jars/bowls), beans (I cook several types at the same time as long as they usually cook in the same amt of time), poached eggs (or those with other veggies/etc) or frittata-type things, reheating leftovers, rice, single pieces of chicken, and really almost anything that just makes sense.

This are pretty easy to make at home if you ever want to try something different. The only special equipment you need is a steaming basket like this one, or even a rice cooker with a vegetable basket will work! I added a recipe for read bean paste buns below, but another great filling is Char Siu using the same dough recipe.

 
 

Dough

1 packet active dry yeast
1 tsp white sugar
1 cup warm water
1 T butter
1 tsp salt
3 cups all purpose flower


Whisk the yeast and sugar in warm water and let it sit for about 10 minutes while it froths. No froth? Sorry, your yeast is dead. Prepare flour in a large bowl and add the butter, salt, and yeasty water mixture. If you have a stand mixer with a dough hook, great! If not you can mix it by hand with a wooden spoon. Generally when making bread you want a flour to water ratio of about 3:1 but you may need to add more or less of either until the dough is tacky but not sticky. This usually means it will not stick to a silicon or rubber spatula but only just.


Once the dough is at this point form it into a ball and either take it out of the bowl and scrape it down or get a new bowl. Lightly oil the bowl and toss the dough ball a bit to get it covered in oil. Cover the bowl with plastic wrap and leave it in a warm place for about two hours or until doubled.


After it has risen, turn it onto a lightly floured surface and work the dough to get some of that air out. Divide into equal sized balls. I usually divide mine so that I can roll out about 5 inches at 1/2" thick. Flatten with your hands or a roller, fill with whatever you want using a small spoon, and wrap the dough around the filling while sealing it. Let sit for a bit before steaming. The longer the dough sits at this point (proofing) the fluffier the final buns will be. Generally I let my buns with sweet fillings sit for longer than with savory fillings. Cut out some small parchment paper squares and place the buns on them so they don't stick to the steamer. Make sure steam can still get through around the paper! Steam for about 7 minutes for small balls and up to 15 for large ones. When removing from the steam, be careful not to drip any water on the surface of the buns!

 
 


Red Bean Paste

My favorite filling is red bean paste which is basically beans boiled in sugar. You can buy these in jars at most large grocery stores, but if you manage to find dried adzuki beans I suggest making this yourself since it is so much cheaper and lasts for months frozen.


Equal parts by weight red beans and sugar
Water



Soak beans in water overnight in the refrigerator. The next day, drain the beans and add them to a pot large enough so that the beans are only a few inches thick on the bottom. Add about twice as much water as beans to the pot and bring to a boil. Lower and simmer for several hours until the beans can be easily mashed with a spoon. Check frequently in case you need to add more water. Burned beans are terrible!

Dirt simple way to get started:

• Protein:
  
  • Easy: bake chicken breasts
    
    • https://www.allrecipes.com/recipe/240208/simple-baked-chicken-breasts/
      
  • Oven
    
  • 13"x9" baking pan
    
  • Aluminum foil
    
  • Olive oil
    
  • Salt
    
  • Pepper
    
  • Chicken breast (I like 5-packs)
    
• Vegetable:
  
  • Easiest: microwave frozen veggies
    
    • Microwave
      
    • Frozen vegetable "steamer" bag
      
  • Easy: steam fresh veggies on stove
    
    • Stove
      
    • Pot
      
    • Vegetable steamer basket (https://www.amazon.com/dp/B0029728H0/)
      
    • Vegetable
      
    • Water
      
• Grain:
  
  • Easiest: brown rice in rice cooker
    
    • Rice cooker (https://www.amazon.com/Oster-Titanium-Infused-DuraCeramic-CKSTRC61K-TECO/dp/B01N06BZFB/)
      
    • Brown rice
      
    • Water
      
  • Easy: brown rice on stove
    
    • Stove
      
    • Pot
      
    • Brown rice
      
    • Water
      
      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.

> How do I learn heat levels?

You can't trust the heat settings on your stove, as they can vary alot among different models. For example, 5 on my stove is a little cooler than what most would consider "medium heat".

You have to play it by ear and adjust. Practice something simple like just dicing and sauteing an onion. Watch how it reacts to different levels of heat. Don't even worry about the final product, just throw it away when you're done. Onions are cheap, and if you're learning from it then it's not a waste of food. Pay attention to the moisture levels in the pan, which is one of the key things you need to control as a cook.

> Does it really matter what size a pan is?

Sometimes. The pan should be big enough to comfortably hold all the food you're cooking, and also the right shape for the job. More surface area = more evaporation. I once messed up a Filipino adobo by using a dutch oven instead of a regular saute pan (the liquid couldn't evaporate fast enough and it tasted gross until I removed all the meat and reduced the sauce down—definitely wasn't as tasty as it could have been).

> Another thing is storing and taste. Lets say I make fries, how should I keep them from being soggy the next day?

Fries are just never going to be as good the next day, but it's mostly how you reheat things that matters. You could bake em in the oven and they'd retain at least some crispiness. Most important thing in food storage is to keep things out of the "danger zone" (40°F-140°F) for any longer than necessary—especially if the food is low-salt and low-acid (like homemade stock). Almost everything can safely be covered in plastic film and refrigerated for up to a week, or frozen for many months. Tight wrapping/tightly lidded tupperware will prevent weird flavors from seeping in/out of your leftovers.

As far as which hardware you need, I'd suggest the following, which should allow you to make basically anything:

• 12" stainless steel saute pan (curved or straight side) WITH A TIGHT LID
  
  
• 8-10" nonstick teflon frying pan
  
  
• A saucepot or two. I'd suggest one steel and one nonstick between 6"-8".
  
  
• A stockpot as large as you can comfortably fit in your kitchen. Bigger the better imo.
  
  
• 3 knives: 8" chef's, 10" serrated and a small paring knife. Make sure these are extremely sharp at all times.
  
  
• Mesh strainer
  
  
• THERMOMETER!!! Seriously man, this shit takes so much guesswork out of cooking. I have two, a probe style like this and an instant-read.
  
  
• Steamer basket
  
  > I could learn some healthy stuff
  
  Buy veggie, steam it. Buy meat, sear it on high til the outside is brown, then bake it until your thermom says it's done. If you wanna get real fance, make a pan sauce. I can have this weeknight dinner cooked, eaten and cleaned up in under an hour.
  
  

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 put off getting an Instant Pot for the last year (or two) for the same reasons as you - I have a slow cooker, and good cast iron for the stovetop, why do I need an Instant Pot? OMG, I needed an Instant Pot! I finally caved during the Veteran's Day sales, and while I've done a couple of things I would normally do stove-top, what I love the Instant Pot for is things that I would not and have never made on the stove because they're "too much trouble." (I'm a pretty lazy cook.) Things like yogurt, which sure it took 8+ hours, but I only had to actually touch it for under an hour. Or hard boiled eggs, which I could never get right on the stove and gave up on. This weekend I'm planning on making some applesauce in the Instant Pot, to use in a gluten-free chocolate cake, also in the Instant Pot. A) I don't make applesauce, too much trouble, and B) I don't bake, again, too much trouble. But with the Instant Pot, I know as long as I prep and get the water/time right (yay tested recipes) everything will come out perfectly.

And the mashed potatoes, OMG. I will be experimenting with different methods, because the full-water one took too long and made a giant mess, but those mashed potatoes were the best I've ever made. As I was adding butter and dressing to them at the end I kept thinking "shoot, I've added too much, they'll be too runny!" and yet somehow they just absorbed and became even fluffier without turning into mashed potato sludge as sometimes happens with my stove-top batches. (I've ordered this steamer basket for my next try at potatoes, I think it should work using a low-water steam method from what I've read. Plus it will be useful for stacking eggs more easily, and the top handle makes it easy to remove from the IP.)

Zojirushi.

I've had many other rice cookers, from the target and Walmart brands to black and decker.

Zojirushi is just plain and simple worth it. It will consistently give you perfectly cooked rice...every...single... time.

The reason is it has this thing called fuzzy logic where it's computer can determine how to cook things depending on the weight and what not (not sure how it works exactly, but it works great!). The initial buy in is a bit more expensive than other rice cookers but it's worth the investment. It will last very long.

For steaming, you could use the vegi steamer tray for a pot. It's honestly 100x faster because you don't have to wait like 15 minutes for the water to boil.

This is as good one: http://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C/ref=sr_1_2?ie=UTF8&qid=1394815672&sr=8-2&keywords=zojirushi+rice+cooker


This is the one I have: http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7/ref=sr_1_4?ie=UTF8&qid=1394815672&sr=8-4&keywords=zojirushi+rice+cooker

I can't praise it enough.

Also, this for steaming veggies. Works amazing, I've had it for years:http://www.amazon.com/Amco-Collapsible-Steamer-Stainless-Steel/dp/B000Q4N2LO/ref=sr_1_9?ie=UTF8&qid=1394815756&sr=8-9&keywords=steamer+tray+for+pot

Re: Cooking.

People usually gain weight when they first cook for themselves because pre made frozen stuff, boxed, canned, etc...stuff is so much easier.

But guess what? Salads and steamed vegetables of all kinds are just as easy.Get something to steam in. I use http://www.amazon.com/OXO-Grips-Silicone-Steamer-Green/dp/B00A2KD8IY/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1413902397&sr=1-1&keywords=silicone+steam

You can steam up veggies to eat that day and the next. You can google different salad dressings to make it taste different every time. Using fresh herbs helps in this aspect.

Grocery shop twice a week. More and you will get sick of it and less and you won't have fresh vegetables to eat. Don't buy junk. If you want to buy junk, do it knowing that you will eat it that day...or in the next few days. Another perk of buying mostly vegetables and lean meats is how cheap your grocery bills will be. The center aisles of a grocery store will not only expand your waistline slowly over time but also break the bank.

I prefer making it in a grill pan but a lot of single people love using stuff like the George Foreman grill. You can make chicken breasts to last you 2-3 days.

Eat simple during the week. Cook every second day and eat leftovers the next day. On weekends once or twice try your hand at a more complicated dish that can also provide leftovers for the week. For example if you make a good stew, you can even freeze some.

You might consider getting a steamer, they are super easy and fast - you can make veggies and whatnot simply and it's easy to reheat items that way as well. My 4 yo willingly chows down on broccoli and cauliflower because we started him on steamed veggies when he began solid foods. A simple steamer insert in a pan would work as well, just not as hassle free. Just some food for thought :) Good luck!

It's weird when you realise you miss fresh food and veggies! Also, may I ask for this 5 vegetable bolognese recipe? That sounds fantastic!

Have you considered a microwave steamer for veggies? Or those frozen bags of veggies that can be steamed in the microwave? :) Something like this. I also make salmon in there which comes out perfect!

Edit: I think it's a tool that would not go to waste in a real kitchen either, if you liked steamed broccoli or fish or whatever and need a quick healthy dinner.

If you like fish, I'd recommend this recipe: http://www.eatingwell.com/recipes/ginger_steamed_fish_with_troys_hana_style_sauce.html.

I recently made it with my SO. It was pretty easy, and we loved it. Instead of bass, we went with cod. You don't need a bamboo steamer. I used a metal steamer that I already had for steaming veggies. You can find one on Amazon. I highly recommend it as a kitchen essential. http://www.amazon.com/Norpro-175-Stainless-Vegetable-Steamer/dp/B001FBCP7O/

Get a microwave rice cooker (it is just a plastic container and costs very little) and you can make hot steaming rice in your microwave. And it comes out great!

Get plastic steamer bags. You can cut fresh veggies like carrots, peas, potatoes, cauliflower, broccoli, zucchini, bell peppers, and just about any veggie. You then put it in the microwavable steamer bag, sprinkle some water into the bag, seal it shut (seals like ziploc), and steam it as per printed directions (usually 3-4 minutes).

In 3-4 minutes, you have perfectly cooked hot steaming veggies. And no mess to clean up either. You can season them with butter, salt, pepper, and some packaged seasoning like old bay or taco seasoning.

You can also cook frozen chicken and other meats in steamer bags - might need about 5 minutes or so. The bags can be reused multiple times. They cost about $7 or so for the ziploc brand. Or else, you can also buy a plastic steamer box for about a dollar more.

You have a full meal ready - fresh cooked rice, veggies, and protein.

There are also tons of dessert recipes for the microwave. In short, you can do almost all your cooking on a microwave. You don't need anything else.

Sorry it took me a while to reply. It's somewhat hard for me to write down the recipes, because I usually just wing the quantities and add/forgo ingredients depending on what I have/don't have in the pantry rather than follow a recipe to a T. However here I try.

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Idli

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I used a ready mix. This one. You'd also need the right cooking vessel like this one. Perhaps you can use ramekins (like those for creme brulée). I have never tried them though.

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Pulihora

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Here's one recipe. You don't need to add desiccated coconut and carrot or jaggery and asofetida. Another version is a lemon pulihora (instead of tamarind). If you are looking for tamarind, you can find it as a concentrate or peeled&pitted.

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Sambar

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Sambar is a basically a lentil vegetable soup to which you can add pretty much any veggies you have. Here's a recipe I shared previously. I added this spice mix called sambar powder. You can leave it out if you are not keen on it.

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Coconut peanut chutney

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This was a hit at the dinner. My friends couldn't get enough of it. Since I am too lazy to write down my recipe here, I googled for one. This comes closest to how I made the chutney. I didn't use garlic at all. However I did add lightly-fried-in-oil green chillies to the mix (before grinding) instead of the red/dried chillies. Again if you don't have tamarind, use lime juice instead for the tangy flavor. I also didn't have curry leaves. You might be able to find them at an Indian store (nearby or online).

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Bread carrot halwa

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This is my own making. You can find numerous recipes for bread halwa and carrot halwa separately, usually using ghee (clarified butter) and animal milk. I substituted the ghee with margarine and the animal milk with almond milk. I initially planned on making carrot halwa and later found some stale bread in the pantry, not enough for making bread halwa though. So I decided to add the bread to the carrot halwa to make it bread carrot halwa.

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Bread halwa recipe I followed. (Used almond milk instead of water, margarine instead of ghee).

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Carrot halwa recipe

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BTW, I have no affiliation to the websites I linked. They just showed up on my google searches. I have had comments here before about how difficult it is to find ingredients for Indian dishes, so I am only trying to be a little helpful.

Also please do share if you end up making any of these items. Good luck!

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.

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.

I like to steam green veggies like broccoli, spinach, asparagus, green beans, etc. Get one of these things, put it in the bottom of a pot, put about 1/2 inch of water in the pot, bring water to boil, add vegetables, cook for ~5-15 minutes depending on veggie type and quantity, toss veggies halfway through, and enjoy.

I will add 1/2 tsp butter and sea salt. It doesn't take much, the vegetables are full of natural flavor. If you're cooking fresh spinach, garlic powder is a good addition.

If you're set on steaming, I've found there is a world of difference between frozen and fresh broccoli. My first piece of advice is to get one of these spaceship-lookin' guys if you don't already have a nested steamer pot attachment. Cheap as shit and gets the job done with basically any vegetable. You'll want to get the water in the pot at least halfway up the legs of the basket to avoid it all boiling out, then throw that on high heat and monitor once the water starts boiling. Shouldn't take more than 8-10 min to steam with the lid on, but you'll want to monitor and stick the broccoli through the stems with a metal fork. You may notice some pieces getting that deeper green than others, and if so, just move it around in the pot so the lesser cooked pieces are towards the bottom of the pile and more towards the middle of the pot.

After cooked, you can either pull the basket from the steamer, pour the water down the sink and throw in butter to melt in the pan (or olive oil), then salt/pepper/cayenne/red pepper flakes/etc and toss the broccoli around in that, or if you're feeling like a fancy boy, melt the butter in a separate pan with some chopped garlic as the steaming is finishing and then pour it into the emptied pot and dump in the broccoli for a nice toss. Delicious.

Sorry for the long post... I have an irrational love for broccoli and it was a huge staple when I lost like 75lbs in a year. Still crush broccoli with dinner at least 4 times a week.

Thanks, I appreciate the advice. The silicon basket sounds like a good idea - would it be something like this?

Let's do it in the kitchen.

This contest was MADE FOR ME. My wish list is 90% stuff I want for the kitchen. Edit: I am only linking things that I have tried for myself so I can recommend them.

Have you seen these gloves? Never cut your finger off again! Need to steam stuff but you're tired of burning your fingers removing your veggies? I got you, girl! Love cooking with garlic but you're tired of your hands always smelling like it? No sweat! Tired of always fishing your spoons out of your spaghetti sauce? No worries!

For me, I just need my cast iron pans and I'm a happy girl. My dutch oven is probably my favorite one, I can make ANYTHING in it.

try this:
http://www.amazon.com/Norpro-175-Stainless-Vegetable-Steamer/dp/B001FBCP7O/ref=sr_1_7?ie=UTF8&qid=1426356535&sr=8-7&keywords=steam+cooking

just put frozen vegs in, eggs on top, ready to go

you can also add potatoes but you to chop those a bit first because otherwise they are not done at the same time

staple meal of mine because its easy to cook and clean (just single pot) and u dont have to watch it plus lots of veggies and protein

edit: does not work w/ frozen fish for some reason, the boiling water spills over (not sure why, has to be the fish obv)

It's helpful to get one of these or something like it so you can steam your vegetables on top while other stuff cooks on the bottom:
https://www.amazon.com/gp/product/B01B4E8PG6/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

And a steamer basket like this one: https://www.amazon.com/gp/product/B011JG4U8G/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

I'm sure you could find them cheaper. I don't think those are affiliate links. Not trying to shill - just trying to be helpful.

Err on the side of undercooking thing. Physics is amazing and pressure cookers cook ultra fast, so in the beginning you might overcook more often than not.

Don't be afraid to manually release the pressure in the middle of cooking so that you can open it up and put in things that take a shorter amount of time to cook. It comes back up to pressure really quickly.

Yes! This is one of the primary glories of the Instant Pot. You can prepare an entire meal from frozen solid in 30 minutes flat.

Basically, while the food is still frozen, it condenses the steam trying to bring the pot to pressure. This delays the time to get to pressure but quickly defrosts the food.

This is my favorite recipe in that regard

http://www.earthmamasworld.com/cfrozen-chicken-breasts-cooked-perfection-10-minutes-cook-frozen-chicken-breasts-instant-pot/

http://www.lemonlavenderlove.com/2016/02/spicy-lemon-salmon/

Personally I multitask this by putting a stand in the instant pot over the meat (this one works perfectly)

https://www.amazon.com/gp/product/B01B4E8PG6/ref=oh_aui_search_detailpage

On which I place a steamer basket full of frozen veggies. One could just as easily add rice to the water as well.

You could use frozen but I like to buy fresh so that it steams faster. If you don't have a steamer you can get one REALLY really cheap at any home/kitchen store, they're like $5-7. Here's one on Amazon as an example:

http://www.amazon.com/Norpro-175-Stainless-Vegetable-Steamer/dp/B001FBCP7O/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1413872936&sr=1-1

If you absolutely can't get one, boiling is OK... just put the vegetables so that they're maybe half-submerged in water. Cover and cook on medium heat for a bit. Check every so often. Depending on how soft you want your veggies it could take 5-15 mins.

Another option is the microwaveable veggie bags, though personally I can't eat THAT much in one sitting.

I have one that’s a basket, like this:
OXO Good Grips Silicone Steamer, Green https://www.amazon.com/dp/B00A2KD8IY/ref=cm_sw_r_cp_api_Ar8RAbBPBYF14


Works great inside a glass bowl in the microwave, tablespoon of water in the bowl. Super quick to do broccoli, zucchini, cauliflower etc.

Thanks for the reply!
That option seems like a good one. I'm still convinced that there's a way to make a folding directional 2.4GHz antenna that'd be packable, though...I could probably build a Yagi myself. I'm also thinking of some sort of folding quasi-parabola, sort of like those collapsible steaming baskets: https://www.amazon.com/Amco-Stainless-Steel-Collapsible-Steamer/dp/B000Q4N2LO

You can use any pot with an expandable steamer basket like this. I've used one for ages. Fits in pots you already own, thus saving money. Esp. good for home use with fewer people.

For veggies, as a cheapskate I save those plastic bags from the (US at least) grocery store people put veggies and fruit in. Put veg in a plate and cover with the bag, and microwave. The micro is awesome for steaming veggies on the cheap. (Assuming you've paid for a microwave in the first place.)

Steam your eggs!
Of course you can buy a dedicated electric eggcooker, but it’s exactly same as steaming...

Get a steam basket, maybe like this and use it to steam your eggs. I steam for exactly six minutes, but try out your own preference!
Cold water after steaming, easy to peal!

Well, if he can get past the gadgety-ness of it, an electric grill (so he can do it year round!) and rice cooker might be good.

http://www.amazon.com/George-Foreman-GR136B-2-Serving-Classic/dp/B00LU2HXRK/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1449489548&sr=1-2&keywords=george+foreman+grill

http://www.amazon.com/Black-Decker-RC3406-Cooked-Cooker/dp/B000UWD9OW/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1449489490&sr=1-5&keywords=rice+cooker

That with a vegetable steamer (if they don't already have one) opens up the door to lots of easy and healthy meals.

http://www.amazon.com/Sunsella-Vegetable-Steamer-Stainless-Steel/dp/B00KYDZHSI/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1449489827&sr=1-9&keywords=steamer

Also, maybe a simple cookbook could help?

http://www.amazon.com/Complete-Cooking-Two-Cookbook/dp/1936493837/ref=sr_1_4?ie=UTF8&qid=1449463366&sr=8-4&keywords=cooking

As for Blue Apron, I wouldn't recommend it. Their meals are delicious, but most of them have a lot of steps and might be overwhelming for someone that doesn't cook much.

The "silicone egg bite thingy" is used at least thrice a week in our kitchen. This 7" spring-form pan works brilliantly for cheesecakes.

Edit: I forgot! This steamer basket we use for "boiling" eggs in the IP. 5mins, quick release, ice water bath. Perfect.

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 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.

For the fire bowl - A collapsable steamer

http://www.amazon.com/Amco-Collapsible-Steamer-Stainless-Steel/dp/B000Q4N2LO

The grill is going to be trickier, but just about every department/home improvement store sells inexpensive replacement grills that would easily fit in a backpack

No need for an appliance just for steaming. You can get a cheap steamer basket like this and it'll fit in any pot.

The one appliance I would recommend is an Instant Pot. It's amazing for the pressure cooking ability. Plus you can use it as a slow cooker, steamer, and other things.

Yep, steamer basket like these fit in everything and work better than most included steamer baskets.

I have a steamer insert that i put on the bottom of a stockpot, then fill with enough water to bring it just to the bottom of the insert. I put the lid on and bring it to a full boil. Add as many eggs as you want (I've done up to 2 dozen this way, but you could do more), replace the lid, and steam for 11 minutes. You could do more or less time depending on your preferences, but thats's the perfect time for me. I found that a pasta server is the easiest way to remove the eggs to an ice water bath, and that an ice water bath is essential to stopping the cooking so I don't get that green ring around my yolk.

More of a gear question here.

I'd like to replace my bamboo steamer tray with something collapsible to save storage space. Does such a thing exist?

Also is there an upper limit of how high you could stack those and still cook effectively?

should look into irritable bowel syndrom symptoms, lots of stuff you can do, but a lot of irregular gut activity like this can lead to serious health problems down the road. Things that will help off the bat are drinking 2L+ of water each day, if you have diarrhea that often it's also very likely you're constantly dehydrated. Dehydration further inflames your digestive organs which could agravate the problem.

Once you have water figured out slowly work in more fibre. If you do it too quickly or increase your fibre without being well hydrated enough you're going to plug yourself up. Fibre is indigestible, its function is to add graininess to fuel/waste moving through your gut. That graininess keeps it together at the end and scrapes build-up off the sides of your intestines to improve your digestive health. Easiest way I've found is a microwave vegetable steamer. I dislike raw greens, aside from spinach and lettuce, so I keep a bag of pre-cut broccoli in the fridge, grab a handful, wash it, and throw it in the microwave steamer for 1min 30s, season with salt/pepper and have it as a side. Altogether it is an extra 2min to cooking and will make you feel a lot better overtime.

Do you experience acid reflux at all or frequently?

Here's what I personally use:

https://smile.amazon.com/gp/product/B008FUUQJW - Extra sealing ring to use when you make sweet things to avoid transferring any smelly savoryness from the other ring.

https://smile.amazon.com/gp/product/B06XKPBT1Z/ - Steaming basket, of course.

https://smile.amazon.com/gp/product/B01KHHFCKS/ - A 7" springform pan to make Cheesecake #17 in. (If you only get one thing, this is the one. Because cheesecake.)

https://smile.amazon.com/gp/product/B008FUJ2LK/ - Tempered glass lid for slow cooking and/or letting people peer into the pot in awe while food is being kept warm.

And if you just want to buy fun things, the mini mitts are nice for getting the cheesecake out right away: https://smile.amazon.com/gp/product/B012D33BD4 And not catching on fire when you want to remove the inner pot or hold it in place while you saute.

I also bought these stackable pans the other day (https://smile.amazon.com/gp/product/B01M130JJL/) but so far all I've used them for was a dual meatloaf. I like them but I can't really think of a lot of uses for them at the moment.

Here are my faves.

Silicone lid

Stackable egg trivets

Veggie Steamer

Extra sealing rings

Fat Daddio Cake Pan

I think my absolute fave is the Fat Daddio pan. It's the perfect size for cooking pot-in-pot. I mostly use it for rice and the rice never sticks at all.

Since beginning to count calories, I have purchased and frequently used my food scale (this one), measuring spoons/cups (I bought this set of 19 spoons/cups), a veggie steamer, a mandolin for thinly slicing veggies to put in lasagna instead of noodles, a spiralizer for pasta-like noodles, can covers to keep canned foods fresh after I open the can (like artichoke hearts, black beans, etc)., and a slow cooker/crock pot.

[This basket off Amazon](Steamer Basket Stainless Steel Vegetable Folding Collapsible Insert for Various Size Pots by Delightful Chef https://www.amazon.com/dp/B011JG4U8G/ref=cm_sw_r_cp_api_bTM5ybJPB1HKT) and I have a 5 quart Instapot.

[Here are the silicon cups I got](Pantry Elements Silicone Cupcake Liners / Baking Cups - 12 Vibrant Muffin Molds in Storage Jar https://www.amazon.com/dp/B00COWLXJ4/ref=cm_sw_r_cp_api_EUM5yb7BPDY86)

[And here is the cheesecake form](Raylans Novelty Nonstick Leakproof Bakeware Round Springform Cheesecake Cake Pan with Removable Bottom,7 Inch https://www.amazon.com/dp/B01FLO9QCC/ref=cm_sw_r_cp_api_3UM5yb9T0P0BF)

It is elevated on legs, but the sides fit snugly against the sides of the pot. It's an OXO Good Grips and I'm using it in the 3-qt Mini.

We made homemade purées starting at 5 months. It’s pretty easy really. We had a magic bullet lying around for some reason, and that worked pretty well. A blender would work too. You don’t need some fancy baby food maker device.

Beyond that:

• a steam basket and a sauce pan for steaming vegetables
  
• this silicone freezer tray or a regular ice cube tray
  
• gallon freezer bags
  
  And that’s about it. We made a couple batches of various fruits or vegetables every week or two. The cubes last a while in the freezer, and we took a couple cubes out of the freezer every night to use the next day.

first off, not sure if serious or not - but if you are serious - get a steam basket like this one: http://www.amazon.com/Trudeau-Silicone-Vegetable-Steamer-Handles/dp/B001GBL9X4
then just put a bit of water in a pot, set in the basket full of veggies and steam them for a few mins - DONE! :)

Thank you! Any type of steamer could work, you just want to make sure it has a (substantially) flat base so that you can space the dumplings from each other, so they don't stick together. Something like this might work - you might just need to steam them in batches because the flat part is relatively small.

Something as simple as the link below should work ($23.99). But I would first check out your local market and verify the instructions on the box and they might even sell them freshly made. My not-so-local (45 min drive) market sells them fresh, though refrigerated. I would love to have these delivered hot if that were an option for me.

https://www.amazon.com/gp/aw/d/B000058AKE/ref=mp_s_a_1_1?ie=UTF8&qid=1484791375&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=steamer+cooking&dpPl=1&dpID=41Uf9OZ90oL&ref=plSrch

There's a pretty common collapsable Metal Steamer that seems ubiquitous. It has little fit on it and hoists the vegetables up out of the water.

Also, that meal looks tasty!

I'm pretty sure it's the centre handle from a collapsible steamer basket

Get you something like this and steam it instead of boil it. Much better flavor IMO, and much less watery.

I got really bad gas when I first started with paleo and eggs. So bad I would get that gas bloating pain just below my stomach. I kept eating them because I have chickens and eventually the bloating went away. Must have been that the bacteria in my gut wasn't setup for it. Now I can eat eggs anytime in any amount with no problems. I've even eaten a dozen in a day.

Otherwise here is a good breakfast that can be cooked in 16 min. It seems like a lot but it's very quick once you do it a few times.

Fill steamer with water and some salt and set on stove under high heat. Set timer for 16 min. Peel some sweet potatoes, chop them and put them into the almost boiling water. Add frozen veggies to the top of the steamer (carrots, peas, brussels, green beans all take 10 min of steaming, broccoli, kale, spinach, take about 5 min). At this point the timer should be around 11 minutes. Grab a skillet and put over medium heat. No oil. Dump in some ground beef. Add salt and spices (I do chilli, garlic, onion and turmeric powder, then top off with ground mustard seeds and ground peppercorn (ground in mortar and pestle). Turn to medium-low and cover. Stir once in a while. Timer should be around 5 min. Get your butter out and cut up 2 TBSP. Get your plate and a cup of ice water. Clean up what you can. Everything should be about done. Add ground beef, veggies to your plate and drain the bottom of the steamer of water and dump chopped sweet potatoes to the plate. Add butter to veggies and sweet potatoes. Add salt as needed. Eat.

Alternatively do all of that the night before and warm it up in the microwave in the morning.

Can you have a grill outside? That would open a lot of options for you

E: also, there are a lot of microwave attachments to improve your options there. For example, a pan that simulates grilling

https://www.amazon.com/Microhearth-Grill-Pan-Microwave-Cooking/dp/B004FGAVEK

Or a steamer:

https://www.amazon.com/Microwave-Cookware-Steamer-Container-Removable/dp/B071JZQYQY/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1543617835&sr=1-1-spons&keywords=microwave+steamer&psc=1

Ya know, a cheap and easy to find solution might be a veggie steamer basket or steamer rack.

The best way is to steam them, you can buy pots made especially for this.

http://www.amazon.com/Farberware-Classic-Stainless-3-Quart-Saucepot/dp/B000058AKE/ref=sr_1_1?ie=UTF8&qid=1376985179&sr=8-1&keywords=steaming+pot

I suppose you could also just thaw them out and eat them cold.

>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.

$8 steamer basket works great.

https://www.amazon.com/Chef-Craft-Stainless-Steamer-9-5-Inch/dp/B0029728H0

This works outstanding for me. I can do 10 eggs at a time.

Norpro 175 Stainless Steel Vegetable Steamer https://www.amazon.com/dp/B001FBCP7O

Looks like a collapsible steamer.

Like this:
https://www.amazon.com/Amco-Stainless-Steel-Collapsible-Steamer/dp/B000Q4N2LO

I've seen people use steamers for this exact reason. Something like this: https://www.amazon.com/TOPOKO-Vegetable-Pressure-Stainless-Expandable/dp/B016AZJGI0/

What you've described here doesn't sound like it will help much with the burning/off-flavors issue.

If you don't want to buy all of the electric countertop appliances listed here, OP, consider at least a steamer pot. Very versatile and the healthiest way to cook anything. Vegetables, chicken. Will cook perfect rice et al very simply. Put rice in a small bowl with water. Steam.

Roasting is good, but this also works well http://www.amazon.com/Sunsella-Vegetable-Steamer-Stainless-Steel/dp/B00KYDZHSI/ref=sr_1_3?ie=UTF8&qid=1452469837&sr=8-3&keywords=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

A collapsible vegetable steamer or a steamer pot combo. Maybe your kitchen set already has this, but my boyfriend hadn't even seen one, ha.

Get one of these, use it to steam your veggies until they are soft, and sprinkle some of this on em.

So. Friggin. Good.

https://www.amazon.com/Stainless-Steel-Collapsible-Vegetable-Steamer/dp/B005IEGQH4

Basically this one, but not sure of the size. The nice thing about this one it fits in any pot!

Woo! I know this one - it's a collapsible steamer : http://www.amazon.com/Amco-Collapsible-Steamer-Stainless-Steel/dp/B000Q4N2LO

Look for a veggie steamer - they are pretty inexpensive https://www.amazon.com/Stainless-Steel-Collapsible-Vegetable-Steamer/dp/B005IEGQH4

They confirm to pots generally

Originally I'd have recommended a steamer. However, you can get one of these and then go with the pressure cooker. Looks like there's inserts for it to do steaming as well, so there's that also.

I've had good luck using one of these. I implemented this method as soon as I ran into the problem you described and haven't looked back since.

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! :)

Genuine Instant Pot Silicone Steamer Set, Gift Set https://www.amazon.com/dp/B01LFGJYBS/ref=cm_sw_r_cp_api_CQzRAbA9GK1ER

Something like this? https://www.amazon.com/gp/aw/d/B00K5VH8SG/ref=mp_s_a_1_1?ie=UTF8&qid=1502224269&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=idli

You can find metal ones at the dollar store like this : https://www.amazon.com/Vegetable-Steamer-Basket-Collapsible-Adjustable/dp/B01DVEW6XK

I love mine and use it often!

Here are a few Week 24 ideas for people who don't have grills or smokers:

• Try wok smoking (also works in a regular pot with a lid) with a steamer basket
  
• Feature a pre-smoked protein, like smoked fish, smoked ham hocks, smoked sausages, smoked bacon, etc
  
• Experiment with liquid smoke
  
• Make something including smoked spices (smoked paprika, smoked salt, etc) or smoked cheeses (brie, gouda, some kinds of cheddar, etc)
  
• A smokin' hot dish, just for the pun
  
• Make something that's literally smoking--bust out the dry ice, baby!
  
• Make something you'd eat if you were, uh, smoking the devil's lettuce

Remember that if you're trying to lose weight, it's fibrous veggies you need, not sweet potatoes. The goal is to fill up on the least amount of calories while getting adequate protein to protect your muscle.

You can buy electric steamers. Or maybe one of these will fit in your cooker. http://www.amazon.ca/Amco-10957-Collapsible-Steamer-Stainless/dp/B000Q4N2LO/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1421347817&sr=1-12&keywords=vegetable+steamers

Nah, it's a pretty basic, low-rent kitchen tool. Can also use it for veg, etc. You lose fewer nutrients since the veg isn't in the water. Also helps from keeping them cooking to mush.

https://www.amazon.com/Maxi-Aids-Steamer-Basket/dp/B00012K5I4

This analysis does and will actively trawl dal makhni is this? https://www.amazon.com/gp/aw/d/B00K5VH8SG/ref=mp_s_a_1_1?ie=UTF8&qid=1502224269&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=idli

I would say pressure cook it but I doubt you could fit it in a household one. maybe if it is cut up. add some aromatic's stock to fill like a braise not covering the meat totally. try to keep the meat off the bottom. I altered a metal steam basket I ripped the legs out and extra gear on it. Like this http://www.amazon.com/Maxi-Aids-Steamer-Basket/dp/B00012K5I4 . I ripped everything off the basket with pliers including the center screw in nut.

You can pick up one of these at pretty much any grocery store or supermarket I've ever seen. You can steam anything with it. Just drop it into a pot of shallow boiling water and cover.

As I've already said elsewhere here, skip the wok, go to a restaurant supply store, and get a carbon steel skillet. They're very much like woks, in that they're thin, cheap, and made from carbon steel. The important difference is that it's shaped flat on the bottom to work on a normal range, rather than round like a big metal bowl. You don't need a wok spatula, use whatever utensil you like. I'm partial to silicone tipped tongs.

A rice cooker is nice but making rice on the stove isn't that difficult. Something to pick up if you can, but not a priority or something to worry about not having. Calling them "very multi-purpose" is down-right dishonest. Yeah you can cook a poofy pan cake in it, and you might once, and yes, you can steam a small amount of stuff in it, but really it's for rice.

It's good to have some extra glass or strainless steel bowls lying around for prep.

Since buying my nonstick pot, I haven't used the stainless one once.
https://smile.amazon.com/gp/product/B00ICL8M1I

I also recommend the silicone trivet/steamer set.
https://smile.amazon.com/Instant-Pot-Silicone-Steamer-Set/dp/B01LFGJYBS

Looks like this one: https://smile.amazon.com/Original-Salbree-Accessories-Stainless-Strainer/dp/B074CPVFN8/

I just have a steamer basket like this that I put over a pot of boiling water

Does it flip open and closed? It looks like a vegetable strainer

https://www.amazon.com/Stainless-Vegetable-Steamer-Basket-Handle/dp/B00KYDZHSI/ref=sr_1_4?keywords=vegetable+strainer&qid=1574193704&sr=8-4

get rid of the skin before you run it through the food mill and everthing will be fine. if you have a lot of tomatoes, set up a steamer while you work the mill. as an idea: a boiling pot with water and a steamer basket.

Just go to Target or whatever and get a steamer basket for $5. Or Amazon:

http://www.amazon.com/Norpro-175-Stainless-Vegetable-Steamer/dp/B001FBCP7O

I use a tall pot on my NU Wave Ti keeping the food bags far from the bottom & get fabulous results.

I suppose you could use a tall trivet or strainer of some sort that can handle the temp, but wouldn't put it under pressure & no more than 130ºF in such a small vessel (might cook too fast?) for maybe 2-3 hours.

Also, IME, reverse sear cannot touch a properly done sous vide cut with a razor thin bark torched to perfection.

I have this one and it's great. I was sick of having to boil water every time I wanted to steam vegetables (ie. like every freaking day) and got this thinking I'd give it a shot. I've had it about 6 months and probably use it 5 days a week.

You can use a steamer rack such as this:

https://www.amazon.com/Steamer-Resistant-Handles-Electric-Pressure/dp/B07MK2D4ZZ/ref=mp_s_a_1_2_sspa?keywords=steamer+rack&qid=1556570950&s=gateway&sr=8-2-spons&psc=1

Or this:

https://www.amazon.com/meleg-otthon-Steaming-Stainless-Multi-function/dp/B01B4E8PG6/ref=mp_s_a_1_7?keywords=steamer+rack&qid=1556571031&s=gateway&sr=8-7

To prevent toys from touching the bottom of the pot when boiling.

I use one of these to hard boil eggs in my IP. We already had it (also use it in a pot on the stove for veggies). Works fine. The little feet keep it off the bottom enough.

I have one of those farberware thingys

https://www.amazon.com/Farberware-Classic-Stainless-3-Quart-Saucepot/dp/B000058AKE

Ww have one of these two-tier steamers...you can probably pick one up at Marshall's or Home Goods for cheap. We can do a whole dozen at once. Tamale steamer would work too, probably.

https://www.amazon.com/Norpro-Stainless-Steel-Vegetable-Steamer/dp/B001FBCP7O

Get one of these

https://www.amazon.com/Stainless-Steel-Collapsible-Vegetable-Steamer/dp/B005IEGQH4

And put water in, to just below the rack (water shouldn't touch the food)

steamer in my big pot.

I will frequently add garlic to the water, imparts a bit of flavor.

toss with salt, pepper, evo after they are steamed... sprinkle with shredded cheddar.

A stainless steel steamer for cooking baby foods!

I steamed some fish in one and never got the smell out. I got rid of it and picked up a silicone steamer.

Collapsible steamer basket

With one of these things. Just insert into normal pan.

Steamer basket

https://www.amazon.com/dp/B00KYDZHSI/ref=cm_sw_r_other_apa_i_UjVHDbC8VNZJA

silicon collander is what I would think, or maybe a silicon steaming stand, https://www.amazon.com/OXO-Grips-Silicone-Steamer-Green/dp/B00A2KD8IY

A pot of boiling water and one of these is all you need to steam all the things.

Vegetable steamer.
https://www.amazon.com/Sunsella-Vegetable-Steamer-Stainless-Steel/dp/B00KYDZHSI

just get one of these. It fits in your pot so you can put the lid on

http://www.amazon.com/Sunsella-Vegetable-Steamer-Stainless-Steel/dp/B00KYDZHSI

i use one of these directly over the flame.

steamer basket

This is a steamer trivet
http://www.amazon.com/gp/aw/d/B00KYDZHSI/ref=mp_s_a_1_19?qid=1463282197&sr=8-19-spons&pi=AC_SX236_SY340_QL65&keywords=trivet+steamer&psc=1

But you could use a towel , aluminum foil ..basically anything the keeps it from actually sitting on the bottom of the pot ..and just enough liquid to cover it

Here is the mobile version of your link

A steamer basket might open up a lot of opportunities for you. http://www.amazon.com/Maxi-Aids-Steamer-Basket/dp/B00012K5I4

Also, you can stab a potato a few times with a fork than "Bake" it in the microwave. Works just as well as an oven.

30 seconds: Put an inch of water water in the pot, start the fire, put that steamer rack on top of it, put your vegetables in, close the lid.

Wait 5-10 minutes, eat the vegetables.

30 seconds: Dump the water out, rinse the pot and rack once. Done.

It's just easy as using a microwave, only difference is you use a pot and steamer rack instead of a bowl.

I think someone suggested one of these once:
http://www.amazon.com/Maxi-Aids-Steamer-Basket/dp/B00012K5I4#
It expands and collapses, fits most pots.

And they're dirt cheap link

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!

Wings are a little difficult to do well for a tailgate. The best way I've found is adapted from Alton Brown's method, straight grilling just results in tough, chewy wings. This gives similar results to deep frying without screwing around with turkey fryers which are a pain in the ass, somewhat dangerous if the lot is crowded, and still require about as much effort.

Steam the wings the night before. 10 minutes if thawed, 13 if frozen, pat dry with a paper towel and refrigerate overnight.

Line the grill surface with cheap cooling racks and grill on medium high (shoot for roughly the 425 listed, but it's not crucial). This makes them cook mainly via convective heating. Conduction with the much larger grill grates cooks them way to fast, causing charred skin and tough meat.

20 minutes on one side, flip, and about 10-15 on the other depending on the size of the wings.

His wing sauce is a decent basic recipe, although you can get crazy creating your own.