All sorts of foods can be steamed. The Asians use bamboo steamers, which stack on top of each other, so that four or five dishes can be steamed simultaneously and fuel can be saved. Dishes requiring most cooking are placed on the bottom layer, near the boiling water, while those requiring less are placed on the top "floor".

For best results, the water should be boiling when the food goes into the steamer and the flame should be high enough to keep it boiling. Add boiling water if water in the steamer evaporates. See that the water level stays an inch or so below the food or you will boil it. Try to keep moisture that condenses inside the lid from dripping on the food when you remove the lid.