Microwaves and silicone - these two things and certainly the combination of both were hardly likely to win our attention at the Housewares show. We've predicted that home cooks are past the honeymoon phase with silicone and until recently we really only used our microwave for defrosting chicken and melting butter.
But things have changed. Yesterday two illustrious kitchen figures - Mark Bittman and Harold McGee - sang the microwave's praises. We're wondering if we have overlooked our microwave's good qualities. Enter this Orka silicone steamer, which really impressed us at the show.
If the microwave should be renamed the "whiz bang steaming oven" then this steamer should be known as the poor man's sous vide. The Orka Silicone Steamers are designed to help cut cooking time and also take away the rubbery, mushy effects that often come when you cook in the microwave. 
The process is simple. Put some vegetables or maybe some shrimp in the steamer. Drizzle with a bit of oil, if you want, and some salt and pepper. Cover with the lid and microwave. They include guides to recommended cooking times to take out even more of the guesswork. 
They look hip, but is there something about them that is better than any other covered, microwave-safe, and, likely, cheaper option?
view renata's profile
My question too, renata, and I'm still working that out. The thing that seemed to be different here is that the lid, as you press it on, squeezes out air and creates a partial vacuum that the demonstrating chef said was responsible for how good the veggies tasted.
view faith's profile
I stopped by the booth in Chicago, and I wasn't that impressed. Sure it cooked the food quickly and it was relatively tasty, but it was still microwaved chicken and green beans...
view matmccoy's profile
Okay faith, I see that argument, but I bet most of us have containers that also do that, to some extent. My Ziploc freezer boxes have lids that can be pressed down pretty far.
I'd like to see it demonstrated, and compared to a more conventional container. I've never tried any of the special microwave cookware that's been on the market for ages (with all the wonderful 80s design to match), but I wonder if anyone else here has, and what they think.
Matmccoy, did the chicken have the texture of microwaved chicken (rubbery and dry), or of steamed chicken (moist)?
view renata's profile
Right - I'm with you Renata. I usually steam in ceramic containers in the microwave. I personally wouldn't use plastic and I'm still doing personal research on silicone's health implications.
But the texture of the food we tasted from that thing was really great - made me give it a second look. In some kitchens, for some cooks, this could be a good tool.
view faith's profile
It was definitely more of a steamed, moist texture. It could be a convenient option for fresh cooking at work.
One thing that was kind of silly was the tagine shaped steamer. It didn't actually share any of the cooking properties of a tagine, it just looked like one...
view matmccoy's profile
This looks like it'd be quite nifty to have around. I'd definitely get a small one to take to work so I can have a hot lunch of steamed veggies and shrimp.
view misswills's profile