Found some lovely bamboo steamers in Chinatown today, brought them home, gave them a wash, and am eager to get cooking. I bought a tiny one for every day single serving cooking and a huge 10 inch one for steaming barley/rice for fermenting adventures (rice wine, miso, &c). Think I'll start with some steamed buns: https://food52.com/recipes...
Do you have any good tips on how to use and care for a bamboo steamer? I've been googling around, but would love to hear what you guys think of them. Do bamboo steamers have any advantages over metal ones? Other than price, being made from a renewable resource, and according to the girl in the shop, the bamboo ones smell like mama's home cooking.
What's your favourite recipe for steaming?
Since my steamers are two tiered, I would like to cook two different dishes at once. Which level gets hottest - ie where should I cook the meat? The top because heat rises, or the bottom because it's closest to the heat source? I'll get the thermometer out tomorrow and test, but maybe someone here knows the answer off the top of their head?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)