Lynn from Fargo wrote:
> "100% Hand Made Bamboo Steamer is a kind of Chinese traditional
> cooker, with a history of two thousand years. It is very airtight,
> with special fragrance of bamboo. �It is part of Chinese diet culture
> and made of high quality bamboo by hand. �It keeps original natural
> style and durable. �There are various sizes suiting for families and
> restaurants."
>
> That's what it says on the box. �That's ALL it says on the box! There
> are no instructions. �I have an idea of how it works, I have a choice
> of three stove top pans that it fits - a new 10 inch stir fry "wok"
> with a partly flat bottom and a similar well used stir fry pan 12
> inches in diameter, plus a 6+ quart stainless steel Dutch oven. The
> steamer has two separate trays and a lid and is 10 inches in diameter.
>
> Any of youse guys who have one and use it give me some tips?
> Simmering water? Boiling water? How deep? Food directly on the bamboo?
> On a plate? �Peeking or no-peeking? Et cetera . . .
>
> Thank you honorable friend and Asian cooking expert.
> Dim Sum Lynn in Fargo

Mostly depends on what you are cooking... there is an art to using a
bamboo steamer, mostly it's about the art, like a tea ceromony...
sometimes covered, sometimes not, food is usually cooked in a plate
but sometimes placed on seaweed or a leaf directly on the bamboo. How
much water and what level of heat is dictated by the food being
cooked. Typically several bamboo steamers are stacked one upon the
other with different foods in each, those requiring longer cooking
lower on the stack.

I'm sure there are many books written about bamboo steamers.

http://www.asiarecipe.com/steamer.html