Lynn 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.


I'd go with the partly-flat-bottom wok, assuming that the bottom is more
narrow than the base of the steamer.

The steamer is supposed to rest against the side of the wok, BELOW the level
of the water. The steam from boiling water will cook the food faster than
the steam from simmering water. To use the steamer, you put some water into
the pot and bring it to a boil, then put the loaded steamer basket into the
pot so that the steam is channeled through the steamer. As I mentioned, the
water level should be below the point at which the steamer basket rests when
you put it into the pot. It's possible that you'll have to add water
frequently to keep the pot from boiling dry.

Opinions are mixed on the "food directly on the bamboo" issue. If you put
the food on the bamboo, it's more difficult to clean afterward, but you get
better steam flow that way. The alternative is to line the basket with
cabbage leaves or something else to keep the food from directly contacting
the bamboo, allowing enough room around the sides of the basket for a
healthy flow of steam. Peeking is OK, but it'll slow things down.

Bob