"Lynn from Fargo" > wrote in message
...
> "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 . . .


Food can go on the bamboo but it is best to use a leaf of lettuce underneath
so the bamboo doesn't soak up food juices and gets hard to clean. Simply
place it over lightly simmering water that is not so deep as it touches the
steamer. Peeking will release the steam and make cooking times longer. Do
be careful if you do peak as the steam builds up in there and is extremely
hot.

That's all there is to it.

Paul