On Sat, 24 Jan 2009 19:36:09 -0800 (PST), 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.
>Lynn in Fargo

From my experience (not a lot) -

Boiling, not simmering - more steam, higher temp & shorter cook time.

If the thing being steamed isn't going to give off much juice, then
directly on the bamboo or put a small circle of wax paper down.
Otherwise, a small plate. Either way, make sure there is room around
the edge for the steam. One caution about plates - I've had a couple
of ceramic plates crack in 2 while cooling because I didn't let them
cool slowly.

Unless you have a gas burner, a flat-bottom pan will probably come to
a boil faster and create more steam. Just make sure the steamer is up
on the sides, not sitting directly on the bottom.

- Mark