![]() The cloth absorbs condensation and keeps water droplets from dripping onto the food. Because stainless steel doesn’t absorb water the way bamboo does, you should tightly wrap the steamer lid with a large piece of cheesecloth or a clean, dry kitchen towel, tying ends around the lid’s handle. A stainless-steel steamer on top of a large pot will totally do the trick just mind the lid. While I’m partial to the bamboo-steamer-on-a-wok setup because of its inherent simplicity, don’t feel like that is your only option. If using a metal steamer, cover the lid with a kitchen towel to prevent any condensation from dripping onto your buns. I like to keep a kettle of boiling water on the side for a quick top-off. Depending on how long your steam time is, you might have to replenish the water from time to time. Make sure the floor of the steamer does not touch the water, or else the food will get drenched. The bottom rim of the steamer should be submerged in water at all times or else it will start to char. Bring it to a rolling boil, then nestle the covered bamboo steamer with the food inside over the water. To use, add about 1" to 1 1/2" water to a 14" wok or a large pot or pan. ![]() This is especially important for buns if too much water falls on them during the steaming process, they can turn unpleasantly wet.Ī 10" bamboo steamer is the standard size for the average home cook. A classic and affordable pick, bamboo is great because it absorbs condensation, preventing the food from becoming soggy due to dripping water. Best steamer setupįor buns, dumplings, or any steamed pastry, a bamboo steamer is the way to go. I love using a bamboo steamer, but a metal one will work too. Photography by Rick Holbrook food styling by Kaitlin Wayne
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