The beauty of a bamboo steamer is that you can buy multiples in the same size and stack them high, so get a couple of tiers and bulk steam your buns in one go rather than spending time steaming in multiple batches. Make sure to leave plenty of space - at least 1" - between the buns yeasted buns will expand as they steam and will stick to one another if they’re overcrowded. Carefully lower the steamer into the wok or pot and then adjust the heat depending on the recipe. When steaming buns, always bring the water in the wok or large pot to a rapid boil first. Unfold and line your steamer basket with the paper.ĭIY perforated parchment is easy to accomplish. Cut out rounds sized to your steamer, then fold it a couple of times and make small incisions on the sides at random with scissors - like you’re cutting out a paper snowflake. To do so, roll out a large sheet of parchment paper. If you don’t have access to any of the above, you can use lettuce leaves (crack their spines so they lie flat) or just make your own perforated parchment. But since steamer sizes vary wildly depending on the brand, placing each individual bun on parchment paper squares is another foolproof way to get the job done. ![]() The last thing anyone wants is a soggy bun! How to line a steamerĪ single round piece of perforated parchment paper that fits snugly into the steamer is the quickest way to line the basket - the holes allow the steam to circulate through, and the parchment paper prevents the buns from sticking to the bamboo. 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
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |