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Old 12-28-2005, 10:50 AM   #11
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I made some siu mai recently and use two chopsticks and a plate to steam in my wok.

Put some water in the wok and lay the two chopstick horizontally in the wok to make a platform for a small plate. Lay the plate on the chopsticks and cover the wok.
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Old 12-28-2005, 11:16 AM   #12
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good idea andy, as usual.

i love shu mai, but i hate the clean up in the bamboo steamer.

i also use my steamer set in my wok.

if you can get your hands on banana leaves, try this. line the steamer trays with the leaves, being sure to make a few holes for the steam. then steam your favorite fish, whole if they're small, or fillets, and top with lemon grass, a splash of soy, and chopped cilantro. or try the herbs of your choice, and thin slices of lime or lemon.

i've been thinking of trying corn husks, and doing a sort of shredded mexican chicken thing in mine. also want to try to make korean steamed eggs.
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Old 12-28-2005, 12:16 PM   #13
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Quote:
Originally Posted by buckytom
...i love shu mai, but i have the clean up in the bamboo steamer. i also use my steamer set in my wok.
...
BT:

A light coating of oil on the bottom of the steamer or plate and cleanup is a snap.

I had two steamers going at the same time. A stainless steamer insert in a pan and the plate on the wok.
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Old 12-28-2005, 06:15 PM   #14
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you can put the food on a cabbage or lettuce leaf in the steamer. works real well.
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Old 04-24-2006, 07:54 AM   #15
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All the times i have had dim sum(I'm Chinese, imagine how many that is), there is usually a thin baking paper between anything and the bamboo steamer. It shouldn't effect the taste. Some restaurants punch tiny holes in the papers. Also, try soaking the paper in water before steaming.

In making meats, usually there is a small metal plate(the kinds you put soy sauce in) containing the meat so the juices do not drip away from it.
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Old 04-24-2006, 08:03 AM   #16
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The only reason Martin uses a plate is so it won't stick. Use lettuce or cabbage leaves for the same reason.
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Old 04-26-2006, 12:36 PM   #17
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Quote:
Originally Posted by GB
I usually just put the food on the bamboo, but it can make a mess depending on what you are cooking. I like the idea of using a plate Barbara. I have used lettuce leaves and lemon slices in the past also.

Mine does sit in the water sometimes depending on which pan I have handy. I have never had a problem because of it.
I line the bottom with wax paper for foods that might make a mess. It solves the problem of using a dish and having water condense in it and ruining the texture of the food. My mom taught me this.
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