Musu

I have been using a Chinese bamboo steamer for years, and I prefer it to a metal steamer. The woven bamboo lid allows some steam to escape during cooking, so the ideal amount of steam is retained. Also, the bamboo body doesn’t heat up as much as the body of a metal steamer, which tends to distribute heat unevenly.

To steam foods, put plenty of water into a deep steamer pot, and bring the water to a rolling boil over high heat, for maximum steam production, before putting any food into the steamer. Bring more water to a boil in another pot, so if additional water is required in the steamer pot you can add boiling water, not cold water. If you are using a metal steamer, cover the underside of the lid with a tightly woven thin cotton cloth to prevent condensed steam from dripping onto the steaming foods. When you open the steamer lid, be careful not to burn yourself in the very hot condensed steam.