Honestly have no clue how to use it but bought all the Bao and pork ravioli i could get my hands on.

Do i need to cure this thing before use?

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Not sure about curing, but I prefer to use scraps of leafy greens in place of paper when steaming dumplings.

Good! But how badly do i need paper/green stuff?

Is it a must or i can just lay the dumplings on the steamer?

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I just watched a video on it. The (Chinese) lady said nothing about curing, and said the parchment paper is to prevent the bamboo from absorbing food smells or flavors. I'd think it would also be harder to clean if any of the dough from the dumplings got in the fibers of the bamboo. I'd say some sort of barrier is probably a must.

quote:

Originally posted by 0-0:
Good! But how badly do i need paper/green stuff?

Is it a must or i can just lay the dumplings on the steamer?

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Lots of times, the dumplings tend to want to stick to the bottom of the bamboo trays and tearing the dumpling open upon removal. Bao is fine with paper.

I have not heard of curing a bamboo basket but steam-cleaning it before use with food seems like a good idea. Steam while empty, allow to cool, rinse in cold water, air dry, repeat.

For steaming food like dumplings/gyoza, buns, or Shau Mei I like to use cabbage leafs to line the bottom. This keeps the grease off the bamboo.

Here is a thai recipe for steamed fish, also called seafood mousse for snobs. Hor Mok Talay is delicious despite the name. Research several recipes and develop your own. Please post pictures of your dinner.


https://hot-thai-kitchen.com/h...k-red-curry-custard/

Do you already steam foods and just the bamboo steamer is a new tool? Or is steaming new to you?

I steam a lot: corn, potatoes, pork rib bites in black bean sauce (common dim sum item), rock cod with ginger and scallion, egg custards (chawanmushi), broccoli, fun tsun pai gu (steamed rice powder coated marinated pork riblet’s), etc

I prefer a stainless steamer though. I don’t use wood in my kitchen.

If you steam already and just the bamboo is new, I agree with others. Use a lining like paper or leafy veggie like lettuce.

What Nismo said.
My steamer has four levels and we steam har gao, shao mei, bao and hong shu yu.
Use leafy lettuce or similar leafy barrier to facilitate cleanup.

Excellent tips, thank you friends.

First time steaming food. Already understand the need for paper or greens. Experience provides good lessons too.

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We haven't made anything in our bamboo baskets recently, but we use Napa cabbage leaves in ours.