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A simple two level bamboo steamer with a diameter of 20 cm. Bamboo steamers, called zhÄ“nglóng (蒸笼; è’¸ç± ) in Chinese, are a type of food steamer made of bamboo. They are used commonly in Chinese cuisine, especially dim sum, and usually come in two or more layers. Bamboo steamers have also spread to other East Asian and Southeast Asian ...
Bamboo steamers at a restaurant in Hong Kong. Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley; early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. [1] And also in Gunma Prefecture, Japan, created during the Stone Age.
A food steamer or steam cooker is a small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming .
Couscoussier – a traditional double-chambered food steamer used in Berber and Arabic cuisines (particularly, the Libyan, the Tunisian, the Algerian and the Moroccan) to cook couscous. [45] Bamboo steamer; Puttu kutti – A hemispherical or cylindrical metallic vessel used in South India to make puttu or steamed rice cake.
Bamboo steamers are traditionally and presently used to steam hee pans. Bamboo steamers are preferred for steaming because the structure of the bamboo steamer is airtight. It prevents condensation of water dripping onto the hee pan; preserving its original taste and texture of the hee pan. [1]
Xiaolongbao are usually served in bamboo steamers, which keep the heat in and retain the light earthy aroma they give off. Each steamer usually has four to eight buns, arranged neatly to prevent them from sticking together. Usually, the waiter will bring the bamboo basket directly to the table and lift the lid to reveal the Xiaolongbao.
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