Investing in a bamboo steamer may seem superfluous; it seems like one of those cooking tools you don’t really need.

Having spent many years perfecting a recipe, Cha Dong now brings you the best cup of Hong Kong milk tea.Steaming is a great way to cook delicate shellfish and seafood, as well as fatty cuts of meat, such as steamed pork ribs. We will preserve the content of any e-mail you send us if we believe we have the legal requirement to do so. Green vegetables are a perfect candidate for steaming: Vegetables can be rapidly steamed over just a couple cups of simmering water, and the gentle steam doesn’t dilute the flavor. Meanwhile, green beans and bell pepper strips should be put in a different tier closer to the top of the stack. Finally, if you want to steam larger items—whole fish, large plates of savory egg custard, or a whole chicken—then a bamboo steamer often isn’t the best option.

You also need a pretty large, domed lid to accommodate the food and to ensure adequate circulation—though it's worth having one anyway since it's useful for a wide range of wok techniques.Unlike a rapidly boiling cauldron of water, which can jostle and potentially damage delicate foods, hot steam lazily circulates around food as it cooks. We may utilise "cookies" which enable us to monitor traffic patterns and to serve you more efficiently if you revisit the site.