A small, flat-ish can with both ends removed sits at the bottom, along with some water. A china plate balances on top of that, and that’s where I place the food to be steamed.
(just in case anyone reading gets the idea that the food sits at the bottom, i.e. boiled and not really steamed)
I figured if the walk was small enough then the corn could just sit across it and not even come in contact with a small amount of water and put a lid on top. Or put a round rack in if you have one and put the corn on top of that. Pop a lid on top to trap the steam
Ah right, that’s it. I have a wok I sometimes use for steaming. I plum forgot all about it.
A wok works too.
A small, flat-ish can with both ends removed sits at the bottom, along with some water. A china plate balances on top of that, and that’s where I place the food to be steamed.
(just in case anyone reading gets the idea that the food sits at the bottom, i.e. boiled and not really steamed)
I figured if the walk was small enough then the corn could just sit across it and not even come in contact with a small amount of water and put a lid on top. Or put a round rack in if you have one and put the corn on top of that. Pop a lid on top to trap the steam
Good points. My mind was certainly in ‘dumpling mindset,’ there.