I wanted to ask everyone if you would recommend a tortilla press over a rolling pin for making dumpling dough? IT seemed easy with a rolling pin, but some people suggested it might be a lot of work.
Itr just seems like taking care of a cast iron press might be work, and need proper storage, plus I would need parchment or something to separate the press from the dough from what I see, so it doesn't stick? It also seems to protect the longevity of the cast iron, but I don't know how flour reacts with iron. I would assume it would stick, unless you added more flour?
I also was thinking about where I would even make this dough. I figured most people seem to use a cutting board (or a wooden board surface), but I ended up finding this http://www.webstaurantstore.com/ateco-691-25-x-20-canvas-pastry-cloth-with-silk-screened-measurements-and-rolling-pin-cover-august-thomsen/144691.html
It sounds interesting, but not too sure about this "special release coating" business...
Is this something that would be nice to use, if not should I get a decent sized wooden board for this, or what do people like to use as a work area for dough making/ It seems flour to stop sticking is also important.
I'm not really sure what kinds of things I need, but should learn more when I get these cookbooks...
Thanks all for any help with this stuff!
Originally Posted by IceMan
I use a bamboo steamer for one(1) main simple reason ... it's $15 and a stainless one is $75. I get a new one every three(3) or so years. NO matter how well you try to take care of them ... they don't last forever. I use mine 98.6% of the time for making tamales. I generally pack 10-12 tamales into a ziploc bag and steam them for +/- 40-minutes. They come out just fine. Hotter than the Sun ... but still. I also use my wok to sit the steamer in. I've never had any issues at all with the "seasoning"
of said wok. In all my years cooking I've never had any "residual flavors"
or "flavor transfer"
. I don't only cook tamales. Just a lot lately. Mine always have had lids. The steam does it's job. Nothing on the top was ever any less cooked or anything on the bottom over cooked.
Makes sense :). I like the authenticness of it :P.
I don't mind replacing them, but the reviews on amazon were complaining about a few uses, or a few weeks, not a year or so.
Ziplock bags are safe to be steamed? I figured they might start melting at some point.
Awesome that you can use these steamers for so many different things.
Originally Posted by phatch
You can cross wooden chopsticks in a tic tic tic toe pattern and then place a heatproof plate on top of the chopsticks. Essentially free. But yeah, boiling water in the wok is not good for the seasoning.
If you're sources a are worrying about flavor transfer, get some better sources. The wrapper d isn't leak flavor to speak of.
Water breaks down the patina. You'll seea line in your patina that matches the water line. Darker above paler below.
So the seasoning/patina would break down just from excess water usage? I guess stir fry happens so fast that there is not much liquid forming, and steaming takes awhile..?
I'll probably just use a pan then. Do I need one of those riser things that was linked above to separate the steamer from the pan?
A few videos I saw spoke about why they use the parchment or cabbage and it spoke about flavor, one spoke about not using veggies due to it staining the bamboo with a smell.
I've always liked seeing lettuce/nappa cabbage but I do see a lot of people using parchment these days....
Originally Posted by foody518
The one on the left is napa.
You're cooking things for long enough that the steam will permeate and it's going to be a 'sauna' for the foods :)
Interesting. Seems like the length works well with the steamers. But overall doesn't matter what we use right?