Many thanks, Tina Coombes To answer your question, you need to consider how often you currently steam food. It may well be ... that sit on top of a pot or wok that you'll be familiar with from ...

Put the lid on the wok and as soon as you can see a lot of steam coming out from under the lid, lower the heat and start timing: cook the fish over medium steam for 10 minutes for every 2.5cm (1in ...

Place the steamer basket directly on top of the wok and steam on a medium–low heat (on a rolling boil) for 15–20 minutes. The texture of the egg should be similar to a panna cotta or thin ...

Made from carbon steel, our favorite wok from Yosukata is inexpensive and heat responsive. Stir-frying, braising, steaming, ...