Notre Ardoise: October 23, 2010

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2 responses to “Notre Ardoise: October 23, 2010

  1. Chicago fans

    When you guys make your spring rolls, what do you use as a steamer? I was considering attempting some kind of veggie/tofu roll and I’m curious about your method.

    • We did fresh spring rolls with rice paper, so no cooking.

      For dumplings, I use a bamboo steamer from BB&B for dumplings. In the past, I put a strainer in a pot just small enough that it could rest on the edge (versus sitting on the bottom). I lined the strainer with a damp napkin/kitchen towel (although lettuce leaves would’ve been better) and covered the contraption with the pot’s lid.

      This worked for many years. It’s a good way to experiment with steaming without commiting to another kitchen gadget. The only reason we bought the steamer was for more capacity.

      I hope your spring rolls are tasty!

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