Chinese cuisine

Figo31 Hot Plate Clamps and Steam Clamps Review 2021 | The strategist

In Chinese tradition, qingming It is a time in early April when people visit the burial sites of loved ones who have passed away. They clean the tombstones, offer food to the deceased and say hello. Due to the pandemic, since April 2, I have not been to see my grandparents’ graves, but this year I found another way to honor their memories: I decided to learn how to do some of the dishes they were used to. cooking for my brother and me while my parents worked. I remembered most of the ingredients, but for specific recipes I asked my mom where I found some good options (like this one) online.

With Chinese cuisine – and especially with dim sum dishes – food is sometimes steamed (called jing hei in Cantonese). The method does not require additional fat and results in a clean, juicy flavor. My grandparents steamed ground pork belly, beef, eggs, and other concoctions for us using a large bowl on a trivet over the rice in the rice cooker. When the rice was cooked, so was the food.

I used a similar setup in my kitchen, placing a bowl of food on a raised trivet above a few inches of boiling water in a pot. The first time I tried to replicate their ground beef dish, I encountered a problem. I could not take the hot dish. I tried the most protective thing I had – a wet, cold towel – but it was still too hot, and ended up dropping the dish and the food in the sink. It was then that I remembered how my grandfather would pull out a large pair of metal pliers that opened like jaws to firmly grip the bottoms of the plates. It was a simple and secure design that only required one hand.

Figo31 Kitchen tongs and griddle tongs

Before cooking (and maybe ditching) my next dish, I decided to buy myself a similar set of tongs. I found a two packages on Amazon which also includes grip clips for gripping the edge of a hotplate. They are inexpensive, durable and easy to use. There are plenty of other options online, and if you’d rather try them out first, you should find them in any Asian market, but they’ve served me well.

Using my tongs, I steamed frozen Chinese rolls, pre-made dim sum, and the same dumplings my grandparents used to make for me. The food was delicious, and while I don’t like to burn my hands or drop plates, what I’m most grateful for is a new way to connect with my grandparents’ memories. Even more than the pincers, their memory is an essential element in the continuity of my family’s food tradition.

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