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How do I cook momos at home without a streamer?

Steamers are great for dumplings but if you don’t have one, a metal colander or a baking rack, a big pot, and some aluminum foil are all you need to make a steamer at home.

Let’s get steamy.

Method 1

Fill a pot with approximately half an inch of water. Place a metal colander or a strainer inside, leaving enough room so that the boiling water won’t touch the strainer.

If your strainer doesn’t rest on the rim of the pot, you can hold it in place. In that case, we’d recommend using a strainer with a heat-proof handle or protecting yourself with an oven mit.

Place the momos in a single layer in the strainer, bring the water to a boil, then lower the heat so it’s barely bubbling. Cover the pot as much as possible in order to prevent steam from escaping. Check often to prevent over-cooking!

Method 2

This one’s for anyone who doesn’t have a metal strainer. First, fill a large pot with about half an inch of water. Now pause for a brieft arts and crafts project: get out your aluminum foil and make three balls of roughly equal size.

Rest a heat-proof plate on top of the foil balls. If you don’t have a plate that will work, you can use a small baking rack or a splatter gaurd instead.

Place the momos in a single layer on the plate, heat the water to a simmer, and cover the pot. After a few minutes, your momos will be ready.

Method 3

Steaming isn’t just for the stovetop — you can steam in the oven, too! For this method, a roasting pan with a rack is ideal, but if you’ve got a big pot and baking rack, you’re golden.

Heat the oven to a low temperature (approximately 200º F) and bring a teapot of water to a boil. Pour half an inch of the water into a large pot. Arrange the momos in a single layer on a baking rack and place it over the pot.

Cover to whole contraption with aluminum foil — again, to stop steam from escaping — and place the pot in the oven until the momos are steamed.

What are ice cream cones made of?

Three main dry ingredients compose all types of cones. Wheat flour, tapioca flour, and sugar are chosen for baking quality, strength, and relative sweetness, respectively. Tapioca is made from the cassava plant, which has a starch-like root. The root is processed into the tapioca “pearls” familiar in pudding and also into finely ground flour. The cassava grows only in tropical climates so cone manufacturers import it from South America and Southeast Asia. Manufacturers purchase both tapioca flour and sugar in large bags, but wheat flour is bought by the tanker-truck load and is unloaded by air pressure that blows it from the tanker into storage silos. During World War II, wheat flour was needed for priority items like bread; as a substitute, ice cream cone makers used popcorn that was ground to a flour-like consistency.

The quantity of sugar is a major distinguishing feature between cone types. Sugar and waffle cones are made of one-third sugar. Not only does this influence the sweet flavor, but it affects the brown finished color and the crispy texture. Cake cones have less than 5% sugar.

Wet ingredients (and others added with the wet materials) include water, shortening (edible fat or grease), baking powder (a dry ingredient but one that begins to react as soon as it is mixed with water so it is added last to avoid contact with any moisture in the air), coloring, flavoring, and salt. Both the coloring and flavoring are natural products made by outside specialists.

Before any liquid is added, air compressors are again used to mixed these dry ingredients in large coolers. The compressors are computer-controlled to regulate the quantities, and different combinations of ingredients are used to make waffle/sugar cones and cake cones, so separate coolers are used to mix each type. The combined dry ingredients are termed cone filler or cone batter. Some specialty suppliers premix cone filler and sell it to cone bakers.

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