How can the steam plate included in the steam donabe be used besides for steamed dishes?
There are times when you might wonder about other uses for a plate that appears to be an accessory exclusively for steamed dishes. This question seeks to confirm whether it can be used differently depending on the season or table setting.
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If you fill the bottom of the main body with ice and place the plate on top of it, it can be used as a cold vessel that keeps cold foods, like sashimi, freshly served.
Although it is a tool for steaming by raising hot steam, if you put ice in it, it becomes a vessel that serves cold dishes[1]. Igamono's steam donabe has a 2-tier structure where the main body and the steam plate are separated[2].
When serving cold dishes at the table, place ice on the bottom of the main body and put the steam plate on top of it[3]. As the cold air rises through the holes in the plate, it keeps cold dishes such as sashimi or vegetables freshly served[4]. Even when the ice melts, the water drains to the bottom of the main body beneath the plate, so the ingredients do not touch the melted water and become soggy, maintaining only their chill.
hmmm, the 2-tier structure that lets steam pass through over the heat is effectively repurposed on the table as a cold trivet that transfers cold air and drains water.
The specific duration that the cold temperature is maintained or the recommended amount of ice when filling it with ice to use as a cold vessel has not yet been confirmed.
Product measurements
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[이가모노] IH 프리미엄 찜 뚝배기 - 소
Other stated figures
| Part | Value |
|---|---|
| 용량 | 1.8l |
| 무게 | 3.5kg |