On 4/25/2010 4:08 PM, Mark Thorson wrote:
> Anyone have advice on choosing a tamalera? This is
> the big pot used to steam tamales. The simplest
> type have a perforated plate held a few inches above
> the bottom. More complex ones seem to have a set
> of sections, so that multiple layers can be steamed
> at once. Also, I've seen a type that has an insert
> which divides the space into three radial sections,
> to help hold the tamales standing upright. I probably
> want the largest size that will fit over my one
> remaining functional burner on my gas stovetop.

I use my Chinese bamboo steamer. It has 2 trays and a lid.
I put it over my SS dutch oven and seal up any gaps around
the edges with wet paper towels. Works great!
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?