To those who watched the premiere - I accidentally got locked out of the chat. Thanks so much for helping me kick this off in the company of friends. Please send recipe requests my way, will file for future shows. And big thanks to all who helped us make this show, listed in the credits and acknowledgments in the description. Don't miss the next mini episode, already on TH-cam, a User's Guide to the Tatung Electric Steamer. th-cam.com/video/xc2El8MABMY/w-d-xo.html
Love how simple and elegant this was!!! finally reserved myself a Tatung in Germany that's coming in January and so excited! this video made me salivate. Cannot wait to start cooking multi-meals and hearing that cozy rattling sound in the kitchen!
I blame you for making me go and dig out my Tatung! I have not used it for over 20 years. I brought that with me from Taiwan 30+ years ago when I came to US to study my master degree. I rarely use it.... it's full of gunk and the outer cast aluminum pot was full of corrosion. I cleaned it up... put a cup of water in it... press the button (No warming function! Real old school!). It still works! That's the old school Tatung for you!
Tatung is so versatile. I saw the mini one (one person) about 10 years ago and I bought one back to state to use it at work to warm up my breakfast and lunch. 😀
Would love to see any one-pot meals (ie whole meal in the steamer) ! also, just received my order from yunhai --- really appreciate how thoughtfully everything was packaged. four large glass bottles and everything arrived safe and snug.
Thanks for letting us know it arrived safely. I’ll work on some true one pot meals! Look for cabbage rice episode 3, and a tip on how to do one pot meals with a sauteejng step in episode 2.
I love this. I appreciate seeing how the Tatung & accessories are used/stacked and the timing for cooking different items. I know I can read the cookbook, but seeing it is super helpful! Thank you :)
Great first episode! Now I have some amazing new things to try the next time I make a steamed egg! I didn't know about straining it or removing the bubbles because my mom didn't do it that way lol.
@@ohdearpooh my mom didn’t either! You definitely don’t have to but I find it to be more silken and delicate. Thanks so much for watching. We started with an easy one. Next up is beef noodle soup, a little more challenging but surprisingly easy in the Tatung.
Back again. Because I love the purity of those bamboo steamers, I have a question for you. Where do you recommend finding a set of wooden chopsticks for the family that aren't too heavily varnished and you can trust the materials they're made from?
i'm so glad you're making videos about the tatung! i love the idea, but have found mine challenging. mostly just the logistics of it all (what dishes to use? how to get rice not to stick? all the mysteries for a [white] person new to the appliance!), so no specific requests, but very here for the learning.
So great to hear your perspective! Yes, it can be as challenging as it is simple. Because of its minimalism, a lot of the things we like to do rely on “client side” hardware- i.e. having dishes that fit rather than a million included accessories in the box. Will keep this in mind as we develop future episodes and shorts. Did you see the intro to the Tatung video? That has some good guidance on all the parts and functions. As for rice not sticking- If you turn the keep warm function off, it won’t bake on. But it might still stick a little bc it’s stainless steel, and just needs a good soak before cleaning. Hope this is helpful!
@@yunhaishop Definitely helpful! I like the idea of "as challenging as it is simple". :) Probably a bit of both! Your "make sure your bowl fits in the steamer for steamed egg!" was a simple but good example of this. Thanks for the recommendation on the keep warm function, and maybe turning it off. I'll keep experimenting. Really wasn't meant as a complaint-Tatung has a dedicated following!-more so just some knee jerk thoughts on your presentation, which was very helpful. :)
Try a local Asian market! They often have something similar- that’s where I got mine! Make sure you don’t let them dry out - you can rub it with butcher block oil initially, that will help.
Just a reminder... She is using dried shitake mushrooms... That is why she needs to soak it over night... I doubt we are used to seeing the dried ones in the states... Especially if you go to a Japanese style supermarket... The dried ones are probably more expensive than the fresh ones too... That said, the drying of the shitake does bring more flavor out... I haven't tested this... Freezing fresh shitake might have a similar effect... The water in the shitake will form ice crystals that will pierce the cell walls of the shitaka and release all the flavor... ? Then of course if you freeze it you might also wait for it to thaw...
Thanks for the comment! Indeed- they are dried. The dried ones indeed do taste different-- the drying process increases the presence of amino acids, like natural MSG. You can use fresh ones too - it will have a less savory taste. Dried shiitake mushrooms should be easy to find in Asian grocery stores in the US or from Asian grocery retailers online (we have some at yunhai.shop). I'm not sure about freezing, I've never tried it! I like to soak overnight in cold water, if I know i'm going to use them the next day, because the cold water keeps more flavor intact. However, I more often do a quick 30 minute soak in hot water, because I'm more of an impulsive cook.
I live in Northern Illinois and dried are much easier to find for me…and certainly to keep on hand,I try to remember to soak them overnight in cold water as many times as years ago I saw a Dumpling Sisters video that recommended that I’ve never seen a dedicated steamer though,going to see if the instant pot might function as one
@@flowercook3142 Well... I think this channel/video is promoting that rice cooker.... Which also works as a steamer... of course, you can use anything that steams... But the "beauty" of this brand is that it really only has one button... (Well, two. One for power and one for actually start cooking.) You just put anything that needs steaming (including rice), add enough water for the appropriate cooking time and press "go". It will basically stop cooking once all the water (in the outer pot?) evaporates.
love tatung. i just wish there are more models and accessories available like those in taiwan. and of course, more affordable price 😅 price difference between US and taiwan is hugeee. and with me living in canada, with our current exchange rate, tatung is just in my dream now.
It’s so true- we hear that a lot and understand your perspective. For what it’s worth, we are able to put it on sale once a year during the holiday season. And you might be able to find an older one on eBay- we also sell replacement parts in case you want to freshen an older model up. They last forever.
Lillian recommends the wei-chuan taro bao with the old man on it! Chi Mei and I Mei are Taiwanese brands distributed pretty widely here. I’ll have to try more and do a review series hehe
Business opportunity to make and sell metal L shaped steamer clip where you can surgically vertically lower the steamer clip along the walls of the pot to clamp the edge of the plate to lift it. Consider consulting surgeon, mechanic, engineer and chef on the design.
To those who watched the premiere - I accidentally got locked out of the chat. Thanks so much for helping me kick this off in the company of friends. Please send recipe requests my way, will file for future shows. And big thanks to all who helped us make this show, listed in the credits and acknowledgments in the description. Don't miss the next mini episode, already on TH-cam, a User's Guide to the Tatung Electric Steamer. th-cam.com/video/xc2El8MABMY/w-d-xo.html
This was filmed so beautifully and I loved how much care and intention Lisa has for every little thing
Thank you so much for noticing! And for watching :)
very intelectual type of cooking :))
Thank you for watching and enjoying!
This was soooooooo goooooood!!!!
Thanks Ashley
開心看到你在TH-cam上面介紹你的台灣飲食以及烹飪文化,立刻訂閱❤
謝謝您的支持～
Love how simple and elegant this was!!! finally reserved myself a Tatung in Germany that's coming in January and so excited! this video made me salivate. Cannot wait to start cooking multi-meals and hearing that cozy rattling sound in the kitchen!
Hello!!! Where do you get one in Germany?
everything about this!!! this was soooo good !!!
@@jocelynschung thanks so much- our team is amazing!
I blame you for making me go and dig out my Tatung! I have not used it for over 20 years. I brought that with me from Taiwan 30+ years ago when I came to US to study my master degree. I rarely use it.... it's full of gunk and the outer cast aluminum pot was full of corrosion. I cleaned it up... put a cup of water in it... press the button (No warming function! Real old school!). It still works! That's the old school Tatung for you!
This is the best comment ever
I love that you revived it because of this and in true Tatung fashion, it lit up.
@@yunhaishop😂🤣😂
Tatung is so versatile. I saw the mini one (one person) about 10 years ago and I bought one back to state to use it at work to warm up my breakfast and lunch. 😀
Thanks for sharing
There was so much valuable information in here! Truly priceless.
Aw thank you! I’m glad it was helpful.
Would love to see any one-pot meals (ie whole meal in the steamer) !
also, just received my order from yunhai --- really appreciate how thoughtfully everything was packaged. four large glass bottles and everything arrived safe and snug.
Thanks for letting us know it arrived safely. I’ll work on some true one pot meals! Look for cabbage rice episode 3, and a tip on how to do one pot meals with a sauteejng step in episode 2.
I really loved it! It’s amazing!
I'm glad! Tysm for watching :)
The menu is simply a perfect breakfast combo 😍
not the Taiwanese breakfast of the soy milk shops, but a good breakfast nonetheless :d
Excellent!! 👏👏👏👏👏
Thanks for watching!
So informative! I learned so much and can’t wait to try the steamed egg!
Let me know how it goes! You have at least one expert in your household 😅
so good!! cant wait for more
Thank you! Next one coming in January
Yum! The steamed egg looks so delicious 😋 I'm definitely gonna go pick up some frozen buns too!
Looking forward to the next episode! 😄
Frozen buns to the rescue
what an incredible production!
Thank you so much!
Wow, Lisa is incredibly articulate and takes time to intentionally explain the little things that I’m sure make this meal sensational
Thanks for watching! I admit I love a microphone and a good cooking tip.
Soooooo goood!!!!! I'm hungry now
We’re always hungry
Outstanding! Thank you so much. Can’t wait to try this recipe and for future ‘sodes.
So glad you liked it - beef noodle soup up next
I love this. I appreciate seeing how the Tatung & accessories are used/stacked and the timing for cooking different items. I know I can read the cookbook, but seeing it is super helpful! Thank you :)
Of course!
3:34 Put tiered wooden Chinese steaming baskets on top of rice cooker.
How many total minutes to steam the eggs?
Great first episode! Now I have some amazing new things to try the next time I make a steamed egg! I didn't know about straining it or removing the bubbles because my mom didn't do it that way lol.
@@ohdearpooh my mom didn’t either! You definitely don’t have to but I find it to be more silken and delicate. Thanks so much for watching. We started with an easy one. Next up is beef noodle soup, a little more challenging but surprisingly easy in the Tatung.
Back again. Because I love the purity of those bamboo steamers, I have a question for you. Where do you recommend finding a set of wooden chopsticks for the family that aren't too heavily varnished and you can trust the materials they're made from?
@@ohdearpooh To shamelessly plug our own stuff - we sell unvarnished hinoki wood chopsticks at yunhai.shop
@@yunhaishop yunhai.shop/products/chopsticks?_pos=1&_psq=chopsticks&_ss=e&_v=1.0
heartwarming video
Thank you so much!
i'm so glad you're making videos about the tatung! i love the idea, but have found mine challenging. mostly just the logistics of it all (what dishes to use? how to get rice not to stick? all the mysteries for a [white] person new to the appliance!), so no specific requests, but very here for the learning.
So great to hear your perspective! Yes, it can be as challenging as it is simple. Because of its minimalism, a lot of the things we like to do rely on “client side” hardware- i.e. having dishes that fit rather than a million included accessories in the box. Will keep this in mind as we develop future episodes and shorts. Did you see the intro to the Tatung video? That has some good guidance on all the parts and functions.
As for rice not sticking- If you turn the keep warm function off, it won’t bake on. But it might still stick a little bc it’s stainless steel, and just needs a good soak before cleaning. Hope this is helpful!
@@yunhaishop Definitely helpful! I like the idea of "as challenging as it is simple". :) Probably a bit of both! Your "make sure your bowl fits in the steamer for steamed egg!" was a simple but good example of this.
Thanks for the recommendation on the keep warm function, and maybe turning it off. I'll keep experimenting. Really wasn't meant as a complaint-Tatung has a dedicated following!-more so just some knee jerk thoughts on your presentation, which was very helpful. :)
brb drooling!
haha come back
Bravo! 👏🏻
@@rebeccaalexander6849 thanks for all
the looks!
Love!
Thank you so much!
Love this video! We just tried out the steamed egg recipe in our new Tatung. Should the text at 1:44 say 2 parts egg 1 part water?
Thank you for checking-the text at 1:44 is indeed correct! Happy to hear you tried out the steamed egg recipe as well; how did it turn out for you?
Any recommendation on sourcing a cutting board like that in the US?
Try a local Asian market! They often have something similar- that’s where I got mine! Make sure you don’t let them dry out - you can rub it with butcher block oil initially, that will help.
Just a reminder... She is using dried shitake mushrooms... That is why she needs to soak it over night...
I doubt we are used to seeing the dried ones in the states... Especially if you go to a Japanese style supermarket...
The dried ones are probably more expensive than the fresh ones too...
That said, the drying of the shitake does bring more flavor out...
I haven't tested this... Freezing fresh shitake might have a similar effect...
The water in the shitake will form ice crystals that will pierce the cell walls of the shitaka and release all the flavor... ?
Then of course if you freeze it you might also wait for it to thaw...
Thanks for the comment! Indeed- they are dried. The dried ones indeed do taste different-- the drying process increases the presence of amino acids, like natural MSG. You can use fresh ones too - it will have a less savory taste.
Dried shiitake mushrooms should be easy to find in Asian grocery stores in the US or from Asian grocery retailers online (we have some at yunhai.shop).
I'm not sure about freezing, I've never tried it! I like to soak overnight in cold water, if I know i'm going to use them the next day, because the cold water keeps more flavor intact. However, I more often do a quick 30 minute soak in hot water, because I'm more of an impulsive cook.
I live in Northern Illinois and dried are much easier to find for me…and certainly to keep on hand,I try to remember to soak them overnight in cold water as many times as years ago I saw a Dumpling Sisters video that recommended that
I’ve never seen a dedicated steamer though,going to see if the instant pot might function as one
@@flowercook3142
Well... I think this channel/video is promoting that rice cooker.... Which also works as a steamer...
of course, you can use anything that steams...
But the "beauty" of this brand is that it really only has one button... (Well, two. One for power and one for actually start cooking.)
You just put anything that needs steaming (including rice), add enough water for the appropriate cooking time and press "go".
It will basically stop cooking once all the water (in the outer pot?) evaporates.
love tatung. i just wish there are more models and accessories available like those in taiwan. and of course, more affordable price 😅 price difference between US and taiwan is hugeee. and with me living in canada, with our current exchange rate, tatung is just in my dream now.
It’s so true- we hear that a lot and understand your perspective. For what it’s worth, we are able to put it on sale once a year during the holiday season. And you might be able to find an older one on eBay- we also sell replacement parts in case you want to freshen an older model up. They last forever.
We just put glad-wrap or foil over the bowl for the steamegg
That’s a good tip! I sometimes use a small ceramic plate too
I just bought the soy paste from the website, but I didn’t see the rice wine. May we know what brand you used?
Sure! I use TTL rice wine, usually. Thanks for ordering the soy paste- let me know what you think.
Hi!. I would love to know is this the 11 cup or 6 cup? And if the bamboo is fit on the 6 cup if this is a 11cup steamer ? Thank you
Hello! This is the 6 cup steamer with the 6 cup bamboo set. Thanks for watching!
Okay fine, I’ll get a Tatung. 😂
Haha! That’s great.
how can I buy one in Europe 🥺🥺
Check out this page! www.tatung.com/b5/oversea_2_en.html
Any recs for Taiwanese bao zi brands available in the US? 🤤
Lillian recommends the wei-chuan taro bao with the old man on it! Chi Mei and I Mei are Taiwanese brands distributed pretty widely here. I’ll have to try more and do a review series hehe
@@yunhaishopThanks for the leads 🕵🏻♀️
Business opportunity to make and sell metal L shaped steamer clip where you can surgically vertically lower the steamer clip along the walls of the pot to clamp the edge of the plate to lift it. Consider consulting surgeon, mechanic, engineer and chef on the design.
I hear you on this!
Auntie, show me a steak.
Which cut
@@jasminehuang8227 hehe