I just cut up a big muffin mold I used to use in the oven, so it fits in my 3QT IP.
The rim was touching the pot and left some burn marks. Is this normal or an indication of poor quality silicon?
I've since trimmed the rim so it doesn't touch the pot since I figured burning the silicon in the same pot as the food being cooked is probably not good
FYI this is what the bread looks like.
In traditional Japanese cooking, they put a piece of cloth around the lid of the steamer so the top of the food stays dry inside.
How can I replicate this in IP? I tried it with paper towel but then the lid won't seal tight.
EDIT: Does quick release produce more droplets to fall inside vs natural release?
EDIT 2 Thanks for the replies!!!
I had what people called Chinese egg cake at a market in Cambodia many years ago that looked like this picture.
Now I want to make it a home. I've also recently come across Taiwanese castella recipes.
Are they the same thing? EDIT: it looks like there is steamed 鸡蛋糕 too according to the internet?
