3 ms·

Could you explain why this is better for reheating or making soup than a pot on a stove? Countertop space in most places is usually in pretty short supply. And

• samcheng 3y ago
  Probably the biggest value for soup is that it never scorches due to the steam-as-heat-transfer mechanism. I don't have a steam function in my combi oven, but I imagine that would have similar value for gently reheating stuff. Those cost more than $220 - a nice Miele steam oven runs over $4k. Hope this helps explain why these things have a bit of a cult following.
• melagonster 3y ago
  this is default tool for cooking rice in Taiwan. It is important traditional way that cooking by vapor in here. there are many food should made by this tool, e.g., steamed egg or steamed stuffed bun. You can get perfect Asian rice by one click. actually, I never see anyone try to cook rice without this, especially their Tatung does not work...(sure, people can buy more modern replacement, but the usage is more restricted). before microwave, it is the only way to heat food. finally, look picture, you can't see too many buttons, everything controlled by amount of water. simple structure, so more robust than other machines in kitchen.