I don't really own it, but I'm just thinking about possibilities in adopting a piece of ethnic Chinese kitchen appliance for something other than Chinese.
This kind of appliance is basically a combination of a slow cooker and a food steamer, i.e. the food is put in the insert and then heated in a water bath that, I believe, is lower than the standard slow cooker.
The design intent is to emulate the Southern Chinese cooking method called Double Steaming (see Wikipedia for that). There's an electric timer and a keep warm mode, but there's, obviously, just one cooking temperature. The volume is just below a gallon (3.5L, but usually allows
for cooking several smaller containers.
So, can anyone think of possible ways it can be applied to non-Chinese food?
(The attached link is an example of this kind of appliance. No promotion activity is intended; it's just the first link on an Amazon search.)
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