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I wouldn't rely on steam to spread flavors through food. If you put chilis and ginger in one tier and meat/veg in the other tiers you will get meat and veggies with maybe, possibly a hint of chili and ginger. Many flavor compounds are oil based, and oil and water don't mix, so you aren't going to get the steam and vapor carrying your flavors around for you. ...


Bring the water to a boil first then cover and reduce the heat to med-high, not low then set timer for 10 to 15 minutes depending on size of eggs and how done you want the center. I like them slightly soft and do extra large eggs at 11 minutes. If you put everything in the pot then turn on the heat and start the timer you have to account for the time it ...


well the brown is from oxidation(just about anything can be oxidized) by the exposure to water. Yellow on the other hand is most likely from the broccoli starting to have blossoms in the florets that eventually produce seeds.


I solved the problem by removing the outer "Panarello" wand and using the inner steam wand to stretch my milk, it gives you much more control and with a little practice it works a treat and produces nice glossy stretched milk perfect for latte art.

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