Most often, I use the face steamer as a way to steam vegetables and rice. I steam them for 20 to 30 minutes, and then toss them in the fridge to cool. The next time I have some cooked vegetables or rice, I will add them to the steamer, and let them cook along with the vegetables and rice. The steamed vegetables will keep throughout the week, and the steamed rice will keep for up to 7 days.
Face steaming is basically a version of the rice steamer where you steam the food for a few minutes, then cover the pot with a warm towel (so the vegetables and rice are steamed in direct contact with each other), and then steam them for a few more minutes.
Face steaming is a great way to use up all of those extra produce you got in the fridge. Make extra rice on Sunday night and use that as the basis for a Sunday brunch. Or make soup and use the leftover veggies to make a nice side dish. Or you can even do all of these things in a batch size of 1 batch.
I can’t say that I’ve ever used face steaming to its fullest potential. But I’ve done plenty of cooking with steaming. I’ve used it for making grilled cheese sandwiches, as a cooking technique to get all of the ingredients to cook at the same time (like a taco filling and a taco topping, or a fried egg and a fried biscuit), and for adding a touch of sweetness to a dish.
Ive been making a lot of dishes with face steaming.
Face steaming is a technique used by chefs of all sorts to get all of the ingredients to cook at the same time. It’s a technique that also works great in the microwave, but you need to use a steam setting on the food thermometer. Here’s how to do it.
Face steaming is a technique for making both chicken and fish, but you will need a steam setting on the food thermometer.
This is another classic example of a steam setting on the food thermometer in the hand. After heating the food a little, it will steam and then turn it off. It then looks like the steam’s been turned on for a while. The steam will go back to the same temperature as it heated, so that the temperature on the food thermometer will be the same as it was when it was steaming.
Face steaming sounds dangerous, and the technique has been used in the past when people used to have heart attacks or other health issues. But it has been proven to be harmless when used right. There are no known long-term side effects, and the technique has become more and more popular in all kinds of food. The only problem is that many of these are not very good.
We love the phrase “face steamer” because it has the potential to be a great addition to our arsenal.