It is estimated (as of 2022) that every 4th person in their country uses a VPN service. Given the socio-political circumstances, I think that’s quite a lot.
But I didn’t want to start a discussion about it, I just wanted to express my astonishment and that it is risky in my opinion due to the generally known circumstances. Of course, everyone can have their own opinion. I won’t say any more about it.
This is a steamer. @JonR, I’m no chef so help me out here. Logically, I would think that the larger thicker pieces, the top two tiers, which will cook slower, should be on the bottom, closer to the source of the steam. And the smaller thinner pieces on top, so they don’t overcook. Or does it really make that much difference?
Oh, someone else has to answer that question. I don’t have such a device.
I have a lot of things in my hobby area, including sous vide. But no steamer.
I’m no chef, too and on the one hand I think your logic is more correct. On the other hand they probably have enough experience with the steamer and maybe it doesn’t make as much difference as one might think. (After a certain time, everything is cooked through - no matter what level it was on)
Maybe they also want a few pieces that are particularly soft for preparation reasons…
That was my thought, as well, and the reason I asked the question, hoping someone who had used one might know better. There is such a small space inside the unit, you most likely are right. It doesn’t make that much difference. 212° (100° C) in that small space is probably not going to get much cooler at the top.