Cooking with steam

[ 0 ] April 6, 2012 |

Remember the pressure cooker? Ever had a rice steamer? Cooking with steam has been around for a long time, yet major appliances have begun adding steam features to their ovens and ranges as if they’d discovered something new.

Ovens with steam are available in countertop versions, wall ovens, or in ranges. Brands include Sharp, Miele, Thermador, KitchenAid, Gaggenau, Wolf, and Viking.

Most people are probably familiar with steamed vegetables or at least steamed rice. In addition to the obvious benefits of the freshness of steamed vegetables, cooking quickly at lower temperatures also helps retain important vitamins and minerals. Proponents of steam cooking also point out the benefit of reduced fat content. Fat helps keep food moist, but that’s not necessary when using steam, so less fat and no basting is necessary.

Gourmet Chefs will marvel at the ability to use a steam oven to make stunning creme brule without a water bath, or to bake fresh moist salmon avoiding the fish en papillote (parchment) regimen.
The rest of us will marvel at how good leftovers taste when they can be re-heated without drying out.

For more information on cooking with steam contact the experts at Universal Appliance and Kitchen Center in Studio City at 12050 Ventura Boulevard PH 877 696-2982. They’ve not only got the best selection, but also the lowest prices.

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Category: UAKC News

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