The 12 Days of Christmas .....Day 2 Steam combination cooking, a guide.

Posted by Sarah Jones on

Two Turtle Doves

On this day two of our Blog and staying with the theme of discovery, for those who perhaps don't have the Steam capability within their cooking appliance, most of these methods can be achieved by placing a solid container of water within the oven cavity to help create the steam or moisture required, you know, like a bain-marie style .

Steam can be regulated in an appliance which has the feature to introduce a certain amount of steam as detailed below, In the following Blogs we hope to equip you with adjustable recipes which you can tailor to your appliance and tastes. 

Steam and heat , sometimes called half steam or quarter steam.

Steam and heat uses the best of both functions, steam helps to keep food hydrated whilst higher temperatures can be used to shorten cooking times and help create a crispy textured outer.

To achieve a more browned look for meat you can use one of two methods.

Either use a steam and heat combination, the setting will be combination cooking and may require you to programme a percentage of steam 25%, 50%, 75% or whatever you feel is needed for your dish. This is the best practice for poultry which requires a crisp skin.

Or take the joint to the hob where it can be sealed to produce a crisp and colourful outer layer. This works best with joints of beef , lamb, venison etc.

Vegetables can be roasted in a 2 part process to get that golden crisp outer with the softer inside. For example….Steam potatoes for 20 mins in a perforated container, then transfer to a solid container with any oil and salt/pepper for a further 30 mins on 25% steam @180c .

To achieve your desired level of browning this process may need heat or time adjusting.

Cakes and bread can benefit from being cooked with a burst of steam, depending on your oven a programme titled “bake assist” or “perfect bake” or even “moisture plus” or “Added steam” will use a burst of steam during the cooking process , this feature can usually be a manual addition or some programmes will add it automatically.  It will ask you as you go through the process which type of function is needed.

Now you have hopefully grasped the basics we will tomorrow introduce you to some delicious recipes and ideas for utilising every aspect of cooking. This Blog will not be solely based on Steam cooking but will try to help with all aspects surrounding the skill required to cook confidently with all the available programmes. 

For those who want to explore this technique of steam cooking further, and learn a bit more follow this link which I recently found.

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