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05 July 2009

The Chefs Secret...Cooking with Steam

Great chefs…like great magicians, have always had their little secrets that make an ordinary meal magical. Küppersbusch, one of the world’s largest and oldest manufacture of commercial restaurant equipment, now makes one of those little secrets available to the home owner. The secret to a great meal is the right amount of dry heat with just the right mixture of moisture and with the Integrated Steam Oven their secret is now yours.

For centuries, the ancient Chinese used reed or bamboo baskets to steam cook their meals. They understood the power of steam to keep food crisp, while at the same time releasing the natural flavor without losing nutrients. Just like you find in any fine restaurant, a residential steam oven allows you to cook meat and vegetables without losing moisture, nutrients and flavor.

Today the Integrated Steam Oven, combines the advantages of a steam oven and a convection oven in a single appliance. This ingenious dual-function oven combines the dry heat of a convection oven with non-pressurized steam in just the right calculated balance. Combining hot air and steam injection allows for all kinds of cooking opportunities from defrosting to steaming to baking to browning, from the perfect roast to the flakiest pie crust to crisp vegetables.

The Integrated Steam Oven offers a host of benefits including faster cooking times as well as optimum retention of vitamins, nutrients, flavor, color and texture. With steam cooking, food absorbs only the moisture it requires – which means never over cooking. Food prepared in the Integrated Steam Oven will prove to be healthier for you as you will not need to add oils or fats to keep food from drying out in the cooking process.

Here are a few models to check out for yourself:

Gaggenau BS 270/271

Küppersbusch EKDG 6800.0M

Miele DG 4082







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