Earlier this week, the Sharp Sales team was fortunate enough to have a one on one cooking session with Chef Eva from Reno’s Appliances. Both Samantha Huebscher, Sales Account Manager and Todd MacGregor, Senior Director of Sales were able to discuss the benefits of cooking with superheated steam with Eva and gained valuable insight on a chefs experience with Sharp superheated steam products.Our team was eager to hear Chef Eva’s thoughts on steam cooking. During our Q & A she shared with us ;
I love steam cooking. Personally, I find it to be a much gentler way of cooking protein-based foods, such as chicken and fish, while ensuring the final product is moist and never overcooked or rubbery. Vegetables are easy to prepare. Quinoa and rice also come out perfect each and every time I utilize steam cooking. It’s also very easy to use a steam oven. I can walk away from it and not worry about leaving a pot over an open flame on a cooktop.
The Sharp team was ecstatic to discover that talented Chef’s like Eva are enjoying many of the benefits of cooking with the Superheated Steam Countertop Oven and the Supersteam +. With such a new method of cooking, many of our friends at home are curious to know what Chef’s like Eva make in their Superheated Steam Ovens. While superheated steamed fish and chicken are a home run, many cooks express the challenge of knowing how long to place their vegetables in the oven for.
When asked about how Eva prepares her vegetables in her Sharp ovens, she explained that she “tends to steam vegetables without any seasonings and then toss with a little freshly made lemon vinaigrette (lemon, olive oil, capers, shallots, garlic and a fresh herb) to to the warm vegetables. This keep the integrity of the flavor of the vegetables honest and doesn’t over season them” . This simply mindful way of preparing vegetables is beneficial for chefs looking for natural flavors in their dishes. Eva went on to explain that she “tend to set the timer for vegetables to be very al dente, since in real life, [she] rarely takes them out the moment they are done. It is much easier to add a minute or two if needed but once vegetables are mushy, there is no salvaging them”.
Some of her favorite vegetables to steam are:
Green Beans 20-25 minutes
Broccoli 15-19 minutes
Asparagus 22-28 minutes
Peppers 9-12 minutes
Potatoes 25-30 minutes (white, multi-color, not sweet)
(All times are based on smaller, thinner pieces)
Looking for more recipes on steam cooking? Check out the following links found below.
