Mastering the Art of Steam Cooking

Cooking with steam is not a new thing. It's been done forever...usually by placing an old fashioned steamer saucepan over the top of another saucepan full of water or, as Asian cooks do - by using a bamboo steamer over a water filled wok. Now it can be done much more efficiently and effectively using a steam oven which makes it more efficient and simpler.  There is also research that suggest that steaming in a Combi-Steam also helps to lock in nutrition, colour and flavour so you get better taste, better health and better quality. 

I will admit that prior to meeting and falling in love with my Combi-Steam, I didn't think steam was all that great. On reflection, what was really going on, was that getting out two saucepans and waiting for water to boil was all a bit too painful. Now I steam every day and sometimes more than once. I will confess....I am now a steam addict.

When you use your Steam function, you will always be cooking with just moisture so with this setting the food will always come out with a soft and moist result. It’s fantastic for vegetables, seafood, eggs, grains and so much more.

When steaming in your Combi-Steam you can cook anywhere in the oven and load up as many shelves as you like. You can also open the door to check your food as you go or even add things in or take things out. Just think of the Combi-Steam door as the lid to your saucepan....take it off and on to check as you need to.

Here are a few of the basics that will get you started with your Steam function.

EGGS:

Poaching - 

Oh who knew it could be this easy? No more water swirling, white stringy bits, broken yolks and other general poaching painfulness! Simply spray or brush a silicone poaching cup* (or 2 or 20) with a little oil, crack in your egg and sit carefully onto the wire rack. Steam at 100°C or 100% for around 8 minutes for a just runny centre or up to 12 minutes for a firm yolk. If you're unsure open the door and gently give the cup a little jiggle or lightly press the centre. You'll soon see where you're at and again, adjust the cooking time to suit your tastebuds! You can also poach eggs in ramekins, or crack it into some greased cling film and wrap into a little bundle for a cafe look.

Boiling -  

Yep...just place them onto the wire rack (or even leave them in the carton for a nice party trick) - at 100°C or 100%. An XL large egg (or 2 or 20), straight from the fridge, will take around 12 minutes to be hard boiled and around 7 minutes to be soft boiled. Of course you can adjust the timing to your personal tastes....once you get it right stick with it!

DEFROSTING - 

Place your meat, chicken or other frozen items onto the steaming tray and Steam at 40°C or 40% until thawed. For chicken breasts that have been frozen in a single layer it will take around 15 minutes. For seafood defrosting set the Steam temp to 30°C. If things are wrapped in cling film or still in the packaging from the supermarket that's fine....they can stay like that while they defrost but I do find I get a better result when I remove or at least open the packaging especially a lid. You want the steam to be able to penetrate the food to get the quickest result.

PROOFING DOUGH - 

Place your prepared dough into a lightly greased bowl and pop in on Steam at 30°C or 30% or up to 40°C or 40%  until doubled in size. I find it takes around 30 minutes depending on the density of the dough.

RICE  - 

Place equal quantities of rice and liquid into a shallow dish and Steam at 100°C for 20-25 minutes depending on your taste. Brown rice will require longer cooking (so check it as you go) and may need additional liquid - try 1 to 1.5 ratio. Usually starting with the packet directions and following the absorption method will be a good starting point. Try also quinoa, barley and other grains using the packet directions - for grains other than white rice I find a 1:1.5 ratio will work perfectly - so for every 1 cup of grain you need 1.5 cups of liquid..

These are a few of the basics that will get you started. You can also download my Instructions and Cheat Sheets if you need some more help or want a quick reference in your kitchen..

Happy Combi-Steaming!

Yours in the kitchen, 
The CSQ. x