Simply delicious food can be prepared anywhere with a cook who has passion for her recipes and for her family or her guests….but we’re in the 21st century girls! That means fantastic ovens (when you are ready to buy one of course!) So I am discovering the latest steam ovens.
There are many manufacturers out there, but I have been researching both Wolf and Electrolux to get the “skinny” on steam.
According to Electrolux,Electrolux, inventor of the combi-steam concept for professional chefs, is launching a new version of its CombiSteam Deluxe oven for households, now with a bigger cavity and more flexible shelf system.
The all-new oven, which is part of the company’s Inspiration line-up, offers all of the functions expected on a top-of-the-range oven, plus three programmes that use different combinations of steam and hot air:
• CrispSteam (25% steam) for roasting poultry or meat. While dry heat crisps the surface, steam keeps the inside moist and tender.
• SoftSteam (50% steam) for creating a crisp crust on breads and cakes and for reheating foods without further browning them or drying them out.
• PureSteam (100% steam) for dishes like rice, couscous or vegetables for maximum retention of nutrients, vitamins and minerals as well as natural colour and taste. There is a local showroom with Electroluxproducts on display in Richfield, Ohio.
I also love the Wolf steam oven because you can actually go to a local showroom and learn to cook with steam….live! Here in Cleveland, Ohio, Subzero-Wolf’s “Living Kitchen” provides such an experience.
12610 Corporate Drive (off West 130th – Between Brookpark & Snow Roads)
Parma, OH 44130
Need some recipes using steam cooking? Contact me.
Keep researching those ovens.