Tips for Steaming Grains, Vegetables & Eggs

Tips for cooking grains:

• The Steam Oven is a great tool for cooking grains and legumes. I have successfully cooked, all types of rice, bulgur, quinoa, barley, lentils and even orzo pasta, in my experience beans still work best simmered in a pan on the cooktop.

• Most grains are cooked in a ratio of 2 parts water to 1 part grain but I find using less water gives a better result. No need to boil the water, just add cold water to the pan and place in the oven.

• If the grains have a little residual moisture at the end of the cooking time you can strain them or just let them sit for a few minutes out of the oven to finish absorbing the liquid.

Tips for cooking vegetables:

• When cooking or blanching leafy greens I find it’s best to cook them in the solid pan  tossed with a little moisture to prevent them from sticking to the cooking tray

• If you are going to saute the greens after blanching you will need to squeeze out the moisture and let them dry out

• Artichokes also are best cooked in the solid pan with some water and lemon slices, cooking time may be a little longer than on the stove-top so check them after about 20 minutes to determine the degree of doneness.

• Most other vegetables can be steamed in the perforated pan.  Cooking time for most vegetables will be between 6 - 8 minutes, depending on the size and freshness of the vegetables

• When steaming potatoes for potato salad I use the perforated pan and cook them till just fork tender but when steaming potatoes for mashed potatoes I use the solid pan with some water and let the potatoes get softer for easy mashing

Tips for cooking eggs:

• The steaming time for eggs will always depend on the size of the eggs and how cold they are

• Generally it will take about 20 minutes to “hard” cook eggs

• 15 minutes for a softer egg

• Just place the eggs in the perforated pan set the timer then plunge into cold water when you remove from the oven to stop them from cooking.

• For poached eggs, crack the egg into a lightly buttered ramekin and place in the oven, cooking time will be between 5 - 6 minutes, I find 5 ½ minutes is ideal for large cold eggs.

• For a delicious breakfast or brunch you you can put some cooked vegetables in the bottom of the ramekin, top with a little cheese then crack the egg on top.  If the vegetables are cold place the ramekin in the oven for a few minutes to heat them through, then add the cheese and egg and cook for 5 ½ minutes that way you won’t overcook the eggs trying to get the vegetables warm.