Your Recipe for Combi-steam Cooking

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Baby Back Ribs

This is a Combi Braising reciepe.


Steam ovens are ideal tools for slow cooking ribs for grilling. The method for cooking ribs is to give the ribs a dry rub a day in advance then to place them in a roasting pan with a little water, cover them tightly with foil and cook them for approx 2 hours in a slow oven.  This method creates steam in the pan tenderizing the meat in preparation for the final high heat finish on the grill or in the oven.


The Steam Oven may seem small to cook several racks of ribs at one time but you can cut them in half if needed and since you don’t have to cover the pan you can just pile them on top of each other.  I find using  the Combination Convection Steam Mode set to 250 degrees yields the best result, if the temperature is too high the meat gets a little tough and the bones pop right out.


Whether you use a prepared dry rub and BBQ sauce or create your own rub and sauce ribs cooked in the Steam Oven are a winner.

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Ingredients

2 - racks baby back pork ribs

Dry rub of your choice

Preparation

Preheat the Steam Oven in the Combination Convection Steam Mode 250 degrees.


Remove the membrane on the back of the ribs with the point of a small sharp knife and coat the ribs generously with the dry rub (This can be a done a day in advance for added flavor).


Cut the racks in half if necessary and place in the solid pan or on a rimmed baking sheet.


Check the ribs after 2 hours to see if they are tender or if they need another 30 minutes.


At this point the ribs can be glazed with the BBQ sauce and finished on the grill or in the Convection oven using the Convection Bake or Convection Roast Mode 425 degrees.

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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