YOUR RECIPE FOR STEAM COOKING

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How to Cook Crème Brulee in the Steam Oven

A rich smooth custard topped with fresh fruit or caramelized sugar is a wonderful indulgent treat and while this 5 ingredient recipe from NYT Cooking is simple to prepare, cooking it is made even easier by using the Steam Oven.

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Ingredients

2 - cups cream or half-and-half

1 - vanilla bean, split lengthwise or 1 teaspoon vanilla extract

¼ - teaspoon salt

5 - egg yolks

½ - cup sugar

Preparation

Preheat the oven in the Convection Steam Mode 220 degrees.


Combine the cream vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it sit for a few minutes before discarding the vanilla bean.


Beat the egg yolks and sugar together until light. Stir a quarter of the cream into this mixture then pour sugar-egg mixture into the cream and stir.


Place 5 or 6 small ramekins in the perforated pan and fill each one with the mixture. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards and refrigerate for at least 6 hours prior to serving.


To caramelize the sugar begin by adjusting the top rack in your Convection oven so that the ramekins will be 2 - 3 “ from the top heating element.


Preheat the oven in the Broil Mode, Medium or 450 degrees for about 5 minutes. Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar over each custard in a thin layer and cook until the sugar melts or browns, about 5 minutes.

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Larissa Taboryski

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BBQ Pulled Turkey

Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.


The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.

Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

For the BBQ sauce


2 tbsp butter + 1tbs oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Combine the following ingredients

3/4 cup of apple cider vinegar

¾ cup ketchup

1 Tbsp tomato paste

2 tbsp Worcestershire sauce

2 tbsp dry mustard powder

2 tsp smoked paprika

1 cup water


For the turkey


2 bone-in turkey thighs or a combination of bone-in  leg and thigh or leg and breast

1 tsp smoked paprika

2 tsp Kosher salt

1 tsp pepper

1 Tbsp chipotle chili in adobo sauce (optional)

Preparation

A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.


Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.


Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.


Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). 


Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.


In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.


Serves 4 - 6

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