Your Recipe for Combi-steam Cooking

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Low Temperature Roast Prime Rib

Roasting lean tender cuts of meat at low temperatures is one of the best uses of your Combi Steam Oven and ensures perfect results every time. This process works well for prime rib, beef filet and tri tip, also for chicken or turkey pieces, pork tenderloin and thicker cuts of fish. The trick is determining whether to do the high heat sear prior to the low temperature cooking or after.


For example, with fish and pork tenderloin I get the best results with searing first.  WIth the other foods I get best results by low cooking first and finishing with high heat in the oven or on the outdoor grill.

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Ingredients


For accuracy use the oven Meat Probe or use this guide to determine timing:


15lb - Boneless Prime Rib - 5 hours

7-8lb - Boneless Prime Rib - 2.5 hours

3-7lb - Boneless Prime Rib - 1.75 - 2 hours

Preparation

Here are a few tips to guide you along:


Season the meat a day in advance for best flavor. And remember to take the meat out of the refrigerator at least an hour before cooking.


Use a temperature range between 160 - 200 degrees Fahrenheit.


Spray or brush the meat with some cooking oil before the high heat finish.


Because the meat will be finished at a high temperature only cook the meat to at least 5 degrees below your target internal temperature so it is not overcooked.


If any moisture accumulates on the pan during cooking drain it off before finishing with high heat.



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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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