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YOUR RECIPE FOR STEAM COOKING

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Sous-Vide Salmon with Lemon and Thyme

Foods that have been vacuum sealed should be cooked within 24 - 48 hours, and the Combi-steam oven is the perfect tool to do so. Once cooked they can be refrigerated for a few days before begin eaten or frozen. Salmon cooks relatively quickly in the sous-vide mode and once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust.

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Ingredients

1 lb piece boneless, skin-on salmon

2 tbsp olive oil

3 strips lemon peel

3 sprigs thyme

1/4 tsp Kosher salt

1/4 tsp cracked black pepper

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Paul Tang

Preparation

Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees.


Season the salmon with salt and pepper. Place the salmon in a sous-vide safe bag and put the rest of the ingredients over the top. Vacuum seal the bag using the strongest seal.


Place the bag in the perforated pan and cook in the sous-vide mode 135 degrees for 30 minutes. Remove from oven, cut open the bag and place the salmon on a rimmed baking sheet.


Change the mode to Broil 450 degrees and place the oven rack in the upper part of the oven close to the broiler.  Broil the salmon for 5 minutes until slightly browned and crisped.


Serves 2

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Vanilla Creme Brulee

Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky.

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Ingredients

2 cups cream or half and half

1 vanilla bean, split lengthwise OR 1 tsp vanilla extract

1/4 tsp salt

5 egg yolks (large eggs)

1/2 cup sugar

Additional sugar for caramelizing

Preparation

Heat the Steam oven in the Convection Steam Mode at 220F (104C)


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 steep 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 the mixture then pour the sugar-egg mixture into the cream and stir.


Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard.  Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set.  Cool the custards before refrigerating for at least 6 hours prior to serving.


To Serve the Custard


Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element.

Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes.

Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts.

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