YOUR RECIPE FOR STEAM COOKING
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Slow Roasted Pork Shoulder
Pork shoulder with all its wonderful marbling is a delectable cut of meat and very easy to cook, provided you allow plenty of time for the cooking. Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens. Any which way, it will be delicious.
Pork shoulder can also be braised, slowly cooked in a sauce. Usually a BBQ sauce is used then shredded for pulled pork. This is another really popular preparation.
Ingredients
1 pork shoulder 3 - 5lbs
1 small yellow onion, peeled and quartered
4 cloves garlic, peeled
1 tbsp ground cumin
1 tsp mild chili powder
1 tbsp dried mixed Italian seasoning
1 tbsp Kosher salt
Freshly ground pepper
¼ cup olive oil
1 tbsp apple cider vinegar
Larissa Taboryski
Preparation
As with all meats, let the pork sit out of the refrigerator for at least an hour before cooking and for best results. Place it on a rack in a shallow pan to allow the Convection heat to circulate around the meat. The pork can be roasted in either a Combi Steam oven or a Convection Oven.
Keep the temperature low and allow 3 - 4 hours, it will be well worth the wait.
Heat the oven in the Convection Steam Mode (Combi Steam Oven) or in the Convection Mode (Convection Oven) to 300 degrees. If your oven does not have a Convection mode use the Convection Bake mode 280 degrees.
Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste.
Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven.
Check the meat after 2 hours and add a little more water to the bottom of the pan if needed.
Check the meat again after 3 ½ hours to see how tender it is. The final result should be meltingly tender. Remember you can’t go wrong if you keep the temperature low.
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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.
Larissa Taboryski
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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