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Tips for Steaming Grains, Vegetables & Eggs

Tips for cooking grains:

  • The Steam Oven is a great tool for cooking grains and legumes. I have successfully cooked, all types of rice, bulgur, quinoa, barley, lentils and even orzo pasta, in my experience beans still work best simmered in a pan on the cooktop.

  • Most grains are cooked in a ratio of 2 parts water to 1 part grain but I find using less water gives a better result. No need to boil the water, just add cold water to the pan and place in the oven.

  • If the grains have a little residual moisture at the end of the cooking time you can strain them or just let them sit for a few minutes out of the oven to finish absorbing the liquid.

Tips for cooking vegetables:

  • When cooking or blanching leafy greens I find it’s best to cook them in the solid pan  tossed with a little moisture to prevent them from sticking to the cooking tray

  • If you are going to saute the greens after blanching you will need to squeeze out the moisture and let them dry out

  • Artichokes also are best cooked in the solid pan with some water and lemon slices, cooking time may be a little longer than on the stove-top so check them after about 20 minutes to determine the degree of doneness.

  • Most other vegetables can be steamed in the perforated pan.  Cooking time for most vegetables will be between 6 - 8 minutes, depending on the size and freshness of the vegetables

  • When steaming potatoes for potato salad I use the perforated pan and cook them till just fork tender but when steaming potatoes for mashed potatoes I use the solid pan with some water and let the potatoes get softer for easy mashing

Tips for cooking eggs:

  • The steaming time for eggs will always depend on the size of the eggs and how cold they are

  • Generally it will take about 20 minutes to “hard” cook eggs

  • 15 minutes for a softer egg

  • Just place the eggs in the perforated pan set the timer then plunge into cold water when you remove from the oven to stop them from cooking.

  • For poached eggs, crack the egg into a lightly buttered ramekin and place in the oven, cooking time will be between 5 - 6 minutes, I find 5 ½ minutes is ideal for large cold eggs.

  • For a delicious breakfast or brunch you you can put some cooked vegetables in the bottom of the ramekin, top with a little cheese then crack the egg on top.  If the vegetables are cold place the ramekin in the oven for a few minutes to heat them through, then add the cheese and egg and cook for 5 ½ minutes that way you won’t overcook the eggs trying to get the vegetables warm.


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