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  • Learn Convection & Combi-Steam cooking | Larissa Taboryskihttps://static.wixstatic.com/media/43d86e_168de8a81ae343b38a90ef15985797eb~mv2.png43d86e_693c200fd57d44548ef7c7d490ef6936~mv2.jpg

    Stuffed Pork Shoulder Roast Sliced stuffed pork shoulder roast with spinach and fontina cheese Steam Whole Fish Whole fish with scallions and sliced chili peppers Pita Bread A basket with Pita Bread baked in a convection oven. Stuffed Pork Shoulder Roast Sliced stuffed pork shoulder roast with spinach and fontina cheese 1/8 What's Cooking at Convection Kitchen This Month? Have a question? email me at info@convectionkitchen.com Rescued By My Oven May 2, 2022, 7:00:00 AM There are many benefits to cooking foods in Convection or Convection steam, but one of the greatest benefits is convenience. Whether you cook the entire meal on one rimmed baking sheet or layer several pans into the oven to cook at one time ... Read More Convection Video of the Week Stuffed Pork Shoulder Roast Convection is the ideal mode for cooking a stuffed pork shoulder roast in order to prevent the meat from drying out while cooking. Pork shoulder can be braised with liquid in a Dutch oven or slow-roasted on a rack in a shallow pan, but when it is butterflied, pounded, and stuffed the cooking time is significantly reduced. Combi Video of the Week Combi Steam Whole Fish Steaming or poaching a whole fish on a bed of aromatics in the Combi-Steam oven results in tender flavorful fish that makes a dramatic presentation. The pressureless steam environment in the Combi-Steam oven maintains a consistent gentle temperature ensuring perfect results with no fear of boiling the fish. Convection Recipes Combi Recipes Video Recipes What are the Convection Modes? Jumpstart your education with a quick review of Convection Modes What are the Combi Modes? Jumpstart your education with a quick review of Combi Modes Practice with Recently Added Convection and Combi Recipes Stuffed Pork Shoulder Roast.jpg Recipe Steam Whole Fish Recipe Combi-Steam Spicy Eggplant Recipe Fish Tacos Recipe Black Bean Pork Spareribs Recipe Flatbread Recipe Roasted Beets Salad Recipe Pita Bread Recipe Roasted Lamb with Provencal tomatoes Recipe Stuffed Pork Shoulder Roast.jpg Recipe Steam Whole Fish Recipe Combi-Steam Spicy Eggplant Recipe Fish Tacos Recipe Black Bean Pork Spareribs Recipe Flatbread Recipe Roasted Beets Salad Recipe Pita Bread Recipe Roasted Lamb with Provencal tomatoes Recipe Stuffed Pork Shoulder Roast.jpg Recipe Steam Whole Fish Recipe Combi-Steam Spicy Eggplant Recipe Fish Tacos Recipe Black Bean Pork Spareribs Recipe Flatbread Recipe Roasted Beets Salad Recipe Pita Bread Recipe Roasted Lamb with Provencal tomatoes Recipe Stuffed Pork Shoulder Roast.jpg Recipe Steam Whole Fish Recipe Combi-Steam Spicy Eggplant Recipe Fish Tacos Recipe Black Bean Pork Spareribs Recipe Flatbread Recipe Roasted Beets Salad Recipe Pita Bread Recipe Roasted Lamb with Provencal tomatoes Recipe Out of gallery About My Convection Kitchen Site About the Educator Since the late 1990’s many areas of our lives were impacted by the fast-moving changes brought about by innovative technologies and the appliance industry was not exempt from those changes. When I was recruited into the appliance industry in 1999, I quickly understood that the technologies being used in the appliance industry to benefit the user were actually completely baffling to the user. The problem is, recipes don’t reference the tools we cook with and because all ovens are different, without education, learning to benefit from these new technologies was challenging for the user. Read more Larissa in the Media Martha Stewart Can You Recalibrate Your Oven? SF Gate Kitchen appliance test kitchens heat up Peter Salerno La Cornue Cooking Class One Mission Bay Things are Heating Up In Our Gaggenau Kitchens The Contributors Susanne Jensen Read about Sussane Cathy Dyla Read about Cathy Paul Tang Read about Paul Sandro Flores Read about Sandro What People Say Paul C - PA “After watching Larissa’s videos we changed our kitchen design to include a Steam Oven because we finally understood how it would benefit our cooking, our only disappointment is we don’t live closer to attend one of her classes.” Ellie K - SF “After attending one of Larissa’s demonstrations my home-cooked chicken improved from average to off the charts (my husband + kids words). The Convection knowledge she shared turned out to be a life changing event on how I prepared my family meals from that day forward.” Carol K, SF "Larissa unlocked the mysteries of steam oven cooking for me and gave me the confidence to use the oven daily"

  • Stuffed Pork Shoulder Roast | Larissa Taboryski

    Baking Broiling Casseroles Convection Meals Desserts Roasting Poultry Seafood Vegetables Out of gallery Your Recipe for Convection Cooking Select a Category then Double click on an image Stuffed Pork Shoulder Roast If you are not sure about butterflying the roast, ask the butcher to do it for you. My roast was just over 3lbs, once I butterflied it, I pounded it with a meat tenderizer to increase the surface area for stuffing. I used the Convection Roast Mode, 350 degrees, and set the timer for 1 hour 15 minutes. At that time I reduced the temperature to 325 and cooked the roast for another 20 minutes. Once removed from the oven I let the roast rest for 15 minutes before slicing. My small roast easily served 6 people but a larger roast will serve 8 to 10 people. If using a 5 - 6lb roast, increase the stuffing quantity and cook the roast for at least 2 hours. Cuts of meat like pork shoulder require longer cooking to tenderize, so doneness is determined by the texture of the meat. At the end of the cooking time, it should be almost fork tender. I added some stock and wine to the roasting pan to use for making a pan sauce. Download PDF Recipe Ingredients 3 - 4lb pork shoulder roast, butterflied 1 whole shallot, diced 3 cloves garlic, minced ½ tsp mixed Italian seasoning Pinch of dried red chilies 1 10oz package, washed baby spinach, coarsely chopped ¼ cup grated Parmesan cheese ½ cup grated Fontina cheese 1 cup of stock (optional) to add to the roasting pan ½ cup white wine (optional) to add to the roasting pan Preparation Begin by preparing the stuffing. Saute the shallots and garlic gently for a few minutes in a little olive oil and butter. Stir in the Italian seasoning and red chilies then add the spinach in handfuls until it has all wilted. Set the stuffing aside to cool then combine it with the cheeses. Cut about 8 or 9 lengths of butcher twine to have it ready to tie up the roast. Heat the oven in the Convection Bake or Convection Roast mode to 350 degrees. Lay the butterflied roast on a rimmed baking sheet and sprinkle some kosher salt and fresh pepper over the meat then spread the stuffing evenly over the meat, leaving a 1” border around the edge. Tie one length of string around the center of the roast, then tie the rest of the roast in 1 - 2” intervals. Season the outside of the meat with some Kosher salt and cracked pepper and a sprinkle of mixed Italian seasoning and drizzle with a little olive oil to coat. Place the roast on a rack in a shallow pan and add the stock and wine to the pan. Reduce the oven temperature after 1 hour 15 minutes and cook the roast at 325 for another 15 - 20 minutes until tender. Skim the fat from the pan juices and reduce the liquid over moderate heat to serve with the roast. WATCH RELATED VIDEO Recipe A to Z Select a Recipe arrow&v Almond Orange Olive Oil Cake One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection. Larissa Taboryski PDF Recipe Ingredients Preparation 1 - cup whole raw almonds lightly toasted and cooled ¾ - cup twice-sifted cake flour 1 ½ - teaspoons baking powder Pinch of kosher or sea salt 4 - large eggs 1 - cup sugar 1 - teaspoon vanilla extract Finely grated zest of one small orange or Meyer lemon ⅔ - cup extra virgin olive oil Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode. Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper. Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand. In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture. In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes. On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. Pour the batter into the prepared pan and bake until firm to the touch in the center. Cook in the pan for 10 minutes before inverting onto a rack. Recipe from “Wine Country Table ” author Janet Fletcher Watch Related Video "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Braised Short Ribs | Larissa Taboryski

    Baking Broiling Casseroles Convection Meals Desserts Roasting Poultry Seafood Vegetables Out of gallery Your Recipe for Convection Cooking Select a Category then Double click on an image Braised Short Ribs Since we tend to use our ovens for longer periods of time during the cooler months it’s always worthwhile to consider preparing several dishes at one time with the help of your Convection Oven . Each of the dishes in this meal are easy to make but to make all three at one time takes a little planning. Chipotle Chili Braised Short Ribs Baked Stuffed Winter Squash Caramel Sauce, Apple Bread Pudding Download PDF Recipe Ingredients Chipotle Braised Short Ribs 4 - 5lbs beef short ribs, about 8 (2 per person) 2 - tablespoons olive or vegetable oil 2 - tablespoons, butter 1 - medium onion, coarsely chopped 4 - cloves,garlic, pressed 3 - ounces brandy or medium sherry (measured out don’t pour from the bottle) ¼ - teaspoon dried mixed Italian seasoning 1 - bay leaf 1 - 14oz can whole tomatoes 2 - tablespoons tomato paste 1 - cup beef broth 1 - tablespoon chilis in Adobo Baked Stuffed Winter Squash 3 - small carnival or acorn squash ½ - cup quinoa, barley or bulgur (all make a good stuffing) 1 - tablespoon olive oil 2 - tablespoons butter ½ - medium yellow onion, finely chopped 3 - cloves garlic, minced ¼ - teaspoon dried oregano ½ - lb crimini or shiitake mushrooms ½ - bunch lacinto kale or chard, ribs removed, leaves finely chopped. Caramel Sauce Apple Bread Pudding 1 - loaf cinnamon challah bread cubed 6 - large eggs ½ - cup granulated sugar 2 - cups half and half 3 - tablespoons butter 3 - tablespoons brown sugar 4 - apples, peeled, cored and chopped 2 - ounces brandy Caramel Sauce ½ - cup brown sugar 4 - tablespoons butter ½ - cup heavy cream Preparation 1It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours so obviously get those done first even a day in advance. Now prepare the squash. First you need to carefully cut them in half and scoop out the seeds then the squash need to be baked or steamed to soften the flesh before stuffing. If you are using your Combi Steam Oven to steam them you can steam the grains for the stuffing at the same time. Allow approximately 15 minutes to steam the squash and during that time you can saute the vegetables that will be mixed with the grains for the stuffing. Prepare the bread pudding. Soak the cubed bread in the egg mixture while you saute the apples. The caramel sauce goes together really quickly just before serving. The bread pudding and stuffed squash can be baked in the oven at the same time and the short ribs can either be warmed on the cooktop or in the oven. Chipotle Braised Short Ribs Preheat the oven Convection or Convection Bake 300 (small ovens, 325 larger ovens). Pat the short ribs dry and season with salt and pepper. Heat a large heavy pan over moderate heat and add the oil and butter. Place the short ribs in the pan, meaty side down and leave to brown for a few minutes then turn and brown the other side. When browned all over, reduce the heat and remove from the pan. Stir in the onion and cook to soften over moderate heat then stir in the garlic and cook for a minute before carefully adding the brandy to the pan and let it cook for a minute or so. Now add in the remaining ingredients breaking up the tomatoes with a fork as they soften. Bring the mixture to a gentle boil, cover and place in the oven to cook for approximately 2 hours or until the meat is very tender. Allow the meat to cool in the pan and be sure to skim off any fat that solidifies on the surface before reheating. Serves 4 Baked Stuffed Winter Squash Preheat the Steam Oven in the Steam Mode or the Convection Oven in Convection Bake 350. Carefully cut the squash in half so each forms a nice sized bowl. Scoop out the seeds and enough of the flesh to allow room for stuffing. You can always chop any excess squash and add into the stuffing. Place the squash on a solid pan and steam for 15 - 20 minutes or until tender when pierced with a fork. If cooking in the Convection oven be sure to add a ¼ cup of water to the pan and cover the squash with foil. Place the quinoa or other grain in a solid pan and cover with 1 cup of water and steam at the same time as you cook the squash. Meanwhile, saute the vegetables for the stuffing. Heat a medium skillet over moderate heat and add the oil and butter, stir in the onion and cook to soften. Add the garlic and oregano and stir in the mushrooms. Cook until the mushrooms release their juices then stir in the chopped greens. Cover and cook over low heat for 8 - 10 minutes before stirring in the cooked grains. Grains can also be added directly to the pan with some water and cooked covered after the greens have been added. Taste for seasoning before adding to the partially cooked squash. Bake uncovered in the Convection Bake Mode 350 degrees for 20 - 25 minutes. Caramel Sauce Apple Bread Pudding Place the cubed bread in a large bowl, mix the eggs, sugar and half and half and pour over the bread to soak. Meanwhile, heat a large skillet over moderate heat. Add the butter and brown sugar and heat until the sugar has dissolved. Stir in the apples and cook for 8 - 10 minutes until softened and slightly caramelized. Stir in the brandy and cook for a few more minutes, cool before adding to the bread mixture. Scrape the contents into an oven safe casserole and bake Convection Bake 350 degrees for 30 - 35 minutes until the custard is set. Caramel Sauce Melt the sugar and butter in a small heavy pan over moderate heat. When the sugar has dissolved and has become liquid, carefully stir in the cream and remove from the heat. Pour over the cooked bread pudding before serving. WATCH RELATED VIDEO Recipe A to Z Select a Recipe arrow&v Almond Orange Olive Oil Cake One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection. Larissa Taboryski PDF Recipe Ingredients Preparation 1 - cup whole raw almonds lightly toasted and cooled ¾ - cup twice-sifted cake flour 1 ½ - teaspoons baking powder Pinch of kosher or sea salt 4 - large eggs 1 - cup sugar 1 - teaspoon vanilla extract Finely grated zest of one small orange or Meyer lemon ⅔ - cup extra virgin olive oil Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode. Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper. Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand. In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture. In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes. On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. Pour the batter into the prepared pan and bake until firm to the touch in the center. Cook in the pan for 10 minutes before inverting onto a rack. Recipe from “Wine Country Table ” author Janet Fletcher Watch Related Video "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Combi Steam Whole Fish | Larissa Taboryski

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Recipe for Combi-steam Cooking Select a Category then Double click on an image 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. Download PDF Recipe 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. Paul Tang Watch Related Video Recipe A to Z Select a Recipe arrow&v 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. Paul Tang PDF Recipe 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. Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Combi-Steam Spicy Eggplant | Larissa Taboryski

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Recipe for Combi-steam Cooking Select a Category then Double click on an image Combi-Steam Spicy Eggplant This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor. Download PDF Recipe Ingredients Eggplant 1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces ¼ cup of white vinegar Water to cover Sauce 2 tbs soy sauce 2 tsp black vinegar 2 tsp oyster sauce 1 tsp sugar 2 tbsp chili crisp or chili sauce Topping 3 cloves garlic, minced 2 scallions, finely chopped Sesame oil for drizzling Preparation Heat the oven in the Convection Steam mode 212°F. Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands. Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic and scallions and a light drizzle of sesame oil. Cook for 20 minutes or until tender. Serves 4 - 6 Paul Tang Watch Related Video Recipe A to Z Select a Recipe arrow&v Combi-Steam Spicy Eggplant This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor. Paul Tang PDF Recipe Ingredients Eggplant 1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces ¼ cup of white vinegar Water to cover Sauce 2 tbs soy sauce 2 tsp black vinegar 2 tsp oyster sauce 1 tsp sugar 2 tbsp chili crisp or chili sauce Topping 3 cloves garlic, minced 2 scallions, finely chopped Sesame oil for drizzling Preparation Heat the oven in the Convection Steam mode 212°F. Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands. Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic and scallions and a light drizzle of sesame oil. Cook for 20 minutes or until tender. Serves 4 - 6 Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • How to Roast Beets in Convection | Larissa Taboryski

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Recipe for Combi-steam Cooking Select a Category then Double click on an image How to Roast Beets in Convection When roasting beets in your Combi-steam oven in the Convection Steam mode, you could do them without foil as typically done in a conventional oven. Of course there are several ways to cook beets. They can be boiled in water until soft, cooled, and peeled. They can be peeled and chopped, tossed in oil, and roasted or they can be roasted whole. But believe me, using a Combi-steam oven will yied better results in a more practical manner. Traditionaly, when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process, if you were to roast whole beets in your Combi-steam oven in the Convection Steam mode, you could of course roast them without foil. In this recipe for beet salad, I am peeling the beets, chopping them, and tossing them in oil before roasting. In order to stop the red beets from bleeding into the golden beets, I am keeping them separate on the roasting pan. To avoid staining from the beet juice I wear disposable gloves when handling red beets and prep them on a washable cutting board or rimmed baking sheet. Any way you prepare them beets they make a flavorful colorful addition to salads and pair beautifully with lamb and a sprinkling of feta cheese and fresh herbs. Download PDF Recipe Ingredients Roasting the Beets 1 bunch golden beets, trimmed, peeled, and cut into wedges 1 bunch red beets, trimmed, peeled, and cut into wedges 3 tbsp olive oil Kosher salt Dressing 6 tbsp olive oil 2 tbsp olden Balsamic vinegar Sea salt and freshly ground pepper to taste Assembling the Salad Mixed salad greens ½ shallot, thinly sliced ½ cup crumbled feta cheese Sliced, roast lamb, cold or refreshed in the Combi steam oven Preparation Heat the oven in the combination Convection Steam mode 350℉. Peel and chop the golden beets first. Place them in a mixing bowl and add enough olive oil to coat and give them a sprinkling of Kosher salt. Place them on one half of a rimmed baking sheet. Repeat the process with the red beets, and place them on the other side of the baking sheet. Place the baking sheet in the heated oven and cook for 25 - 30 minutes until the beets have softened. The beets can be served warm or cooled and served with a salad. To assemble the salad, toss the salad greens and shallots with the dressing. Gently fold in the golden beets and arrange the red beets and lamb around the salad. Top with the crumbled feta cheese. Serves 2 - 4 Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Combi-Steam Spicy Eggplant This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor. Paul Tang PDF Recipe Ingredients Eggplant 1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces ¼ cup of white vinegar Water to cover Sauce 2 tbs soy sauce 2 tsp black vinegar 2 tsp oyster sauce 1 tsp sugar 2 tbsp chili crisp or chili sauce Topping 3 cloves garlic, minced 2 scallions, finely chopped Sesame oil for drizzling Preparation Heat the oven in the Convection Steam mode 212°F. Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands. Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic and scallions and a light drizzle of sesame oil. Cook for 20 minutes or until tender. Serves 4 - 6 Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Lobster Tail Steamed or Roasted | Larissa Taboryski

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Recipe for Combi-steam Cooking Select a Category then Double click on an image Lobster Tail Steamed or Roasted One of the best aspects of a Convection Steam oven is that it offers a variety of cooking options so you are never limited to cooking a dish in only one way. Lobster tails are a great example, they can be steam roasted, steamed or broiled with steam if your oven has that option. To enjoy the sweet delicate flavor of the lobster meat in a salad or lobster roll, steaming will yield the best results. Coating the lobster meat with some garlic and spice infused butter and either roasting or braising it will on the other hand yield a much more robust flavor. If you are steaming the lobster tails allow them to cool before cutting the shell away. However, for the higher heat preparations, cutting the shell away and exposing the meat is definitely the bet option. To achieve the best flavor and texture watch the cooking time carefully, so they don’t overcook. Download PDF Recipe Ingredients 3 Lobster tails Preparation Steamed Lobster Tails Preheat the oven in the Steam Mode 212°F. Place the lobster tails in the solid stainless pan or an oven proof container. Add ½ a cup of water and a tablespoon of white wine or dry vermouth and some lemon slices. Slide the pan into the oven and set the timer for 8 -10 minutes. (smaller tails will cook in 8 minutes). When the timer has elapsed remove the pan from the oven and remove the lobster tails from the hot cooking liquid so they can cool down. When cooled, cut down each side of the belly shell and peel it away. You should now be able to easily remove the lobster meat. Steam Roasted Lobster Tails Preheat the oven in the Combination Convection Steam Mode 350°F. Cut down the center of the shell in a straight line and pull the shell apart on each side to release the meat. Carefully pull the meat from the shell, push the sides of the shell back together and drape the meat over the shell. Brush the meat with garlic infused melted butter and the seasoning of your choice. Place on a small rimmed baking sheet and slide into the oven. Set the timer for 8 minutes for smaller tails and 10 minutes for larger tails. Steam Broiled Lobster Tails Prepare the lobster tails as noted above and place on a small rimmed baking sheet. You will be placing the the baking sheet on the second rack position from the top. The tails will be close to the broil element but not touching it and set the oven to 450°F in the Steam Broil Mode. Slide the prepared tails into the oven and cook for 6 - 8 minutes. Keep the oven door closed and keep an eye on the tails to monitor the cooking. ​ Watch Related Video Recipe A to Z Select a Recipe arrow&v Combi-Steam Spicy Eggplant This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor. Paul Tang PDF Recipe Ingredients Eggplant 1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces ¼ cup of white vinegar Water to cover Sauce 2 tbs soy sauce 2 tsp black vinegar 2 tsp oyster sauce 1 tsp sugar 2 tbsp chili crisp or chili sauce Topping 3 cloves garlic, minced 2 scallions, finely chopped Sesame oil for drizzling Preparation Heat the oven in the Convection Steam mode 212°F. Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands. Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic and scallions and a light drizzle of sesame oil. Cook for 20 minutes or until tender. Serves 4 - 6 Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Roasted Potatoes with Tomatoes and Capers | Larissa Taboryski

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Recipe for Combi-steam Cooking Select a Category then Double click on an image Roasted Potatoes with Tomatoes and Capers For this recipe you will first use Steam Mode and then Convection Roast. Download PDF Recipe Ingredients 3 - lbs small golden potatoes, steamed till just barely tender about 15 minutes Cooled and cut nto ½” thick slices 1 - 10oz container cherry tomatoes, halved 2 - cloves garlic, crushed ½ - teaspoon dried oregano 1 - tablespoon salted capers, rinsed well 3 - tablespoons olive oil ¼ - cup fresh basil leaves, washed dried and finely minced Preparation First steam the potatoes. Set them aside to cool then cut them into ½” thick slices. Gently toss the potoatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet. Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes. Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp. Transfer to a serving platter and top with the fresh basil. 4 - 6 Servings Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Combi-Steam Spicy Eggplant This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor. Paul Tang PDF Recipe Ingredients Eggplant 1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces ¼ cup of white vinegar Water to cover Sauce 2 tbs soy sauce 2 tsp black vinegar 2 tsp oyster sauce 1 tsp sugar 2 tbsp chili crisp or chili sauce Topping 3 cloves garlic, minced 2 scallions, finely chopped Sesame oil for drizzling Preparation Heat the oven in the Convection Steam mode 212°F. Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands. Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic and scallions and a light drizzle of sesame oil. Cook for 20 minutes or until tender. Serves 4 - 6 Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Paella with Steamed Mussels and Broiled Shrimp | Larissa Taboryski

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Recipe for Combi-steam Cooking Select a Category then Double click on an image Paella with Steamed Mussels and Broiled Shrimp Paella is essentially a fairly simple dish to prepare but depending on the recipe you choose the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. This method will also be helpful if you don’t have a large enough pan for cooking Paella as this way you can ensure the rice is perfectly cooked before you add the final touches. I am going to steam the quick cooking mussels in the Combi Steam Oven while the seafood blend of shrimp, scallops and calamari will be broiled in the Convection oven. Download PDF Recipe Ingredients ½ cup white wine 2 cups seafood or chicken stock Pinch of saffron 2 tbsp olive oil 1 medium yellow onion, chopped 4 cloves garlic, minced 1 tsp mild Spanish smoked paprika 3 Roma tomatoes, peeled and chopped 1 Spanish chorizo sausage, diced 1 cup Bomba rice or Arborio rice ½ cup Italian parsley leaves, chopped 2 cloves garlic, minced 1 lemon, zest only 1lb cleaned mussels 1lb seafood blend of shrimp, scallops and calamari Preparation Allow approximately 25 minutes to cook the rice and 4 - 5 minutes to cook the seafood. Combine the stock and wine and bring to a gentle simmer, stir in the pinch of saffron and keep warm until needed. Heat a large wide skillet over moderate heat and when hot add the oil. When the oil is shimmering, stir in the onion and cook for a few minutes until translucent. Stir in the garlic., smoked paprika, chopped tomatoes and chorizo and cook for 3 - 4 minutes. Now stir in the rice and a good pinch of Kosher salt. Pour the stock over the rice and cook uncovered over moderate heat stirring occasionally for 25 - 30 minutes until the liquid has completely evaporated. Preparing the Seafood for Cooking Combine the parsley, garlic and lemon zest in a small bowl and set aside. Place the mussels in the solid steam oven pan, add ½ a cup of water and a teaspoon of the parsley garlic lemon mixture. Cook the mussels in the Steam Mode 212 ℉ for 4 - 5 minutes until the shells have opened. Toss the seafood blend with a little olive oil and a light dusting of smoked paprika and spread onto a foil lined rimmed baking sheet. Place an oven rack on the highest level in the Convection oven and heat the oven in the Broil mode 475 °F. Spoon the cooked seafood over the cooked rice and garnish with the remainder of the parsley, garlic, lemon mixture. Serves 4 Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Combi-Steam Spicy Eggplant This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor. Paul Tang PDF Recipe Ingredients Eggplant 1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces ¼ cup of white vinegar Water to cover Sauce 2 tbs soy sauce 2 tsp black vinegar 2 tsp oyster sauce 1 tsp sugar 2 tbsp chili crisp or chili sauce Topping 3 cloves garlic, minced 2 scallions, finely chopped Sesame oil for drizzling Preparation Heat the oven in the Convection Steam mode 212°F. Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands. Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic and scallions and a light drizzle of sesame oil. Cook for 20 minutes or until tender. Serves 4 - 6 Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Beef Tenderloin | Larissa Taboryski

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Recipe for Combi-steam Cooking Select a Category then Double click on an image Beef Tenderloin Low temperature roasting is an ideal method for cooking leaner tender cuts of meat such as beef tenderloin. There are two methods that both work well. Sear the beef first then place it in the oven to slowly cook through, rest before slicing. Slowly cook the meat, take it out when it reaches the desired internal temperature and let it rest then sear it just before serving and slice it right away. When cooking meats in low temperatures you will find meats retain a great deal more color which some people find alarming. Even though the meat is fully cooked to whatever internal temperature you chose it may look too rare, my solution, pop some slices back in the oven at a low temperature 250 degrees in the Combination Convection Steam Mode for a few minutes and the color will quickly dissipate but the meat will still be very tender. Download PDF Recipe Ingredients 1 - 3-4lb beef tenderloin 1 - teaspoon kosher salt 2 - cloves garlic, minced 1 - tablespoon, finely chopped fresh rosemary 1 - tablespoon olive oil Freshly ground pepper Preparation Combine the seasoning with the oil and massage into the beef. Ideally do this a couple of hours in advance to allow the beef to take on the flavors. Heat the oven in the Convection Steam Mode 200 degrees, place the meat on a shallow rimmed baking sheet and cook for approximately 30 - 40 minutes depending on the internal temperature you prefer. Ideally aim for a few degrees lower than the carving temperature because the meat will be going through a high heat sear before serving. Let the meat rest for at least 15 minutes or up to an hour then sear in a hot pan on the cooktop or in the oven in the Convection Mode 425 degrees. Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Combi-Steam Spicy Eggplant This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor. Paul Tang PDF Recipe Ingredients Eggplant 1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces ¼ cup of white vinegar Water to cover Sauce 2 tbs soy sauce 2 tsp black vinegar 2 tsp oyster sauce 1 tsp sugar 2 tbsp chili crisp or chili sauce Topping 3 cloves garlic, minced 2 scallions, finely chopped Sesame oil for drizzling Preparation Heat the oven in the Convection Steam mode 212°F. Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands. Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic and scallions and a light drizzle of sesame oil. Cook for 20 minutes or until tender. Serves 4 - 6 Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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