Get Steamed…

Get Steamed: Or How I Went to Greenwood, MS and Fell in Love with An Oven

Steaming is great because of its speed and minimal impact on [the] flavor and texture of food. The method is particularly appropriate with ingredients that bring a delicate flavor. Fresh vegetables are perfectly suited to steam cooking, as they have subtle, delicious flavors that are lost to more aggressive heat. Poultry, pork, and many kinds of seafood are also beautiful matches with this form of cooking. FamilyEducation.com

Steam ovens, (often called combi ovens,’ because they cook with a combination of steam and dry heat), are a chef’s secret weapon. Food and Wine Magazine

Last week, at Viking Range Company‘s designer open house program, I had some of the best stir-fried rice and cheesecake I’ve ever enjoyed prepared in its Steam/Convect Oven, (shown here from the company’s Professional Series).

Now I seriously want one!
This baby:
     * Steams
     * Roasts
     * Bakes
     * Browns
     * Reheats

It even multi-tasks! The Steam/Convect Oven can cook two dishes on two separate settings at the same time to get dinner on the table faster. How perfect is that for busy homeowners?

Here’s a 10-second video Viking has prepared to show the S/O in operation.

OTHER RESOURCES
Many major manufacturers make combination steam ovens. Here are a few links for your convenience:
     Gaggenau
     Kitchen Aid
     Kuppersbusch
     Miele

The Gaggenau offers the unique feature of a side-opening door, which is ideal for wheelchair users. I have not had the opportunity to evaluate or use any of these competing combination-steam ovens on the market, so I can’t comment on them with any authority.

If you decide that this is an appliance that would enhance your kitchen as I have then compare and contrast. When I start shopping for my own Casa de Goldberg combi-steam oven, these are the Viking benchmarks I’ll be using:
* Doesn’t need to be plumbed for less expensive installation and easier maintenance.
* Multi-tasks for cook’s convenience and faster cooking time.
* Alerts owner to run self-clean (de-scale) function so I don’t have to worry about it.

Here are a few related considerations for adding a combi-steam oven to your kitchen:
* Will it replace an existing second oven?
* If so, does it need or come with a trim kit?
* Do you need a new cabinet to accommodate an added appliance?
* Do you have a licensed electrician to run the wiring and install it?
* What is the most convenient location in your kitchen for this new appliance, based on your cooking plans for it?
* Where can it be safely installed?
* Do you have trusted local appliance and remodeling experts to guide you?

FINAL THOUGHTS
This is my second entry in a Gold Notes holiday entertaining series. Last week, I focused on wine storage. I haven’t decided on next week’s topic yet. (If you have a request, don’t hesitate to let me know.) I also shared some holiday entertaining tips with my Tampa Tribune Flair Magazine readers this month. Click to page 41 to read this story, which includes tips from an appliance pro, caterer/cafe owner and wine expert. (After the December issue publishes, this November article will move to the archive section.)

This article was re-printed with permission from Gold Notes: Nuggets from the World of Residential Design. Click here and scroll down to get a recipe for the cheesecake mentioned above.

Jamie Goldberg, AKBD, is an NKBA-certified, independent kitchen and bath designer with a specialization in Universal/Aging-in-Place Design. She can be reached at (813) 810-0467, jamie@jgkitchens.com or through her website at www.jgkitchens.com. You can also read more of Jamie’s articles on bath and kitchen design at her new blog, Gold Notes.