Make your holiday classics even tastier with steam

Last updated 14/05/2020 10:52

The holiday season is a great time for cooking! Spend time in the kitchen together with family or friends and enjoy long dinners together. 



Steaming meat

What meat can you steam? Steam oven cooking is good for various kinds of meats like ham, pork belly, beef brisket, beef shoulder etc. The steam helps the fibres of the meat loose up and get tender, but without shredding apart. Poultry, such as turkey and chicken, is quite lean and steam helps make the meat juicy and moist. Below you will find some tips and tricks on how you steam meat at home.


Ham

- For a juicy ham, start by placing the the ham directly on the oven grid with an open tray underneath the grid.

- With the skin side up, run the ham in Full Steam 100°C until it reaches 70°C core temperature. (The time it takes really varies depending on the size of your ham, which is why core temperature is the best way to go.) When it reaches the right temperature, take out and leave to cool off.

- Once cool, coat the ham with what you prefer. We like to mix mustard and egg yolks, when the ham is coated we sprinkle with bread crumbs.

- Then bake in 175°C dry air until the ham gets toasted and golden (it just takes 5-10 mins). This is a perfect dish to prepare the day before.




Turkey

- A great way to get turkey both juicy and crispy is to first steam it on Full Steam 100°C with the stuffing inside.

- Place a thermometer inside the leg bone and cook until it reaches 68°C. (The time it takes really varies depending on the size of your turkey, which is why core temperature is the best way to go.)

- When it reaches the right temperature, take it out and let the skin dry.

- Once dry, grease the whole bird with soft butter and run the last 30 min in a 200°C dry air oven so the skin gets dark and crispy. Carve and enjoy!


Glazed short ribs or beef brisket 

- Start by salting your short ribs or brisket and leave to brine overnight.

- Steam on Full Steam 100°C for at least 3-4 hours depending on size. For short ribs, it's ready when the meat starts to come off the bone easily. For brisket, it's ready when you can easily cut through the meat with a small knife. Let it cool off. Cut the short ribs in slices between the bones or let the brisket be as it is.  

- Make a glaze with 1dl brown sugar, 3dl dark beer, 1tbsp of apple cider vinegar, 1 tbsp of mustard, a pinch of salt and perhaps a pinch of chili or chipotle. Mix the sugar and vinegar in a pot and bring to a boil, add the beer and reduce until the consistency gets thick (approx. 10-15 mins).

- Glaze the meat and heat up in the oven. You can prepare this dish the day before and just glaze and heat before serving.


Sous-vide sides

Sous-vide is a perfect cooking method for vegetables. It's healthier as less nutrients are lost during the cooking process and tastier as you will enhance the natural flavours and get a better texture. In addition, it's a great way of infusing vegetables. 


Celeriac with browned butter, thyme and lemon zest

- Peel and slice the celeriac and put in the vacuum bag together with browned butter, thyme stems, lemon zest and a pinch of salt

- Cook in Full Steam 100°C for about 20-25 min. Cool off and serve as it is, fry or grill


Carrots in spices and orange juice

- Peel carrots and put in the vacuum bag together with star anise, chili, cinnamon and a pinch of salt.

- Cook in Full Steam 100°C for about 15-20 min. Cool off and serve as it is, fry or grill. Use the juice for a sauce or dressing.


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