A huge advantage of steaming is that the process is very controlled. It can never cook too fast. Food can’t boil over or burn to the pan. So steaming is really simple and is even easier if the whole meal is prepared in the steam oven. That sounds complicated, but it isn’t. There are just a few points to remember.
When steaming a whole meal in the oven and the timer is on, the kitchen and the unused hob are clean and tidy in no time. Simple, easy and fast!
The steaming time
Each ingredient has its own steaming time. Products with a longer steaming time are put in the oven first, with the products with the shortest steaming time going in last. Use the various large steam containers for the different products. By chopping ingredients which need longer steaming, you can shorten the cooking time.
Not very experienced in how long to steam ingredients? Then you can precook certain products. Add them to the rest in the steam oven for the last 10 minutes.
The temperature
For potatoes, vegetables, meat and chicken, the most efficient temperature for steaming is 100 degrees. A lower temperature can also be used, but that extends the cooking time. Fish stays more succulent at a steam temperature of 80 degrees. Pre-cook vegetables and potatoes at 100 degrees. After adding the fish, turn down the temperature to 80 degrees.
Flavour transfer
The steaming technique is renowned for the lack of flavour transfer that takes place during the steaming process. However, moisture that condenses on the cold product and drips off may contain some flavour. For example, that wonderfully fragrant sesame oil, some garlic aroma or that delicious marinade. If a product is in a closed steam container, the moisture is kept in the dish. If a product is on a perforated steam container (without using the closed steam container as a drip tray), that moisture will leak out. You can put this to good use. For example, by putting the marinated chicken in the perforated container at the top and the vegetables in a closed container. Extra seasonings for the vegetables are no longer necessary.
Everything in one dish
In fact, it’s really easy to cook vegetables combined with meat, fish or poultry in one large dish in the steam oven. Like big pieces of pumpkin drizzled with garlic oil, topped with beautifully tender, marinated chicken thighs.
However, remember the following: the cooking time doesn’t depend on the quantity in the steam oven, but don’t stack too much on top of each other. Place the ingredients so that the steam can always circulate around the ingredients. That will ensure that everything cooks well.