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Tucson Kitchen Tip – The Latest Kitchen Gadget: Steamers

Can you imagine a succulent turkey with crispy skin and moist meat? Can you see a perfectly risen soufflé? How do you feel about vegetables and fish steamed with fresh herbs? Welcome to the vision of your kitchen with Gaggenau’s steam technology.

Cooking with steam is not a new concept. The Chinese have been steaming vegetables and meat for 100s of years.  Yet, unlike the cumbersome bamboo steamers you are accustomed to, Gaggenau has modernized steam cooking.

The 12-inch Vario in-counter steamer is a particularly gentle and healthy cooking method. It uses moist air to transfer heat creating delicate vegetables, potatoes, rice, and fish. The slow cooking method also breaks down meat, creating tender, juicy bites. This palate-pleasing cooking method come with added health bonuses – it doesn’t require oils or fats and helps your food retain more of its nutrients. For example, boiled broccoli loses 67% of its vitamins, but only 20% when it is steamed. While instinctually you might dump the steaming liquid, hold on to it. The leftover water makes an excellent base for soups and sauces.

The 24-inch Combination Steam and Convection Oven is designed with combi-steam technology. It combines the benefits of locked in moisture, like you have with the in-counter steamer, with the finishing blast of convection heat. Humidity levels range from zero to 100% and temperatures can reach 450 ºF. Using a direct water connection with an inlet and outlet ensures an unlimited water supply.

Looking for a good recipe recommendation? Why not start with one of Gaggenau’s proven favorites – Sesame Red Snapper with Baby Bok Choy, Cabbage and Star Anise Rice.