Atchison Rinus - Steam Oven Cookbook: Cooking with steam for the whole family

Table of Contents Steam Oven Cookbook Over 50 delicious recipes for the steam oven. Baking with steam for the whole family Atchison Rinus Table of Contents introduction Hello, first of all I would like to thank you for purchasing this book. In this book I am going to share with you the benefits and benefits that you will have with this steam oven recipe book. When it comes to getting dinner on the table, sometimes you have to choose between speed and nutrition. Take-out, take-out, and reheat meals may save you a few precious moments, but they often contain unwanted, unnecessary ingredients. The solution: the combi-steam oven.

The recipes listed will give you a good starting point! I wish you lots of fun reading and of course cooking! Introduction to steaming What exactly is vaping? Unlike traditional ovens, a steam oven uses "wet heat" to cook your food. Depending on the model, water is poured into a container (or water tank) inside the stove. As the oven heats up, food is cooked by convection combined with steam. The history of steaming food Food steaming is not a new technique. Some historians believe that people in China steamed their food thousands of years ago. People used a steamer basket, called a bamboo steamer, as a vessel for preparing dim sum.

The braided vessel allowed the steam to flow into the device and cook fish, vegetables and broth. Because the Chinese bamboo steamer works with steam - and not with high heat or direct contact with water - more vitamins and minerals are retained. In addition, cooking with moist heat prevents food from sticking together (as sometimes happens with sauting and other stovetop methods). Therefore, no butter, oil or cooking spray was needed. Health Benefits There are two main reasons why steaming is one of the healthiest ways to prepare your meals. 1.

First, you don't need to use butter or oil to prepare your food. 2. Second, steaming preserves the nutritional value of the food on your plate. Why you don't need to use cooking oil with a steamer Imagine the last time you fried in a wok. You threw meat, veggies, and cashews in the pan, and the first time you tried to sear the food, the entire meal stuck to the bottom of the pan. This is one of the most common - and frankly annoying - cooking problems.

Whether you're frying, baking, or sauting your food, you need plenty of olive oil or butter to keep your food from sticking to the cookware. Not only does this make cleaning a chore, but it also significantly increases the calorie content of your meals. Since the moisture in the food is retained during steaming, the additional cooking oil is not necessary. How steaming preserves nutritional value Steamed foods tend to be higher in vitamins and minerals than baked, fried, boiled, microwaved, or sous-vide foods. If you've ever added broccoli directly to boiling water, you may have noticed that the water turns a bright, green color during the cooking process. Some research shows that the high temperature and large volume of water involved in cooking can result in a loss of 70 percent of the nutrients in food.

The longer the food cooks, the more nutrients are lost. When steaming, on the other hand, the nutrients in the food are preserved. Since direct contact with the cooking liquid is avoided, the nutrients are preserved. This method also helps preserve the flavor of the food. Application In contrast to other moist heat cooking methods whose only function is to steam food, a combi-steam oven offers a multitude of possibilities. With a combination steamer you can steam, bake, grill, reheat and even roast different foods.

With such a variety of functions, you can prepare an almost endless variety of dishes. With the multiple modes of operation of a convection steam oven, you can bring leftovers from the restaurant to life, make that delicious avocado toast you've been waiting for, or bake up crispy fries and eggs while you get ready for work in the morning. How to use your steam oven ...depends on the model you buy. However, most steam ovens work according to a simple, three-step process: Fill the water tank to the waterline: This is the most important step, because water is the heating element of your stove. Make sure the water tank is full before you start cooking. Choose your cooking level: for succulent salmon and deliciously steamed vegetables, select the steam mode; to roast vegetables or potatoes, select the Roast, bake or convection mode etc.

Set the timer: With combi-steam ovens, simply place your food on a tray or baking pan in the cavity, set the timer, tap start and watch your food cook. Why a steam oven is so practical If you've been wondering, "Should I buy a combi-steam oven?" you might also be wondering what you can cook in it. Think back to the time when microwave ovens were new in kitchens. No one knew what you could cook in a microwave, so anyone who bought one had to try everything first. Basically, almost anything you cook in a regular oven can benefit from a little extra moisture. Vegetables, meat, fish, cakes and breads, grains, legumes and eggs are all regularly cooked in my steam oven.

Even if you only use the steam function, you'll be amazed at how much you can achieve with it. Advantages and disadvantages If you've been wondering, "Should I buy a combi-steam oven?" you might also be wondering what you can cook in it. Think back to the time when microwave ovens were new in kitchens. No one knew what you could cook in a microwave, so anyone who bought one had to try everything first. Basically, almost anything you cook in a regular oven can benefit from a little extra moisture. Vegetables, meat, fish, cakes and breads, grains, legumes and eggs are all regularly cooked in my steam oven.

Even if you only use the steam function, you'll be amazed at how much you can achieve with it. RECIPES BREAKFAST Apple-Cinnamon Muffins PORTIONS: 10-12 PREPARATION TIME: 10 MIN COOKING TIME: 15 MIN Ingredients: Some cinnamon 2 eggs 110 g brown or white sugar 280 g all-purpose flour plain flour 0.5 teaspoon of fine salt Approx. 90 g apple cubes 80 g unsalted butter, melted and slightly cooled, or oil 4 teaspoons of baking soda 190 g cooked rolled oats, see notes 130 ml whole milk Preparation: Preheat the oven to 200C, combi-steam setting. If your oven has a variable steam setting, choose 30% (if it doesn't, just set the combi-steam at the right temperature and the oven will figure out the humidity for you). Grease a 12-cup muffin tin or line with paper liners. In a large bowl, whisk together the flour, cinnamon and sugar, baking powder, and salt.

Add the apple pieces and stir to coat them with the dry ingredients. In another bowl, lightly whisk the eggs. Add the rolled oats and mash with a fork to break up the clumps. Add the milk and butter and mix with the whisk. Add the wet mixture to the dry mixture and stir until well combined. Divide the batter evenly among the wells of the prepared muffin tin.

Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. The muffins should be lightly browned and well risen. Remove the baked muffins from the oven and invert onto a cooling rack. Serve warm or at room temperature. Egg bites with fine cheese PORTIONS: 3 PREPARATION TIME: 5 MIN COOKING TIME: 45 MIN Ingredients: 1 slices of bacon, cooked and halved 3 large eggs Emmental or another Swiss cheese, grated (e.g. Gruyere) 40 g cream cheese; Cottage cheese is also welcome as a substitute Preparation: Preheat your combi-steam oven to 80C, steam only setting.

Then place your glasses (or ramekins or bowls) in a pan. Place a piece of bacon in each jar and press to the bottom. Place the remaining ingredients in a blender or food processor and blend until fine. Pour the egg mixture into the jars and screw on the lids so that they close, but not too tightly (risk of breakage). If using casserole dishes or bowls, cover with heat-resistant plastic wrap. Bake the egg bites for 30 minutes, then remove from the oven and either serve or refrigerate immediately.