PFK-Spring-2018

8 Pittsburgh’s Finest Kitchens | Greater Pittsburgh | Spring 2018 Edition Cooking with STEAM Sauté. Broil. Bake. Grill. Cure. Roast…and now, steam. While steam cooking has just recently gained traction in the U.S., this technique has been used by chefs and culinary enthusiasts throughout Europe for some time. As the trend continues to grow in popularity stateside, appliance companies are responding accordingly and delivering better, more affordable ways to use steam ovens. Manufacturers have expanded their line up to meet demands, and many people are now buying steam ovens for their efficiency, versatility, easy cleaning, and of course, healthy eating ability. So, how does a steam oven work? Steam ovens have a unique reservoir that must be filled with water for the oven to function properly. While they are not built into your countertops, some models are convertible to a regular oven – for they have both steaming and browning functionality. These combination ovens combine the best of steam cooking with conventional fan-forced heat, which allows improved browning capabilities. There are also options that are in your range, but many others are built right into your cabinets like a wall oven. Healthier food with a mouth-watering appearance To understand why anyone would consider steam cooking, we sat down with our resident corporate chef, Anthony Marino. The main health benefit, as described by Chef Anthony, is that “food cooked in steam retains moisture better than food cooked in a convention oven, in turn, more nutrients, vitamins and minerals are retained than in other forms of cooking.” Due to the moisture in the oven’s cavity, the food is essentially “insulated.” In this manner, cooks can sear the meat or add moisture to ensure a better cook. Food stays moist on the inside and is perfectly finished on the outside. Many manufacturers make it easy for consumers to learn how to cook with steam, offering “EasyCook” instructions on Thermador products, a “Gourmet Setting” with Sub-Zero & Wolf or in the case of Miele, a “Masterchef” program that takes the guesswork out of cooking. Chef Anthony encourages home chefs to try this type of cooking, and as he puts it, “the more you practice, the better your food will be.” Chef Anthony Marino is currently the corporate chef for Don’s Appliances, overseeing all culinary aspects for its eight locations. Anthony has over seventeen years of professional experience in the food service industry and is a regular on KDKA’s “Pittsburgh Today Live.” Are you ready to give steam cooking a try? Test out Chef Anthony’s recipe for Shrimp & Grits in an Old Bay Vinaigrette. k A closer look at the latest trend in healthy eating