Steaming Roasts: A Healthy Alternative To Traditional Cooking Methods

Steam-roasting is a cooking technique that involves adding a small amount of water to a pan or skillet to create steam, which helps to cook the food evenly and thoroughly. This method can be used for a variety of dishes, including meats, vegetables, and fish. Steam-roasting is particularly useful for cooking a roast, as it helps to retain moisture and keep the meat tender and juicy.

Steam-roasting a roast dinner is a simple process that can be adapted for different types of meat, such as beef, pork, or lamb. By using a combi steam oven, you can achieve a delicious and tender roast with minimal fuss and maximum flavour. This technique is also a great way to cook chicken, as it helps to retain moisture and prevent the meat from drying out, resulting in tender and juicy chicken with crispy skin.

Overall, steam-roasting is a versatile and effective cooking method that can elevate your roast dinner to the next level. With its ability to retain moisture, lock in nutrients, and cook food evenly, it's no surprise that steam-roasting is gaining popularity in kitchens worldwide.

Steam-roasting vs steam-frying

Steam-roasting and steam-frying are two cooking methods that involve adding a small amount of water to create steam, which helps to cook food evenly and thoroughly. While steam-frying occurs on a stovetop, steam-roasting occurs in an oven.

Steam-Frying

Steam-frying is a technique used to cook food through without burning the undersides. This method is ideal for cooking juicy dumplings with crispy bottoms, perfect sunny-side-up eggs, or thicker vegetables such as broccoli. To steam-fry, add a small amount of water to a cold skillet along with your cooking oil and food. Cover and heat until the steam cooks the top of the food, then uncover to let the water evaporate and the oil brown the food. Alternatively, you can pan-fry first, then add a splash of water and cover to cook through.

Steam-Roasting

Steam-roasting is a method used to ensure that roasted foods come out soft and moist rather than tough and dry. This technique is suitable for thick-cut potatoes, beets, and whole carrots. To steam-roast, add a small amount of water to your baking pan, cover with foil, and bake until the food is tender. Then, uncover the pan, toss the ingredients with oil and spices, and return to the oven to caramelize. Alternatively, you can add oil and water at the beginning and keep the pan covered for the duration of cooking. The first method is preferable if you want your food to be crispy as well as caramelized.

The main difference between steam-roasting and steam-frying is the type of cookware used: a skillet or frying pan on the stovetop for steam-frying, and a baking pan or dish in the oven for steam-roasting. Additionally, while steam-frying is useful for cooking foods with a crispy exterior and moist interior, steam-roasting is ideal for ensuring that roasted foods retain moisture and don't dry out. Both methods, however, involve the use of steam to cook food evenly and thoroughly.

Steam cooking locks in vitamins and minerals

Steam cooking is a gentle method of cooking that preserves the vitamins and minerals in your food. When you steam food, it is not immersed in water, so there is no risk of valuable nutrients leaching out, as they do when boiled. This means that your food retains its nutritional value.

Steaming is particularly good for cooking vegetables, as they retain more of their nutritional value than when prepared in other ways. Broccoli, spinach, and lettuce may lose up to 50% or more of their vitamin C when boiled, but steaming these vegetables reduces vitamin C loss to only 9-15%. Steaming is also a great way to cook fish, as it doesn't dry it out or overcook it.

Meat can also be cooked very effectively by steaming. The fat separates from the meat and drips into the baking pan, reducing your consumption of it. This means that steaming is a healthier way to cook meat than frying or grilling, as these methods cook the excess fat into the meat.

Steaming is also a very efficient way to cook, as it requires less energy and results in quicker cooking times. It is also very versatile, as you can steam food in a pot, a microwave, or even a pressure cooker.

Overall, steaming is an excellent way to cook food that locks in vitamins and minerals, preserving the nutritional value of your meal.

Steam-roasting in a combi steam oven

When it comes to steam-roasting in a combi steam oven, there are a few key things to keep in mind. First, the combi steam setting is ideal for cooking a variety of meats, including beef, lamb, and pork, and chicken. The added steam helps to tenderise and moisten the meat, resulting in juicy and flavourful roasts. For smaller and leaner cuts of meat, higher temperatures and steam levels are recommended to prevent drying out. For larger roasts with more internal fat, moderate temperatures and steam levels are preferable to avoid overcooking and stringy textures.

Additionally, combi steam ovens are perfect for roasting vegetables and fruits. The addition of steam results in more tender, flavourful, and vibrant produce, and cooking times are reduced by about a third. However, it is worth noting that potatoes are an exception, as they may not achieve the desired crispy texture when cooked solely in a combi steam oven. A two-step process is recommended, starting with steaming and then finishing in a dry oven to achieve that signature crunch.

Another benefit of combi steam ovens is their versatility. They are excellent for baking breads, with the exception of very crusty sourdough styles. The steam helps to create a glossy, golden crust while keeping the inside of the bread tender and fluffy. Pastries, such as puff pastry, also benefit from the combination of dry heat and steam, resulting in a crispy exterior and airy, flaky layers.

Furthermore, combi steam ovens are ideal for casseroles and slow-roasted meats. The steam helps to tenderise the meat while keeping the dish moist, and cooking times are significantly reduced compared to traditional oven methods.

In summary, steam-roasting in a combi steam oven is a versatile and flavourful cooking method that yields excellent results for a wide range of dishes. By adjusting the temperature and steam levels, you can create juicy roasts, tender vegetables, flaky pastries, and much more.

Steam oven roast chicken

Steaming is a great way to cook a roast chicken, as it helps to retain moisture and keep the meat tender and juicy. The high, dry heat of the oven can make the meat underneath the skin, especially the breast, dry and tough. By using a steam oven, you can achieve the browning and crisping of the skin while keeping the meat moist.

Ingredients

• 1 whole chicken (3.5-4 lbs), partially deboned
• 2 lemons, sliced into rounds
• 2 heads of garlic, halved crosswise
• 2-3 sprigs of rosemary and thyme
• 3 tbsp butter, very soft (or olive oil)
• Salt to taste

Method

• Preheat your oven to 430°F/220°C, combination steam setting. If your oven has variable steam settings, choose 30%.
• Spread the sliced lemons, garlic, and herbs over the base of a baking tray.
• Season the flesh of the chicken with a little salt, then turn it skin side up and place it over the seasonings in the tray. Tuck in the wing tips and splay the drumsticks outwards.
• Pat the skin of the chicken dry with a paper towel, then dot the entire surface with soft butter. Season well with salt.
• Place the tray in the preheated oven and cook until the chicken is done and golden, about 30 minutes. The cooked temperature should read 74-75°C (164-167°F) in the thickest part of the thigh joint.
• Remove the chicken from the oven and let it rest in a warm place for 5-10 minutes before carving and serving.

Tips

• You can use olive oil instead of butter.
• You can adjust the cooking time based on the size of your chicken.
• Use a probe thermometer to check the doneness of the chicken. Ensure that the probe touches the meat and not the bone.
• You can reduce the cooking juices and thicken them to make a gravy, or serve them as a buttery lemon-scented sauce.

Steam cooking beef

Steam cooking is a great way to prepare beef, locking in flavour and moisture and keeping the meat tender. It is also one of the healthiest ways to cook, as no additional fat is needed and the meat retains its vitamins and minerals.

How to Steam Cook Beef

The key to steam cooking is to suspend the meat above the water level, so it is not immersed in the water. This can be done by placing the beef on a rack inside a pan of boiling water, or using a special basket that fits inside a saucepan. As the water boils, the steam rises and cooks the meat.

Oven Temperature and Timing

When cooking beef in a steam oven, the temperature and timing will depend on the cut of meat and your desired doneness. For example, a 1.5-pound roast will cook in around 30 minutes for medium-rare (135ºF), while an 8-pound roast can take up to 3.5 hours to reach a medium (150ºF) temperature.

Preparing the Meat

Before cooking, it is important to choose a tender cut of beef that will benefit from this slow and moist cooking method. Some good options include boneless tri-tip roast (bottom sirloin), rib roast (chine bone removed), or beef brisket.

You can season the beef with just salt and pepper, or try an herb or spice rub. For a simple and tasty option, brush the meat with sake, then sprinkle sea salt and ground black pepper on a plate and roll and press the meat into the seasoning.

Cooking the Beef

Place the beef on a rack in a roasting pan, fat side up, and pour water into the bottom of the pan without letting it touch the meat. For a 1-pound roast, cook for 60 minutes for medium-rare or 75 minutes for medium. For larger cuts of meat, you may need to adjust the timing accordingly.

Resting and Serving

Once the beef is cooked, remove it from the oven and wrap it tightly in foil and a kitchen towel to keep it warm. Allow the meat to rest for 2-3 hours at room temperature, then refrigerate it for a few hours before serving. This will give the meat time to relax and firm up, making it easier to slice and ensuring it is tender.

Slice the beef thinly and serve it with your choice of garnish and condiments. Some traditional options include peppery kaiware daikon sprouts, citrusy yuzu kosho, soy sauce, or wasabi.

Frequently asked questions