Steam Jacketed Kettle: Versatile Cooking Options For Chefs

Steam jacketed kettles are used for cooking large quantities of food in institutional and industrial kitchens. They are ideal for soups, stews, broths, sauces, pasta, puddings, curries, jams, and more. The steam jacket provides even heating from all sides, resulting in faster cooking times and superior product handling compared to traditional stockpots. The ability to preset temperatures and the consistent heat distribution reduces the chances of overcooking or burning, making steam jacketed kettles a popular choice for chefs and commercial kitchens.

Soups, stews, and broths

The steam kettle's ability to hold large volumes of food is also beneficial for cooking soups, stews, and broths. For example, a 60-gallon floor model can produce 2,000 4-ounce portions in one batch. This is a significant advantage over traditional stockpots, which require constant supervision and stirring to prevent scorching or boiling over. The steam kettle's efficiency also saves time and labour costs, as it does not require constant attention and can produce a large batch all at once.

The steam kettle's temperature control is another advantage for cooking these dishes. The temperature is determined by the pressure of the steam, which can be adjusted to the desired setting. This is especially useful for delicate dairy and chocolate-based soups and sauces, as the precise temperature control can prevent scorching.

The type of steam kettle you use will depend on the specific dish you are preparing. For thinner soups and broths, a stationary kettle with a bottom draw-off valve is ideal for easy emptying and fat removal. For chunkier soups and stews, a tilting kettle is a better option, as it can be tilted to empty the contents into a container. When setting up a tilting kettle, be sure to place a floor trough drain in front to catch any spills.

The size of the kettle you need will depend on the number of portions you plan to cook. Consider how many servings you need per day and the portion size to determine the appropriate kettle size.

In addition to soups and stews, steam kettles are also suitable for making stocks, sauces, and curries. The even heat distribution and temperature control ensure that these dishes are cooked consistently and efficiently.

Sauces, stocks, and jams

For example, a steam-jacketed kettle can be used to prepare a large batch of French mother sauce, housemade hot sauce, or Bolognese. Countertop steam kettles are small enough to be incorporated into a cooking line, allowing quick access to your kitchen's essential sauces. They are also ideal for kitchens short on space.

Jams, which are often prepared in large batches and require a constant, even application of heat, are also a perfect match for a steam-jacketed kettle. The pot's large surface area lets you easily ladle the jam into sterilized jars once it's done.

In addition to sauces, stocks, and jams, steam-jacketed kettles can also be used for a variety of other cooking tasks, including steaming vegetables, cooking rice and meat, and preparing puddings.

Meat, seafood, and eggs

Steam-jacketed kettles are used in institutional and industrial kitchens to cook large quantities of food. The steam allows for even heating and cooking of the food from all sides.

Steam-jacketed kettles are ideal for cooking meat, seafood, and eggs. The gentle, even cooking provided by the steam jacket eliminates the risk of burning or scorching, making it perfect for preparing large batches of these delicate foods.

For meat, the steam-jacketed kettle is excellent for braising. The moist heat of the steam helps to tenderize the meat and lock in moisture, resulting in juicy and flavourful dishes. This method is suitable for cooking large cuts of meat, such as roasts or whole birds, as well as for preparing stews and curries. The ability to set and control the temperature precisely ensures that the meat is cooked to perfection every time.

Seafood also benefits from the gentle cooking environment provided by steam-jacketed kettles. Delicate items like fish fillets or seafood medleys can be steamed to perfection, retaining their moisture and delicate texture. The steam cooking also helps to infuse flavours into the seafood, making it ideal for preparing dishes like steamed mussels in wine sauce or poached salmon with herbs.

Additionally, steam-jacketed kettles are perfect for preparing large batches of eggs. Scrambled eggs, omelettes, and frittatas can be cooked evenly and consistently in these kettles. The precise temperature control ensures that the eggs are cooked just right without overcooking or drying out. The kettles are also useful for preparing hard-boiled eggs in large quantities, as the steam provides a gentle cooking environment that prevents overcooking.

Rice, pasta, and pudding

Steam-jacketed kettles are a great option for cooking rice, pasta, and pudding. They are available in various sizes, from countertop models to floor versions, and offer efficient and consistent cooking. With a steam-jacketed kettle, you can cook large batches of rice, such as jasmine or basmati, and create creamy risotto or rice-heavy dishes like jambalaya or paella. The uniform heat distribution of the kettle ensures that your rice is cooked evenly, resulting in a consistent texture and taste.

When it comes to pasta, steam-jacketed kettles excel in bringing water to a quick and even boil. Whether you're cooking fusilli, penne, or spaghetti, the kettle's efficient heating ensures your pasta is cooked al dente every time. Once your pasta is ready, the tilting feature of some kettles allows for easy pouring into a strainer, making the plating and serving process seamless.

For pudding lovers, the steam-jacketed kettle is a dream come true. The uniform heat distribution of the kettle makes cooking chocolate, lemon, or butterscotch pudding a breeze. The wide-top design of some kettles allows for easy transfer of the pudding into dishes for refrigeration and serving. You can even experiment with different pudding recipes, adding your own unique twist to this classic dessert.

In addition to their cooking capabilities, steam-jacketed kettles offer several advantages over traditional stockpots. The even heat distribution speeds up cooking times, improves food quality, and reduces the risk of scorching. The controlled temperatures and even heating also eliminate the need for constant stirring and temperature checking, freeing up time for other kitchen tasks.

Whether you're a home cook or a professional chef, steam-jacketed kettles provide an efficient, reliable, and versatile cooking option for rice, pasta, and pudding.

Braising and searing

Braising pans are ideal for searing and evenly cooking meats, such as steak and ground beef. They can also be used to cook large quantities of vegetables.

A braising pan can be used to sear meat before adding other products, like taco seasoning or chilli beans. This is because steam-jacketed kettles are essentially a "pot without the stove". Anything you can cook in a pot on a stove can be cooked in a steam-jacketed kettle.

Steam-jacketed kettles are very large, deep kettles mounted on a pedestal or legs to stand on the floor. They are used in institutional and industrial kitchens. The steam is pumped into the space between the outside of the kettle and its jacket and never touches the food directly. This allows for even heating and cooking of the food from all sides.

The steam-jacketed kettle is ideal for braising because it can prepare large quantities of food without the need for constant supervision. This is especially useful for delicate foods that can be easily damaged by stirring or mixing, as the steam kettle eliminates this need.

Frequently asked questions