In a stainless steel bowl, whip yolks and sugar for a minute. Add juice and liquor and whip over a baine marie (hot water just shy of boiling, in a 3qt. pan). Whip to Double in volume and heat to 140˚. At this point it will begin to thicken. Be careful not to overheat or the eggs will cook (like scrambled eggs).
Remove from heat and pour over fruit or cookies. Top with a dollop of cream and zest.
To serve as a cold dessert, immediately chill the bowl in an ice bath, occasionally stirring, then store in refrigerator until service.
Here is a simple shellfish preparation. Great for lobster, mussels and clams.
1 pound Key West Prawns 10-12/lb. Set on 215˚ moisture level at 100% for 5 minutes. The preheat was about 6 minutes. Once removed, I shocked the shrimp in an ice bath to serve these cocktail style. Although served hot with a pasta, saffron rice, potato gratin etc. fantastic!
The oven comes with a perforated and solid pan. I placed the solid below to capture the broth (I froze it for a base for another time). This makes cleanup easy. Although this oven is plumbed and juices can go down the drain, but why waste them?
One of my favorite appliances in my kitchen, is the Gaggenau Combi-Steam Oven.
By the title you can decipher that it steams. Duh!
When you think of steaming food, first thought are vegetables or shellfish. Not too exciting. Although it is a healthier option than frying or even boiling those nutrients out of your veggies. The results are amazing. More flavorful and you can control the texture to your preference.
Steaming to reheat is a weekly task in our kitchen. To reheat with water is better than re-heating with microwave. The microwave can remove moisture, this oven uses moisture to heat the oven with some flexibility at your finger tips. You can control moisture levels and temperature. This can allow you to keep the crispy items from getting soggy and the moist items from drying out.
Convection with or without moisture depends on the food that you are cooking. Roasts, breads, casseroles all are fantastic.
I will keep this category updated with what come out of my oven. Stay Tuned!
Most people don’t want to use self-cleaning cycle for a few reasons:
heats up the kitchen
takes too long
forget to do it
Well, if you have a new oven, many have cooling fans that negates the danger aspect.
If you have a newer wall oven, they have a filter that helps to alleviate the smell and smoke that gets into the kitchen.
The stink aspect is what should trigger all of us to clean the oven. If you have experience using wood chips on a grill, then you understand that smoke inputs a flavor into the food you are grilling. The same is true in your oven.
That burnt cheese that fell off your lasagna last week, can create a burnt smokey flavor in your brownies tonight.
by Kurt von Kahle
Four Portabello Mushrooms, remove stems and wipe clean
1/2 cup flour
2 eggs, beaten
1/4 cup milk or water
1 cup plain bread crumbs
1/4 tsp salt
1/4 tsp pepper
Fresh basil leaves
Olive oil cooking spray
Fresh sliced tomato
Preheat oven in either cooking mode.
This recipe follows the classic technique of basic breading procedure.
Set up three separate bowls. One with the flour. One with the eggs combined with the milk (creating an egg wash), and the last one with the bread crumb.
Dredge the mushrooms, one at a time, in the flour then egg wash and finally in the crumbs.
When all are breaded, spray both sides with cooking spray and place onto a cookie or bake pan. Place in oven and bake until crisp, approximately 14 minutes. Remove pan and turn slices over, top with a slice of tomato and cheese*. Return to oven for 5 minutes to melt the cheese. remove from oven plate with basil on each slice and enjoy!
*A great option is to top with Stonewall Kitchens Spicy Corn Relish.