Raymond Blanc Seasons Winter 2008/9

RAYMOND BLANC’s SEASONS KITCHEN
Steam cooking has come of age
Steaming is good for you. This is the totally unique culinary combination.
message from luxury built in appliance Traditional steaming is carried out at
specialist Gaggenau, whose 2008 collection around 100˚C, but the new generation
of sophisticated steam ovens now boasts Combi-steam ovens operate at temperatures
a tantalising choice of seven alternative of up to 230˚C. The Gaggenau Combi-steam
models. oven uses steam without pressure, allowing
Five Combi-steam combination steam unrestricted access to the oven during
ovens (BS 280, BS 270, BS 274, BS 250 cooking, without impairing the food inside.
and BS 254) and two pure steam ovens (BS Models BS 280, BS 270 and BS 274 are
220 and BS 224) comprise the Gaggenau all plumbed in to the water supply, whilst
collection of steam ovens. Six of the seven the other four models in the range provide a
models are 60cm wide and one of the separate water tank, which can be removed
Combi-steam ovens – namely model BS for re-ﬁ lling.
280 – is 76cm wide. All these models are Whatever quantity of food is inserted
A rated for energy efﬁ ciency and ﬁ nished in into a steam oven, the cooking time will
stainless steel or aluminium to coordinate be the same. This saves considerable time
with Gaggenau’s award-winning new built in when cooking large quantities of food. It
single oven range. also means endless possibilities for baking,
Combi-steam ovens use a simultaneous braising, thawing and cooking on three levels
combination of steam and hot air for a at once. Widely acknowledged as one of
unique cooking result. Unlike pure steam the healthiest ways to cook, steaming is
ovens, Combi-steam ovens add moisture to guaranteed to retain more of food’s natural
produce food, which is not only brown and colour, shape, vitamins, nutrients and ﬂ avours
crisp, but also moist and succulent. What’s than any other current cooking method.
more, the moisture level can be adapted to Comments Gaggenau Marketing Manager,
suit the food being cooked by selecting one Helen Shaw: “At a time when eating the right
of ﬁ ve different humidity levels. foods is at the top of everyone’s agenda,
Already credited with cooking ﬁ sh and steam cooking ticks all the boxes for keeping
vegetables particularly well, Combi-steam ﬁ t and healthy. Combi-Steam ovens produce
ovens are superb for their ability to roast food that is not only moist and succulent,
and braise meat & poultry, as well as bake but also brown and crisp as it’s a unique
bread, cakes and other foods not normally combination of hot air and steam. In our
associated with pure steam cooking for a opinion, steam cooking has come of age.”
RAYMOND’S TOP TEN HATES
1
Blunt knives — ineffective and Egg poachers that produce little
dangerous. Keep them in tip- 4 egg buns. Use really fresh eggs 7
Over complicated gadgets that
make simple tasks even more
top condition using a steel or a and a pan of boiling water for the real difﬁ cult – do you really need an electric
sharpener. Wüsthof make one of the thing. pepper mill?
best “diamond” steel sharpeners on
the market. 5
Gimmicky items that you’ll only
use once or twice – sandwich 8
The battery operated veg peeler.
Why oh why?
2
Cheap saucepans. The base toasters, wafﬂ e makers, crêpe
heats unevenly so food “hot makers, rice cookers, egg boilers and 9
Wasting food. Invest in some snap
top boxes to keep things fresher
spots” and may stick and burn. sauce mixers all fall into this category. for longer.
3
China quiche dishes. Use a metal
loose-bottomed traditional quiche 6
Over packaging of anything. It’s
too wasteful of both money and 10
Hate to be without an efﬁ cient
corkscrew or bottle opener!
tin for the best results. the earth’s resources.
www.raymondblanc.com RAYMOND BLANC’s SEASONS 89
RBS12_kitchen.rky.indd 89 1/12/08 10:52:33 am
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