Poached Eggs

I love making eggs Benedict.  You can get my recipe for that on my other blog: cookingwithrachel101.com.
Anyway, the hardest part about making eggs Benedict is the timing of poaching the eggs.  I always have to make more than 4 and that is how many my egg poacher on the stove will do.   By the time the second set of eggs are done the first set is cold or the people eating them are through.  But with the steam oven poaching many eggs at a time is so easy.

 Simply spray some ramekins with cooking spray.  Put an egg in each ramekin.

Set your steam oven to 210° on the steam mode for 6-7 minutes.

Press okay and in 6:30 minutes (that is the way I like mine)  you have as many perfectly poached eggs as you need.  6:30 minutes makes an egg that the white is cooked and the yolk is mostly set but is still a bit runny.  If you want a softer egg than that just cut back the time a bit.

So make that Hollandaise sauce and toast those English muffins because poaching the eggs has never been easier.

Corn on the Cob

It is my new favorite thing in the steam oven.  Too bad the corn on the cob season is coming to a close.  I should save this post for the next summer but just in case you can still get your hands on some, here is what you do.  #1  Cut the corn at the bottom of the cob at the thickest place.  You will need to cut through the cob so use a good, sharp knife. #2 Place the corn on a the perforated pan.  #3  Steam in the steam oven on the steam mode set at 210° for about 20 minutes.  How long you cook it depends on the freshness of the corn, and how big the kernels are.  19-22 minutes should do it for most corn on the cob.  #4  When the timer goes off remove the pan from the oven.  #5  With an oven mitt, gabbing the top, squeeze the corn downward and out the bottom that you have cut off.  The corn will come out easily without the silk.  Easiest way to shuck corn ever!  5 easy steps to perfectly shucked, silked, and cooked corn on the cob.  

#1  Cut the corn at the bottom of the cob at the thickest place.  

#2 Place the corn on a the perforated pan. 

#3  Steam in the steam oven on the steam mode set at 210° for about 20 minutes.  

#5  With an oven mitt, gabbing the top, 

squeeze the corn downward and out the bottom that you have cut off. 

The corn will come out easily without the silk.

Frozen Rolls

I decided to do a steam oven blog. I do the Wolf appliance demonstrations at Carpet Plus in St. George, Utah. I also have a Wolf steam oven in my own home. I use the thing every day. At the store I answer question after question on how to best use the oven. One customer told me to put the things I learn and do in my blog. (I have another cooking blog: cookingwithrachel101.com) I think it is best if I just keep them separate since most people I know don't have a steam oven and some things, like this post, require no recipes. I tell people all the time that you can proof bread in your steam oven. Let's say I forgot to take the Rhodes frozen dinner rolls out of the freezer and now it is approaching dinner and I have no rolls. On the package it tells you to take them out of the freezer 3-5 hours before you need them. All you need is about an hour and fifteen minutes and your steam oven. Spray the pan you are going to use with cooking spray (I used a muffin tin). Place the frozen dough on to the prepared pan. Put them in the steam oven and using the steam mode set at 95 degrees, proof them until puffy and risen.  For the regular sized dinner rolls this takes about 50-60 minutes. After that time they are thawed, risen, and ready to bake. Push the off button, then set the oven to convection steam at 350 degrees. Bake 13 minutes until golden. Just think, one hour and 13 minutes and you never even move the rolls! It is amazing.