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How to Use Steam-Infused Roasting

by Mark S. Baker

Countertop cooking units save space and often speed cooking times along, which is a useful thing for busy families. A countertop cooking unit called a steam-infused roaster combines superheated steam with bottom and side heating. The superheated steam circulates in the smaller device more efficiently than ambient heat does in a typical oven. This process not only cuts the typical cooking time for most food in half, it also requires less fat to cook many dishes. By searing the item first, which can be done using the roaster's well, you can develop a crust that remains intact even after steam roasting. Steam roasting is ideal for large cuts of meats, such as beef and pork roasts or loin and whole poultry.

Remove the meat from its packaging and pat it completely dry with paper towels.

Season the meat using your desired flavorings; seasonings to consider include salt, ground black pepper, onion powder, garlic powder or minced garlic, cayenne pepper, sage, thyme, cumin, marjoram, rosemary, dill, coriander, basil, oregano, bay leaves, celery seed, paprika, parsley, cilantro, dry mustard, tarragon and curry powder. Other flavors that can be added to the dish include citrus fruit, Worcestershire sauce, soy sauce and brown sugar.

Set the steam-infused roaster on high or 450 degrees Fahrenheit and sear the meat on all sides, about five minutes per side, using the bottom of the roaster well. Remove the meat from the roaster and insert the roasting rack.

Place the meat on the ceramic-coated solid roasting rack and add cut vegetables, such as potatoes, carrots, onions and parsnips, as desired. Add enough water, broth or other flavored liquid to fill the steam roaster to just below the rack.

Set the roaster to medium or 375 F and cook until the meat achieves the desired temperature. Use an instant-read thermometer to determine the meat's internal temperature. For example, beef needs to be cooked to a minimum of 125 F for rare and as much as 165 F for well done; for poultry, a minimum temperature of 165 F is required; and for pork and seafood, a minimum temperature of 145 F is needed. A typical beef roast, which would take up to 30 minutes per pound when roasted normally, takes approximately 15 minutes per pound when steam roasted.

Remove the meat from the roaster and set it aside, allowing it to rest for up to 10 minutes to allow for carryover cooking.

Items you will need
  • Meat, such as whole chicken, beef chuck roast, or pork loin
  • Paper towels
  • Seasonings
  • Steam-infused cooker
  • Vegetables
  • Liquid
  • Instant-read thermometer

Tip

  • Use some or all of the remaining cooking juices to make a pan sauce or gravy for your dish. Add flour or make a slurry with cornstarch and cold water and use it to thicken the liquid. You can either use the roaster to make the sauce or do it in a saucepan on the stove.

References

Photo Credits

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