Bruce Graf Says That For The Best Buns, Get a Steam Oven

Get your buns in the oven ... a steam oven, that is! Join Bruce Graf at PIRCH to see a demonstration.

A burst of steam makes all the difference in getting the crust on buns from good to golden.

By Diane Feffer
Special Contributor

Steam Ovens have been used as an essential tool in the restaurant industry for over a decade. We took a recent stroll through PIRCH at NorthPark and realized that consumers now have access to steam ovens for home use by Miele, Gaggenau, Wolf, Thermador, and other manufacturers.

If you’ve only equated steam cooking with vegetables; well, think again. According to home remodeler Bruce Graf, a steam oven can do anything a conventional or microwave oven can do with the exception of making popcorn and heating water.

“Listen, steam ovens virtually eliminate the need to use butter or oil. The steam sets the crust on bread and retains the moisture in both your fish and rice. You can make a complete meal with this home appliance,” Graf said. “I had to see it for myself a few years ago in order to believe how both healthy and efficient steam ovens are for the homeowner. Sure, you can still steam your asparagus, but the steam oven does so much more.”

If you’re inspired to cook your Thanksgiving turkey in a steam oven or you’re considering a kitchen remodel in the near future, submit your request to Diane@DianeMarketing.com to attend the upcoming Steam Oven Presentation given by Graf Development and the PIRCH Professional Chef on Monday, Oct. 5 from 1:30 to 3 p.m. Space is limited to 20 attendees. Light bites provided, all prepared through steam ovens on display at PIRCH NorthPark.

 

One Comment

  • I couldn’t agree more, steam ovens are amazing. I recently returned from a Jenn-Air designer forum at the Whirpool headquarters in Chicago. The chefs cooked Salmon & Creme Brulee in the same steam oven at the same time and their was no flavor transfer. I would have been very skeptical if I hadn’t tasted it myself. Both were delicious!