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A commercial combi steamer with 6 levels A household combi steamer with 4 levels, cabinet-mounted. Combi steamers (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) are combination ovens that expand upon standard convection ovens in that they can also generate conventional moist steam or superheated steam and are capable of shifting ...
When a steamer is unavailable, food can be steamed inside a wok, supported over boiling water in the bottom of the wok by a metal frame. Some modern home microwave ovens include a structure to cook food with steam vapor produced in a separate water container, providing a similar result to being cooked on a stove. There are also specialized ...
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
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A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex, high-tech rice cookers may have more sensors and other components, and may be multipurpose.
They are intended to be cooked in an oven, rather than a microwave. [11] The packaging, designed by Perry Haydn Taylor's big fish design agency, [12] uses wooden or ceramic containers instead of plastic, although foil trays were temporarily used during a supply shortage in 2012. [13]
Jjim – a Korean cuisine term referring to dishes made by steaming or boiling [2] meat, chicken, fish, or shellfish which have been marinated in a sauce or soup Agujjim; Andong jjimdak; Galbijjim – a variety of jjim or Korean steamed dishes made with galbi (갈비, short rib)
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