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We are thrilled to jump back into the Master Series episodes by Southbend!
There is a lot of innovation and products to feature and discuss this year that we have been working on, so let’s go.
To kick it off, we are proud to announce that Southbend Steam is Back!
All the durability, craftsmanship and unique features of our steam line now is rebranded as Southbend.
Steam as you know is one of the most efficient ways of heating and cooking food. It has 6 times the amount of energy as boiling water. It also needs little to no oil and will not damage vitamins A& B like other cooking methods do.
So with all that power, why not have control? Many of us, myself included, purchased combi ovens in the past since it offered “steam control”. But why not just build steamers that you can control the way you need for your kitchen? Southbend has the options you need.
With our CSE, the user has 3 unique steam temperature settings allowing heat to be applied differently for different products.
Our ETP while the shortest 10 pan steamer on the market, also has a unique “hold” feature where it can keep your product ready to serve by stabilizing the temperature of the cavity at 170 until the food needs to be served.
For this month’s recipe, I pulled out from the archives my semolina dumpling recipe. This recipe relies on precision steam control in order to be successful. 180F is the sweet spot and in setting 1 of the CSE we can achieve this every time for a light fluffy dumpling.
These can be filled with mushrooms, vegetables like ratatouille, or a braise if you prefer!
Cheers!
Jason D. Hall, CMC
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