Unleashing Flavor and Nutrition: Low-Temperature Steaming with Market Forge

Happy June Everyone!

For this month’s Master Series, I wanted to feature and highlight the benefits of the Sirius (gas version) and Altair (electric version) steamers from Market Forge.

These are very unique steamers that with the touch of a dial you can adjust your temperatures to fit the proper steaming of your products. In setting 1 there is low-temperature steam which is 180°F. Setting 2 is the normal steam mode at 212°F, and setting 3 is the “super steam mode” which pushes the temperature to 227°F using a heating element and a convection fan. I will focus on setting 1 for this blog.


Why is low-temperature steaming important you might ask? We have, for a very long time in the industry been under the impression that blanching vegetables in salted boiling water for instance was the best way to stage them for service. Or cooking shrimp for shrimp cocktail in a traditional steamer or in a pot of barely simmering water with seasonings on the stove. However, that is not what is best for those and many other products similar. We are losing valuable nutrients by cooking too long at too high a temperature. Lower temperature steaming on delicate green vegetables as well as proteins preserves the integrity of the vitamins and minerals in the product so that you are consuming the full benefits of the food. That being said the customer is going to taste things like spinach, carrots, asparagus, and shrimp in an entirely new way. There is more cell structure in the food since high heat is not being applied which will rupture those cells and has a negative effect on texture and flavor.


Steamed Shrimp Cocktail

My recipe this month is low-temperature steamed shrimp that I did similar to a shrimp cocktail. I season the shrimp with lemon, salt, and old bay then steam them on setting 1 (180) for 7 min. These are 16/20-size shrimp, and the time will change depending on the size you are using. After the shrimp come out of the steamer, they are not curled up, the muscle is relaxed. You can then chill them in the fridge uncovered (Not in an ice bath!) till you are ready. Take note of that visual representation in the picture of this recipe. Additionally, I re-seasoned these while warm with olive oil, more old bay, and sea salt and they are ready to go!

I hope you enjoy it and until next month keep cooking!

-Chef Jason

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