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For this month’s Master Series I would like to focus on our new product from Southbend, the Steam Shell. What makes this different than all the other Clam Shell griddles out there? Innovative engineering, durability, speed and yields. The innovation behind this product that is different from all the others is our patented high temp silicone gasket which makes contact with the surface of the griddle. This allows you to trap all the moisture from the product as it is being seared. Adding a small amount of water lets you steam and sear the food simultaneously. This locks in flavor and moisture and reduces the cooking time by up to 50%. In tests we did with chicken breasts in the Steam Shell vs a regular griddle there was a 20% higher yield of those cooked in our Steam Shell due to the retention of the moisture in the protein. This piece of equipment is a game changer in the world of clam shell griddles and there is nothing else like it on the market.
For this months recipe I chose to feature Gyoza, which on the Southbend Steam Shell we did 2 dozen from frozen fully cooked in 1 minute perfectly seared and steamed. Please enjoy this dipping sauce for Gyoza and until next month, keep cooking!
