Demystified cooking with steam in a home kitchen: Recent Episodes
Cooking with Steam
Starting originally as a conversation on steam oven and combi oven cooking, Demystified has evolved into a broad conversation about cooking at home. Hosts Paul Mounsey and Linda McGowan still love talking steam oven cooking so some episodes are on specific topics while others are weekly catchups of what has happened in the Cooking with Steam kitchen.
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In this enlightening and mouth-watering episode of "Demystified", hosts Linda and Paul venture into the mesmerizing realm of home cooking with a delectable dive into the art of creating the perfect grilled cheese sandwich. From discussing different cooking methods to experimenting with diverse fillings, this podcast episode promises to transform your understanding of this classic comfort meal. Tune in to uncover the secrets behind achieving the perfect balance of a crispy exterior and a delightfully melty interior.
Though it might seem like a straightforward dish, the hosts reveal that the preparation of a stellar grilled cheese requires a unique blend of technique, patience, and culinary creativity. This episode shines a spotlight on how slight variations in cooking methods, bread selection, and filling choices can drastically change the outcome of your sandwich, turning an ordinary snack into a heavenly treat.
With the perfect blend of narrative storytelling and practical guidance, Linda and Paul delve into their personal adventures of refining this dish. From late-night experiments in their college years to mature culinary discoveries, listeners are taken on an immersion into the exciting and sometimes challenging journey of sandwich perfection.
Apart from conveying the technical aspects of the process, this episode also delves into the impacts of different bread types and fillings on the final result. Not just a practical guide, this episode inspires listeners to test their boundaries and experiment with unconventional ingredients and leftovers, thereby adding layers of culinary innovation to their sandwich-making.
This episode is ideal for cheese lovers, midnight snackers, and those taking their first steps in the culinary world. Prepare to discover the perfect method for creating grilled cheese that is sure to make every bite an explosion of flavor and texture. Step up your sandwich game and explore the unbeatable pairing of crispy bread and smooth, molten cheese with this insightful episode of "Demystified".
Welcome to the Demystified Podcast, where we unravel the mysteries of home cooking. Hop into this immersive episode as our hosts Linda and Paul unravel the potential of leftover bread. Join us in a thoughtful conversation about reviving store-bought bread, its pros and cons, and the magic of combi steam ovens. We go into the depth of how you can transform a staple so basic into something extraordinary.
We delve into the various uses of bread past its prime, from creating breadcrumbs to preparing a delicious, traditional bread and butter pudding. We demonstrate how you can utilize day-old challah, brioche, and other baked goods potentially wasting away in your kitchen.
Our hosts further explore the concept of bread sauce, a perfect companion for your roast meats, equating its texture to that of hummus. To wrap up, they highlight the mouthwatering Panzanella salad, a summer favorite that promises to excite your taste buds. This episode assures you, nothing goes to waste in a smart kitchen!
We also take up crafty ways to repurpose stale bread into captivating dishes that will surprise your culinary senses. Learn how simple ingredients like salted tomatoes and day-old bread can whip up an irresistible meal.
Discover how to conjure up your Taramsalata dip, and the versatility breadcrumbs offer. Ever thought of how your baguette slices can transform into fancy canapes for your next soiree? Or the grandeur of changing stale bread into a delightful bread and butter pudding fry-up? We've got you covered.
Whether you've just stepped into the world of cooking or you're a seasoned home cook, our hosts will inspire you. We promise to make your leftover bread a star ingredient compelling enough to trigger your creativity. Get ready to elevate your home cooking.
Happy cooking!
Welcome to a fresh episode of Demystified, the podcast that takes you on a culinary journey through the world of home cooking. Your hosts, Linda and Paul, rethink the commonplace and unveil intricate details involved in creating the flawless toasted sandwich. Listen in as they share their personal techniques, test out various methods, and reveal the surprising secret to crafting the ultimate golden, crispy toast.
In this episode, they explore the art of making the perfect toasted sandwich: how to achieve a flavorful melt with an irresistibly crispy crust, the best types of bread to use, and the crucial balance between convenience and patience required in the toasting process. Paul also discusses his thoughts on various toasting tools, from Jaffel irons to induction cooktops. Join us for fascinating and insightful conversation filled with marvelous tips and delicious nostalgia.
But the discussion is not limited to the technicalities. The hosts share heartwarming stories related to toasties, their childhood memories, and even controversial toasting practices from different parts of Australia. The episode winds through a variety of everyday cooking topics, focusing on the magic and simplicity of a well-made grilled cheese sandwich and the role it has played in our lives.
Find out how to utilize leftovers creatively and make mouth-watering toasties! Join our foodie chat by sharing your own tried and tested toasted sandwich techniques and tell us about your favoured fillings. Become a part of our journey exploring the depths of this seemingly basic yet incredibly diverse food item. Tune in, gather some insider tips, and let your home cooking experience be Demystified!
Join the vibrant conversation in this episode of Demystified where hosts Linda and Paul chat with Jeff Patterson, the National Training Manager for Fisher & Paykel Appliances. Jeff shares his wealth of knowledge on differentiated learning styles and how these apply not just in general education, but specifically in the culinary field. Discover how people's individual learning preferences shape their approach to cooking, be it through visual aids or hands-on exploration.
The hosts and their guest spar over the precision of recipes. Is a recipe a strict blueprint or rather a flexible guide to artistic culinary creation? Paul champions the former for pastries, whereas Linda stands firm on the latter for cooking. Tune in to find out what insights Jeff, with his extensive training background, offers on this lively debate.
This episode further encourages listeners to embrace trial and error, promoting the idea that sometimes failure is the first step towards learning. Jeff recommends slowing down the teaching and learning process - practice slowly, understand thoroughly, then go ahead.
On a larger scale, the episode emphasizes the integral role feedback plays in any ongoing learning process. Linda, Paul, and Jeff acknowledge that constructive criticism and self-evaluation are stepping stones towards growth, improvement, and refinement of their craft. They also share insights from their experiences in retail markets, discussing appliances, brands, and the fascinating world of culinary tools.
While discussing the importance of retailer education, the trio underscore delivering a memorable customer experience by telling relatable, real-life stories. They believe in providing value beyond mere product specifications. As they journey towards rebranding and enhancing their content, their top priority remains creating useful and purposeful content for their listeners.
This episode is truly an enlightening journey for anyone interested in understanding different learning styles in a cooking context and beyond.
Happy cooking, everyone!
Join us in the latest episode of Demystified as our phenomenal hosts, Linda and Paul, go beneath the surface of the critical role wooden utensils play in our kitchens. Commencing the New Year, they focus on a topic that is often undeservingly unnoticed: kitchen equipment. They explore the significance of wooden utensils, delve deep into their maintenance, and enlighten listeners on the potential health issues connected to improper care. Discover the fascinating insight they present on the absorption of liquid and oil that wooden utensils are prone to, making their upkeep an even more essential task.
The conversation expands to other wooden kitchen tools such as chopping boards and knife handles, highlighting the common ignorance on their maintenance and lifespan. Paul also brings up an enlightening simple test to sophistication the level of cleanliness of wooden utensils, packed with unexpected results that might make you reconsider your decade-old wooden utensil. They compellingly argue the necessity of replacing aging wooden spoons and elaborate on how to effectively increase the lifespan of your wooden utensils.
The iconic wooden spoon takes center stage in our show as our hosts share riveting stories on its role in discipline in past eras, to its significance in contemporary times. The interest doesn't end there, they probe into recent trends in kitchenware, particularly the rise of induction cooktops due to economic and environmental concerns. This engaging and informative dialogue is further highlighted by personal tales and memories, making it an unmissable episode for all food and kitchen enthusiasts.
The hosts passionately push for an overhaul of kitchen routines in the new year intending toward a healthier environment, advocating for advancements in utensil quality and use of eco-friendly materials. They affirm the importance of the longevity of essential kitchen tools, with an enriching discussion on the care and upkeep of wooden kitchenware. Expect to learn, laugh, and be immensely entertained during this enlightening narrative about wooden kitchen utensils.
Welcome to another thrilling episode of "Demystified." Your hosts, Linda and Paul, engage in a riveting dialogue contrasting the worlds of high-end dining and no-frills deli cuisine. They invite you behind the scenes of Paul's gastronomic sojourn through the USA and Canada, notably highlighting his memorable dining encounters in New York City.
Experience the grandeur of Per Se, one of Thomas Keller's lauded eateries, through Paul's vivid descriptions. Amidst changing daily menus and scrupulous avoidance of ingredient repetition, linger on Paul's narrative of his unpretentious encounter with high-class dining.
Next, brace yourself for a sensory leap to Katz’s Deli, the bustling heart of New York's down-to-earth cuisine. Paul retraces his footsteps through the noisy corridors, immersed in random conversations and simple yet delightful gastronomic moments.
Regardless of location — the artistically orchestrated Per Se kitchen or the clamorous counters at Katz's Deli, every description is power-packed with the dynamism of New York’s rich culinary landscape.
So join us in this enchanting gastronomic adventure as our guest shares his unique experiences from two drastically different kitchens, each nestling its charm and delight. This delightful culinary chat provides insights about the spectrum of dining styles, offering food for thought about the essence of food and its interaction with culture and comfort.
Welcome to an exciting episode of "Demystified" where we tap into the unexplored versatility of frying pans in oven cooking, and the importance of understanding the functionalities of your kitchen appliances.
Your hosts, Linda and Paul, engage in enlightening discussions about innovative cooking methodologies involving fry pans. We delve into the reasons behind using a frying pan over an ordinary baking oven tray, and the benefits it brings like better heat conduction and practical convenience, thereby enhancing your cooking experience.
Through sharing personal stories and practical kitchen techniques, we encourage listeners to bring creativity and mindfulness into their everyday cooking. A highlight of the episode includes Paul’s ingenious method of making dumplings with a frying pan, demonstrating the multi-purpose usage of fry pans beyond just stovetop cooking.
In an interesting twist, Linda shares her findings about the hygiene of wooden spoons, shaking our beliefs about the cleanliness of commonplace kitchen items. This episode will leave you with widened perspectives and heightened appreciation for what's in your kitchen.
Furthermore, we delve into the concept of sustainable aquaculture and making informed decisions when purchasing cooking appliances. We emphasis that it's not about having fancy brands in your kitchen, but about understanding how they contribute to your cooking process.
We draw analogies between owning a Ferrari and a high-end cooking appliance - owning it doesn't make you a better cook or driver, but understanding how to operate it does. We believe in empowering our listeners to make informed decisions in their kitchen, binning retail sales pitches for useful knowledge on how to enhance their cooking techniques, and make the most out of their kitchens.
Join us every month for a new episode of "Demystified" where we simplify the complexities of home cooking, helping you navigate through your modern kitchen. For more enlightening tips and intriguing kitchen secrets, subscribe to our newsletter and visit our website at cookingwithsteam.com.
Join Linda and Paul in this episode of Demystified as they unravel the secrets of the world-renowned Spanish dish, Paella. Sharing her personal journey and the evolution of her cooking style, Linda contrasts traditional techniques with her own innovative approach. The hosts will delve into the importance of high-quality ingredients like chorizo and rice, as well as the use of saffron and wine. You will also get a comprehensive understanding of various paella options whilst discussing different ingredient combinations and flavor profiles. This episode isn't just about Paella, it's an exploration into the love for cooking, the passion for sharing meals, and respect for diverse culinary cultures. So whether you're a seasoned cook interested in Spanish cuisine or a novice looking for a new dish to try, this episode will have something enticing for you. Tune in and let your culinary journey begin!
Welcome to an enlightening episode of Demystified! Linda and Paul unravel the secrets of enhancing your home cooking experience by discussing the wonderful world of vinegars and kitchen herbs. Delve into the nuances of different types of vinegars, learn how vinegar transcends from a mere cooking ingredient to a crucial flavor enhancer and discover its imperative role in an array of dishes and salad dressings. You'll explore which vinegars pair best with extra virgin olive oil and how to make your own balsamic glaze.
As the conversation veers towards homemade vinaigrettes, you’ll gain insight into the role of mustard and the utilization of a palette of vinegars to craft a delicious dressing. Master strategies for effectively tasting and using vinegars and be informed about vinegars that demand extra caution in their use. With handy tips on selecting premium vinegars, enhance your pastry and other recipes for a wonderful culinary experience.
Furthermore, for the green thumb enthusiasts, this episode ventures into the realm of home gardening. Learn about herbs and greens that can up your kitchen game, receive guidance about different types of parsley, mint, and other plants that can make your dishes flavorful and fresh. Beware of the herbs that can potentially take over your entire garden and discover perennial favorites. This in-depth episode caters to every home cook, providing the flavors you need to impress plus secrets of how vinegar can dramatically change your dishes.
Join hosts Linda and Paul in this exciting episode of Demystified as they make a triumphant return after a year-long hiatus, bringing with them a fresh perspective on the art of home cooking. Delve into the behind the scenes workings as they embark on the ambitious task of reconstructing their web presence, switching from a steam cooking niche to a broader home cooking focus, unveiling thrilling updates such as new branding, merchandise, and delectable recipes for their audience.
The episode highlights the importance of listener feedback in shaping Demystified's evolution, with the hosts keen on sharing diverse, engaging content that goes beyond steam cooking. Discover their commitment to leveraging advancements in technology for improved user accessibility and experience, all while retaining the objective to provide practical cooking tips and tricks to their audience.
Embark on a transcontinental culinary journey as Linda and Paul explore the rich diversity of home cooking across Australia, USA, and Europe. Filled with humorous banter, insightful discussions, and references to culinary TV icons like Mary Berry and Paul Hollywood, this episode addresses the overrepresentation of extreme American culinary styles on Australian television and the distinct regional cooking styles across the States.
Uncover the underrepresented Eastern European cooking traditions and navigate peculiar American suburban eating habits. Towards the end, listen to the hosts' ambitious plans for repurposing Demystified to provide a more diversified, consistent viewing experience. Teasing upcoming updates and content focused on recipes, food, and all things home cooking, this episode ends on a high, reiterating Demystified's commitment to make everyone better at home cooking.
Listen to this riveting episode of Demystified and broaden your perspective on the wholesome world of global home cooking - a testament to embracing the rich diversity within the global culinary scene.
Welcome to a new thrilling episode of 'Demystified', your go-to platform where passion for home cooking becomes an enlightening journey. This time, our host Linda, along with her good friend Paul, unravel remarkable aspects of making Stroganoff, alongside discussing the utilization of everyday kitchen tools.
The conversation begins with Linda unveiling an innovative recipe for Stroganoff, where mayo is used instead of the commonly used mushrooms. Paul enlightens listeners on how the fatty content of mayo assists in perfect browning of the meat without overcooking. The duo delve deep into the method of incorporating different ingredients to elevate the dish’s flavor. The conversation then shifts to the role of robust kitchen tools, with emphasis on microplanes.
In response to a listener's query, Paul shares his perspectives on investing in an exceptional-quality Microplane. He points towards a finer grate being more adaptable and the necessity of proper storage and care. The essence of the episode revolves around the fact that the use of appropriate ingredients combined with good quality kitchen tools can escalate the experience of home cooking.
Dry Herbs Vs. Fresh: An Insightful Culinary ConversationHere's presenting an intriguing episode of 'Demystified' where we navigate through the fascinating world of herbs and delve into the potency and effectiveness of dry herbs versus their fresh counterparts. Expect enriching discussions around commonly used herbs like thyme, rosemary, and sage, and an unpacking of their profound roles in various recipes.
Specially underlined is the mighty oregano, as we delve into its different varieties, especially the wisdom about its enhanced strength when dry and its significance in an array of dishes. We also touch base on herbs like dill and parsley. The focus then smoothly transitions to a vital piece of cooking equipment: the baking tin.
Addressing a frequently asked question, we delve into the relative merits of costly polished stainless steel French baking tins versus their cheaper coated counterparts. Drawing from our wide experience with these tools, we shed light on how tin materials can impact the heat conduction and final delectable outcome of your baked goods. Moreover, we bring up the role and nuances of silicon moulds, their unique features, and benefits in the baking process.
Additionally, we explore bakeware made of different materials and their influence on the end product. An important point made is the understanding and aligning of quality with price when choosing kitchenware. We conclude with addressing questions on effective management and use of silicon moulds, with the promise of yet another engaging episode soon. Pleasurable cooking to you all!
In this insightful episode of Demystified, we navigate the exciting journey of home cooking with our hosts Linda and Paul. On a bright Friday afternoon, they shed light on the fascinating world of dried spices, revealing strategies on incorporating them into your day-to-day cooking. The spotlight is on celery salt today, a subject that has seldom been explored in our earlier episodes.
Inspired by a culinary adventure at a recent music festival, the duo investigates the nuances of using celery salt in home cooking. Resident chef Paul, armed with interesting anecdotes from his trips to Spain, outlines the differences in usage, storage, and impact of both ground and whole spices. Linda, armed with a jar of newly bought celery salt, supplements this lively discussion while learning to optimize the spice in her own recipes such as Paella.
Aspiring home cooks can learn from Chef Paul's valuable tips on managing spice blends, where he emphasizes the importance of buying in small, fresh batches, storing away from light and heat, and taste testing before cooking. Expect to dive deep into the world of spices, exploring unconventional choices like Szechuan pepper, Australian native spices and even the subtleties of kitchen staples such as cloves and nutmeg.
This episode promises to bust the myths about commonly used spices like celery and chicken salt, while also exploring the distinct taste of onion and garlic in both powder and granulated form. If you're keen to enhance your knowledge about the power of spices, whether you're a beginner or a seasoned culinary enthusiast, this episode is one you wouldn't want to miss. Happy cooking!
Welcome to an exciting episode of Demystified, where your hosts Linda and Paul delve into an enlightening discussion about the science and art of home cooking. The highlight of this conversation is an innovative cooking experiment comparing two methods of preparing freshly-sourced sea bass, one adhering strictly to a recipe and another cooked according to Paul's insightful culinary instincts. This episode aims to inspire every listener to explore their inner chef and adventure in their kitchen.
In an intriguing blend of fact and experience, Linda and Paul explore the intricate dance of pan-frying, highlighting the vital importance of oil temperature in achieving culinary success. Learn how overheated or underheated oil can dramatically impact the taste and texture of your dishes, the visual cues to identify the ideal cooking temperature, and the reason why adding ingredients to hot oil can help conserve oil consumption. Make sure to tune in for pro tips on how to achieve the perfect pan temperature for various cooking techniques, from deep frying to sautéing.
This episode also seeks to bust myths and clarify misconceptions about cooking with oil. Understand how food's behavior in oil can affect its oil absorption, learn the implications of oil temperature on food, and navigate the myriad of cooking techniques that require precision and understanding. Submerge yourself in stimulating insights about braising, blanching, and the elegant technique of cooking "au confit".
Bringing in their eloquent narrative into the heart of every home kitchen, Linda and Paul wrap up the episode with expert advice on how to adapt pan-frying techniques to a range of ingredients. From sea bass to duck, take away crucial cooking insights, and transform your ability to deliver perfectly cooked homemade meals. If you're an aspirant culinary master or even a novice kitchen adventurer, this episode is a must-listen! Don't miss the chance to elevate your culinary prowess with the Demystified podcast.
Welcome to the riveting episode of Demystified, the culinary podcast that drowns your ears in delicious discussions about food. Discover cooking tricks, dive into emerging food trends, and explore the evolving landscape of the food industry with our hosts Linda and Paul. From pastries to practical tips, this episode packs everything a food enthusiast craves for.
The duo discusses a broad spectrum of recipes, including the fascinating history and multicultural variations of the 'snot block.' As the holiday season knocks at the door, they touch up on overcommitting with food preparations. Get ready for Paul's practical advice on how to prepare hot cross buns in advance using par-baking - a commercial technique for bread preparation.
But it's not all about the bake! Paul and Linda address the increasing shift from celebrity chefs to sustainable producers. They inspect the dynamics influencing this shift, including economic trends, social shifts, and evolving consumer interests. With sustainability reshaping our kitchens, could the next line of brand ambassadors be farmers or cultivators? Or will aquaculture projects steal the limelight? Linda and Paul present these intriguing possibilities in their insightful discussion.
As the culinary world evolves rapidly, this episode of 'Demystified' whips up a balance between practical cooking tips and thoughtful discussions about the future of cooking. Listen in, get your cooking queries answered, and explore what's next in the industry!
Welcome tos this episode of Demystified bought to you from the team behind Cooking with Steam
Linda asked Paul for a tip on breaking the cooking process up for making Easter Buns to help with early morning guests. Paul's answer: par baking.
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Happy cooking,
Paul & Linda
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.
In this episode Linda has a question for Paul about a recipe that covered the cubed beef in mayonnaise just prior to browning and wondered what that added to the process or taste.
Questions from our listeners were also answered.
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Happy cooking,
Linda & Paul
Welcome to this episode of Demystifed bought to you from the team behind Cooking with Steam. Following on from an earlier discussion, Linda found some Celery Salt for her Paella. This starts a discussion on hints on how to use dried spices and also how to store them.
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Happy cooking,
Paul & Linda
Welcome to Demystified bought to you from the team behind Cooking with Steam. Paul turns the microphone on Linda as he asks Linda her process for making Paella.
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Happy cooking,
Paul & Linda
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Paul and Linda share examples of good to great service at venues and the positive vibes as a result. But if the service is poor to terrible then you're left with an entirely different feeling.
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Happy Cooking,
Paul & Linda
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. After a CWS friend drops off some fresh fillets of Sea Bass, Linda shares her cooking results following the friends' suggested way of cooking. Paul also using a frypan, achieves a different result. Along the way Paul discusses the use of oil, heat and butter in the cooking process.
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Happy cooking,
Linda & Paul
Welcome to this episode of Demystifed bought to you from the team behind Cooking with Steam. When Paul read an article by a chef he was left with a sour taste. He put the premise of the article to the test and discusses the result.
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Happy cooking!
Linda & Paul
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Linda asks Paul about the use of a frypan for oven cooking - why do it and when to use it.
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Happy cooking!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. A visit to a newly opened kitchen utensils and cookware had Paul reminiscing about an old favourite wooden spoon. In this episode you'll learn of a simple test to decide whether to keep that wooden spoon or not. There's also what to do to care and maintain your wooden spoons.
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Happy cooking,
Paul & Linda
Welcome to this episode of Demystifed bought to you from the team behind Cooking with Steam. Just recently back from a work trip to Canada and the USA, Paul shares 2 of his favourite experiences in New York: Fine Dining and eating a sandwich (sounds like an amazing sandwich!)
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Happy cooking!
Welcome to this episode of Demystifed bought to you from the team behind Cooking with Steam. In an earlier episode Paul briefly mentions his favourite Vinegars. In this episode, Paul expands on which Vinegars made the "Must Have" list and why. The episode finishes with some of Paul's favourite herbs.
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Happy Cooking.
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Listen in as Paul and Linda discuss films they love where food is either a central character or critical to the story. They also touch on their favourite food while watching the movies.
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Happy cooking friends.
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. It's winter here in Melbourne and Linda has been making pies. The question came up about the pie mix and why "casserole" doesn't always sound appealing. Paul then shares his take on a low temperature Roast Pork and the amazing crackle as a result.
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Weclome to this episode of Demystified bought to you from the team behind Cooking with Steam. Listen in as Paul explains how food is priced in a restaurant and where the money is really made. Paul also gives some tips on when a "Specials" menu can really offer something special.
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Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this Friday catch up, Paul has been to the market Butcher and shares his thoughts on why local butchers are work a visit.
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Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Linda attended a cooking demonstration that Paul conducted and one of the techniques used was a Reverse Sear for a piece of beef. The result was incredibly tender, cooked mostly in the oven, in a small amount of time on a cooktop. And, cooked just the way you like it. This technique may not suit every type of protein but as a method it was really simple and reasonably quick. Give it a try one time and see what you think.
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Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this episode Linda describes the results of her pizza making and has a few questions to Paul about the dough. Paul shares tips on how to change the flour / yeast ratio to achieve the perfect pizza base for you.
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Welcome to this episode of Demystified bought to you from the team behind Cookng with Steam. Starting off as a weekly catch up and review turns into a full on discussion about Miso Soup.
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Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. During the week Linda had mentioned that later on she'd be making Celeriac Soup. Paul offered some tips which, having tried, Linda was reporting back on. In the course of talking about the soup, Paul highlights some tips on cooking Peas.
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Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this weekly wrap up the discussion is all about Pizza. Listen in for helpful hints and tips on making a pizza at home.
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Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. This episode is on the topic of User Guides. When you get your new oven installed and there is a User Guide in the packaging, do you read it from cover to cover? Do you toss it aside and go by feel? Let us know.
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Happy cooking!
Welcome to this episode of Demystifed bought to you from the team behind Cooking with Steam. This is a weekly catch up from Paul and Linda.
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Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this episode Paul and Linda discuss how Oil aids in a number of cooking processes. What starts off a discussion about roasting a whole pumpkin morphs into how to use oil in frying, baking and deep frying.
In Australia we have currently sold out of Demystified but a new revised print is on its way. . Updates will be advised on our socials
For everywhere but Australia, Demystified can be bought via Amazon
For over 300 recipes please visit www.cookingwithsteam.com
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Welcome to this episode bought to you from the team behind Cooking with Steam. Paul has been working a lot offsite and time has been limited in the Cooking with Steam kitchen. Recorded just prior to the Easter period, Linda and Paul discuss their cooking plans. Paul and Linda have differing views on the length of time rice takes to cook using the absorption method and Paul expresses his thoughts on the price of seafood.
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Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Linda shares a dessert idea with Paul that involves using store bought pastry tart cases. Paul then shares his tips on some time saving ways to make pastry.
For recipes on steam oven and combi oven baking please visit www.cookingwithsteam.com
If you live in Australia our cookbook can be found at www.steamahead.com.au
For everywhere else, Demystified can be bought from Amazon or Barnes & Noble
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Welcome to this episode of Demystified in this Friday wrap up of our week. Linda shares who her new foodie crush is and Paul is all about spare ribs.
For recipes and video tutorials check out www.cookingwithsteam.com
For a cookbook:
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in Australia www.steamahead.com.au
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everwhere else Amazon & Barnes & Noble
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Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Linda was given a gift of fresh home grown figs and was reminded of a dish from the now gone restaurant Hellenic Republic - figs and saganaki. Paul has a go at describing how that dish was made and then has some other ways of trying figs.
For over 300 recipes on steam oven and combi oven recipes please visit
www.cookingwithsteam.com
For our cookbook:
- in Australia www.steamahead.com.au
- for everywhere else Amazon or Barnes & Noble
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this Friday catch up, Linda and Paul chat about wedding food and the trend towards canapés and Cottage Pie
For steam oven and combi steam oven recipes please visit:
www.cookingwithsteam.com
For Demystified, our cookbook:
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In Australia www.steamahead.com.au
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Everywhere else Amazon or Barnes & Noble
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Welcome to this episode of Demystifed bought to you from the team behind Cooking from Steam. In this podcast we have a guest, Niall who is happy to talk about his experience being on Master Chef Australia.
For over 300 recipes on steam oven and combi oven recipes please visit: www.cookingwithsteam.com
For our cookbook, Demystified:
-
In Australia www.steamahead.com.au
-
Everywhere else Amazon or Barnes & Noble
Thanks for listening!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this Friday catch up, Paul explains how his love of fishing lead him to look for a Murray Cod from the local fishmongers. Paul discusses why he chose to cook a Murray Cod, how he decided to prepare it and then the garnishes used. This method could be used for all white flesh fish.
For over 300 steam oven or combi steam oven recipes, please visit www.cookingwithsteam.com
For our cookbook Demystified, please visit:
-
in Australia www.steamahead.com.au
-
outside Australia Amazon or Barnes & Noble
Thanks for listening!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In the Friday wrap up of their week, Paul gives some hints and tips to Linda about making fresh pasta in order to make Lasagna.
For online recipes on steam oven or combi steam oven cooking, please visit www.cookingwithsteam.com
For our cookbook, Demystified:
-
in Australia www.steamahead.com.au
-
eveywhere else Amazon or Barnes & Noble
Thanks for listening!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. While the topic in this podcast is not about cooking it is a topic that Paul feels passionately about - Influencers and spefically those who exhibit no understanding of the market they are contacting. Well known to the restaurant industry, John Lethlean, has taken aim and has an Instagram account - #Couscouscomment to highlight this problem.
For recipes for steam oven and combi steam oven cooking please go to www.cookingwithsteam.com
For our cookbook please go to either www.steamahead.com.au (in you live in Australia) or to Amazon or Barnes & Noble ( for everywhere else).
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Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In the Friday wrap up, Paul talks about how he prepared a leg of lamb for a slow roast. Linda has a recipe that is super easy, no cooking, easy for kids and only 4 ingredients. Paul is not impressed at all with this recipe and has his own version of an easy for kids dessert - Tiramisu.
For over 300 recipes on steam oven or combi oven cooking please have a look at www.cookingwithsteam.com
If you live in Australia, Demystified can be bought from www.steamahead.com.au
For the rest of the world, Demystified can be bought from Amazon or Barnes & Noble.
Thanks for listening!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this podcast, Linda asks Paul what his feel good food is. On her way to work Linda passes a van delivering "feel good food". Linda is curious, as while Paul has shared so many cooking stories, she doesn't know what his "feel good" food would be.
For steam and combi oven recipes please go to www.cookingwithsteam.com
If you live in Australia and would like our cookbook, please go to www.steamahead.com.au
For everyone who is after our cookbook, Demystified, please go to Amazon or Barnes & Noble.
Thanks for listening!
Welcome to this episode of Demystified bought to you fromthe team behind Cooking with Steam. This is a wrap of their week and what cooking plans are ahead for the weekend. Linda gives Paul some feedback on the filo pastry Samosa's (keep an eye on the website for the recipe) and Paul has plans for an Indian style cooking influence for a lamb shoulder.
For more recipes on steam and combi steam oven cooking please visit www.cookingwithsteam.com
For those in Australia who are looking for a cookbook, please visit
www.steamahead.com.au
For everyone else, Demystified can be purchased from Amazon or Barnes & Noble.
Thanks for listening!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this episode Paul and Linda talk about the different ways that food can set the mood or tone of a meal. The way that food is presented also and what the food is both have an impact. Paul has some really useful tips on how to prepare and present a mixed plate meal of cured meats, cheeses and dips. Paul has made another of Linda's favourite recipes and they discuss the result. This is a long episode so grab a beverage and settle in.
For lots and lots of recipes on steam oven or combi oven cooking please visit www.cookingwithsteam.com
For those in Australia our cookbook can be purchased from www.steamahead.com.au
For those not in Australia our cookbook can be purchased from Amazon or Barnes & Noble.
Thanks for listening!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Linda has an oversupply of bread and asks Paul for tips on what to do with the excess. Listen in as Paul gives hints and tips on how to put excess bread to use and avoid waste.
For more useful information including over 300 recipes on steam oven or combi steam oven cooking please visit www.cookingwithsteam.com
If you live in Australia our cookbook can be purchased from www.steamahead.com.au
For everyone else our cookbook can be purchased from either Amazon or Barnes & Noble.
Thanks for listening!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Paul admitted on a previous podcast that he'd never made Zucchini Slice so Linda handed over her recipe, which was really just a list of ingredients and some very basic steps. Taking the same ingredients but adding 2 techniques into the process he bakes his first Zucchini Slice. Paul also used a little of the zucchini to make a zucchini tzatziki for a side dressing.
One recipe with 2 different techniques produces quite different results.
For more recipes on steam oven or combi oven cooking please visit www.cookingwithsteam.com
If you live in Australia then our cookbook can be purchased from www.steamahead.com.au
If you live anywhere else in the world, our cookbook Demystified can be bought from Amazon or Barnes & Noble.
Thanks for listening!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. This episode starts off by Linda asking Paul about Salad Dressings. Initially Paul breaks dressings into 2 types: oil based and creamy/mayonnaise based dressings. During the podcast Paul talks about the mix between acid and oil and how flavourings work or sometimes don't. In the late stages of the episode Paul then lists his 'must haves' list for oils and vinegars.
If you'd like our cookbook and live in Australia please visit www.steamahead.com.au
If you'd like our cookbook and live anywhere else in the world please visit Amazon or Barnes & Noble
For over 300 recipes on steam or combi steam cooking please visit www.cookingwithsteam.com
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.
In this episode Linda has made Zucchini Slice following the gift of some home grown zucchini's from a friend. Given that those who love Zucchini Slice will tell you that their recipe is the best, Paul was asked about the technique of drawing moisture out and if it would make a noticeable difference.
Paul had some useful tips including adding salt to the grated zucchini and then washing thoroughly before use. This technique is also useful for cooking with egglants (aka aubergine).
A listener had written in asking about the bread he'd baked not turning out as he'd hoped. Paul had tips on what happens when your dough is over-proved and how to get it back ready for baking. (Thanks Roger)
For over 300 recipes for steam cooking or combi steam cooking please go to:
www.cookingwithsteam.com
We have a cookbook - in Australia please shop at
www.steamahead.com.au
For everywhere else, please visit Amazon or Barnes & Noble.
Thanks for listening!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Being their first episode for 2022, Paul and Linda catch up about the cooking over the break, presents and the importance of reading appliance manuals.
Thanks for listening and for more information please visit:
www.cookingwithsteam.com for over 300 recipes plus more
www.steamahead.com.au for Aussie based cookbook buyers
Amazon or Barnes and Noble for everywhere else if you are in the market for a cookbook
Happy cooking!
Welcome to this end of 2021 Christmas sign off bought to you from the team behind Cooking with Steam. Paul and Linda sign off for last time in 2021 and catchup over food they are making and their personal favourite way of using leftover ham.
Thanks for your support and for listening in and we look forward to getting together in January 2022.
Happy cooking!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Listen in as Paul and Linda discuss the many uses of Preserved Lemons and why every home kitchen should have some on hand.
For over 300 recipes on steam and combi oven cooking visit www.cookingwithsteam.com
If you are in Australia and are looking for a cookbook go to www.steamahead.com.au
For everywhere else please visit Amazon or Barnes & Noble
Thanks for listening.
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Listen in as Paul and Linda discuss Vacuum Drawers and Vacuum sealers - how good they are; ways to use them; how they increase the freezer life of frozen foods and they are great ways to store liquids as well.
For over 300 recipes on steam and combi oven cooking please visit: www.cookingwithsteam.com
Thanks for listening!
In this episode, Paul and Linda discuss Garlic - how to use it; roasting a whole bulb of garlic and how to use it and why more is sometimes not too much.
Thanks for listneing to this episode of Demystified From the kitchen bought to you from the team behind Cooking with Steam.
We have a cookbook at - www.steamahead.com
We have over 300 recipes at - www.cookingwithsteam.com
Happy cooking!
In this episode of Demystified's From the Kitchen, Linda asks Paul as to why he chose Kohlrabi for a recent cooking demonstration and how to cook it at home. Paul describes the way he used it as an entree / appetiser with just a couple of extra ingredients. He also talks about how to make an interesting salad using this great but not widely know member of the Brassica family.
Thanks for listening!
For over 300 recipes on steam and combi oven cooking please visit:
www.cookingwithsteam.com
For our cookbook title "Demystified" please visit:
- In Australia www.steamahead.com.au
- Everywhere else Amazon or Barnes & Noble
In this episode of Demystified Linda asks Paul for some tips on sponge cakes. Listen in as Paul outlines a basic 4 ingredient sponge mix, variations and tips and hints on techniques to better understand a standard sponge but also on ways to use the mix to create other treats.
Thanks for listening!
Happy cooking.
In this wrap of from their week, Paul and Linda discuss childhood memories of trifles and what goes into making a good one. Paul also gives a brief overview of gelatine and substitutes and some tips on using them in baking and jellies.
Thanks for listening to this episode of Demystified's From the Kitchen bought to you from the team behind Cooking with Steam.
We also have a cookbook, Demystified and to get a copy:
-
in Australia www.steamahead.com.au
-
everywhere else, Amazon and Barnes and Noble.
For recipes specifically for steam oven and combi oven cooking, please go to: www.cookingwithsteam.com
Happy cooking!
Every Christmas, Linda asks Paul for tips, normally a few hours before the guests arrive. Paul runs through how he plans for a large cook up. Listen in and you'll get a step by step "how to" plan for any big event. Big tip. Start early.
For more than 300 recipes on steam oven and combi oven cooking please go to:
www.cookingwithsteam.com
If you are in Australia, our cookbook can be purchased by going to:
www.steamahead.com.au
If you are outside Australia, Amazon and Barnes and Noble stock our cookbook.
Demystified has been bought to you from the team behind Cooking with Steam.
Thanks for listening!
Welcome to this episode of Demystified's From the Kitchen bought to you from the team behind Cooking with Steam.
In this weekly wrap up listen in as Paul, having bought some delicious sourdough fruit bread, discusses how he tends to his sourdough culture. Linda has her mind on turning a home grassy area into a pollinator haven as they prepare to get a Bee Hive.
If a cookbook on steam oven cooking has you interested and you are in Australia please go to:
www.steamahead.com.au
For all cookbook lovers outside Australia please visit Amazon or Barnes & Noble.
For over 300 recipes on steam oven or combi oven cooking please visit:
www.cookingwithsteam.com
Thanks for listening!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.
Paul loves his local market and the variety of products and price points it offers, as well as invaluable advice from stall holders. But, the local market close to Paul and to the Cooking with Steam kitchen is under threat of a major redevelopment that will see the market reduce greatly in size. What does this mean to the community, shopping and the local traders? Why is it important to have a local market? Listen in as Paul explains why he feels so strongly about fresh produce markets.
For recipes adapted for steam oven and combi oven cooking please visit:
www.cookingwithsteam.com
If a cookbook is more your thing then for Australian shoppers please visit
www.steamahead.com.au
For all other cookbook lovers please visit Amazon or Barnes & Noble
Thanks for listening!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.
In this weekly catchup Paul and Linda highlight another great use of a steam oven; reheating food. Paul then shares tips on how to use a microwave on different power settings.
For recipes for steam oven and combi oven cooking pleased go to www.cookingwithsteam.com
For cookbook buyers who live in Australia, Demystified can be bought from www.steamahead.com.au
For cookbook buyers who live outside of Australia, Demystified can be bought from Amazon or Barnes & Noble.
Thanks for listening!
Happy cooking.
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.
After identifying one of the reasons Linda's biscuits had an inconsistent bake was the oven temperature, Paul explains all about why we need to pre-heat our ovens when there is a short cook time.
If you are in Australia, for information on buying our cookbook, please visit www.steamahead.com
If you aren't in Australia, please visit Amazon or Barnes and Noble or other large book retailers.
Thanks for listening.
Happy cooking!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.
In this weekly wrap up of the week, Paul shares his research on the difference in the baking agents, Bi Carbinate of Soda and Baking Powder. Paul also offers Linda an alternative method for crumbing Lamb Cutlets after hearing how she currently prepares them.
For over recipes on how to use your combi oven or steam oven, please visit www.cookingwithsteam.com
If you are in Australia, then to buy Demystified, please visit www.steamahead.com.au
If you are outside of Australia then Demystifed can be purchased from Amazon.
Thanks for listening and happy cooking!
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.
In this episode, Linda asks Paul to explain the "secret" to baking chewy biscuits. This then leads to a discussion on a simple way to test new ovens.
We have lots of recipes on our website www.cookingwithsteam.com
If you are in Australia and want to buy our cookbook then head over to www.steamahead.com.au
For book buyers outside of Australia, please head to Amazon where it will be printed locally.
Thanks for listening.
Welcome to this episode of From the Kitchen bought to you from the team behind Cooking with Steam.
In this weekly wrap up, listen in as Paul and Linda discuss the relative cooking time of frypans (following on from a prior episode), getting ready for Christmas and Paul describing his need for a new oven at home.
Thanks for listening.
For more information on recipes for steam and combi steam oven cooking please visit www.cookingwithsteam.com
For information on our cookbook, Australian residents please visit www.steamahead.com.au
For buyers outside of Australia please visit Amazon and search for Demystified.
Welcome to this episode of From the Kitchen bought to you from the team behind Cooking with Steam.
In this Friday wrap up of the week, Paul has been looking at the time start delay feature that many ovens now have. Listen in to hear about the types of foods that time delay would work well with and some issues to consider before trying it at home.
Thanks for listening to this episode.
If you're interested in recipes for steam oven and combi oven cooking please visit our website www.cookingwithsteam.com
If a cookbook is more you're thing:
-
for Australian based buyers please visit www.steamahead.com.au
-
for all other buyers, Demystified can be bought from Amazon
Happy cooking!
Welcome to this episode of Demystified, the podcast bought to you from the team behind Cooking with Steam.
Listen in as Linda asks Paul about his thoughts on frying pans, non stick or not. That leads onto the correct way to fry an egg.
Thanks for joining us and if you'd like more information please consider:
-
our website with over 300 recipes www.cookingwithsteam.com
-
our cookbook www.steamahead.com.au
-
checking us out on Insta, Facebook or joining our mailing list for updates.
Thanks for being part of the steam oven community.
Welcome to this episode of Demystified as Paul and Linda catch up for the first time in a while due to Covid constraints.
Join us as we discuss the rise and rise of interface technology in our cooking appliances and portion sizes. Initially the discussion was to address a question we received about the portion sizes in our recipes on Cooking with Steam but ended with tips on how to scale up or down receipes.
Thanks for listening.
For more information on Cooking with Steam, please go to:
www.cookingwithsteam.com
For information on how to purchase our cookbook:
In Australia www.steamahead.com.au
Everywhere else: Amazon
Welcome to this episode of From the kitchen bought to you from the team behind Cooking with Steam. Listen in as Paul and Linda discuss the relative importance of oven shelve heights, "ugly vegetables" and an easy way to make pumpkin soup.
For more information about Cooking with Steam please visit our website:
www.cookingwithsteam.com
For information on how to obtain a copy of Demystified:
-
In Australia please go to www.steamahead.com.au
-
For all other countries, please go to Amazon; Barnes and Noble and other good retailers
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.
In this episode, Paul and Linda discuss Oysters and Air Fryers. Listen in as Paul shares that his "last meal" would involve a lot of Oysters. Linda asks if air fryers are worth the hype.
For more information on steam or combi steam oven recipes, please visit
www.cookingwithsteam.com
If you are are in Australia, for information on how to obtain a copy of our cookbook, Demystified, please visit
www.steamahead.com.au
If you are not in Australia and would like a copy of Demystified, try your local bookshop. We know it is available on Amazon and Barnes and Noble. If you can't find it in your country, please send us an email.
Welcome to this episode of Demystified From the Kitchen as Paul and Linda catch up on what's happening in the Cooking with Steam Kitchen.
For more information on Cooking with Steam please visit:
www.cookingwithsteam.com
For more information on how to obtain a copy of our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of From the Kitchen bought to you from the team behind Cooking with Steam. Paul and Linda catch up about the new kitchen and Linda is hoping for the office renovations to be finished and behind them so they can get back on track.
For information about our cookbook please visit:
www.steamahead.com.au
For information on recipes from our website, please visit:
www.cookingwithsteam.com
For information on our magazine, H2Oven, please visit:
www.mobimag.co/h2oven
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. It's been a while since Paul and Linda have been able to record but listen in as they reveal the work that's been going on behind the scenes and what plans are coming up.
For more information about Cooking with Steam please visit our website:
www.cookingwithsteam.com
For information on how to obtain a copy of our cookbook, Demystified, please visit:
www.steamahead.com.au
For information on how to read H2Oven, our magazine please visit:
www.mobimag.co or search H2Oven in your browser
Welcome to this podcast bought to you from the team behind Cooking with Steam. In this episode, Linda catches up with Ethan Yong and his brand of chilli oil, UmamiPapi.
Ethan loves chilli oil and decided to make available his special blend of spices and oil that is UmamiPapi. Listen in as Ethan describes his early attempts at getting the blend just right after many trial and errors.
Based in Melbourne, UmamiPapi is sold around the world. To purchase UmamiPapi chilli oil please visit:
www.umamipapi.com.au
For information on how to access our magazine, H2Oven, please visit:
www.mobimag.co/h2oven
For more information on cooking in steam or combi steam ovens please visit:
www.cookingwithsteam.com
For information on how to purchase our cookbook, Demystified, please visit:
www.steamahead.com.au
Thanks for listening.
Welcome to this eposiode of Demystified's From the Kitchen. After a couple of weeks break, Linda and Paul catch up and discuss what's been happening in the kitchen. There is also some news about the release of Demystified the cookbook by December to the USA, UK and Europe.
Thanks for tuning into this podcast. For more information about the team please visit:
www.cookingwithsteam.com
For information about our cookbook, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified, From the kitchen, as Paul and Linda catch up of the events of the week. After a break for a couple of weeks mainly due to the "covid blues" they are back catching up and talking cooking.
Happy cooking everyone!
For more information on steam oven or combi oven cooking please visit our website:
www.cookingwithsteam.com
For information on how to obtain a copy of our cookbook, please visit:
www.steamahead.com.au
Welcome to this podcast bought to you from the team behind Cooking with Steam. In this episode of Demystified, Paul and Linda catch up about those times steam does not help in cooking. Along the way they also have a chat about potatoes before getting back onto topic.
For more information on steam oven and combi steam oven cooking please visit:
www.cookingwithsteam.com
For information on our cookbook, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified as we unravel cooking in a modern world. In this episode Paul and Linda discuss how a condiment can change a dish. Some simple tips for home cooks that are easy to make and store for use when needed.
For information on steam oven and combi oven cooking please visit:
www.cookingwithsteam.com
For information on how to buy a copy of our cookbook, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. For a number of reasons, we couldn't record our weekly Friday wrap up but today we have. So it's more of a weekend wrap up. Paul and Linda catch up on their home cooking and Paul gives Linda some tips on adding mustard to lamb cutlets.
For information on steam oven and combi steam oven cooking please visit:
www.cookingwithsteam.com
For information on how to obtain a copy of our cookbook please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this episode, Paul and Linda explore the world of poultry. Having already covered Chicken in an earlier episode, this podcast covers many of the other forms of poultry; pheasant, turkey, quail and more.
Thanks for listening to this episode and if you'd like more information about steam oven and combi steam oven cooking please visit:
www.cookingwithsteam.com
For information on how to purchase a copy of our cookbook, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified as we review our week in the kitchen. Still in lockdown, Paul is working through the challenges of filming at home. Last weekend was all about slow cooking whereas this weekend, it is all a bit more up in the air.
For more information on steam oven and combi oven cooking please visit:
www.cookingwithsteam.com
For details on how to obtain a copy of Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified as we explore home cooking in a modern world. In another episode on regional cooking, Paul and Linda discuss the role a steam oven or combi steam oven can play in Italian food.
Can you steam pasta? When does cooking with steam enhance even traditional recipes. Do you lose the crunchy bits of a Lasagna if it has been cooked on a combi setting? Linda explains why she loves making Polenta and Risotto in her steam oven.
For more information about steam oven or combi steam oven cooking please visit:
www.cookingwithsteam.com
For details on how to purchase a copy of our cookbook, please visit:
www.steamahead.com.au
Welcome to this episode of the weekly wrap up from the team behind Cooking With Steam. In this episode, Paul and Linda catch up on their week while working from home and what their plans are for the weekend cook ups.
For more information on combi steam oven and steam oven cooking please visit:
www.cookingwithsteam.com
For information on how to obtain a copy of our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified as we explore home cooking in a modern world. The team behind Demystified all live in Victoria which, at this time has entered a strict lockdown to try and manage the spread in the local community of Covid-19.
Paul and Linda discuss adding flavour to meals, some key ingredients to have in your kitchen and why secondary meat cuts offer such great value.
For more information about steam cooking and combi steam cooking please visit:
www.cookingwithsteam.com
For information on obtaining a copy our cookbook, please visit:
www.steamahead.com.au
Welcome to this episode of From the kitchen bought to you from the team behind Cooking with Steam. In this wrap up of the events from the kitchen Paul and Linda catch up. Another week in lockdown and not much by way of new recipes. Paul is still outside road testing a BBQ and Linda is still waiting on a bulb cover for their combi steam oven.
For more information on steam oven and combi steam oven cookng please visit:
www.cookingwithsteam.com
For details on how to obtain a copy of Demystified please visit:
www.steamahead.com.au
Welcome to this episode of Demystified as we unravel cooking in a modern world. At the time of recording this episode the home base of Cooking with Steam were in state lockdown as their community tried to manage the Covid-19 outbreaks. Keeping within the spirit of the lockdown, Paul, Joel and Linda have been keeping a low cooking profile.
Paul, while not cooking, has been reading a lot on the issues around "sustainability". It is a complex topic and one that Paul wanted to reflect upon.
For information about steam oven and combi steam oven cooking please visit:
www.cookingwithsteam.com
For information on how to obtain a copy of our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. This is our Friday weekly wrap of events from the kitchen. There's not been a lot of cooking this week as where we live is in lockdown and all three of us are trying to do the right thing. But it hasn't been completely quiet. Paul and Linda catch up about bread, sour dough cultures and hydration percentages in baking.
For more information about steam oven and combi steam oven cooking please visit:
www.cookingwithsteam.com
For details on how to get a copy of our cookbook, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this episode, devoted to Salt, Paul talks about the types of salt he uses in his kitchen and what he uses each type for. If you've ever wondered why there are so many varieties of salt, this episode is for you.
For more information about Cooking with Steam please visit our website:
www.cookingwithsteam.com
For information on how to obtain a copy of our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this weekly wrap up of the events from the kitchen, Paul and Linda discuss parsnips, involtini's and ask, why do some vegetables go out of favour?
For more information about steam oven and combi oven cooking please visit:
www.cookingwithsteam.com
For information on how to obtain a copy of Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Paul and Linda change tack by taking on the topic of a whole cuisine type rather than a specific technique or food type. This is the first in the series and is Paul's personal favourite cuisine type, French cooking.
Towards the end of the episode we have a small technical issue in that the recording stopped. We started recording again straight away but is does stop for a couple of seconds. Then for a few more seconds Paul and I chat while getting back on track, then the podcast continues. Please listen through the glitch.
Thanks for listening to this podcast. For more information about Cooking with Steam please visit:
www.cookingwithsteam.com
For information on how to purchase our cookbook Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystifed as we unravel cooking in a modern world. In this episode Paul discusses what to do if your recipe fails. An alternative title could also have been, "how to recover if what you end up with isn't what you thought it would be". From time to time we receive "help" emails and most of Linda's weekend calls to Paul involve some form of cooking assistance.
For those who may have listened to From the kitchen on the 10th July, this is the episode Paul thought was already posted.
Sometimes you can't recover but don't despair, there are ways of recovering failed cooking attempts.
For more information about steam oven and combi steam oven cooking please visit:
www.cookingwithsteam.com
For information on how to purchase our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of From the kitchen bought to you from the team behind Cooking with Steam. In this episode Paul and Linda wrap up the events of the week in the kitchen. This week starts not in the kitchen but with Paul communicating his thoughts about the absence of a posting last Friday. Then we get onto chatting about food, thank goodness.
For more information about combi st4eam oven and steam oven cookery please visit:
www.cookingwithsteam.com.au
For details on how to purchase our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystifed as we unravel cooking in a modern world. Drawing upon his years of experience conducting cooking demonstrations, Paul discusses why this is an important aspect of your research into new kitchen appliances. How to get the most out of attending one and don't forget to take your favourite pot or baking tray.
For more information about steam oven and combi steam oven cooking please visit:
www.cookingwithsteam.com
For information on how to obtain a copy of Demystified please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. During a recording of From the Kitchen, Paul made mention of having used a master stock in the cooking process for a beef oxtail dish. So, not knowing much about master stocks Linda asked Paul to discuss how they are made, when they are used, why they are used and do they really last for years?
Notes were promised to add to this episode and they are coming. In brief, there are some tips for making and using master stocks:
-
essential ingredients:
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Water
- Shaoxing wine
- Soy Sauce
- Mandarin peel
- Palm Sugar (yellow Sugar)
- Star Anise
- Ginger
- Lemongrass
- Cinnamon Quills
- Coriander Seeds
- Sechuan Pepper
- Chilli
- Cardamon Seeds
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Dried Shittake mushrooms (optional)
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always let cool in the fridge and remove the fat that solidifies in the liquid.
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always bring the master stock to the boil before use
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never mix proteins - meaning if you poach beef in the master stock then only use it to poach beef. Do not use to poach chicken or veal or lamb
-
for quantities and method please visit our website.
For more information on steam oven or combi oven cooking please visit our website:
www.cookingwithsteam.com
For information on how to obtain a copy of Demystified, our cookbook, please visit:
www.steamahead.com.au
Welcome to this episode of the From the kitchen, the wrap up of the week from the team behind Cooking with Steam. This week Paul and Linda review the cooking tutorial now available and have a long chat about how to keep food warm while it is resting.
For more information about combi oven and steam oven cooking please visit our website:
www.cookingwithsteam.com
For information on how to obtain a copy of Demystified, our cookbook, please visit:
www.steamahead.com.au
In this episode of Demystified Paul and Linda discuss the steaming of vegetables. Paul provides some practical tips on the time, the temperature and ways of preparing a variety of vegetables in order to maximise flavour and nutritional value.
For more information on combi cooking and steam oven cooking please visit our website:
www.cookingwithsteam.com
For details on how to purchase our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of the weekly Friday wrap up bought to you from the team behind Cooking with Steam. In this episode of Demystifed, Paul and Linda catch up on their week of cooking and Linda has an update on the status of her Combi Steam Oven.
For more information on steam and combi steam oven cooking, please visit our website:
www.cookingwithsteam.com
For information on how to obtain a copy of our cookbook, Demystified, please visit:
www.steamahead.com.au
In this episode of Demystified, Paul takes control of the podcast to explore Linda's journey with Combi Steam oven cooking, from the beginnings of Cooking with Steam and what has changed over the last five years in the way she cooks.
For more information about steam cooking and combi oven cooking please visit:
www.cookingwithsteam.com
For details on how to obtain a copy of Demystified, our cookbook please visit:
www.steamahead.com.au
Welcome to this episode of Demystified as we unravel cooking in a modern world. In this week's episode Paul and Linda discuss their love and use of cookbooks; why they still turn to them and which ones are their favourites.
Thanks for listening to this podcast and for more information please visit our website:
www.cookingwithsteam.com
For details on how to obtain a copy of "Demystified" please visit:
www.steamahead.com.au
Welcome to this episode of From the Kitchen bought to you from the team behind Cooking with Steam. In this Friday wrap uip of their week Paul and Linda recap on the events this week in and out of the kitchen.
Thanks for listening to this episode. For more information please visit our website:
www.cookingwithsteam.com
For information on how to get a copy of Demystified, our cookbook, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this podcast Paul and Linda discuss Downdraft Cooktops - what are they; how they work; features and tips.
Thanks for listening to this podcast. For more information about Cooking with Steam please visit:
www.cookingwithsteam.com
For information on how to purchase our cookbook please visit:
www.steamahead.com.au
Welcome to this episode of From the kitchen, bought to you from the team behind Cooking with Steam. Paul and Linda wrap up their week in the kitchen, or not, and look ahead to the weekend.
For more information about steam and combi steam oven cooking please visit our website:
www.cookingwithsteam.com
For information on how to get a copy of our cookbook, please visit:
www.steamahead.com.au
Welcome to this episode of From the Kitchen bought to you by the team behind Cooking with Steam. In this episode, Paul and Linda recap on the week that was; not a lot of cooking but the kitchen renovations continue.
For more information on steam or combi steam cooking please go to our website:
www.cookingwithsteam.com
For information on how to purchase our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this episode Paul and Linda discuss what's on their list of essential kitchen kit.
Thanks for listening to this episode. If you'd more information on steam and combi oven cooking please visit our website:
www.cookingwithsteam.com
For information on how to purchase our cookbook please visit:
www.steamahead.com.au
Welcome to this episode of From the kitchen bought to you from the team behind Cooking with Steam. In this weekly wrap up from the kitchen Paul, Joel and Linda re-cap on the events this week. Linda and Joel were super impressed with the Paul's butterfly chicken and vegetables roast. Joel and Linda give an update on their week not in the kitchen.
Thanks for listening to this episode and for more information on combi and steam oven cooking please visit:
www.cookingwithsteam.com
For information on how to purchase our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Join in as Paul provides a guide to food probes; how they work; how best to use a food probe while cooking; care of your food probe and when not to use one.
For more information on combi and steam oven recipes and instrucutional videos pleae visit our website:
www.cookingwithsteam.com
For details on how to purchase our cookbook please visit:
www.steamahead.com.au
Welcome to this episode of Demystified as the team behind Cooking with Steam bring you their weekly wrap up. Join in as Joel, Paul and Linda catch up about the week that was, what they are all working on and their plans for next week.
Thanks for listening to this podcast. For more information about Cooking with Steam please visit our website:
www.cookingwithsteam.com
For details on how to purchase our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified in which Paul and Linda catch up with chef Robert Castellani. Robert is a passionate chef and has a love of cooking and food history. Listen in as Robert discusses how to bake bread with a brick and when an electric blanket comes in handy while cooking.
For more information please visit our website:
www.cookingwithsteam.com
For details on how to purchase our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of From the kitchen, the weekly wrap up from the team behind Cooking with Steam. Linda and Paul are joined by special guest Robert Castellani. Rob had come in to record a podcast interview so we found out what he's been cooking this week.
Thanks for listening to this episode and for more information please visit our website
www.cookingwithsteam.com
For information on how to purchase a copy of our cookbook please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Listen in as Paul and Linda discuss things to consider when you are in the market for a new oven. What do you consider; what's on your "must have" list; style or function? What will be on your list?
For more information please visit our website:
www.cookingwithsteam.com
For details on how to purchase our cookbook Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of the From the Kitchen wrap up bought to you from the Cooking with Steam team.
In this podcast, Linda is excited that the missing piece of kit has arrived but Paul reveals the challenges at hand in using it. A little bit of cooking but mostly trial and error re live streaming. However, we are very excited to announce that the very first Cooking with Steam live stream will be on:
dat da dah!!!! (just imagine fan fare music)
Saturday May 8, 2020 at 3.00pm EST Australia, on Facebook.
This will be a live Q&A format. If you have any questions about steam or combi oven cooking, techniques or tips please email beforehand to:
linda@cookingwithsteam.com or visit our socials
Looking forward to seeing you there.
For more information please visit our website:
www.cookingwithsteam.com
For information on how to purchase our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this episode, Linda starts by asking Paul about when and how to use a steam oven for making Custard. The discussion turns to Bain Marie style cooking and then ventures into other areas of cooking.
Thanks for listening this this podcast and for more information please visit our website:
www.cookingwithsteam.com
For information about how to purchase our cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystifed bought to you by the team behind Cooking with Steam. In the episode Paul has some tips on how to convert a standard oven by using:
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ice cubes to add steam
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pot of water for sous vide cooking
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how to use baking paper for en papillote - which is the french cooking term for wrapping food in paper to cook in its own steam
Thanks for listening to this podcast. We'd love to hear from you if you have any requests for recipes or help with cooking techniques. Please visit our website
www.cookingwithsteam.com
For information on how to buy our first cookbook, Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of From the Kitchen bought to you from the team behind Cooking with Steam. Joel, Linda and Paul catch up over the events of the week. Paul has been cooking and there is a positive lead on the missing piece of tech.
As we get closer to being able to live stream cooking classes and demonstrations please let us know what you would like to see or get help with.
For more information please visit our website:
www.cookingwithsteam.com
For information on how to buy Demystified, our first cookbook, please go to:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this podcast, Paul and Linda follow on from their Fish episode by discuss seafood; crustaceans; squid, octopus, oysters, mussels.
For more information on cooking in steam or combi steam ovens please visit our website:
www.cookingwithsteam.com
For information on how to buy a opy of our cookbook Demystified, please visit:
www.steamahead.com.au
Welcome to this episode where the team behind Cooking with Steam give a weekly wrap up From the Kitchen. This week has seen Paul cook with and also make an instructional video on Polenta. And there may be a lead on that elusive Logitech C920.
Thanks for listening and for more information please visit our website
www.cookingwithsteam.com
For information on how to purchase our cookbook Demystified, please go to:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the Cooking with Steam team. Paul and Linda discuss all things bread: baking tips, proving tips and useful information about yeast.
Thanks for listening and for more information please visit our website
www.cookingwithsteam.com
For information on purchasing our cookbook, Demystified, please visit
www.steamahead.com.au
Welcome to this episode of From the Kitchen the weekly wrap up of the events from the team behind Cooking with Steam.
This is an unusul episode as it is recorded on the Thursday before Easter Good Friday. Paul has spent the better part of the week trialling and testing camera equipment to be able to present live cooking demonstrations and webinars. Before the Covid-19 crisis some recording equipment had been obtained but we need one more item. Given the demand on electronic equipment for those now having to work from home, we can't source the second camera. So we are trialling work arounds to start presenting live shows as soon as possible.
Paul and Linda are both looking forward to a long weekend of cooking and spending time at time.
Everybody, please stay home and stay safe.
To get more information about Cooking with Steam and to access over 300 recipies for steam and combi steam oven cooking, please visit our website www.cookingwithsteam.com
For information about how to purchase our cookbook Demystified, please visit:
www.steamahead.com.au
Welcome to this episode of Demystified - From the Kitchen. In this wrap up of the week from the Cooking with Steam kitchen there wasn't a lot of cooking as Paul we redesigning the kitchen to accomodate another Combi Steam Oven. This redesign also gives the team the ability to hold live webinars and cooking demonstrations so stay tuned for more information about these upcoming events.
We'd love to hear your thoughts on what you'd like covered in the cooking demo or in a webinar. Contact us via our Facebook page or email info@cookingwithsteam.com
For more information about Cooking with Steam please visit our website
www.cookingwithsteam,com
For details on how to purchase our cookbook please go to
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. Following on from Pantry Essentials, Paul and Linda discuss how to store food. Tips on how to freeze meat, poultry and seafood. How to store fresh herbs, spices and vegetables.
Can flour be stored in a freezer? Listen as Paul answers this and other questions on foor storage options and tips.
Thanks for listening to this podcast. For more information please visit our website
www.cookingwithsteam.com
For details on how to purchase our cookbook Demystified, please go to:
www.steamahead.com.au
Welcome to this epsiode of Demystified as Paul and Linda wrap up the week From the Kitchen. It's been a strange week as the team at Cooking with Steam come to terms with the events that all communities are facing. At this time the message is stay home, stay well, stay sane. Linda asks Paul how to "jazz up" a soup made from chicken stock and vegetables.
Thanks for listening. For more information please visit our website:
www.cookingwithsteam.com
For details on how to buy our cookbook, Demystified please go to:
www.steamahead.com.au
Welcome to this episode of Demystified. Following on from Cooking for the Apocalypse, Paul and Linda focus more on what a secondary cut is and how slow cooking is the way to go. Secondary cuts are a great option for making tasty and affordable meals. If you are unsure how to cook a secondary cut ask the butcher as they will be more than happy to help.
Thanks for listening and for more information please visit our website:
www.cookingwithsteam.com
To purchase our cookbook, Demystified, please go to:
www.steamahead.com.au
Welcome to this episode of Demystifed as Paul and Linda look at what else can be bought to help feed you and your family, particularly in these strange times we find ourselves in. Paul gets his way with the title of this podcast as he offers alternatives to the stock pantry items currently being hoarded. This podcast follows on from the theme raised in Pantry Essentials and covers tinned items, secondary cuts and other food items to help reassure you that there are always alternatives that you can source to help feed you and your family.
For more information about Cooking with Steam please visit our website
www.cookingwithsteam.com
For information about buying our cookbook, Demystified please visit
www.steamahead.com.au
Welcome to this episode of Demystified as the team from Cooking with Steam bring you From the Kitchen, the weekly wrap up.
For more information about Cooking with Steam please visit our website
www.cookingwithsteam.com
To purchase our cookbook, Demystified, please visit
www.steamahead.com.au
Thanks for listening to this episode. We'd love your feedback and for you to subscribe.
Welcome to this episode of Demystified as we explore home cooking in a modern world. Join in with Paul and Linda as they discuss Pantry Essentials. At present, there is a lot of panic buying going on in our supermarkets. There are a lot of ways to keep your pantry stocked without resorting to stock piling of certain items.
Paul's tips include the benefits of
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pickling fresh vegetables
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of how to make stock for soups, sauces or risotto
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if you can't get rice or flour, try Polenta
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how much flour do you really need in any given week
For more information about the team or for recipes please visit our website:
www.cookingwithsteam.com
For details on how to purchase our cookbook, Demystified, please go to:
www.steamahead.com.au
Welcome to this episode of Demystified as the team from Cooking with Steam bring you From the Kitchen, the weekly wrap up.
This week the episode has a different feel as Linda's laptop was water damaged following the rains last week. So while the guys at Beyond the Box are working hard on the MacBook, Linda is using a loaner device.
For more information about Cooking with Steam please visit our website
www.cookingwithsteam.com
To purchase our cookbook, Demystified, please visit
www.steamahead.com.au
Thanks for listening to this episode. We'd love your feedback and for you to subscribe.
Welcome to this episode of Demystified as Paul and Linda discuss hints and tips on how to adapt your favourite recipe for cooking in your Steam Oven or Combi Steam Oven.
Thanks for listening to this episode. We'd love feedback and comments and for more information please visit our website
www.cookingwithsteam.com
For a copy of our cookbook, Demystified please go to:
www.steamahead.com.au
Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this episode we are joined by James Vogdanos as he draws upon his lifetime of working with appliances and in marketing.
For more information about Jame Vogdanos:
linkedin.com/in/james-vogdanos-8a879a13
For more information about Cooking with Steam please visit our website
www.cookingwithsteam.com
For a copy of our cookbook "Demystified" please go to
www.steamahead.com.au
Welcome to this episode of From the Kitchen bought to you by the team behind Cooking with Steam. In this recap of the week in the kitchen, Paul and Linda discuss baking and gremlins. Next week Paul is planning a whole week of baking and Linda deals with the gremlins in putting together the podcast episodes.
Thanks for listening and for more information please visit our website
www.cookingwithsteam.com
Welcome to this episode of Demystified as Linda and Paul discuss how steam works in a steam oven or combi steam oven. It's a question often asked by steam oven owners as they start learning about their ovens - how much should the steam percentage be?
Thanks for listening to this episode of Demystified. We'd love you to subscribe and for more information about steam ovens and combi steam ovens please visit our website:
www.cookingwithsteam.com
Welcome to this episode of Demystifed bought to you from the team behind Cooking with Steam. In this episode Linda and Paul the topic is Desserts and what a great tool a steam oven is. Paul gives some tips on custards, flans and cakes as they explore the use of steam in the cooking process.
Thanks for listening to this podcast. We'd love you to subscribe and for more information please visit our website:
www.cookingwithsteam.com
Welcome to this podcast bought to you by the team behind Cooking with Steam. In this episode, Paul and Linda discuss the humble egg. Can you "boil" and egg in a steam oven? Paul discusses some tips and hints for using the steam only function in your oven as well as the combi function.
Thanks for listening to this podcast and for more information please visit our website:
www.cookingwithsteam.com
Welcome to this end of week wrap up for the Cooking with Steam team. This week in Paul's absence Linda is joined by Joel to chat about the week that was without Paul cooking. Joel has news about the upcoming recipe posts and Linda reveals her research on Emu eggs.
Thanks to everyone who has participated in the survey. All answers are collated and reviewed daily. Stay tuned for updates as they come out.
Thanks for joining in and listening to this podcast. We'd love you to subscribe and for more information please visit our website:
www.cookingwithsteam.com
Join in and listen to the team behind Cooking with Steam as they reminisce about the early days of getting together to create content for steam and combi steam oven owners. Get to know Linda, Paul and Joel and how together they have created an online video library and Demystified, the world first english cookbook dedicated to steam and combi steam oven cookery.
Thanks for listening to this episode and we'd love you to subscribe. For more information please visit our website:
www.cookingwithsteam.com
Hello and welcome to this episode of Demystified as Paul and Linda recap on the week that was in the Cooking with Steam kitchen. Joel had been pouring over his computer all day compiling the results of the survey as they came in but stopped long enough for an opportunity to join in.
Thanks for listening to this episode and for more information or for past podcast episodes, please do to:
www.cookingwithsteam.com
Hello and welcome to this episode of Demystified as Paul and Linda discuss steam oven and combi steam oven maintenance. Paul discloses his recipe for a non toxic cleaning solution to help clean the oven cavity as well as some general maintenance tips.
Thanks for listening and we'd love you to subscribe. For more information please visit our website
www.cookingwithsteam.com
In this episode of Demystified Linda and Paul catch up on that week in the Cooking with Steam kitchen.
Welcome to this episode of Demystified as Linda and Paul discuss Chicken and explore some tips and techniques while using your steam oven or combi steam oven. There is a lot to discover about the humble chicken which is why this is Part !.
Thanks for listening to this podcast as we explore home cooking in a modern world. We'd love you to subscribe and for more information please visit our website
cookingwithsteam.com
In this episode of Demystified, Linda and Paul catch up on that week in the Cooking with Steam kitchen.
Welcome to this episode of Demystified as Paul and Linda discuss Fish - why steaming is such a great way to cook fish, why termperature matters, top three seasonings for Fish and when to apply them.
Thanks for listening to this podcast. As we explore home cooking in a modern world, we'd love you to subscribe and for more information, please go to our website:
www.cookingwithsteam.com.
Join with Joel Whitford and Linda McGowan from the Cooking With Steam team as they discuss recent changes and future trends in the combi steam oven and steam oven markets.
If you have a steam oven or combi steam oven then in this episode of Demystified Paul Mounsey discusses his tips and hints on how to cook rice and legumes.
Thanks for listening to this podcast as we explore home cooking in a modern world, we'd love you to subscribe and for more information, please go to our website:
www.cookingwithsteam.com.
In this episode of Demystified Paul Mounsey unravels the importance of temperature and time in home cookery. For steam oven cooking in particular there are some basic principles that once understood will help home cooks get the most from their steam oven or combi steam oven.
Thanks for listening to this podcast. We'd love you to subscirbe and for more information please visit our website:
www.cookingwithsteam.com