A Steamy Soiree in Scottsdale: Hosted by Thermador Part II
If you didn’t get a chance to read my first post about my trip to Scottsdale, here’s the news in a nutshell. Thermador will be releasing their first Pro Grand Steam Range. It is revolutionary in terms of its design and features. The new ranges will feature their exclusive Star Burners. It includes a convection self-cleaning oven and a QuickClean base.
Thermador’s Star Burner is designed to distribute heat evenly and more effectively to the entire pot. It is proven to be better than the traditional circular burners. This new range offers 6 distinct cooking options. They are steaming, convection baking, burner cooking, simmering, grilling, griddle cooking and warming — with a combination Steam & Convection Oven, a large capacity convection oven, a six-burner gas cooktop featuring the exclusive Star® Burners, and a fully integrated warming drawer. The best part of this range is the steaming option. Chef Brad showed us how to make all sorts of delicious things using steam. I didn’t think it was possible to cook meats with steam but he showed how to do it in a way that leaves a nice golden layer. Breads were cooked soft on the inside and crisp and golden on the outside.
For lunch, we split into groups and all helped make different dishes. I helped with dessert. My contribution was the slicing of the pineapple for the Pineapple Upside Down Cake.
See below to check out more of the yummy food we helped make for lunch and the star of the show, the Pro Grand Steam Range.
The Pro Steam Range will be available in August 2011. To see more from Thermador, go to www.thermador.com.
And here’s the recipe for the Pineapple Upside Down Cake.