Sub-Zero, Wolf, and Cove Showroom Chef Michelle Meshberger recognized this food trend’s growing popularity, saying, "Once people experience steam cooking, it’s a game changer. There are home cooks of every ability who never considered cooking this way. Now, they can’t imagine their life without it.”
Cooking with steam does require specialized equipment. While countertop steamers have offered passable performance in the past, today’s discerning home cooks have found the level of precision and versatility they need in full-size appliances like the Wolf Convection Steam Oven.
“With the combination of steam and convection in one full-size oven, the possibilities are endless,” says Chef Michelle. “From everyday tasks of reheating leftovers to preparing special-occasion steaks sous vide, we’ve heard time and time again that the Wolf Convection Steam Oven often becomes the most used appliance in owners’ kitchens."
Here are just a few ways this multi-function appliance can elevate al fresco dinner parties, casual picnics with friends and family, and lazy lunches this summer.
A Fresh Take on the Veggie Tray
Often playing second fiddle to a mountain of grilled meat, it’s no wonder snoozy vegetable platters are often overlooked. It’s time summer’s fresh abundance receives the attention and glow up we all deserve. Satisfying crisp, fresh finds from the local farmers’ market can make up the majority of the spread, and consider adding steamed veggies to your crudité platter for a little je ne sais quoi. Arrange snappy peas and vine-ripe tomatoes with sugar-sweet steamed carrots or creamy red potatoes to delight your guests with a mouthwatering mix of textures and flavors. Requiring little to no fat to prepare, produce that is steam cooked in the Wolf Convection Steam Oven keeps its texture and flavor. It’s a delicious yet low-fat way to enjoy summer’s bounty. For a finishing touch, add a dollop of garlicky aioli and let the dipping and snacking commence.
Steam-Baked Bread for a Perfect Picnic
Often, the only difference between a drab loaf and a glossy, golden one is the way it is baked. Steam is key in crafting a loaf with that desirable chewy crust and tender crumb. Emulating steam ovens used by professional bakers, the Wolf Convection Steam Oven excels at creating this ideal environment for baguettes, croissants, and other baked delights. Use steam to make a simple yet delicious steam-baked loaf the star of any picnic. Then douse it with olive oil. Smear it with jam. Top it with cured meats and artisanal cheese. Or keep it simple; a pat of butter and sprinkle of sea salt is all this perfectly baked loaf needs.
The Best Way to Reheat Leftovers
At the end of one of those unforgettable meals out, do you ever tote a bag of just-too-good-to-leave-behind leftovers home with you? Next time that happens, and you look to reheat your meal, ditch the microwave. Unlike zaps from a microwave, which can dry out food, the Wolf Convection Steam Oven gently rehydrates food with the help of steam. Then, convection heat transforms the soggy memory into a crisp delight. It ensures your leftovers are as flavorful, moist, and fresh as the night before.
Attend a Cooking Demonstration for a Taste
If you’re in market for new appliances and your mouth is watering at all the delicious ways to incorporate steam cooking and the Wolf Convection Steam Oven into your repertoire, we invite you to attend a demonstration at the Sub-Zero, Wolf, and Cove Showroom Houston. There, you can see—and taste—the Wolf Convection Steam Oven in action.
Schedule a private consultation appointment at (713) 599-0053 and begin your appliance journey today.
Contact Us:
Sub-Zero, Wolf, and Cove Showroom Houston
2800 Sage Rd Suite B
Houston, TX 77056
(713) 599-0053
'Is that how you treat your house guest'
“I have an affinity for memory, and exploring what that looks like,” says Marie, 37, who was born and raised in Houston, and returned to art-making after first doggedly pursuing a career path in journalism. (Interestingly, sound — not writing — is alluded to symbolically in many of Marie’s collages as a method for archiving history.)
In her third year of college, Marie took a life drawing class. Her talent was apparent, and at the urging of her instructor, she changed her major to art, only to switch back to journalism in order to graduate in a timelier fashion. After several years of teaching art, marriage, the birth of two children, and a divorce, Marie found herself at “an emotional low,” and was compelled to pick up the pencil and begin drawing again. “It was more of a distraction,” says Marie, who is wary of describing her return to art-making as therapeutic. But something stuck, and in 2019, after Marie’s mother died of cancer, she began looking for a space to exhibit her work.
“After my mom passed, I longed to deepen my relationship with and connection to my father,” says Marie. “It may be because I didn’t do that as much with my mom.”
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'Can you help me find my dad'
The theme of communication, and how data is exchanged across time, extends from Marie’s Nigerian-born father, who appears in many of her works, including “And the beat goes on,” which was acquired by the Museum of Fine Arts, Houston for its permanent collection.
Meanwhile, a tiny portrait of Marie’s mother, a white woman, can be seen in the For the record collage, “Is this how you treat your house guest?” — a lush, gaudy assemblage of fat pillows, oriental and animal print rugs and carpets, and a child’s teddy bear. Two people share this strange, sensuous space: a young man in loose clothing, laid back and looking very chill; and a woman in high-heeled boots and a leather bustier sitting bolt upright on a golden divan, her face obscured like a figure from Max Ernst’s collage novel, La femme 100 têtes. “Is she ashamed or is she proud?” says Marie, who describes the work as an exploration of the expectations of womanhood, and the battle between what is socially acceptable, and what is expected.
For Marie, the demands of being a mom have helped her become “very intentional” with her time, although she is not immune to the relative quiet of an early morning, or the melancholy vibe of a rainy day when it comes to making her time-intensive art. “I’m very temperamental when it comes to working,” says Marie. “When I’m inspired I have to jump on that, and honor that energy that pulls me into that moment.”
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Beetlejuice Goes Hawaiian cocktail
Owner Chris Cusack — whose favorite childhood movie is… you guessed it, Beetlejuice — is decking out the Washington Ave. location accordingly. There are giant, black-and-white backdrops — including a creepy-crawly pic of striped sandworms — for selfies, plus a miniature model set of the town Wind River.
Sip from the special cocktail menu at the Montrose and Washington Ave. locations from Sept. 6-13. The “Beetle Juice” with THC spirit or gin and muddled blackberries is a smash, while the lime-green, frozen “Magician’s Assistant” is a funky spin on a highball.
Be the ghost with the most and take part in a costumed fun run on Sunday, Sept. 15 at 7pm. All run levels are invited to don their best Beetlejuice-inspired looks and enjoy a free 3-mile route that starts at the Washington Ave. location. There’s a costume contest immediately following!
Additional costume contests are taking place at the Washington Ave. location on Friday, Sept. 6 and Friday, Sept. 13, at 11pm. Plus, don’t miss free flash tats Sept. 13 from 9pm-1am! So, go ahead, make your millennium.
Magicians Assistant