Sunday, March 9, 2008

Full Steam Ahead for Miele Meals

Doing a radio show about food and wine certainly gets you involved in some interesting stuff. Last week I found myself at the Ferguson Bath, Kitchen & Lighting Gallery in San Luis Obispo for a demonstration of Miele's new steam oven.

Mary, the home economist from Miele, put on an informative show for about 20 of us and, as they say, "The proof is in the pudding."

In this case the proof was salmon, chicken, broccoli, potatoes, poached egg, rice pilaf and tasty steamed fruit. Getting back to pudding, both Mary and a member of the audience, noted that the Miele Steam Oven makes amazing flan.

Cooking with steam has been a forte of Miele since they introduced the world's first built-in convection steam oven in 1999.
Miele's literature, and most nutritionists agree, that the steam oven is ideal for those who enjoy eating healthy and for those who simply value speed, convenience and great tasting results. Mary stated there is virtually no limit to what can be cooked in a steam oven .... uh except for bread and pizza and popcorn.

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