With several ovens offered on the market, and the selection between electric and gas, selecting the right oven for a kitchen can be a hard choices for some to decide. When it comes to selecting a cooking machine for a restaurant kitchen, have you ever considered a combi oven?
A combination oven, or combi oven, is a specialized oven designed for catering businesses and commercial kitchens. It combines the best parts of convection cookery with the additional advantage of fan assisted cooking, and the bonus of irregular steam cooking or full steam cooking processes. Combining all of those technologies along conveys a cooking system that is both exceptionally adaptable, efficient and easy to predict – a consistent cooking output every time. Combination ovens are available in varied sizes to suit any commercial kitchen and are energy efficient. Most are self-cleaning and may be used for quite a long time with regular maintenance.
The amazing power of combi oven uses both dry heat and moist heat intended for the most demanding of kitchens to cook massive quantities of food exactly the same way. Many café’s usually run off single-phase power therefore a 3-tray or 5-tray oven with a smaller cooking chamber is good. Instead, kitchens who create a lot of dishes tend to use larger combi ovens with more fans because it creates consistency when cooking and even steam generation. This also implies that some more power is needed. It can bake a pizza, sear salmon and grill a steak concurrently.
What should be the first recipe I should cook in my new combi oven?
A Cowboy Rib-Eye Steak could be good.
1 3-pound bone-in rib-eye steak
1 tablespoon cumin seed
1 tablespoon coriander seed
2 teaspoons black peppercorns
2 tablespoons coarse salt
1 tablespoon sweet paprika
2 tablespoons light brown sugar
2 tablespoons finely chopped oregano
5 cloves garlic, minced
Preheat oven to 375 degrees with rack in center position.
Pat steak dry thoroughly with paper towels.
In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total.
Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.
Recipe by: MAD HUNGRY
Cover the steaks with aluminum foil, and allow it rest for five to ten minutes. During this time, the juices within the steak will spread themselves, and the internal temperature will elevate by an additional five degrees. Remove the aluminum foil, and serve the Ribeye Steaks whole or sliced into skinny strips. Baked potatoes, risotto, rice pilaf and steamed vegetablesv are some common sides that compliment the flavour of pan roasted ribeye steak. A Ranch and blue cheese dressing are popular selections for salads accommodated with the steaks.
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