Culinary Technique: Steaming with Skill & Flavor

Wednesday, March 4th, 2026 3:00 pm to 4:00 pm, MST

Refine your craft with one of the most delicate and rewarding cooking methods—steaming. In this class, our chefs will demonstrate how Sub-Zero and Wolf’s precise control of heat and moisture can transform ingredients into vibrant, nutrient-rich dishes bursting with natural flavor.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Blanched Vegetable Medley

by: Chef Ed Richardson


YIELDS
4-6
Prep Time
10
Cook Time
5

Modes

Steam

Rack Position

Perforated Pan
Position - 2

Ingredients

  • 2 cups broccoli florets

  • 2 cups cauliflower florets

  • 1 cup carrots, sliced 1/4 inch thick

  • 1 cup zucchini, sliced 1/2 inch thick

  • 1 cup yellow squash, sliced 1/2 inch thick

  • 1 teaspoon Kosher salt

  • Ice bath (large bowl of ice water)

  • 1–2 Tablespoons olive oil or butter (optional finish)

Instructions

Cut the Vegetables

Cut vegetables evenly to ensure uniform cooking.

Preheat the Oven

Preheat oven to 212°F Steam.

Arrange

Place vegetables on a perforated pan in a single layer.

Steam

Steam for 4–5 minutes, until just tender and vibrant in color.

Ice Bath

Immediately transfer vegetables to an ice bath to stop cooking and preserve texture.

Drain and Season

Drain well and toss with olive oil or butter, salt, and fresh lemon juice before serving.

Optional: Sear in a hot pan to finish.


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