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).
Request Culinary Scene Activation CodeRecipes from this event
Hard Cooked Eggs
by: Chef Ed Richardson
Modes
Ingredients
1 dozen eggs
ice water
Kosher salt
red pepper
black pepper
sesame seed
Instructions
Preparation
Open the oven door and place the perforated pan or wire rack into the oven in position two.
Place the eggs on the pan or wire rack, then close the oven door.
Cooking
On the control panel, select “Gourmet.”
Select “Eggs.”
Choose “Hard-Cooked Eggs.”
Select “Cooking.”
Press “Set” and then “Start.”
The convection steam oven will begin the seventeen-minute steam-cooking process.
Cooling
Once the eggs have finished cooking, open the oven door and carefully remove the eggs.
Fill a medium-sized bowl with ice water.
Place the eggs into the ice water and allow them to cool for three to five minutes.
Finishing
Crack and peel the eggs.
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Chef Ed Richardson
St. Louis, Missouri
Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.
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