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
Steamed Asian Rice
by: Chef Ed Richardson
Introduction
The Wolf Convection Steam Oven is a very convenient and effective way to cook Asian rice perfectly.
Modes
Rack Position
Position - 2
Ingredients
1 1/2 cups Asian rice
2 cups cold water
Instructions
Pour the rice into a strainer or sifter and rinse the rice for 30 seconds to clean and remove any unwanted starch.
Place the rice and water in a 9”x13” casserole dish.
Set the dish on the wire rack in the Wolf Convection Steam Oven on Steam Mode at 210°F. Set the duration for 3-4 minutes above what the instructions call for, normally about 20-25 minutes.
When done, remove the dish and let cool for 3 minutes. Fluff with a spoon or fork and serve.
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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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