How to Simplify Steaming in the AMSO and MSO Oven

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

How to Simplify Steaming in the AMSO and MSO Oven

Amana® AMSO and Menumaster® MSO Steamer Ovens cook 4 times faster than traditional steamers—without the extra costs, setup, or complications of equipment requiring plumbing or deliming. These innovative ovens rapidly steam food to seal in more flavor, nutrients, color, and moisture than conventional steaming methods.


9 Tips to Simplify Steaming and Enhance the Quality of Food Items:

  1. A good rule of thumb to follow is…

    This will bring most foods from refrigerated temperature to a minimum 140°F (60°C)

  1. The AMSO and MSO Steamer Ovens can accommodate two full size, 4″ (10cm) deep, high heat amber pans with lids. ACP recommends the use of high heat Carlisle pans and lids to achieve the best cooking results. Heating or cooking in covered high heat containers ensures:
    • Faster cook times
    • Retention of steam
    • Even cooking results
    • Prevention of food splatters
  2. When possible, defrost and rinse frozen food items before steaming to shorten cook times
  3. Refrigerated items stored at 40°F (4°C) should be covered while heated
    • Exception: Breads, pastries or items with breaded coating should be heated uncovered to avoid softening
  1. Room temperature items require less time to heat than refrigerated items
  2. Internal food temperatures continue to slightly rise after a steaming cycle due to the presence of steam
  3. Food items that are high in fat, sugar, salt, or moisture attract microwave energy and require shorter cook times
  4. Food items that are high in protein or fiber absorb microwave energy slowly and require longer cook times
  5. As a food item’s mass increases, the necessary cook time increases
    • When heating two full pans of thick, dense food items (lasagna, casserole, etc.), it may be necessary to rotate the pans half-way through the steaming process
Simplify Steaming. Amana & Menumaster Steamer Ovens. Tips to simplify steaming and enhance the quality of food items

Bouillabaisse

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Bouillabaisse

Who says you have to spend all day in front of a hot stove in order to enjoy the flavors and comforts of bouillabaisse? Combining the comforting flavors and delights of bouillabaisse, with the speed and flexibility of Amana® and Menumaster® Commercial ovens—Chef Tony adapted this classic Provençal fish stew for quick cooking in each of his 3 favorite ACP ovens: AMSO35/MSO35 Steamers; ACE19V/JET19V Convection Express, and AXP22T/MXP22T High Speed Combination Ovens. Check out the recipe below, and try it out in your favorite ACP oven.


Bouillabaisse

Servings:1

Ingredients

    • 2 tsp (10mL) extra virgin olive oil
    • 1 garlic clove (minced)
    • 2 tsp (10mL) onion (finely chopped)
    • 2 tsp (10mL) celery (finely chopped)
    • 2 tsp (10mL) fennel (finely chopped)
    • 2 tsp (10mL) mini sweet peppers (finely chopped)
    • 1 tsp (5mL) tomato paste
    • 3 oz. (90g) crushed tomatoes
    • 3 oz. (90mL) Chardonnay
    • 3 oz. (90mL) clam juice
    • 3 oz. (90mL) seafood broth
    • 3 ea. little necks
    • 3 ea. Mussels
    • 2 oz. (60g) cod (sliced)
    • 4 ea. 26/30 shrimp (peeled)
    • 1 bay leaf
    • 1/8 tsp (0.5mL) red pepper flakes
    • 1/8 tsp (0.5mL) lemon zest
    • 1/8 tsp (0.5mL) oregano
    • Kosher salt
    • Ground black pepper

AMSO35/MSO35 Preparation


The AMSO/MSO Steamer ovens are ideal for cooking any seafood. This bouillabaisse is no exception. Mussels, little necks, cod, and shrimp are cooked to the perfect tender texture.

Total Cook Time: 4:50

 

Accessories:

  • 2″ (5cm) deep, amber 1/2-sized pan with lid

Procedures:

  1. Add oil, onion, garlic, fennel, celery and sweet peppers to a 2″ (5cm) amber ½ pan, cover with a lid and place in the AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 0:20 100%

  2. Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture. Place pan back in AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 0:20 100%

  3. Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf. Place pan back in oven to simmer and reduce with the following settings:
    Stage Time MW%
    1 1:00 100%
    2 0:30 60%

  4. Remove pan from oven and add little necks to liquid. Place pan back in AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 1:30 60%

  5. Remove pan from AMSO35/MSO35 and add mussels, cod and shrimp to liquid. Place pan back in oven with the following settings:
    Stage Time MW%
    1 1:10 60%

  6. Remove pan from AMSO35/MSO35. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with Focaccia or your favorite bread.

AXP22T/MXP22T and ACE19V/JET19V Preparation


Xpress™ Speed Ovens aren’t just for pizza and sandwiches anymore. Our ACE/JET and AXP/MXP speed ovens offer space saving, flexible cooking solutions, with endless culinary possibilities. This delicious bouillabaisse is yet another example of the versatility of these powerhouse speed ovens.

Total Cook Time:

  • AXP/MXP: 8 minutes
  • ACE19V/JET19V: 9 minutes, 40 seconds

Accessories:

  • 8″ (20cm) sauté pan
  • Pizza stone (ST10X for AXP/MXP, ST10C for ACE/JET )

Procedures:

  1. Pour oil in an 8” (20cm) sauté pan and place in oven for about 30 seconds.
  2. Remove pan from oven and add: onion, garlic, fennel, celery and sweet peppers.Place sauté pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 0:30 0:50
    MW%: 60% 60%
    Fan%: 0%
    IR%: 100%

  3. Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture.Place sauté pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 0:30 0:50
    MW%: 60% 60%
    Fan%: 0%
    IR%: 100%

  4. Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf.Place sauté pan back in oven to simmer and reduce with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 3:00 3:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  5. Remove pan from oven and add little necks to liquid.Place pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 2:00 3:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  6. Remove sauté pan from oven and add mussels, cod and shrimp to liquid.
    Place pan back in oven with the following settings:

    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 2:00 2:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  7. Remove sauté pan from oven. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with focaccia or you favorite bread.

Southern Cuisine – Seafood Boil

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Southern Cuisine – Seafood Boil

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The flavors of the southern United States have been anticipated and expected for both locals and visitors for centuries. But it’s not all about homemade fried chicken, sweet iced tea and biscuits. While these traditional items are still considered a delicacy in many households and operations below the Mason-Dixon, there are several other dishes that certainly deserve recognition as well.

Frogmore stew is a fresh and simple seafood boil that is rich in both flavor and history. The name varies based on location, but in its original hometown of Beaufort, South Carolina it is often referred to as Beaufort stew or Beaufort boil. Regardless of what you call it, the perfect lowcountry combination of shrimp, sausage, corn and potatoes is sure to leave anyone satisfied.

While there are several stories of how this savory and sweet dish came to be, one says that a shrimper in Frogmore was running low on groceries and couldn’t decide what to make for dinner. So, he combined what fresh ingredients he had available at the time, and being a fisherman, shrimp was never in short supply.Thus the Frogmore stew was born.

The Menumaster® Steamer Oven steams vegetables and seafood to perfection without sacrificing time or money. A recent study from the Journal of the Science of Food and Agriculture proved that microwave steaming is the most efficient when it comes to preserving nutrients because of lower cook times and minimal use of water. Since the MSO confines the steam within a 4″ deep, full size pan, clean up is quick and any troublesome water waste hookups are not required. ACP, Inc. Corporate Chef Sandy Gibilisco and ACP, Inc. Food Application Scientist Patty Reyes formulated a fresh and flavorful recipe for a southern shrimp boil that is easily attainable using the MSO.

 Southern Shrimp Boil

 Ingredients:

  • 3 bottles of water, 16.9 oz. (479 g) each
  • 2 Tbsp. Old Bay Seasoning
  • 1 Tbsp. kosher salt
  • 2 tsp. ground pepper
  • 8 fresh garlic cloves, smashed
  • 1 large red onion, cut into 2″ (5 cm) chunks
  • 8 fresh thyme sprigs
  • 1 lb. (454 g) baby red potatoes, if larger cut into fourths
  • 3 ears of fresh corn, cut into 2″ (5 cm) pieces
  • 1 lb. (454 g) large shrimp, 21-26 count, peeled with tails on and deveined
  • 3 Tbsp. unsalted butter
  • Hot sauce – if desired, for serving
  • Fresh lemon wedges, for garnish

Procedures:

  1. Pour water into full size, 4″ deep cambro pan
  2. Add Old Bay seasoning, salt, pepper, garlic, onions and corn. Before placing corn in the mixture, sprinkle potatoes with additional salt then add them to the other vegetables.
  3. Stir until ingredients and spices are well mixed.
  4. Place lid lid on and heat on bottom shelf of MSO for 9 minutes at 100% MW.
  5. Remove from oven and carefully remove the lid away from you to prevent contact with steam.
  6. Add butter and stir lightly.
  7. Place clean, deveined shrimp in a bowl. Add 1 tsp. Old Bay seasoning and ½ tsp. salt. Stir until shrimp is evenly coated.
  8. Place seasoned shrimp in hot water and vegetable mixture. Be sure to submerge all the shrimp in the hot water.
  9. Cover cambro pan and place in the MSO oven on the bottom shelf for 1 minute at 100% MW.
  10. Check the internal temperature of the shrimp to ensure it is at least 150°F (66°C) before serving.
  11. Presentation: fresh thyme and lemon wedges, sprinkle with Old Bay seasoning.
Southern Shrimp Boil

Fish Tacos

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Fish Tacos

http://www.qsrweb.com/article/127258/Fish-Tacos-gaining-popularity
http://usatoday30.usatoday.com/money/industries/food/2010-07-09-fishtacos09_ST_N.htm
http://restaurant-hospitality.com/trends/why-your-menu-needs-fish-tacos1111

The next culinary facelift might be the rise of gourmet tacos. Hand held seafood entrees, including fish tacos and seafood sliders are one of the fastest growing products on the U.S. restaurant menu venue. Multiple chains, such as The Cheesecake Factory, Long John Silver’s, and California Pizza Kitchen, have added fish tacos to their menu in response to the consumer driven small plate trend and the growing influence of food trucks across the country.

Fish taco lovers can tie into the growing trend by perfectly baking fish for tacos in the MXP with ACP Chef Sandy Gibilisco’s recipe for healthy and light baked fish tacos with a flavorful slaw accompaniment. The MXP22 combines microwave, convection and infra-red radiant heat to produce a perfectly flaky fish with a crispy exterior in only a minute and a half.

fish taco cc

FISH TACOS
1 minute 30 seconds to bake in MXP, 1 minute to assemble

Yield: 6 fish tacos

Ingredients:
• 1 ½ LBS (680 g) flounder or tilapia, thawed, each approximately 4 oz (113 g)
• ½ cup (113 g) reduced fat sour cream
• Juice of 1 lime
• 1 can Rotel Mexican Diced Tomatoes with Lime Juice, juice drained and saved
• 3 cups (210 g) angel hair shredded cabbage, with red cabbage
• ½ teas (1.3 g) cumin
• ½ teas (3 g) salt
• 1 TBS (15 g) olive oil
• 6″ (15 cm) flour tortillas
• Chopped cilantro

Tools:
• MXP 22 oven
• Oven paddle
• Mixing bowl
• Mixing spoon
• Rubber spatula
• ¼ size sheet pan

Directions:

Sauce:

1. Stir together sour cream, ¼ cup (2 oz.) juice from Rotel tomatoes.

Slaw:
2. Mix together: angel hair slaw mix, drained Rotel tomatoes, and juice of one lime.

Fish:
1. Sprinkle fish filets with salt and cumin.
2. Spray ¼ size sheet pan with pan coating.
3. Place in MXP oven on the following one stage setting:

Stage # 1: 1 min 30 seconds  50% MW    30% AIR    100 IR

4. Remove taco shells from oven and sprinkle 1/3 cup (23 g) cabbage mix over.
5. Flake fish and place on top of cabbage mix.
6. Drizzle approximately ¼ cup (2 oz.) of lime dressing over taco.
7. Sprinkle with chopped cilantro.

-Chef Sandy Gibilisco

fish-taco-cc

OnCue High Speed Microwave

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

OnCue High Speed Microwave

On Cue™  High Speed Microwave

  • 2400 watts
  • Cooks 42% faster than conventional microwave ovens, rethermalizing snacks in less than a minute!
  • Can be used for single or multiple portion items
  • Ideal for rapid speed of service

Cryovac, or sous-vide, packaged foods such as individually portioned soups, sauces, oatmeal, meats, and others perform to the maximum, when rethermalized in the On Cue™ . The hermetically sealed container provides a mess-free as well as uniform heating environment.  Soup comes out hot without the splatter!  With just a single push of a preprogrammed key and the oven door opening automatically after a cook cycle, this oven proves to be very easy to use.

The jigsaw shaped footprint doubles the cooking capacity on a 28 ½” shelf (refer to picture below), so it improves productivity in a small footprint.

Below are a couple of Cryovac packaged foods that come out hot in just a matter of seconds. Enjoy!

MOC24_MacChez
Two On Cue™ ovens, back to back.
Steel Cut Oatmeal (Cryovac Packaged)
Oatmeal and Fruit

Oven model: On Cue™
Qty: 6 oz. (170 g)
Start Food Temp: 35-40°F (3-6°C)
Accessory: Ceramic bowl to contain package

Stage 1
                               Stage 2
Time: 0:35                          Time: 0:05
Microwave: 100%               Microwave: 50%

Marinated Shrimp (Cryovac Packaged)
shrimp

Oven model: On Cue™
Qty: 8 oz. (227 g)
Start Food Temp: 35-40°F (3-6°C)

Stage 1
Time: 0:20
Microwave: 100%

If you have any further questions about cooking in the On Cue™  email us today at: testkitchen@acpsolutions.com.

Microwaves as Steamers?

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Microwaves as Steamers?

Did you know: any ACP, Inc. oven that produces 1800 watts and above can be utilized for steaming? Doing batch cooking? The RC30S2 is the oven for your operation. It can steam two four inch deep half pans of product at once, which could be as much as 8 lbs. of vegetables! If you operate more in the realm of single portion steaming, then the HDC212 will exceed your needs. This oven can heat single portions of vegetables in as little as 30 seconds. Give these ovens a try and you will surely be impressed with their performance.

RC30S2hdc

Steamed Vegetables
DSC02737
                                         
Microwave: RC30S2
Qty: 4 lbs. California Medley
Accessory: 2X 4 inch deep ½ size high temperature food pans.
Start Food Temp  Stage  Time  Microwave  End Temp
35-40°F (2-4°C)       1       4:15      100%     165°F (74°C)

Note: Stack one pan on top of the other in oven.

Shrimp

shrimp 001
Microwave: RC30S2
Qty: 4 lbs. 30-40 count shrimp
Accessory: 2X 4 inch deep ½ size high temperature food pans.
Instructions: Serve immediately after heating.
Start Food Temp  Stage  Time  Microwave  End Temp
35-40°F (2-4°C)       1       6:00      100%     165°F (74°C)

Note: Stack one pan on top of the other in oven.

Steamed Vegetables

DSC02728
Microwave: HDC212
Qty: 5 oz. California Medley
Accessory: Microwave safe plastic bag
Instructions: Serve immediately after heating
Start Food Temp  Stage  Time  Microwave  End Temp
35-40°F (2-4°C)       1       0:30      100%     165°F (74°C)

Shrimp

DSC02726
Microwave: HDC212
Qty: 6 oz. 30-40 count shrimp
Accessory: Microwave safe plastic bag.
Instructions: Serve immediately after heating.

Start Food Temp  Stage  Time  Microwave  End Temp
35-40°F (2-4°C)       1       0:30      100%     165°F (74°C)