Chef Bourget taught Demystifying Convection Steam at the conference this year in San Antonio, Texas. With the help of Cuisinart via their donation of a CSO and a slideshow from Riggs Distributing, Chef Bourget was able to familiarize USPCA chefs with the amazing new convection/steam technology. This knowledge will come in handy when … [Read more...]
Apricot French Toast Bread Pudding
On my last trip to New Orleans, I took a Southern Cooking class. The teacher taught us a bit about making bread pudding. I wasn't fond of bread pudding as a child. Most bread puddings had too many raisins. Bread pudding has come a long way. In New Orleans, I went back to G W Fins just for their white chocolate and caramel bread pudding to … [Read more...]
Poached Eggs
Making poached eggs in a convection steam oven is the best way! You don't have to heat up any water and worry about soggy eggs. Once you get your timing down, you can break the eggs into your container, steam them and have them ready at the exact time you wish to eat. Chef Bourget will add to this post using two eggs at a time in each … [Read more...]