If you don’t cook with steam or know nothing about how to use it, you have to listen to this podcast.  Janne Mahan, a chef and product trainer for Bosch, Thermador and Gaggenau, is Nancy’s guest this week.

Did you know that when steam is added in various amounts to convection cooking, food is prepared faster, with greater nutrient retention, and favorite recipes can be used without change in temperature in less time AND with no preheating?

Janne also explains:

This podcast sponsored by Premier Lighting

email questions to [email protected]