Made seafood salad with thick asparagus, cherry tomatoes crayfish flesh, prawns and scallops. Unfortunately forgot to take photos.
But one thing is clear. I love my steam oven! Gentle steaming seems to be very good for seafood and vegetables.
Asparagus steamed for 10 minutes at 88C retains the asparagus taste and is very tender. The seafood steamed at 80C for about 8 minutes was also very good.
Also did some peas separately at 88C and it too was very "pea" like in taste.
I then threw the lot into a bowl and added hollandaise.
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