Tobi Fairley is a Thermador brand partner.

I have finally finished my kitchen renovation project and I’m so excited to get back to cooking and baking! I love to create healthy meals and sweet treats for my family, and it’s a huge stress reliever for me when I cook, too.

It’s also amazing to have all new appliances in my updated kitchen, especially going into the holiday season. And there is one appliance that makes my heart skip a beat more than any other: my Thermador steam oven!

I first saw the oven last year at the Thermador Experience & Design Center in California, and I even got to test it out with the Thermador culinary team. It was love at first sight, and it was the first thing on my wish list for my new kitchen.

Now that I’m using it regularly, it’s even more functional and convenient than I thought it would be. It’s like the Swiss Army Knife in my culinary toolbox! I’m also learning that it can do SO much more than create healthy steamed meals, although it’s fabulous for that, too.

I can reheat leftovers that taste fantastic – a big bonus for a busy mom like me. Pizza that’s leftover from dinner is just as good as it was fresh out of the oven, and my husband’s favorite steak is moist and delicious when reheated with steam. No more complaints about leftovers from my crew!

My favorite thing to do in the kitchen is bake, especially with my daughter. We love to create cupcakes, pies, and breads for friends and family. The Thermador steam oven makes our baked goods moist and yummy. But the breads are where the magic really happens. A steam oven is perfect for proofing dough and for creating that crisp crust and soft center that makes the best loaf of bread!

Proofing is letting the dough rest so the yeast will rise properly – and a steam oven gives you the best rise you can get, because the temperature and humidity are kept at the perfect setting through the rising process. If you’ve ever tried to make bread on a really chilly day, you’ll know how important that is! And steam is what gives breads like French baguettes that crispy crunch on the outside. Wow, just writing about this is making me hungry!

I plan to really give the steam oven a workout over the upcoming holidays – it’s large enough to cook several vegetable dishes on separate racks at one time, or to even cook a 14-pound turkey. And it can cook that turkey in just 90 minutes!  With 40 pre-programmed modes, the oven will automatically adjust the temperature and humidity for perfect dishes every time. That really takes the holiday pressure off!

The Thermador steam oven is now the star of my kitchen, giving me restaurant-worthy results every time. I may have to consider opening up to the public and taking reservations!

xo,

Tobi

To see more of my culinary creations, follow me with @tobifairley on Instagram, Pinterest, Facebook, Twitter, or on my blog at tobifairley.com!

Tobi’s Thanksgiving Rolls

We make these rolls for our Thanksgiving dinner and they are delicious! The recipe is from my mother’s mom, and they’re a big favorite with my family.

1 can Eagle Brand Evaporated Milk

3 cans warm water

1 tablespoon salt

1 egg

1 stick melted butter

9 cups all-purpose flour

2 packages yeast

Preheat steam oven on Proof setting. Mix water, milk, yeast, and salt. Set aside for 10 minutes. Add egg, butter, and flour. Knead dough, place on baking sheet, and put it in the steam oven to proof for 30 minutes, or until doubled.

Make into rolls (your choice of size and shape) on baking sheets or in muffin tins, and let rise again in the steam oven until doubled.

Bake at 350 degrees until brown.