As a sommelier and brewer, I have had the opportunity to work with many different types of kitchen equipment, including steam kettles. These versatile units are commonly used in commercial kitchens for a variety of food preparation tasks. From my experience, I can say that the most common uses for a steam kettle include preparing soup, sauces, stocks, pasta, gravy, stew, meat, beans, rice, and desserts.
One of the primary functions of a steam kettle is to slow boil and simmer food. This makes it an excellent tool for preparing soups and sauces, as the gentle heat helps to develop flavors and meld ingredients together. I have found that using a steam kettle for soup preparation allows for a consistent and even heat distribution, resulting in a well-developed and flavorful dish.
Additionally, steam kettles are often used for making stocks. The slow boiling and simmering process helps to extract the flavors from bones, vegetables, and other aromatics, resulting in a rich and flavorful stock. This is particularly important in professional kitchens, where stocks are often used as a base for many different dishes.
Another common use for a steam kettle is for cooking pasta. The large capacity of these units allows for cooking large quantities of pasta at once, making them ideal for high-volume kitchens. The steam kettle's ability to bring water to a rapid boil quickly and maintain a consistent temperature throughout the cooking process ensures that the pasta is cooked evenly and to the desired texture.
In addition to the aforementioned uses, steam kettles are also commonly used for preparing gravy, stew, meat, beans, rice, and desserts. The slow and even cooking provided by the steam kettle helps to tenderize meat and cook beans to perfection. The large capacity of these units is also beneficial when cooking large batches of rice or preparing desserts such as custards or puddings.
One of the advantages of using a steam kettle is its ability to reduce liquid in stocks, beans, and soups. The heat and steam generated by the unit help to evaporate excess liquid, resulting in a more concentrated and flavorful final product. This can be particularly useful when working with large quantities of liquid or when trying to achieve a desired consistency.
Steam kettles are incredibly versatile and practical tools in a commercial kitchen. Their ability to slow boil, simmer, and reduce liquid makes them indispensable for preparing a wide range of dishes, from soups and sauces to meats and desserts. As a sommelier and brewer, I appreciate the consistent and even heat distribution provided by steam kettles, which helps to ensure that flavors are developed and ingredients are cooked to perfection.