September 30, 2013


Editor’s note: This is a guest post from Donald M. Rattner.

The five-piece Steam Tower by Menu takes the best qualities and techniques of the traditional Asian steam cooker and adapts them to contemporary use by means of innovative, modular and elegant Scandinavian design.

To prepare a meal, the Tower components are stacked above the porcelain water-filled base and placed in the oven. When the water vaporizes, the steam circulates through the oven and the perforated openings in the base of the upper components, cooking the food while retaining its moisture. Since the steam doesn’t transfer taste among foods, it’s an ideal way of cooking fish, meat, vegetables and dessert together at the same time.

Not only does that cut down on successive cooking times, it also helps the environment by using fuel more efficiently. And, being attractive enough to go straight to table for serving, there are fewer dishes to wash after the meal – another time and energy-saver. Made from white porcelain. Designed by Christian Bjørn.

menu_steamtower_D_web_temp menu_steamtower_A_WEB menu_steamtower_B_WEB

Yeah, well the steam may not transfer flavors upwards, but the steam holes do allow dripping downwards. The chicken in the picture will drip juices downwards, and the second level looks like it may have a sauce that will drip down, also.

Leave a comment
Name (required)
Mail (required)