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Waterless Cooking
Warranty- Information
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[ Home ] [ Kitchen Gadgets ] [ Gift Ideas ]
[ Cutlery ] [ Flatware ] [ Pro Cookware ] [ Cookware 3 ]
[ Cookware 4 ] [ Cookware 5 ] [ Cookware 6 ]
[ Cleaning Stainless Steel ]
Waterless Cooking
Cooking with waterless cookware is easy once you understand the fact that you simply don't use as high a temperature as with regular cookware, and it seems to take less time than conventional cooking. Since the heat is so evenly distributed there's less chance of burning or sticking, which makes the pots easier to clean. And of course you don't have to use oil to prevent sticking. Since the food cooks in its natural juices, it tastes terrific and retains approximately 98% of its vitamins and minerals, compared to only 58% when using conventional cookware. (cooking times)
A Special Steam-Release Valve Lid
This lid is used to keep water from escaping. The lid forms a seal with the pot, and locks in the natural moisture that normally escapes from the food during the cooking process. Once the natural juices have created a sufficient amount of steam, a whistle sound is heard coming from the steam valve. At that time the heat is turned off or down, depending on the foods you're preparing. This, of course, saves much energy, and the foods cook at a more constant temperature, because of the cookware's heat retention capabilities and the steam heat inside the pot.
Remember
NEVER put cold water into a hot utensil.
Heat utensils gradually, NEVER use high heat.
Should a lid lock, simply open a steam valve.
Always rinse your prepared foods in cold water and drain. Enough water clings to the food to combine with natural juices and cook the food in its own steam. This is waterless, nutritional cooking.
For safety, and until you get used to this new method, you should add 1/8" of water to the bottom of the pan.
Get a Vapor Seal
To use the steam control valve, start cooking on medium heat (never use high heat).
Then, when the valve begins to whistle, close the valve and turn the heat down to low and finish cooking. After you do this, the lid will form an airtight heat seal. Shake pan holding cover tight once during starting time, and once during second period. Continue cooking until done. Season at end of cooking.
The Steam Control Lid
Don't Peek!
Resist the urge to peek. When the cover is removed during the cooking period, heat and
steam are allowed to escape. This lengthens the cooking time and dries out the food.
Cooking Times
The time guide below is only a suggestion. Remember that the cooking time depends on the texture you prefer your vegetables to be at meal time. Actual cooking time will vary depending on this fact, as well as on the quantity and size being cooked. The shorter the cooking time, of course, the crisper the vegetable.
Asparagus........................12-15 min.
Beans-Green....................20-35 min.
Broccoli............................20-30 min.
Brussels Sprouts..............10-20 min.
Cabbage (shredded)........10-15 min.
Cauliflower (whole).........20-30 min.
Carrots (1/2 in. cuts).........20-25 min.
Cut Corn...........................10-12 min.
Corn on Cob.....................15-20 min.
Lima Beans......................25-35 min.
Peas.................................10-20 min.
Potatoes (quartered)........20-25 min.
Potatoes (whole-sm.).......35-40 min.
Spinach...........................10-15 min.
Squash............................15-20 min.
Turnips (whole)...............20-25 min.
The construction of both the 5-ply and
7-ply sets allows you to stack cook.
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