Waterless Stainless
Tips for Using Waterless Cooking
Waterless cooking, unlike conventional cooking, uses minimal or no water, relying instead on the natural moisture in the food. As a result, very few nutrients are lost in the cooking process. Lower cooking temperatures and steam-controlled cookware retains the natural juices of the food, enhancing their taste. Quality Waterless Cookware may be more expensive than regular cookware, but it is well worth the extra expense. Not only will this cookware last a lifetime, but you'll love the healthy, nutritious meals that quality surgical Stainless Steel guarantees.
Tips for Cooking with Waterless Cookware
Don't bother peeling! Clean root vegetables by scrubbing with a vegetable brush under cold water. Remove blemishes. Peeling is not necessary. Most fresh vegetables, especially root vegetables, lose some of their normal moisture when harvested from the garden. To replenish this moisture, you can place vegetables in a pan, fill with water, add a Tbsp. Of white distilled water and soak vegetables for 10 - 15 minutes. This soaking process removes chemical sprays and other preservatives before cooking. Pour the water off, rinse and then cook according to directions.
Always use the right-sized pan. When cooking vegetables in a waterless environment, the pan should be nearly full. After vegetables are washed and rinsed, there is no need to add extra water. The vegetables themselves contain ample moisture. Filling the pan to the appropriate level is an essential step in forming a vapor seal. If there are fewer vegetables, there is more air, causing oxidation. If pans are not full enough, then a higher temperature is required to form the vapor seal, resulting in the likely possibility that vegetables will be scorched or burned.
Start cooking on medium heat. Never use high heat. Once the food is inside the pan, cover and leave the vent open. As the moist air inside the pan is heated, it expands and is forced between the rim and cover of the pan, eventually forming a vapor seal. This usually takes 3 to 5 minutes. Once you hear the whistle, close the vent, turn the heat to low and cook according to time chart.
Do not Peek. Though tempting, resist the urge to open the lid and peek inside. Once the cover is opened, the vapor seal is destroyed. This lengthens cooking time and could even cause your vegetables to burn. If you do remove the lid for any reason and the food is not cooked completely, cover the pan, close the vent, and add 2 Tbsp. Of water to the rim to reestablish the vapor seal. Add about 3 to 5 more minutes to the cooking time.
Cleaning. Consider the purchase of stainless Steel Cookware an investment. Therefore, to protect that investment, clean the pans with a good-quality stainless steel cleaner. While dishwasher safe, it is recommended to wash them by hand in warm, soapy, scrubbing with the cleanser where necessary, With proper care, your food should not stick in the pan and your pans will be bright and shiny for life.
We hope you found this information helpful. If you decide that you would like to investigate waterless stainless steel cookware further, visit our site - The Gourmet's Cookware. Not only do we provide additional information about waterless cooking, we have also included some great waterless cooking recipes.
About the Author
Marcia Klun is a retired teacher, experienced cook, and the owner and webmaster of http://www.thegourmetscookware.com, a site that offers quality stainless steel products, such as waterless cookware sets, stockpots, cutlery, skillets, flatware, and other gourmet cooking essentials. In addition, the site offers relevant information about waterless cooking and provides a variety of healthy recipes that can be adapted to waterless cookware.
What kind of pots and pans can you use on an induction Cooktop?
Can you use stainless steal coated pans (the waterless greaseless type they sell at fairs) on an induction cooktop or does the stainless steal not conduct the heat good enough?
Some stainless steel works with an induction cooktop, some doesn't. The general rule is, if a magnet will stick to it, it will work on an induction cooker. Some of my stainless cookwear works and some of it doesn't.
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