What You Need To Know About
Waterless Cooking
Waterless cooking is a very healthy way to
cook. Understanding your waterless cookware and exactly what it is designed to
do means you will get the most out of your cookware. Learning to use it
properly is not hard, but following these suggestions may help you shorten
your learning curve.
-
Food cooks in it's natural juices. Just rinse
the food you wish to prepare in cold water, drain and place in the pot.
-
Pick the right pot so the produce you are
cooking will fill the pot about 2/3 of the way. Too big an air space tends to
dry the food and destroy nutrients
-
Turn the heat on medium, not high
-
A high heat will destroy nutrients and vitamins,
plus turn fats into trans fats. It ruins your pots and pans, too!
-
There is enough water clinging to the food (plus
what is naturally in food) to form the needed steam heat
-
For safety and until you are more familiar with
the waterless cooking process you can add a little water to the bottom of the
pan, but no more than about 1/8 inch.
The Cooking Process
Start with a cold pot and cool water. Put
the food in the pot, and turn the heat on medium. Make sure the valve on the
lid is in the open position. Wait until the steam valve begins to whistle,
then close the valve and turn the heat down to low to finish the cooking
process. If there is leakage around the edge of the lid it could mean your
heat is not low enough. It may take a few tries to learn how best to use your
cookware and your stove together for best results.
Leave That Lid
Alone!
Oh, it's so tempting to open that lid and
take a peek at the food. But if you do, you have just broken the seal and let
all that steam that was doing to cooking escape. Now it's going to take longer
to cook!
The chart below gives you
approximate times for cooking. However these times do vary depending on how
much you are cooking, the size of the cut vegetables, and your own stove. You
also may want to shorten the time for crispier vegetables. You'll need to do a
little experimenting with your pot and your stove. It may vary a bit depending
on how your stove heats, how you cut the veggies, etc.
|
Vegetable
|
Time In Minutes
|
|
Asparagus
|
13
|
|
Broccoli
|
25
|
|
Brussels Sprouts
|
15
|
|
Cabbage (shredded)
|
12
|
|
Cauliflower (whole)
|
25
|
|
Carrots (medium, cut 1/2" size)
|
22
|
|
Corn (off cob)
|
11
|
|
Corn (on cob)
|
15
|
|
Greens (spinach, swiss chard, beet greens)
|
12
|
|
Green Beans
|
20
|
|
Lima Beans
|
30
|
|
Peas
|
15
|
|
Potatoes (large, quartered)
|
23
|
|
Potatoes (small, whole)
|
35
|
|
Squash
|
17
|
|
Turnips (whole)
|
25
|
The waterless cookware we offer is made of
stainless steel with a very hard finish. These are heavy pieces that are
multi-ply, so there is extra strength and rigidity. This prevents the bottom
of the pan from warping, so it lies flat on your stove burner for heating
efficiency. You don't need high heat.