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.