If you use your waterless cookware the correct way, you can
successfully brown meat without adding any fat or oil. Let's show you
how it's done.
Undoubtedly raw foods are the most nutritious you could eat.
Unfortunately though, most of us cook our food at high temperatures and
in the process destroy much of the valuable vitamins and nutrients that
mother nature has packed into it. Conventional cooking methods are
clearly not very effective at preserving the goodness in the foods we
When you boil your food, up to 50% of the minerals can be leached into the water.
Large amounts of vitamins and minerals are lost through oxidation when steam escapes from your pot.
Nearly all the nutritional value of your food is destroyed when you bake or fry at high temperatures.
Fortunately, there is a way to preserve much of the colour, texture and
wholesome goodness of our food – simply cook it the waterless way!
Waterless cooking has these avantages:
The ease of cooking.
Shorter cooking times.
Increased flavour of the food.
Increased nutritional value of the food.
Vegetables retain their bright colours and a firm texture.
Lower amount of fat and cholesterol in meat dishes.
Temperature Control is Vital
NMC Waterless Cookware, for example, features a super thick "tri-ply"
thermal diffusion base. Consequently, you will need to cook on a low
heat setting. (eg. If are are using electricity, and your stove setting
goes to no.8 and you cook on no.5 with standard cookware, then with NMC
will need to cook on no.2 heat setting.)
The most common cause of complaint is due to aspiring cooks cooking on
too high a heat. A lower heat setting will result in better cooking
performance, increased retention of nutrients and a reduced energy
Waterless Cooking of Vegetables
Place rinsed ingredients (vegetables, dripping wet or
drained) with 3 – 4 Tbs. of liquid into the slightly warmed or cold
pan. Fill pot ¾ full with ingredients. Heat at medium high setting until the first trace of steam
begins to escape from the lid. Reduce heat and cook on a low setting. If steam is escaping from the lid after heat has been
reduced, reduce heat to the lowest setting. If necessary, briefly
remove the pan from the heat source or turn stove off for a short time
to prevent overcooking or burning. Do not season the food until the cooking process is
completed. The natural vitamins, flavours and mineral salts are
retained inside the food. Cooking times for vegetables are highly variable and are comparable to those required for conventional stovetop cooking.
If the lid is repeatedly removed, add a little water to compensate for the loss. (2-3 Tbs.)
The perfect cooking temperature (stove setting) is achieved
when just a little steam escapes around the rim. If the temperature is
too high, lots of steam will be escaping. If the temperature is too
low, turn up the heat slightly.
Fatless Browning of meat and poultry
Always heat empty casserole or frypan for approximately 2 minutes on med-high heat.
Conduct the "hiss test" to check temperature. Sprinkle a few
drops of water into the casserole or frypan. Once they form small balls
(dancing water beads) the pan is ready. Put meat or poultry in without
further delay. There is no need to add any kind of fat for browning meat, fish or poultry.
Food will stick at first! This is normal. Wait until it comes
loose (2-4 minutes) as the pores close and juices are sealed in. This
is known as searing. As soon as the meat, fish or poultry no longer
sticks to the bottom of the pan, turn it over to brown the other side. Place lid on casserole or frypan and reduce temperature to lowest setting after another 2 minutes.
Depending on the recipe, add the remaining ingredients, cover and continue cooking until desired doneness is achieved.
Always salt and season after the cooking process is completed.
Thick pieces of meat should be turned at least twice.
Stainless Steel's best friends are quite simply soap, or mild
detergent, or dilute ammonia in warm water applied with a soft cloth or
synthetic sponge. Rinse well and dry with a soft cloth.
Occasionally the use of a mild household cleaner (eg. Handy Andy), a
fine synthetic scourer (green "Scotch Brite") or a brush with nylon
bristles may be used. Routine cleaning applied repeatedly over several
days will often remove heavy soiling and staining which has occurred
will become less noticeable (may even completely disappear).
Routine simple and gentle cleaning
Use cleaners showing "Suitable for Stainless Steel"
Rub in direction of finish
Repeated routine cleaning rather than aggressive single cleaning
Do NOT place empty pot on hot stove.
Do NOT place pot in oven.
Cook on high cooking heats.
Use coarse abrasive powders/harsh chemicalsUse metallic scourers (or brushes with metal bristles)
Use the "Silver Cleaners"
Avoid prolonged contact with heavily spiced or salty
food, raw bloody meat, some salad dressings, citrus juice (especially
lemon juice), etc. Slight residue of grease, fat or oil is often the cause of dull bluish film
White marks on inside of cookware is due to inadequate
cleaning, hard water or excessive use of salt in cooking. To remove,
wash thoroughly using dishwashing liquid and a sponge. Discolouration of cookware to a rainbow-straw colour is due
to use of excessive heat. Do not use high heat. To remove try
dissolving 1 teaspoon tartaric acid in a little water and rubbing
gently or try rubbing with a lemon cut in half. If food sticks to bottom of pot during cooking, then reduce
heat. A little oil or water may be needed as this could have been lost
when "peeking." Avoid opening the lid while cooking. Some alteration of appearance is inevitable.