Waterless cooking
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
prepare.
For example:
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:
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
bill.
Waterless Cooking of Vegetables
drained) with 3 – 4 Tbs. of liquid into the slightly warmed or cold
pan. Fill pot ¾ full with ingredients.
begins to escape from the lid. Reduce heat and cook on a low setting.
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.
completed. The natural vitamins, flavours and mineral salts are
retained inside the food.
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
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.
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.
Routine Cleaning
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).
Do’s
Don’ts
food, raw bloody meat, some salad dressings, citrus juice (especially
lemon juice), etc.
cleaning, hard water or excessive use of salt in cooking. To remove,
wash thoroughly using dishwashing liquid and a sponge.
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.
heat. A little oil or water may be needed as this could have been lost
when “peeking.” Avoid opening the lid while cooking.
6 things to do with waterless cooking