Frequently Asked Questions About Waterless Stainless Steel Cookware

If you have been considering the purchase of stainless steel cookware, you may have encountered ads featuring waterless cookware. For many, the world of “waterless cooking” is an unknown entity. As a user and vendor of waterless stainless steel cookware, I would like to address several of the most frequently asked questions regarding waterless cookware.

What is Waterless Cooking?
Waterless cooking has gotten a lot of publicity in recent months. Is it just hype? Actually, no! Waterless cooking really has been around for quite some time. Waterless cooking, unlike conventional cooking, uses minimal or no water. It relies 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. When cooking vegetables, for example, simply rinsing the vegetables in water and shaking off the excess water provides enough moisture to cook the vegetables to the desired state of doneness. Obviously, dried foods, like beans, rice, pasta, etc, require more liquid to cook properly.

What is multi-ply?

Ply refers to the number of layers in the bottom of the encapsulated pan. Some refer to it as element. These layers are important because the number of ply or elements allows for even heat flow and durability. The aluminum conducts the heat well in the inner layers. However, it is not desirable on the outside because it corrodes and comes off on the food. The multi-layers include stainless steel on the entire outside (top and bottom) of the encapsulated bottom. The inner layers consist of aluminum, as well as other metals, that are considered to be better conductors of heat. These multi-layers spread the heat evenly, insuring that there are no "hot spots." The thickness of the cookware also reduces chances of the piece warping. Stainless steel protects the food and the cookware itself.

Recently there has been an increase in the number of layers or ply added to the cookware. For cookware to be classified as waterless, it must be at least 5-ply or have five layers. Our company features cookware that has 7-ply, 9-ply and even 12-ply construction. While extra ply will very minimally increase the weight of the pan, it does not mean that your food will cook any better or taste any different because of the extra layers. When considering the purchase of cookware, use factors other than multi-ply (such as number and type of pieces in the cookware set) to determine which set is the best choice for you.

What Is Waterless Cookware?
While all waterless stainless steel cookware is made out of quality stainless steel, not all stainless steel cookware is quality or waterless. To be classified as waterless, the cookware must meet 4 requirements.

• A high-grade stainless steel must be used. Waterless cookware must be a minimum of 5-ply. You will often see advertisements for products with 7-ply or 9-ply or possibly more. To some degree, the layering is important. Stainless steel is a great material for waterless cooking, but stainless steel is not known for fast heat transfer. Thus, the addition of a layer of aluminum in the center of the stainless steel provides for the fast and even distribution of heat.


• A Flat-bottomed pan is needed for efficient heat transfer. The bottom of a waterless cooking pan needs to be flat to provide for even heat distribution.


• A thicker bottom plate is necessary to evenly distribute the heat. The special design of the encapsulated bottom of each stainless steel pot provides strength and rigidity that prevents warping. It also eliminates hot spots that may burn food. Heat is distributed evenly in all directions.


• A special lid is used to keep the steam from escaping. Waterless cooking will not work if a proper seal cannot be formed. When a seal is created, it locks in the natural moisture that escapes from the food during the cooking process. Thus, foods are cooked in their own natural juices, retaining vital vitamins and minerals. This is really the key to waterless cooking—a vapor seal must be created.

While I cannot speak for other brands, I can tell you that our Maxam Stainless Steel Cookware meets the criteria above. Maxam Cookware has over 50 years of experience and research going into the production of its products. Further, this quality cookware can be purchased for a fraction of the cost of comparable quality cookware offered at the State Fair.

Why is your stainless steel product cheaper than some of the other waterless cookware brands?
There is virtually little difference between all of the quality cookware brands. One of the unique features of our brand is the steam-control valve on most of our sets. This valve on most of our lids helps you determine exactly when to turn the temperature down. Some of the other brands do not have this steam release valve. Generally, if a waterless cookware set is constructed of a high-grade stainless steel, such as 304 surgical stainless steel (used in all waterless cookware), the manufacturing company has a good reputation (Maxam has been around since the 1950s), there is a Factory Lifetime Warranty that includes a customer service address with every set, then you can be quite certain that you are receiving a quality, high grade set of cookware. We are not experts on other brands so it would be unfair of us to compare their product to ours. Some of these other cookware brands cost between $1000 and $2000 more. That difference in price between our product and theirs is not because of quality differences. More likely it is because of difference in marketing. With our product, you are dealing with the wholesale market rather than the retail market. Many of the higher priced brands are shown at home shows, county and state fairs, etc. and require a much greater marketing budget than our form of sales.

We hope you found this information helpful. If you decide that you would like to investigate 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.

Marcia Klun is the owner and webmaster of 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.

Diet, Exercise and Waterless Cookware—Keys to Healthy Lifestyle!

In recent years the percentage of overweight and obese individuals has become a cause for real concern. As a nation, Americans are definitely getting fatter! According to the National Center for Health Statistics, more than 34 percent of Americans are obese, compared to 32.7 percent who are overweight. Even more disturbing is that today 12.5 million children are overweight in the United States—more than 17 percent. Overweight children are at greater risk for serious health conditions. While those statistics are alarming, we can take action to insure that we do not become one of those statistics. The situation is never hopeless. Each and every one of us can do our part to promote healthy eating and proper exercise to prevent and overcome obesity in our country.

The Food Pyramid promoted by the Food and Drug Administration that had consisted of 4 basic groups has become obsolete. In 1992 the FDA began revising this chart focusing on a diet high in healthy vegetables, lean meat and low in processed, high-glycemic carbohydrates. The following food guide provides examples to help you make better nutritional choices

Foods to Focus On (Priority 1)

• Healthy Vegetables – 4 to 9 servings per day; examples: carrots, green beans, broccoli, spinach, asparagus and other green vegetables. 1/2 cup cooked or 1 cup raw = 1 serving


• Healthy Proteins – 2 to 4 servings per day, examples: low-fat cottage cheese, seafood, lean meats, and skinless poultry, 3 to 4 ounces or 1/2 cup = 1 serving


• Healthy Fats – 2 to 6 servings per day; examples: 1 tsp. olive oil or sesame oil, 2 – 3 Tbsp. nuts and seeds, or 1/4 avocado


• Healthy Carbohydrates – 1 to 4 servings per day, examples: pears, apples, dates, oranges, and cherries, milk plain yogurt, legumes, whole-wheat grain, rice bran, yams, sweet potatoes, and pasta cooked al dente (firm to the bite), 1/2 cup = 1 serving

Foods with Some Nutritional Values

• Moderate Carbohydrate Foods: 2 to 4 servings per day; examples, apricots, papayas, fresh pineapple and raisins, 1/2 cup = 1 serving


• High Carbohydrate Foods – these foods should be limited to 1 serving per day; examples, white rice and breakfast cereals, 1/2 cup = 1 serving. Choose long-grain or brown rice and whole grain breakfast cereals

Foods that Should be Consumed Sparingly

• Sugar and sugar based foods; examples, sugar, candy, sweets, processed foods
  

The health benefits of fruits and vegetables are well-known and well-publicized. Studies by the U.S. Department of Health and Human Services, U.S. Department of Agriculture, and the National Academy of Sciences suggest that the nutritional goodness of fruits and vegetables, with a diet that is low in fat, saturated fat and cholesterol and that contains plenty of whole-grain breads and cereals, may decrease the risk of heart disease and cancer. Whether you are trying to lose 5 pounds or 50 pounds, this statistic provides an incentive for change.

There is no doubt that fruits and vegetables offer protective aspects as well as nutritional value. Now, through the use of waterless cookware, you can maximize that nutritional impact. Do you know that waterless cooking retains 98% of the minerals, while boiling food the old-fashioned, conventional way destroys an average of 42% of the food's minerals?

You too can enjoy this wonderful method of cooking with multi-ply stainless steel waterless/greaseless cookware. Foods cooked via the waterless technique help retain the greatest percentage of nature’s health-giving minerals and vitamins because a food's water soluble nutrients are dissolved and lost when then food is cooked in water. There is no need to peel! Cooking with waterless cookware eliminates the need to strip away the flavor-and-nutrient-rich skin. For most fruits and vegetables, a gentle scrub is all that is necessary before cooking.
The greatest favor you can do for your family is to prepare food that provides maximum nourishment. Foods cooked over a low heat with minimum moisture have more flavors. Vegetables and fruits retain appetizing colors; meats can be roasted on top of the stove and become tender, juicy and delicious. And, you can cook without oil or grease, reducing calories and cholesterol.

There are many reputable vendors on the Internet that offer quality waterless stainless steel cookware at affordable prices. Before making that purchase, shop around. Most importantly, learn all you can about waterless cookware and waterless cooking. Once you’ve made an informed decision, I can assure you that you will absolutely love preparing meals for you and your family. To learn more about waterless cooking, you can visit our site—http://www.thegourmetscookware.com/

Marcia Klun is 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.

Don’t Panic—Waterless Cooking Really is Easy!

Waterless cooking is not a new concept. If you invest in a good set of waterless stainless steel cookware, it does not mean that you have to throw away all of your old cookbooks. You can easily adapt existing recipes by following a few simple principles.

First, however, I would like to define waterless cooking. It is simply a method of cooking which uses minimum moisture to cook foods. Unfortunately cooking foods in too much water or oil robs foods of its nutrients. According to the U.S. Department of Agriculture Human Nutrition Research Center on Aging , 2% of the vitamins and minerals are lost when boiling vegetables in water as compared to only 2% when steam-cooked using the waterless method. That statistic alone is a powerful motivation for switching to waterless stainless steel cookware, but it is not the only factor. When foods cook in their own natural juices, they not only look better but they taste better.

Waterless Cooking Principles

• Use a lower temperature setting. One of the benefits of waterless stainless steel cookware is that the multi-ply (capsule) bottom construction distributes heat evenly through the pan. There are no hot spots. With quality waterless cookware, it is never necessary to cook above medium heat. With many recipes, you can start the cooking process on medium and then complete the process on low.


• Understand waterless cooking concepts. Most foods can be cooked with minimal water. When cooking vegetables, for example, rinse and freshen your vegetables. Pour off any excess water. Then simply put vegetables in pan, cover with the lid, close the vent, set on low heat. Don’t peak. Every time the cover is lifted, moisture escapes. If there is too much air inside the pan, the vapor seal may not form. This may result in burnt foods. Rely on the standard fruit and vegetable cooking charts for preparing your foods to perfection. While vegetables and fruits have enough of their own moisture to cook the waterless way, dried foods, like rice, pasta, and dried beans, require the addition of liquid to rehydrate. Naturally, stews and soups require liquid as well.


• Go Greaseless. You can prepare your foods without the addition of extra oils and fats. Many people are skeptical of this but when you are cooking on a surgical stainless steel surface, you do not have to worry about burning. The key to successfully preparing steaks, chops, and chicken is to (1) preheat the pan on medium heat until it is hot enough so that water droplets “dance” over the surface when sprinkled in the pan and (2) let the meat sear to the pan. It will temporarily stick to the pan. After 4 or 5 minutes on a side, try to lift the corner of the meat. If seared, the meat will release without forcing.


• Use the Steam-control system correctly. Covers of the waterless cookware are designed to form a natural “water seal” with the shoulder of the pan when cooking on low heat. Follow these steps to steam cook correctly: (1) Start cooking on medium heat with the steam valve in the open position (2) Listen for the whistle. (3) Turn the heat down to a low simmer and close the valve. Once you do this, an air-tight seal is formed. Remember, don’t peak—rely instead on the standard cooking directions for cooking vegetables or fruits.

Once you have mastered the art of cooking with waterless cookware, you will soon discover a whole new culinary experience. Not only will your foods look and taste better, but you can be assured that you are eating healthy as well. By reducing or eliminating fats and oils from your diet, you can reduce some of the negative factors in your diet without sacrificing taste and essential vitamins and minerals. Eating healthy is the first step to a better and longer life. Let waterless stainless steel cookware help you in your quest for a better and healthier lifestyle!

Marcia Klun is the owner and webmaster of http://www.thegourmetscookware.com/ The Gourmet's Cookware 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.

Stainless Steel Cookware--What exactly is Multi-Ply?

As a vendor of stainless steel cookware, a question that we encounter frequently is “What is Ply?” and it is almost always followed by “How is that different from element?” Ply or element (the two terms are used interchangeably) refers to the number of layers in the bottom of the encapsulated pan. Many believe the more ply the better! These layers are important because they allow even heat flow and durability. The aluminum conducts the heat well in the inner layers. However, it is not desirable on the outside because it corrodes and comes off on the food. The multi-layers spread the heat evenly, insuring that there are no "hot spots." The thickness of the cookware also reduces chances of the piece warping. Stainless steel protects the food and the cookware itself.

Recently there has been an increase in the number of layers or ply added to the cookware. For cookware to be classified as waterless, it must be at least 5-ply or have five layers. Many companies now feature waterless cookware that has 7-ply, 9-ply and even 12-ply construction. While extra ply will slightly increase the weight of the pan, it does not mean that your food will cook any better or taste any different because of the extra layers. The weight difference in the 7-ply versus the 9-ply, for example, is so slight that if you were blindfolded and picked up the two different ply pans, you would not be able to make a distinction between them. When considering the purchase of cookware, use other factors, such as the number and type of pieces included in the cookware set, rather than multi-ply feature to determine which set is the best choice for you. Below is a picture describing the layers in a pan with 7-ply construction.

The construction of Maxam’s 7-ply KT17Ultra set was initially made for induction-top stoves. If you have an induction-top stove, you must use this type of cookware. This set, however, may be used on any stove-top, including gas.

The KTUltra 7-Ply Layer Construction

Layer-1 304 Surgical Stainless Steel
Layer-2 Carbon Steel
Layer-3 304 Surgical Stainless Steel
Layer-4 Aluminum Alloy
Layer-5 Pure Aluminum
Layer-6 Aluminum Alloy
Layer-7 AISI 430 Stainless Steel

Maxam also offers a KT17 set that is similar to the KT17ULTRA set. Both sets offer the same pieces as part of the set and have many of the same features, such as ability to stack cook, steam-control knobs, phenolic handles, and encapsulated bottoms. The extra ply simply adds more bonding agents in the layering process. Because the KT17 does not use carbon steel in its layering, the cost of this cookware set is typically about $100 less than the KT17ULTRA induction set.

Encapsulated (Warp Resistant Bottoms)

The special design of the bottom of each our pots provides extra strength and rigidity that will always prevent warping. The pans stay flat and hug the burner for maximum heating efficiency during the entire cooking process. A flat bottom is important because it allows as much of the surface as possible to be in contact with the heating surface. The thickness of the (encapsulated) bottom inside the stainless steel shell is also necessary for even heat distribution. Not only will hot spots be eliminated that can often result in burnt foods, but the flat cooking surface also sends out heat evenly in all directions. It is important to note that all pans (not lids) are oven safe up to 350°. However, they should not be used under a broiler.

There are many reputable vendors on the Internet that offer quality waterless stainless steel cookware at affordable prices. Before making that purchase, shop around. Most importantly, learn all you can about waterless cookware and waterless cooking. Once you’ve made an informed decision, I can assure you that you will absolutely love preparing meals for you and your family. To learn more about waterless cooking, you can visit our site—www.thegourmetscookware.com

If you are interested in owning a quality waterless cookware set, check out http://www.thegourmetscookware.com for some great deals on stainless steel cookware, stockpots, skillets, flatware, cutlery and other gourmet essentials. In addition, we offer tips for cooking with waterless cookware, cleaning your stainless steel cookware, and great recipes to try with your new waterless stainless steel cookware.

State Fair Cookware vs. World’s Finest by Maxam

Have you ever attended the State Fair and watched a cookware demonstration? If you are like me, you were soon captivated by the sales pitch. You were already envisioning using this cookware in your kitchen. Then they mention the price which, depending on the composition of the specific set, can range from $1,500 to $3,000. West Bend and Regal are excellent brands. I am sure that the claims made by the demonstrators are all true. The unfortunate reality, however, is that not everyone can afford to spend a couple of thousand dollars for a quality cookware set.

The good news is that you do not have to. There are many companies on the Internet that offer comparable cookware at a fraction of the cost. One set to consider that is comparable to the expensive brands shown at the State Fair is Maxam’s 17 pc. 9-element Steam-control set. Maxam even offers a Salad Maker with 5 cutting blades similar to that offered at the State Fair for a little over $100.

The KT17 set is truly one of Maxam’s finest! Cooking will be a dream with this set! This 17 pc. set is considered to be one of the highest quality Steam Control Surgical Stainless Steel "Waterless" cookware sets that Maxam makes. Each piece of this KT17 set is constructed of extra heavy surgical stainless steel and guaranteed to last a lifetime. The 9-element (layer) construction spreads the heat quickly and evenly. The 9-ply construction includes the following elements:

• Chrome
• Nickel
• Manganese
• Silicon
• Aluminum
• Iron
• Copper
• Molybdenum
• Vanadium

The chrome adds longer life, the iron adds strength and the copper adds durability to this quality cookware. The steam control valve makes "waterless" cooking easy. You can cook healthier in this cookware because it eliminates the need for grease or oil in cooking. To use the steam control valve, start cooking on medium heat (never use high heat). Then, when the valve begins to whistle, close the valve and turn the heat down to low and finish cooking. The 9-element construction allows you to stack cook with this cookware. Begin cooking on individual burners and when the valve whistles, you can stack the pans to finish cooking. The phenolic handles are superbly styled and are resistant to heat, cold and detergents. This set includes a cookbook with instructions and comes with a limited lifetime warranty. Before you invest up to $2000 in cookware, consider our advantages and superior features. Waterless cookware Set Contents

• 1.7 qt covered saucepan
• 2.5 qt covered saucepan
• 3.2 qt covered saucepan
• 7.5 qt covered roaster
• 11-3/8" skillet
• Double boiler unit with capsule bottom that can also be used as an extra 3 qt pan
• 5 egg cups
• 5 hole utility rack
• High dome cover for skillet or roaster
  
  Some additional key features about this product:


• Stack Cooking - The 9 element construction allows stack cooking with this cookware. Start by cooking on individual burners. When valve whistles, you can stack the pans to finish cooking. Double Boiler Unit - the double boiler unit has an encapsulated bottom so that it can be place directly on your stove-top as a cooking utensil when not being used as a double boiler unit.


• Size - A description of the size of each pot is clearly visible on the bottom of the pan


• Handles - The phenolic handles are resistant to heat, cold, and detergents and have been tested for durability in ovens up to 350 degrees. However, the manufacturer does not recommend placing the pots in an oven. They are really made to be used on a stove top. This cookware actually allows you to bake food right on top of your stove. Each handle is molded with a large eyelet that permits you to hang your utensils. Also, for convenient storage, you can invert the cover, nest it in the proper pan, and hang or stack your cookware.
  

Shop around. There will be quite a variance in price but you should be able to purchase this set for between $230 and $280. Though the price difference between State Fair sets and those sold on the Internet is considerable, you will notice that, upon comparison, the actual differences between this set and the more expensive State Fair sets are negligible. Maxam also offers the KT17ULTRA set that sells on the Internet for approximately $100 more than the KT17 set. The reason this set is more expensive that the KT17 set is that it contains a carbon steel core between the stainless steel layers. If you have an induction stove, then this is the cookware for you. Induction stoves use a magnetic field to heat the cooking pan, which then heats the contents of the pan. The cook top itself stays relatively cool. With induction cooking, you need a cooking pan that will attract a magnet and has a flat bottom. The carbon steel in the construction makes this possible. A flat-top or ceramic top stove is not an induction cook stove.

If you are interested in owning a quality waterless cookware set, check out http://www.thegourmetscookware.com/ for some great deal of stainless steel cookware set as well as other gourmet accessories.In addition, we offer tips for cooking with waterless cookware, cleaning your stainless steel cookware, and great recipes to try with your waterless cookware.

How to Cook Eggs with Waterless, Greaseless Stainless Steel Cookware

Most foods can be cooked the waterless or greaseless way because they have natural water or fats in them. Eggs, however, are the exception to the rule. Since they have no natural oils, a small amount of some type of lubricant is required to prevent the eggs and egg-based recipes from sticking to the pan. Another important thing to remember when cooking eggs is to use a clean pan. Finally, the heat must be adjusted to medium or medium-high heat to cook.

Charles Knight is recognized worldwide as the foremost expert on the methods of waterless, greaseless cooking. He has written three cookbooks that offer tips as well as recipes to use with waterless, stainless steel cookware. He suggests that you use unsalted butter as the lubricant in your pan. This will help you achieve the proper cooking temperature for cooking the eggs. If the butter burns, the pan is definitely too hot. Once you have identified the proper cooking temperature for eggs, you may witch to oil as a lubricant.

Frying Eggs

Preheat your gourmet chef’s pan over medium heat. Place a small amount of unsalted butter in the pan—make sure it is enough to cover the bottom of the pan when melted. When the water bubbles release from the butter (usually about 2 – 3 minutes), add the eggs. When whites cook to the desired firmness, flip eggs and cook on the other side to desired firmness. As an option, you can cover the gourmet pan with a larger cover and cook to the desired firmness.

Scrambled Eggs

Prepare eggs to scramble by placing 2 eggs in a bowl. Add 1 Tbsp. of water and whip thoroughly with a whisk or fork.

Preheat gourmet chef’s pan over medium heat. Place a small amount on unsalted butter in the pan—make sure it is enough to cover the bottom of the pan when melted. When the water bubbles release from the butter (usually about 2 – 3 minutes), add the eggs. As the eggs begin to cook, draw cooked part from the edge of the pan toward the center with a fork allowing unco0ked egg batter to move to the surface of pan. Continue to repeat the process until the eggs are scrambled to desired firmness.

Soft Cooked Eggs

In a cool small saucepan, place eggs and 2 Tbsp. water for one egg, adding 1 Tbsp. for each additional egg, up to six. Use 1/2 cup water for more than 6 eggs. Cover pan and open vent. Cook on medium heat until steam appears, about 2 minutes. For electric range, turn off heat. For gas range, turn flame as low as possible. Time the eggs from the instant steam appears through the vent. Close the vent and continue cooking 3 – 4 minutes for soft cooked, 5 minutes for very firm white and medium soft yolk.

Hard Cooked Eggs

Use the same method as above, additional water for additional eggs. Cover and close the vent. Cook over medium heat for 5 minutes. Turn burner off and leave covered 10 minutes. Cool in cold water, then peel.

Poached Eggs

Pour 1 cup hot water into a small saucepan or small skillet with egg poaching rack. Break eggs into lightly buttered egg cups. Place on egg poaching rack. Cover and close the vent. Cook over medium heat until steam appears. Reduce to low. Continue cooking 3 – 4 minutes for soft cooked eggs, or longer to desired firmness.

We hope you found this information helpful. Click http://www.thegourmetscookware.com/ for other great cooking tips and recipes! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html, including some new ones for July. Also check out the great deals on waterless cookware sets and pieces.

Adapting Recipes for Waterless Cookware

Many of us want to cook healthy meals that are both pleasing to the eye as well as to the palate. There are literally thousands of cookbooks on the market that help us with that daily task of meal planning and preparation. Yet when it comes to waterless and greaseless cooking, there are very few cookbooks available. To enjoy a variety of recipes and receive the benefits of cooking without water and added fats, you will need to adapt recipes. The easiest way to do that is to know and trust your cookware. Three things are important in this process:

Use Lower Temperature Settings

One of the benefits of quality stainless steel waterless cookware is the way it conducts heat—on low. One common mistake is to use a heat setting that is too high. Waterless cookware has a flat bottom. This bottom of a waterless cooking pan needs to be flat to provide for even heat distribution. The special design of the encapsulated bottom of each stainless steel pot provides strength and rigidity that prevents warping. It also eliminates hot spots that may burn food. Heat is distributed evenly in all directions.

Understand Waterless Cooking

Rinse and freshen vegetables. Pour off excess water, cover utensil, close vent, set on low heat, and remember not to peek. These are the basic principles of waterless cooking. Every time you lift the cover moisture is allowed to escape. This can result in burned foods and/or extra cooking time. Always use the correct size pan. Vegetables should fill or almost fill the pan. If there is too much air inside the pan, the vapor seal will not form, and vegetables will burn. Many foods, like fruits and vegetables, have their own moisture. You can retain the natural moisture by cooking with low heat, the cover on, and the vent closed. There is an exception however. Dried foods, such as rice, pasta, or dried beans will have to additional moisture added to rehydrate.

Enjoy Greaseless Cooking

You really can prepare your foods without added oils and fats. Remember, you are cooking on a surgical stainless steel surface. To prepare meats, preheat the pan on medium to medium high heat until water drops “dance” when they are sprinkled in the pan. Place the meat in the pan. It will immediately begin to sear, temporarily sticking to the surface. You should not try to move them until they are ready to turn. After 4 or 5 minutes, lift the corner of the meat. Do not force. The meat should release itself. When that side is seared, turn and cook on the other side for additional 4 or 5 minutes. Most meats, chicken, chops, and fish have natural fats and oils, so you don’t need to add them. Eggs, however, have no natural oil. You must add vegetable cooking spray to the pan or use a small amount of butter or margarine.

We hope you found this information helpful. Click for great cooking tips and recipes! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html. We just added some tasty recipes for July to our site. We also have some great deals on waterless cookware sets and pieces.

Cooking with Waterless Cookware

Switching from traditional cookware to waterless stainless steel cookware may seem a bit threatening—but it needn’t be. If you follow the basic principles of waterless cooking, you will find cooking to be a pleasurable and tasty culinary experience. Initially, you may want to follow the guidelines provided by experts in the field of waterless cooking. However, once you have the basic techniques mastered, you will easily be able to transition your basic recipes to the waterless, greaseless way of cooking. For those beginners who would like a cookbook to help guide them in the initial stages, I would recommend three that are authored by Charles Knight, who is recognized worldwide as the foremost expert on the classic methods of waterless, greaseless cooking.

1. “The Better Health Cookbook” an instructional cookbook by Charles Knight. Copyright: 2005.


2. “Healthy Meat and Potatoes” by Charles and David Knight. Copyright: 2001. This cookbook has a section on waterless cooking techniques as well as a number of great basic recipes.


3. “A Guide to Waterless Cooking” by Chef Charles Knight. Copyright: 2009. In addition to a wide variety of new recipes, it has sections on Basic Cookware Care, The Vapor Seal Method, Basic Product Information, Adapting Recipes, Nutrition Basics, Nutrition Facts and Basic Cooking Instructions.

We hope you found this information helpful. Click for great cooking tips and recipes! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html. We just added some tasty recipes for July to our site. We also have some great deals on waterless cookware sets and pieces

Advantages of Using Waterless Stainless Steel Cookware

Whether an experienced cook or just a novice, stainless steel cookware will make your life in the kitchen easy and pleasurable. Stainless steel cookware has become increasingly popular. Why? Stainless steel cookware is made up of a mixture of metals. It combines iron, nickel, chromium, and several metals. Because stainless steel by itself is not a good conductor of heat, the additional metals offer the user the best of all worlds. The encapsulated bottoms normally have copper or aluminum components that allow for even distribution of heat. You never have to worry about hot spots!

Stainless Steel Cookware Advantages

The popularity of stainless steel can be attributed to its advantages. They include:

• Surgical stainless steel is both durable and tough. With proper care, it should last for a lifetime. It is not prone to chipping, rusting, or even staining. It won’t dent or scratch easily. You don’t have to worry about particles from the pan getting into your food. While stainless steel cookware is made up of steel and other metal alloys, it is only stainless steel that is on the outer portion of your cookware. Therefore, you will never taste any of the metal alloys in the food that you cook. The non-stick protective coating prevents that from happening.


• Stainless steel is hard and non-porous. This makes it crack proof and leak proof. Because of its surface, it is typically found in hospital environments because it one of the most sterile surfaces. The 304 surgical stainless steel prevents the growth of bacteria because it is corrosion resistant, temperature resistant and is not easily scratched or warped. With proper care, stainless steel cookware will remain looking like new for quite some of time.


• Easy Maintenance. Proper maintenance is not time-consuming; yet, it can insure will look like new 10 to 20 years from now. Stainless steel contains nickel, an alloy that helps it maintain that polished new look.


• Multi-ply stainless steel cookware disperses heat evenly. Stainless steel is not a good conductor of heat. However, the aluminum added to the bottom improves this heat transfer process. This ensures that heat is distributed throughout the pan and food is cooked evenly and quickly.


• Stainless steel cookware is perhaps the safest cookware to use. Unlike Teflon, particles from the pot or pan will never chip off and enter into your foods. You do not have to worry about metal poisoning. However, there is one exception. If you are allergic to nickel, you should avoid using stainless steel cookware.
  

If you use waterless stainless steel cookware, cooking and eating will be a pleasure. Not only will you be cooking healthier because you are using less fats and oils in the food preparation process, but going waterless means that your foods are cooked in their own juices. The result—enhanced flavor and texture with minimal loss of vitamins and minerals.

The set we are currently recommending is Maxam’s 17-piece Waterless Stainless Steel Set. This is one of Maxam’s finest! Cooking will be a dream with this set! This 17 pc. set is considered to be one of the highest quality Steam-Control Surgical Stainless Steel "Waterless" Cookware Sets that Maxam makes. Each piece of this KT17 set is constructed of extra heavy surgical stainless steel and guaranteed to last a lifetime. The 9-element construction spreads the heat quickly and evenly. The 9-ply construction includes the following elements: chrome, nickel, manganese, silicon, aluminum, iron, copper, molybdenum, and vanadium. The Chrome adds longer life, the iron adds strength and the copper adds durability to this quality cookware.

The steam control valve makes "waterless" cooking easy. You can cook healthier in this cookware because it eliminates the need for grease or oil in cooking. To use the steam control valve, start cooking on medium heat (never use high heat). Then, when the valve begins to whistle, close the valve and turn the heat down to low and finish cooking. The 9-element construction allows you to stack cook with this cookware. Begin cooking on individual burners and when the valve whistles, you can stack the pans to finish cooking. The phenolic handles are superbly styled and are resistant to heat, cold and detergents. This set includes a cookbook with instructions and comes with a limited lifetime warranty.

Waterless Cookware Set Contents:

1.7 qt. covered saucepan

2.5 qt covered saucepan

3.2 qt covered saucepan

7.5 qt. covered roaster


11-3/8" skillet


Double boiler unit with capsule bottom that can also be used as an extra 3 qt pan


5 egg cups


5 hole utility rack

High dome cover for skillet or roaster

Some additional key features about this product:

Stack Cooking - The 9 element construction allows stack cooking with this cookware. Start by cooking on individual burners. When valve whistles, you can stack the pans to finish cooking.
Double Boiler Unit - the double boiler unit has an encapsulated bottom so that it can be place directly on your stove-top as a cooking utensil when not being used as a double boiler unit.
Size - A description of the size of each pot is clearly visible on the bottom of the pan
Handles - The phenolic handles are resistant to heat, cold, and detergents and have been tested for durability in ovens up to 350 degrees. However, the manufacturer does not recommend placing the pots in an oven. They are really made to be used on a stove top. This cookware actually allows you to bake food right on top of your stove. Each handle is molded with a large eyelet that permits you to hang your utensils. Also, for convenient storage, you can invert the cover, nest it in the proper pan, and hang or stack your cookware.


This set is a great all-around set and will serve you well and it is currently selling at a great price--$234.95. If you have an induction stove, however, you will need special cookware. We have a model KTULTRA that is similar to this one. However, it has special carbonized steel in the inner layers and is more expensive.

We hope you found this information helpful. Click on http://www.thegourmetscookware.com/ for other great cooking tips and recipes and great deals on waterless cookware! We have included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu plus some great summer chicken recipes!

How to Care for Your Stainless Steel Cookware

If you have purchased waterless stainless steel cookware or are in the process of shopping around for quality cookware, you already know that stainless steel cookware is not cheap. If you purchase this type of cookware from a home show, county or state fair, you could as much as $2000 or more. If you purchase from one of the many reliable internet stores, you may still pay $200 to $300 for a good quality set of stainless steel cookware. Whatever the investment, you can be assured that it is money well spent. Once you start using waterless cookware, you will never want to return to conventional cookware. BUT the big question--what about maintenance?

Normal Maintenance

Generally, stainless steel does not require a lot of maintenance. With daily usage, hand-washing your cookware in hot, soapy water and drying it thoroughly with a soft cloth before storing away is recommended. While it is dishwasher safe, many experts feel that the detergents may have a negative effect on stainless steel cookware over time. If you decide to use the dishwasher, it is recommended that you remove your cookware after the wash cycle and dry by hand to avoid water spots.

General Stainless Steel Cookware Cleaning Tips

• If your water has high calcium content, you may notice a white, chalky residue on your cookware. When this appears, simply fill the pot or pan with 1 part of vinegar to 3 parts of water. Bring it to a boil, let it cool, and then wash thoroughly with hot soap water and dry.
  
• Burnt-on food—Fill you pan with warm soapy water—enough to cover the entire area—and let sit for an hour. Then bring the pan to a boil on the stove for about 10 to 15 minutes. Let the water cool. Scrub with a nylon scouring pad. Wash out again with hot, soapy water. Rinse and dry. Repeat this process again if the stain is particularly stubborn.
  
• Use non-abrasive cleansers like Bon Ami Polishing Cleanser or Bar Keepers Friend for general cleaning and stain removal. Your cookware should remain looking like new.
  
• NEVER use steel wool on stainless steel cookware. The metal scouring pads or abrasive cleaners might remove the stuck-on food, but they might also scratch the surface of your cookware. Use nylon-net scouring pads, plastic or nylon brushes.
• Never use chlorine bleach or ammonia-based cleaners on your cookware.

In summary, with proper care and maintenance, your stainless steel cookware will last a lifetime. Your investment in quality waterless cookware allows you to provide healthy, nutritional meals for your family. Protect that investment by taking the time after each use to wash in warm soapy water and properly dry before storing. Occasionally apply a good-quality stainless steel cleaner to it. These simple techniques will keep your cookware looking bright and shiny and keep your foods from sticking in the pan.

We hope you found this information helpful. Click on http://www.thegourmetscookware.com/ for other great cooking tips and recipes as well as great deals on waterless cookware! We have included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu plus some great summer chicken recipes!

Pan Broiling – The Healthy Way to Cook!

When pan broiling using waterless, greaseless cookware, heat is conducted very efficiently through the cookware to the meat. The multi-layers of the cookware (waterless requires a minimum of 5 layers) allows for quick and even heat distribution. Thus the meat’s surface tends to caramelize or brown very quickly (5 to 10 minutes). No fat is required in the cooking process. After the initial browning, the heat should be reduced to prevent the meat’s surface from toughening. If you cover the pan, water vapor will be trapped and more of a basting process will occur. Therefore, you MUST leave the steam vent OPEN when pan broiling (frying.)

How to Cook the Perfect Steak

According to David Knight, a chef, author, and master of waterless cooking, cooking a steak is an art. Practice makes perfect. During the searing and cooking of steaks, it is best to put the cover on and leave the vent open. Crowding in the pan or cooking at too low a temperature, and covering, may cause the steaks to steam. Because of the different textures, cuts and thickness of the meat, learning the feel of the desired doneness by pushing down on the center of a steak with a fork is by far the best method over attempting to time for desired doneness.

The Doneness Test

Turn the palm of your left hand up and spread your fingers apart.

Rare: Rest your left thumb against your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That what rare feels like.

Medium-Rare: Place your left thumb directly over the center of your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what medium rare feels like.

Medium: Place your left thumb in between your left forefinger and your left middle finger and press down on the soft fleshy part at the base of our left thumb with your right forefinger. That’s what medium feels like.

Medium Well: Place your left thumb directly over the center of our left middle finger and press down on the soft fleshy part of your left thumb with your right forefinger, that’s what medium-well feels like.

Well-Done: Place your left thumb in between your left middle finger and your left ring finger and press down on the soft fleshy part of your left thumb with your right forefinger. That’s what well-done feels like. Cook for 8 to 9 minutes more after searing.

Try this method with this steak recipe!

Filet Mignon Bordelaise

4 (about 3 oz. filet mignons
Bordelaise Sauce
1 tsp chopped fresh parsley leaves

Preheat the skillet over medium-high heat for 3 to 4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance across the pan, the pan is ready. If the water evaporates, the pan is not hot enough. Place the filets in the hot, dry pan, which will be about 400 degrees F. Cover the pan, open the vent and dry sauté until the filets release easily from the skillet, 4 to 5 minutes. Turn the filets, cover the pan, and brown on the other side until the filets release easily from the skillet, 4 to 5 minutes. Cook to desired doneness (see doneness test above).

To serve, place the filets on dinner plates and top with the Bordelaise Sauce and sprinkle with parsley.

Bordelaise Sauce

1 small onion, finely minced
1/2 medium carrot, diced
1/2 stalk celery, diced
1 clove garlic, minced
1 tsp. chopped fresh parsley
1/2 tsp. dried thyme
1/2 tsp freshly ground black pepper
1 small bay leaf
1/2 cup Bordeaux or other dry red wine
1 1/4 cups beef stock
1 tsp. fresh lemon juice
1 Tbsp. Roux

In a hot, dry pan over medium heat, dry sauté the onion, carrot, celery, and garlic until slightly browned, 3 to 5 minutes, stirring occasionally. Stir in the parsley, thyme, pepper and bay leaf.

Slowly stir in the wine. Bring to a simmer and cook until reduced by half. Add the stock, lemon juice and roux and whisk vigorously to incorporate the roux into the sauce. Simmer to desired consistency. Season to taste and serve hot with filet mignon.

To make roux, melt 8 Tbsp. butter until slightly separated, simmer for 1 or 2 minutes. Do not allow the butter to burn or turn brown in color. Stir in a bit of flour at a time (up to 1 cup), stirring occasionally. The roux is cooked through when it is light blond in color, about 10 to 15 minutes. Extra roux can be stored in an airtight container in refrigerator for up to 2 weeks.

We hope you found this information helpful. Hopefully over the course of the summer, you will have an opportunity to try out this technique. Click on http://www.thegourmetscookware.com/ for other great cooking tips and recipes as well as great deals on waterless cookware! We have included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.

Cooking Greaseless with Stainless Steel Cookware

While our bodies need a certain amount of fat in our diets, most of us get much more than we should. Reducing the amount of fat or cooking oils in cooking can help you to reduce calories and help you lower cholesterol levels, both key factors in maintaining a healthy heart. Cooking with waterless cookware allows us option of cooking waterless and greaseless.

How to Cook Meats the Greaseless Way

All meats and poultry contain juices, most of it being water. However, meats and poultry also contain fat. When cooking with waterless, greaseless cookware, trim all the visible fat from the meat before cooking. Then you can pan broil the meat without adding fats or oils to the pan.

Preheat your pan at medium or medium-high heat. After approximately 3 minutes, test the surface with a few water droplets. If the droplets dance across the surface, the pan is hot enough to brown the meat and seal in juices.

When you are browning the meat, it will stick initially. Do not cover the pan until the meat loosens (this usually takes about 5 minutes). To prevent any grease from splattering, you can cover partially, leaving the cover slightly ajar. When the meat loosens, turn it to brown on the other side. At this point, cover the pan, leaving the vent open.

Continue cooking according to your recipe. Normally, cooking time is about 5 to 10 minutes for steaks, chops, cutlets, or boneless chicken. If you have thicker cuts of beef or poultry with bones, that time could be longer.

Why Cook Greaseless?

Unfortunately, oven broiling and roasting can dry out and shrink your meat. Oven broiling subjects meat to extremely high temperatures with only a few inches of air. The high temperatures involved in broiling limits its effectiveness. The whole piece of meat can actually be cooked through before the outside surface is browned. Because of this, oven broiling is traditionally limited to relatively thin and tender cuts like chops, steaks, or pieces of poultry, and fish. Meat with a lot of connective tissue is less suited for broiling because collagen does not have time or reach the internal temperature necessary, to soften or liquefy—thus, the meat is tough!

While all of us love cooking outside on the barbecue, Barbecue grilling deposits harmful hydrocarbons on meat. When grilling, the very high temperatures at the meat’s surface are ideal for a caramelized (browning) reaction. Caramelizing is the process of bringing the natural salts and sugars of the meat to the surface for a crisp outer surface. This is what gives a grilled steak that fantastic taste. However, a disadvantage is that these same high temperatures are high enough to burn the fat. The liquefied fat drops on the hot surface can create smoke and potentially carcinogenic hydrocarbons. If this is deposited on the meat, this can be dangerous to your health.

The next article will cover pan broiling the healthy way and include directions on how to cook that perfect steak. We hope you found this information helpful. Click on http://www.thegourmetscookware.com/ for other great cooking tips and recipes as well as great deals on waterless cookware! We have included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.

CHARACTERISTICS OF WATERLESS COOKWARE

We are often asked by potential customers how our brand of cookware compares to other brands. This is difficult to answer because I do not know the in-and-outs of their product like I know mine. I do know, however, that not all stainless steel waterless cookware is quality cookware and for cookware to be categorized as waterless, four requirements must be present:

• A high-grade stainless steel must be used. Waterless cookware must be a minimum of 5-ply. You will often see advertisements for products with 7-ply or 9-ply or possibly more. More plies means more layers. However, beyond a certain point, the actual number of plies is more a marketing tool and a cooking requirement. When you have a good grade of stainless steel, the cookware is easy to clean. Further, surgical stainless steel is one of the most sterile environments in which to cook. You never have to worry about coating from other metals leeching into your foods, as can happen with Teflon or aluminum. To some degree, the layering is important. Stainless steel is a great material for waterless cooking, but stainless steel is not known for fast heat transfer. Thus, the addition of a layer of aluminum in. The center of the stainless steel provides for the fast and even distribution of heat.
• A Flat-bottomed pan is needed for efficient heat transfer. The bottom of a waterless cooking pan needs to be flat to provide for even heat distribution.
• A thicker bottom plate is necessary to evenly distribute the heat. The special design of the encapsulated bottom of each stainless steel pot provides strength and rigidity that prevents warping. It also eliminates hot spots that may burn food. Heat is distributed evenly in all directions.
• A special lid is used to keep the steam from escaping. Waterless cooking will not work if a proper seal cannot be formed. When a seal is created, it locks in the natural moisture that escapes from the food during the cooking process. Thus, foods are cooked in their own natural juices, retaining vital vitamins and minerals. This is really the key to waterless cooking—a vapor seal must be created. To get this vapor seal, simply start cooking your food over medium heat until the steam control valve whistles in the open position. Then, turn down the heat to a low simmer and close the valve. At this point, the lid will form an air-tight seal. Note: If steam is escaping around the lid, reduce heat to a lower setting.

While I cannot speak for other brands, I can tell you that our Waterless Cookware sets meet the criteria above. Maxam Cookware has over 50 years of experience and research going into the production of its products. It also offers a Lifetime warranty on all of its products.

We hope you found this information helpful. Check out our site http://www.thegourmetscookware.com/ for great deals on waterless cookware as well as cooking tips and recipes! We have included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.

Why Waterless Cookware?

When cooking foods in water, less is better! This is especially true if interested in healthy eating that preserves the nutritional value of your food. What does waterless cooking mean—it just means adding extra water is not necessary, for most meats and vegetables already contain water naturally. In fact, adding water actually removes nutrients from your food. With waterless cooking method, only 2% of your vitamins and minerals are lost in the cooking process, whereas with conventional cooking methods, there is about a 42% loss in nutrients when cooking in water.

Key Advantages of Waterless Cooking:

• Higher nutritional value of foods that are cooked. Nutrients are not lost or diluted in water.
• With waterless cooking, you don’t need to add oils or fats in the cooking process. When vegetables are sautéed in oil, they do not properly caramelize and release the aromatic flavors into the dish being cooked.
• Cleanup is easy and fast. An easy scrub with a high-quality stainless steel cleaner, using a damp cloth, and a good rinse in hot water is all that is necessary to keep your pans bright and shiny and to keep foods from sticking to the pan.
• Quality stainless steel waterless cookware disperses heat evenly—there are no hot spots. This type of cookware has a flat bottom that keeps more of the surface in contact with the gas burner or electric heat.

Most waterless stainless steel cookware sets are either 7- or 9-ply. The key difference between the two is that the 9-ply has more bonding agents between layers. However, the difference in weight between the two is negligible. For cookware to be considered waterless, it should be at least 5 layers or 5-ply. Most stainless steel cookware sold in department stores is only 3-ply, not meeting the waterless requirement.

Tight fitting lids are also a critical part of waterless cooking. Vegetables have high water content. For that reason, it is unnecessary to add additional water when cooking. All you need to do is rinse your vegetables in cold water, drain, and place in the pan. When cooking vegetables the waterless way, it is important to select the correct size pan. The vegetables should almost completely fill the pan. Once in the pan, follow these steps:
Cover vegetable with lid. Start cooking on medium head (never use high heat).
When the valve begins to whistle, close the value and turn the heat to low. Cook vegetables according to times given for that specific vegetable.

One of the most economical waterless cookware sets that offers all the required features of waterless cookware is the 17 pc. 9-element Surgical Stainless Steel Waterless Cookware Set by Maxam. This set include:

• 1.7 qt. Covered saucepan
• 2.5 qt. Covered saucepan
• 3.2 qt. Covered saucepan
• 7.5 qt. Stove-top covered roaster
• 11 3/8” skillet
• Double boiler unit with capsule bottom so you can use the double boiler as an extra 3 qt. Pan
• 5 egg poaching cups
• 5-hole utility rack for egg cups
• High dome cover for skillet or roaster
  

This waterless cookware set has several special features:

• Easy to clean and dishwasher safe
• Energy efficient
• Heat-resistant phenolic handles and knobs
• Warp-resistant bottoms
• Special Water-seal covers that lock in moisture and flavors
• Handy hang-up feature that allows hanging cookware to save space
• Self-storing lids that invert for easy storage
• 9-element construction consists of chrome, nickel, manganese, silicon, aluminum, iron, copper, molybdenum, and vanadium–these elements are located in the capsule bottom of the cookware
• 9-element construction allows you to stack cook. You can begin by cooking on individual burners. Then you can stack the pans to finish cooking—an energy savings!
• Handles stay cool and are resistant to heat and detergents.
  
  We hope you found this information helpful. Check out our site http://www.thegourmetscookware.com/for great cooking tips and recipes! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.
  

• I am always looking for great recipes. I took a cooking class several months ago and the class instructor was the chef and owner of Bluephies Restaurant in Madison, WI. He shared this recipe with us. It’s a real comfort food—especially on a cold, winter night. This recipe was a regular recipe that was easy to adapt to waterless cookware.
  
  Chicken Pot Pie
  
  3 Tbsp. olive oil (conventional, nonwaterless pan)
  2 lbs. Boneless, skinless chicken thighs
  2 medium carrot, diced
  4 celery stalks, diced
  1 large yellow onion, diced
  1 Tbsp. minced fresh garlic
  2 Tbsp. soup base (vegetable or chicken)
  1 Tbsp. dried thyme
  2 tsp. dried oregano
  1 tsp. dried rubbed sage
  1 tsp. basil
  1 tsp. parsley
  1 1/2 tsp. salt
  1/4 tsp. black pepper
  1/4 cup flour
  4 cups heavy cream
  2 cups water
  1 large unpeeled russet potato, diced
  1 cup corn kernels
  Pastry crust or your favorite biscuits
  
  Put chicken in stockpot that has been heated to medium hot. Add the chicken and sauté until it is cooked all the way through. Watch chicken, stirring occasionally, so it does not burn. When chicken is done, it should begin to shred easily. Add the carrots, celery, onion, and garlic. Sauté until carrots are tender.
  
  Add the soup base, thyme, oregano, basil, sage, parsley, salt, and pepper. Cook until fragrant.
  
  Add the flour and cook for about 5 minutes, stirring often. Add the cream, water, potatoes, and corn to the pot. Cook until a fork goes through the potatoes without resistance. The starch in the potatoes and the flour will thicken the mixture. If you want a really thick filling, add more flour.
  
  For serving:


• Put chicken mixture into a pie pan or other baking dish. Cover with a single pie crust or puff pastry. Seal the edges. Bake in 350 degree oven till crust is browned at the top.


• Or prepare a package of your favorite biscuits and put filling over baked biscuits.

We hope you found this information helpful. If you decide that you would like to try out stainless steel cookware, check out our site http://www.thegourmetscookware.com/ for some great deals! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.

Adapting Recipes for Waterless Cookware

I love to cook and while I have scads of cookbooks and am always on the lookout for new recipes to try, I find it difficult to find cookbooks that specialize in waterless, greaseless cooking. Many regular recipes can be adapted to cooking waterless or greaseless—the key to preparing a great meal is simply knowing and trusting your waterless stainless steel cookware.

Charles Knight in his cookbook “Healthy Meant and Potatoes” gives a couple of different techniques for cooking meals the waterless, greaseless way on the top of your stove—pan broiling, roasting and sautéing.

Pan Broiling and Sautéing

Because heat is distributed evenly and efficiently in high-quality waterless cookware, the meat surface will brown quickly, perhaps in 1 to minutes. No fat is necessary for cooking. When the meat is browned sufficiently, it should release easily from the pan. In this initial browning state, the heat can be higher. However, once the meat is browned the heat should be reduced to prevent the meat from toughening. When the pan is covered, water vapor is trapped and a basting-like process takes place. When pan frying, therefore, you should OPEN the vent.

Roasting

You can brown and roast –all on the top of your stove—in a relatively short period of time. To prepare a roast, follow these simple steps:

• Preheat your pan’s bottom on medium or medium high heat. To test it, sprinkle a few droplets of water into a pan. If the water droplets sputter around the pan, your pan is hot enough to quickly brown your meat. If the water droplets evaporate, then the pan is not hot enough.


• Season the meat to taste. Place the meat in the pan and brown on all sides—no oil is necessary.


• After meat is browned on both sides, cover the pan and reduce heat to medium-low. When bubbles begin to form around the cover, you have reached the proper cooking temperature for cooking. If there are no bubbles, the heat is too low. If there is moisture around the top of the pan, the heat is too high.
  
  When preparing dishes with waterless cookware, there are two methods commonly used—dry sautéing and wet sautéing.
  
  Dry Sautéing
  
  Dry sautéing involves cooking vegetables or meats in a hot, dry pan over medium heat until slightly browned. No oil is necessary. In fact, when vegetables are sautéed in oil, they do not caramelize properly and do not release the aromatic flavors into the dish being cooked. If you prefer to add oil or butter to your dish, it is recommended that it be added after cooking.
  
  Wet Sautéing
  
  Cook vegetables in a small amount of stock over medium heat.
  
  We hope you found this information helpful. If you decide that you would like to try out stainless steel cookware, check out our site http://www.thegourmetscookware.com/ for some great deals! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu. The next article will feature a real comfort food cooked the waterless way. It is Bluephies’ (a favorite Madison restaurant) version of Chicken Pot Pie. It has become a favorite in our household and I am sure it will become popular in yours also.

COOKING VEGETABLES WITH WATERLESS COOKWARE - PART 2

Charles and David Knight have published “Healthy Meat and Potatoes,” providing not only lots of good recipes but also helpful tips for waterless cookware owners. Following are instructions Charles Knight offers for cooking vegetables the waterless, greaseless way.

Cooking Fresh Vegetables
To cook, place the vegetables in a pan that is almost completely full. Rinse with cold water and pour the excess water off. The water that clings to the vegetables and its own natural moisture will be sufficient for cooking the waterless way.
Cover the pan, close the vent and cook over medium-low heat. When the cover spins freely on a cushion of water, the vapor seal has formed. Cook according to the time chart that follows: Do not peek. When finished cooking, test for doneness with a fork. If not done, cover the pan, close the vent and add 2 to 3 Tbsp. of water to the rim to reestablish the vapor seal. Cook over low heat for 5 to 10 minutes.

Cooking Frozen Vegetables
Do not defrost. Place the frozen vegetables in the pan to almost completely full. Rinse with cold water and pour the excess water off. The water that clings to the vegetables and its own natural moisture are sufficient for cooking waterless.
Cover the pan, close the vent and cook over medium-low heat. When the cover spins freely on a cushion of water, the vapor seal has formed. Cook according to the time chart. Do not peek. Removing the cover will destroy the vapor seal, lengthen the cooking time, and possibly cause the vegetables to burn.

Cooking Times for Apples and Vegetables

Vegetable Cooking Time in Minutes

Apples (10 to 15)
Artichokes (whole) (30 to 45)
Artichoke hearts (10 to 15)
Asparagus (10 to 15)
Beans, green (fresh, cut) (15 to 20)
Beans, green (fresh, French cut) (10 to 15)
Beans, green (frozen) (10 to 12)
Beans, Lima (fresh) (30 to 35)
Beans, Lima (frozen) (10 to 12)
Beets (whole) (35 to 40)
Broccoli (15 to 20)
Brussels Sprouts (15 to 20)
Cabbage, shredded (10 to 15)
Carrots, sliced (15 to 20)
Cauliflower (10 to 15)
Corn (fresh) (15 to 20)
Corn (frozen) (10 to 12)
Eggplant (5 to 8)
Greens (10 to 12)
Leeks (12 to 15)
Mushrooms (5 to 10)
Okra (15 to 20)
Onions (whole) (15 to 20)
Parsnips (sliced) (15 to 20)
Peas (frozen) (5 to 7)
Potatoes (quartered) (20 to 25)
Potatoes (whole) (30 to 35)
Potatoes, sweet (30 to 35)
Spinach (frozen) (8 to 10)
Spinach (fresh) (15 to 20)
Squash, summer (yellow) 15 to 20)
Squash, winter (25 to 30)
Squash, zucchini (20 to 25)
Tomatoes (10 to 15)
Turnips and rutabagas (25 to 30)

*Cooking times reflect the time after the vapor seal is formed, usually 3 to 5 minutes.
Note: To keep your vegetables hot and ready to serve, keep the cover on and the vent closed. The vegetables will stay hot in the pan for about 20 to 25 minutes.

We hope you found this information helpful. If you decide that you would like to try out stainless steel cookware, check out our site http://www.thegourmetscookware.com/ for some great deals! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.

COOKING VEGETABLES WITH WATERLESS COOKWARE- PART 1

Many of us like to follow a recipe when cooking. While there are thousands of cookbooks available with a myriad of recipes to follow, there are very few waterless cookbooks out there. Charles and David Knight have published “Healthy Meat and Potatoes,” providing not only lots of good recipes but also helpful tips for waterless cookware owners. Following is a summary of some of the tips Charles Knight offers for cooking vegetables the waterless, greaseless way.

Scrub Root Vegetables
Clean your root vegetables with a vegetable brush under cold running water. Remove any surface blemishes you see. Peeling is not necessary.

Refresh Vegetables
Vegetables, especially root vegetables, tend to lose some of their natural moisture after they are harvested. To replenish some of this lost moisture, place the vegetables in the pan, fill the pan with water, add 1 Tbsp> white distilled vinegar and soak for 10 to 15 minutes. Soaking will also remove chemical sprays, preservatives and any other substances the vegetable may have come in contact with as a result of transit and storage. Pour the water off, rinse, and then cook according to the recipe.

Use the Right-Sized Pan
When cooking vegetables the waterless way, it is important to use a size pan that the vegetables almost completely fill. This is critical in forming the vapor seal. The fewer vegetables in the pan, the more air, which can possibly result in oxidation. When pans are not full enough, a high temperature is required to create a vapor seal. This can cause scorching or burning.

Form the Vapor Seal
In heating, the moist air expands and is forced out between the rim and the cover of the pan. Around the rim there is a well, or reservoir, that collect the moisture. The covers are angled down to fit in line with well. As the heated air continues to escape, the well fills with moisture, forming the vapor seal. This process usually takes 3 to 5 minutes.

Find the Right Temperature Setting
Despite the wide variety of gas and electric ranges available, waterless cooking takes the guesswork out of the cooking process. Here are two tips:

• If the rim or well spits moisture, the temperature is too high.




• If the lid does not spin freely on a cushion of water after forming the seal, the temperature is too low.

You may need to experiment with finding the right temperature for a time or two, but once you find that perfect temperature, cooking with waterless cookware will be simple and easy.

Reestablish the Vapor Seal
Do not peek during the waterless cooking process. Removing the cover destroys the vapor seal, lengthens the cooking time and can possibly cause the vegetables to burn. If, for any reason, the cover is taken off, cover the pan again, close the vent and add 2 Tbsp. to the rim to reestablish the vapor seal. Add 3 to 5 minutes to the designated cooking time.

We hope you found this information helpful. If you decide that you would like to try out stainless steel cookware, check out our site http://www.thegourmetscookware.com/ for some great deals! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.