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
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.
No comments:
Post a Comment