Vegetable cooking with waterless cookware - Part 2

Cooking vegetables right to counsel must not be a situation. With a few simple instructions, you can insure that fresh and frozen vegetables are your turn out tasty, appealing, and cooked to perfection every time.

Fresh vegetable cooking

To cook fresh vegetables, the vegetables in a pan, the vegetables are nearly full again be introduced. When cooking with waterless cookware, cooking vegetables in a largePan for the amount you cook can be a problem. Then rinse vegetables with cold water and pour off excess water. The water that clings to the vegetables and the vegetable's natural moisture enough moisture for cooking the waterless way to provide.

Cover the pan, close the vent and cook over medium heat. When the cover spins freely on a cushion of water, the vapor barrier is formed. Cook according to the time chart that follows: No preview.This not only prolongs the cooking time but also increases the risk of burns vegetables, because the vapor barrier is damaged. When finished cooking, test doneness with a fork. If not done, cover the pan, close the vent and add 2 to 3 Tbsp. Water to the edge to restore the vapor barrier. Cook over low heat for 5 to 10 minutes.

Cooking Frozen Vegetables

Defrost the vegetables. is also the size of the pan you used for cooking the vegetablesimportant. Once the vegetables are placed in the pan, your pan should be filled almost completely. Rinse your vegetables with cold water and drain any excess water. The water that clings to the vegetable's natural moisture plus enough moisture for cooking make.

Cover the pan, close the vent and cook over medium heat. When the cover spins freely on a cushion of water, the vapor barrier is formed. Cook according to the time chart. Do not peek.Remove the cover is to destroy the vapor barrier, extend the cooking time, and may cause the vegetables to burn.

Cooking times for vegetables

Artichokes (complete) (30-45)

Artichoke hearts (10-15)

Asparagus (10-15)

Beans, green (freshly cut) (15-20)

Beans, green (fresh cut French) (10-15)

Beans, green (frozen) (10-12)

Beans, lima (fresh) (30-35)

Beans, Lima (frozen) (10-12)

Beets (whole) (35to 40)

Broccoli (15-20)

Brussels sprouts (15-20)

Cabbage, shredded (10-15)

Carrots, sliced (15-20)

Cauliflower (10-15)

Corn (fresh) (15-20)

Corn (frozen) (10-12)

Eggplant (5-8)

Open (10-12)

Leeks (12-15)

Fungi (5-10)

Okra (15-20)

Onions (whole) (15-20)

Parsnips (sliced) (15-20)

Peas (frozen) (5-7)

Potatoes (quartered) (20-25)

Potatoes(Complete) (30-35)

Potatoes, sweet (30-35)

Spinach (frozen) (8-10)

Spinach (fresh) (15-20)

Squash, summer (yellow) 15 to 20)

Squash, Winter (25-30)

Pumpkin, zucchini (20-25)

Tomatoes (10-15)

Beets and turnips (25-30)

* Cooking times reflect the time of the vapor barrier is designed to take, usually 3 to 5 minutes. Note: To serve your vegetables hot and ready to keep the lid on and the closed vent. TheVegetables stay in the hot pan for 20 to 25 minutes.

Do not be frightened of the concept of waterless cooking. If you try, you will soon discover how easy it is to actually use the principles of waterless cookware, if you follow the above. Yes, with waterless cookware cooks healthy because vegetables cook in their own natural juices, but you will soon discover how delicious and unique flavor your food prepared really are. The gourmet cookware offers awide variety of quality products waterless stainless steel products as well as tips and healthy recipes, cooking waterless They can be adapted easily.