Waterless cooking, unlike conventional cooking, use little or no water, relying instead on the natural moisture in the food. Consequently, very few nutrients are lost during cooking. Lower boiling temperatures and vapor-controlled food cookware retains the natural juices, enhancing their flavor. Quality waterless cookware can be more expensive than regular cookware, but it's worth the extra cost. Not only the cookware will lastfor a lifetime, but you are guaranteed a healthy, nutritious meals love the quality of surgical stainless steel.

Tips for cooking with waterless cookware

Do not bother peeling off! Clean root vegetables by scrubbing with a vegetable brush under cold water. Remove stains. Peeling is not necessary. Most fresh vegetables, especially root vegetables, lose part of their normal moisture when harvested from the garden will be. To fill this again moisture, you can produce at aFill pan with water, add one tablespoon. White distilled water and soak vegetables for 10 to 15 minutes. This soaking process removes chemical sprays and other preservatives prior to cooking. Pour off the water, rinse and then cook according to directions.
Always use the correct pan size. When cooking vegetables in the arid environment, pan should be almost full. After vegetables are washed and rinsed, there is no need to add additional water. The vegetables, they contain abundantMoisture. Fill the pan at the appropriate level is an essential step in the formation of a vapor barrier. If there are fewer vegetables, there is more air, resulting in oxidation. When pans are not full enough, then a higher temperature is needed to seal the vapor, which is burned in the likely possibility that vegetables are or are burned.  
Start cooking over medium heat. Never use high heat. Once the food in the pan, cover and leave open the air. As the moist air in theHeat pan, it expands and is between the rim and lid of the pan, and finally forced to form a vapor barrier. This usually takes 3 to 5 minutes. When you hear the whistle, close the air, turn the heat to low and cook according to time chart.  
Do not Peek. Although tempting, resist the temptation to open the lid and look inside. Once the cover is opened, the vapor barrier is destroyed. This prolongs cooking time and could even lead to burn vegetable. When the lid is not forany reason, and the food is not quite cooked, cover the pan, in the vicinity of the air, and add 2 Tbsp. Restore water to the edge of the vapor lock. In about 3 to 5 minutes to the cooking time.
Cleaning. Consider the purchase of stainless steel cookware is an investment. Therefore, investments that protect, clean the pans with a high quality stainless steel cleaner. While dishwasher safe, it is advisable to wash them by hand in warm soapy water, scrubbing with the cleanerif necessary, with proper care, you should not take your food stick in the pan and the pans are bright and shiny for life.

We hope you find this information helpful. If you decide that you want the stainless steel cookware investigate further, you are on our website – The Gourmet's dishes. Not only are we more information about the waterless cooking, we also have some great waterless cooking recipes.