Cooking dishes with waterless cookware - part 2

Cooking vegetables correctly is not necessarily a guess. By following a few simple instructions, you can make sure your fresh or frozen vegetables are delicious, attractive and perfect for cooking from

all from

 time.

Cooking fresh vegetables

To cook fresh vegetables, once the vegetables are inserted, place the vegetables in an almost full pot. When cooking with waterless cooking utensils, cooking vegetables can be a problem if the amount of cooking is too large. Then rinse the vegetables with cold water and pour off the excess water. The water attached to the vegetables plus the natural moisture of the vegetables themselves provides enough moisture for the cooking without water.

Cover the lid, close the vent and cook from

mid Lo from

 heat. A steam seal is formed when the lid is free to rotate on the water pad. Cook according to the schedule below: from

Don't peek from

 . Not only does this increase cooking time, but it also increases the risk of burning vegetables because the steam seal will break. After cooking is complete, test the finish with a fork. If not, please close the lid, close the vent and add 2 to 3 tablespoons. The water to the edge re-establishes the steam seal. Cook for 5 to 10 minutes on low heat.

Cooking frozen vegetables

Do not thaw vegetables. The size of the pan used to cook the vegetables is also important. After placing the vegetables in the pan, the pan should be almost completely filled. Rinse the vegetables with cold water and pour off the excess water. The water attached to the vegetables, combined with its own natural moisture, provides enough moisture for cooking.

Cover the lid, close the vent and cook from

mid Lo from

 heat. A steam seal is formed when the lid is free to rotate on the water pad. Cooking according to the schedule. Don't peek. Removing the lid will destroy the steam seal, prolong cooking time and may cause the vegetables to burn.

Vegetable cooking time:

Artichoke [whole] [30 to 45]

Artichoke Heart [10 to 15]

Asparagus [10 to 15]

Green beans [fresh, diced] [15 to 20]

Green beans [fresh, French cut] [10 to 15]

Green Beans [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]

Chopped cabbage [10 to 15]

Slice carrots [15 to 20]

Cauliflower [10 to 15]

Corn [fresh] [15 to 20]

Corn [frozen] [10 to 12]

Eggplant [5 to 8]

Green Party [10 to 12]

Amaranth [12 to 15]

Mushroom [5 to 10]

Okra [15 to 20]

Onion [whole] [15 to 20]

Parsnip [sliced] [15 to 20]

Peas [frozen] [5 to 7]

Potatoes [four points] [20 to 25]

Potatoes [whole] [30 to 35]

Potatoes, sweet [30 to 35]

Spinach [frozen] [8 to 10]

Spinach [fresh] [15 to 20]

Pumpkin, summer [yellow] 15 to 20]

Squash, winter [25 to 30]

Zucchini, zucchini [20 to 25]

Tomatoes [10 to 15]

Radish and Kohlrabi [25 to 30]

* Cooking time reflects time from

Rear from

 Forming a steam seal usually takes 3 to 5 minutes. Note: To keep the vegetables warm and ready to serve, keep the lid open and close the vents. The vegetables will remain hot in the pan for about 20 to 25 minutes.

Don't let the concept of cooking water scare you. When you try it, if you follow the above guidelines, you will soon find out how easy it is to actually use waterless cookware. Yes, cooking with waterless cooking utensils is healthy because vegetables are cooked in their own natural juices, but you will soon discover how delicious and absolutely delicious the prepared food is. Gourmets cookware offers a wide range of premium non-stainless stainless steel products, as well as tips and healthy recipes that can be easily adapted to waterless cookware.

---

Orignal From: Cooking dishes with waterless cookware - part 2