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...with Health Craft Cookware. For cookbooks and DVD’s on waterless, greaseless, induction cooking Enter Store |
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Copyright © 2009 Health Craft, Inc., all rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of Health Craft, Inc. |
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To order Waterless Cooking Cookbooks & DVD’s "Visit a Show" or contact your Distributor To order on-line Enter Store |
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No Need to Peel... Saves Food Dollars!
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Lower Heat... Saves Energy Dollars! The second major breakthrough of the Health Craft waterless, greaseless method eliminates the devastating damage caused by high-heat oil sautéing and boiling of vegetables. High heat destroys most of the health-giving water- and fat-soluble minerals along with the very delicate flavors and colors. The vegetable’s most valuable nutritional advantages are often thrown out with the cooking oil or water. With Health Craft waterless, greaseless “flavor-sealing” covered utensils and heavy-duty construction vegetables can be cooked with low heat, eliminating the need for boiling in water and sautéing in oil. With low heat, the vegetables are cooked “waterless” quickly and evenly in a vacuum below the boiling temperature, or “greaseless” without oil, and prepared in their own natural moisture. Using the vegetable’s natural juices eliminates the need to add water or oil during cooking. |
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Less Oxidation… Saves Minerals & Vitamins? The third major breakthrough of Health Craft waterless cooking is the elimination of harmful oxidation. Detrimental oxidation occurs when vegetables are boiled in uncovered utensils, pressure-cooked or micro waved, allowing a good share of the health-giving properties to evaporate. The waterless feature of Health Craft, with its unique vapor-sealing covers, locks vitamins, minerals and enzymes in the utensil. No steam is allowed to escape. Wonderful aromas remain inside the pan. Until the cover is removed, you won’t know if its broccoli or cabbage being prepared. The vegetables cook on low heat, cooking evenly in their own natural moisture. |
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Scrub Root Vegetables… Saves Time! To clean root vegetables, scrub vigorously with a vegetable brush under cold running water and remove any surface blemishes with a paring knife. Do not peel. Refresh Vegetables All fresh vegetables, especially root vegetables, have a tendency to lose some of their natural moisture after harvesting. To add back some of the lost moisture, place the vegetables in the pan, fill the pan with water, add 1 tablespoon of white distilled vinegar and soak for 10 to 15 minutes. Soaking also removes chemical sprays, preservatives and any other substance the vegetable may have come in contact with in transit and in storage. Pour the water off, rinse and cook according to the recipe. |
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Use the Right-size Pan… Save Energy Dollars! When cooking vegetables the waterless way, it’s very important to use a pan that the vegetables nearly fill. This is an essential step in forming the vapor seal. When there are fewer vegetables in the pan, the more air, which can cause oxidation, and less-full pans will require higher temperature settings to create a vapor seal, and more than likely, the vegetables will be scorched or burned. |
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Form the Vapor Seal… Saves Energy Dollars! As the moist air inside the pan is heated, it expands and is forced out between the rim and the cover of the pan. Around the rim is a well, or reservoir, that collects moisture. The covers are angled down to fit perfectly in line with the well. As the heated air continues to escaped, the well is filled with moisture, forming the vapor seal. This usually takes 3 to 5 minutes. |
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Find the Right Temperature Setting… Whether you have an electric range with a glass top, European or conventional burners, or a convention or commercial gas range, Health Craft cookware takes all the guesswork out of cooking the waterless way. Here are some tips, “with the Vapor Vent Closed”: 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 vapor seal, the temperature is too low. Once you discover the proper setting for your range, cooking the waterless way will be simple and easy. If you have a commercial gas range and you cannot achieve sufficient low temperatures for cooking vegetables the waterless, greaseless way, use a Trivet or “Flame Tamer” placed over your burner. You can also call your dealer and ask that they replace your commercial gas burners with those specifically and safely designed for the home kitchen. |
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DON’T PEEK… Saves Time & Energy Dollars! During the waterless cooking process, don’t peek. Removing the cover will destroy the vapor seal; lengthen the cooking time any may cause the vegetables to burn. If you or another member of the family does lift the lid, cover the pan, close the vent and add 2 tablespoons water to the rim to reestablish the vapor seal. Add 3 to 5 minutes to the prescribed cooking time. |
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Cooking Fresh Vegetables the Waterless Way! To cook, place the vegetables in a pan that they nearly fill. Rinse with cold water and pour the water off. The water that clings to the vegetables and its own natural moisture are 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. Don’t peak. Removing the cover will destroy the vapor seal; lengthen the cooking time any may cause the vegetables to burn. If at first you are concerned about cooking without water, add 2 or 3 tablespoons of water to the pan after rinsing and cook as directed. As you confidence builds, you can lessen the amount of water used. When finished cooking, test for doneness with a fork. If not done, cover the pan, close the vent and add 2 tablespoons of water to the rim to reestablish the vapor seal. Cook over low heat for 5 to 10 minutes. |
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Cooking Frozen Vegetables the Waterless Way! Do not defrost. Place the frozen vegetables in the pan they most nearly fill. Rinse with cold water and pour the water off. The water that clings to the vegetables and its own natural moisture are 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. Don’t peak. Removing the cover will destroy the vapor seal; lengthen the cooking time any may cause the vegetables to burn. |
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Cooking for One or Two… Save Energy Dollars! When cooking for one or two people, naturally the quantity of vegetables will be less. However, with waterless cooking more than one vegetable can be cooked in the same pan with no interchanging of flavors or colors. You can cook potatoes, sliced carrots and broccoli all in the same pan the waterless way. For example, using a 1 or 1 ¼-quart covered saucepan, place the potatoes in the pan, halved or whole, with the skin side to the surface of the pan, add two carrots (sliced) and top with frozen corn and broccoli florets. Rinse the vegetables and pour the water off. Cook as directed above. |
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Cooking Times for Vegetables…
Potatoes, sweet potatoes and yams are usually cooked whole. If cut into halves or quarters to shorten cooking time, place skin side against the utensil. Potatoes will release starch during the waterless cooking process, and may scorch the bottom of the pan. To avoid scorching, place a paper towel on the bottom of the pan. Fill the pan with potatoes, rinse and pour off the excess moisture. Cover, close the vent and cook over medium-low heat until the vapor seal is formed (approximately 3-5 minutes). Continue cooking according to the chart below. The time table guide below is approximate. Actual cooking time will vary on the quantity, age, and size of vegetables being cooked. The lesser time is for firm vegetables, the longer time for well cooked softer vegetables. Cooking time begins when vapor seal is formed*. **For corn on the cob, remove husks and silks, reserving the husks. Cover the bottom of the utensil with husks. Place corn in layers on husks, rinse and pour water off, cover, close vent, and form vapor seal over low heat. Cook 10 to 12 minutes or until tender. |
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