Many cooks put a lot of pressure on themselves when it comes to preparing a meal. They must have a recipe to follow and it must be followed to the tee. Although the stores and internet are full of cookbooks, there are only a few on waterless, greaseless cooking.
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One of the benefits of Health Craft waterless, greaseless cookware with full-body construction is the way it conducts heat – on low.
Understanding Waterless Cooking
Rinse and freshen vegetables. Pour off excess water, cover utensil, close vent, set on low heat, and remember not to peek. Every time you lift the cover you allow the moisture to escape. Be sure you are using the correct size pan. The vegetables should fill or almost fill the pan. When too much air is inside the pan, the vapor seal will not form, and the vegetables may burn.
If the food has its own moisture, like vegetables and fruits, you can retain the moisture cooking with low heat, the cover on and the vent closed. If the food is dried, such as rice, pasta, or dried beans; you will need to add liquid to rehydrate.
Enjoy Greaseless Cooking
You may prepare your foods WITHOUT added oils and fats. Remember, you are cooking on a surgical stainless steel surface. To prepare steaks, chops and poultry; preheat the utensil on medium to medium-high heat until water drops “dance” when sprinkled in the pan. Place meat in the pan (take care in positioning, as the meat will immediately begin to sear, temporarily sticking to the hot surface). After 4 or 5 minutes try to lift the corner of the meat, do not force it, the meat will release when that side is seared. Turn and sear to your preference.
R E C I P E F E A T U R E S
Each recipe found on ourwebsite and in our cookbooks provides quick, at-a-glance nutritional information, in the same place on every recipe page. This feature allows you to quickly see all the information you need. For instance, preparation time is the second feature for every recipe. If you have surprise guests for dinner, or an unexpected interruption – this feature lets you know quickly if you have enough time to prepare the recipe.
Number of Servings: If the recipe is designed for eight servings and you know you need only four, divide all the ingredients in half before preparing.
Utensil: The proper utensil is called for in every recipe. Never again will you be pouring from one pan to another because there is not enough room in the first utensil.
Ingredients: everything you need is in one column – no searching necessary. Additionally all ingredients are listed for U.S. and metric measures when appropriate, making converting unnecessary.
Preparation: Short, to-the-point descriptions of each step.
Nutritional Breakdowns: Any way you measure your nutritional needs – by calories, by grams, by percent of total or the calorie point system – it can be found always in the same order, always in the same place.
Recipe Symbol Explanation: The A, C, Calcium, and Iron boxes are for quick, at-a-glance reference as is the pie chart feature. Dietary analysis was used to determine these values. The pie chart in the lower left indicates the percentage of calories derived from fat (F/G), protein (P), and carbohydrates (C) for a particular recipe. The bar symbols for Vitamin A, Vitamin C, Calcium, and Iron will be visible in the lower right for recipes that provide at least 20% of your daily value of these nutrients.
NOTE: Method used for nutritional information was Nutritionist IV software, N-Square Computing and Food Values of Portions Commonly Used by Jean A. T. Pennington.
B A S I C U. S. / M E T R I C C O N V E R S I O N S
The recipes in this cookbook are U.S. standard measurements. Appropriate metric equivalents are also provided with each recipe. For small quantities, customary tablespoon and teaspoon measurements are used in the recipes.
For easy reference, the following metric conversions have been rounded to provide convenient working measurements.
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