Cooking vegetables with waterless cookware – Part 2
Cooking vegetables correctly doesn’t have to be a guessing game. By following a few simple guidelines, you can ensure that your fresh or frozen vegetables are tasty, attractive, and cooked to perfection. each weather.
Cooking fresh vegetables
To cook fresh vegetables, place the vegetables in a skillet that is almost completely full once the vegetables have been inserted. When cooking with cookware without water, cooking vegetables in a pan that is too large for the amount you are cooking can be a problem. Then rinse the vegetables under cold water and remove excess water. The water that adheres to the vegetables plus the vegetables’ own natural moisture will provide enough moisture for cooking without water.
Cover the pan, close the vent and cook medium-low hot. When the cover rotates freely on a cushion of water, the steam seal has formed. Cook according to the times table shown below: Do not look. Doing so not only lengthens the cooking time, but it also increases the risk of burning your veggies because the steam seal is broken. When you’re done cooking, test for doneness with a fork. If not done, cover the pan, close the vent, and add 2 to 3 tablespoons. of water to the brim to re-establish the steam seal. Cook over low heat for 5 to 10 minutes.
Cooking frozen vegetables
Do not defrost vegetables. Again, the size of the pot used to cook the vegetables is important. Once the vegetables have been placed in the skillet, your skillet should be almost completely full. Rinse vegetables under cold water and remove excess water. The water that adheres to the vegetables plus its own natural moisture will provide enough moisture for cooking.
Cover the pan, close the vent and cook medium-low hot. When the cover rotates freely on a cushion of water, the steam seal has formed. Cook according to the time table. Do not look. Removing the lid will destroy the steam seal, lengthen cook time, and possibly burn vegetables.
Vegetable cooking times:
Artichokes (whole) (30 to 45)
Artichoke hearts (10 to 15)
Asparagus (10 to 15)
Green beans (fresh, cut) (15 to 20)
Green beans (fresh, French cut) (10-15)
Green beans (frozen) (10 to 12)
Lima beans (fresh) (30 to 35)
Lima beans (frozen) (10 to 12)
Beetroot (whole) (35 to 40)
Broccoli (15-20)
Brussels sprouts (15-20)
Shredded cabbage (10 to 15)
Carrots, sliced (15-20)
Cauliflower (10 to 15)
Corn (fresh) (15 to 20)
Corn (frozen) (10 to 12)
Eggplant (5 to 8)
Green (10 to 12)
Leeks (12 to 15)
Mushrooms (5 to 10)
Okra (15-20)
Onions (whole) (15-20)
Parsnips (sliced) (15-20)
Peas (frozen) (5 to 7)
Potatoes (quartered) (20 to 25)
Potatoes (whole) (30 to 35)
Sweet potatoes (30 to 35)
Spinach (frozen) (8 to 10)
Spinach (fresh) (15 to 20)
Pumpkin, summer (yellow) 15-20)
Pumpkin, winter (25-30)
Zucchini, zucchini (20 to 25)
Tomatoes (10 to 15)
Turnips and rutabagas (25 to 30)
* Cook times reflect time after the steam seal forms, which usually takes 3 to 5 minutes. Note: To keep vegetables warm and ready to serve, keep the lid on and the vent closed. The vegetables will keep warm in the skillet for about 20 to 25 minutes.
Don’t let the concept of cooking without water scare you off. When you try it, you will soon discover how easy it is to use waterless cookware if you follow the above principles. Yes, cooking with cookware without water is healthy because vegetables are cooked in their own natural juices, but you will soon discover how tasty and unique your prepared meals actually are. Gourmets Cookware offers a wide variety of quality waterless stainless steel products along with healthy tips and recipes that can be easily adapted to your waterless cookware.
