Many of us want healthy meals that are both pleasing to the eye as well as the palate for cooking. There are literally thousands of cookbooks on the market that help us to ensure that the activities of daily meal planning and preparation. But when it comes to water and cook without fat, there are few cookbooks available. To enjoy a variety of recipes and receive the benefits of cooking without added fat and water, must adapt the recipes. The easiest way to do it know and trust isYour pot. Three things are important in this process.
Use lower temperature settings
the benefits of stainless steel pots of high-quality waterless One is how to conduct the heat to low. A common mistake is to use a high heat setting. Waterless cookware has a flat bottom), with 5, 7, 9 or perhaps 12 elements (layers. The end of a pan without water should be flat to ensure facilities even heat distribution. Theparticular design of encapsulated bottom of each pot in stainless steel offers strength and rigidity, which prevents deformation. It also eliminates hot spots that can burn foods. The heat is distributed evenly in all directions.
Understand Waterless Cooking
Inse and vegetables. Pour excess water, yes, the coverage tool, close the valve on the fire below, and remember not to peek. These are the basic principles of waterless cooking. Whenever the humidity coverallowed to escape. This can lead to burnt food and / or additional cooking time. Always use the right size pot. The vegetables should fill or nearly fill the pot. If there is too much air into the pan, form a vapor barrier and vegetables do not burn. Many foods, like fruits and vegetables have their own moisture. You can stop the natural moisture by cooking with low heat and keep the lid on the mouth. However, there is an exception. dry foods such as rice, pasta, dried beans orbe added for additional moisture for rehydration.
Fat of the cuisine
Is it really possible for your food without added oils and fats to produce. Remember, you're on a cooking surface of stainless steel surgical. In preparation for meat, heat the pan in the middle (some ovens are required medium high) heat until drop of water "dance" when sprinkled in skillet. Put the meat in the pan. It starts immediately, frying, temporarily adhering to the surface. Youshould not try to move them until they are ready to convert. After 4 or 5 minutes, lift the corner of the flesh. Not with violence. Meat must escape. If this page is browned, turn and cook other side for another 4 or 5 minutes. Most meat, chicken, chops, fish and natural fats and oils, so there is no need to add them. There are some meat to cook in stainless steel, Teflon pans instead of frozen foods, and then believe inefficient cleaning resultslater. In reality, nothing could be further from the truth. Although meat during the process of burning-stick, but then with a spatula, loosen these particles slightly during cooking.
The eggs, but do not have natural oil. You have to spray vegetables in the pan or use a small amount of butter or margarine.
I included a recipe for pot chicken pot pie, I adapted the waterless. Once you are used after the previousPrinciples, you will notice, the kitchen with pots without water should not be a frightening experience, experiment uncertain, but a nice kitchen. Do not have become a gourmet chef in response to eye, to produce tasty and healthy meals!
Chicken Pot Pie
2 lbs. boneless, skinless chicken thighs
1 medium carrot, diced
4 celery stalks, diced
1 large yellow onion, diced
1 Tbsp. chopped fresh garlic
2 tbsp. Soup base (vegetables, chicken)
1 Tbsp. driedThyme
2 tsp. dried oregano
1 tsp. dried rubbed sage, basil and parsley
1 1 / 2 tsp. Salt
1 / 4 tsp. black pepper
4 cups heavy cream
2 cups water
1 large potato, russet skin, diced
1 cup corn kernels
Rind (optional)
Place chicken thighs in a heavy saucepan and fry until cooked all the way through. You will begin to crush at this point. Add carrots, celery, onion and garlic. Sauté until the carrots are soft. Add soup base, thyme, oregano,Basil, sage, parsley, salt and pepper. Cook until fragrant.
Add flour and cook for about 5 minutes, stirring frequently. The cream, water, potatoes and corn in the pot. Bake until a fork goes through the potato without resistance. The starch in potatoes and flour thickens the mixture. If you have a really thick, filling, add more flour.
Place chicken mixture in a baking dish or other baking dish. Cover with a single crust or puff pastry. Seal edges. Heat to 350Degrees. (You can also serve as the filling of the biscuits that have been heated in accordance with the instructions.)
8 servings
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