How to Use Chef's Secret Thermal Control Waterless Cookware

Written by judy kilpatrick Google
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How to Use Chef's Secret Thermal Control Waterless Cookware
Water soluble vitamins are preserved when vegetables are cooked in waterless cookware. (vegetables image by cherie from Fotolia.com)

Waterless cookware is made of heavy-gauge stainless steel with more than one ply. An inner core of aluminium is used for even heat distribution. Even heat distribution, plus a lid heavy enough to hold in steam are key elements to enable waterless cooking. Chef's Secret Thermal Control Waterless Cookware has the added feature of a thermometer built into the knob, for precise temperature control.

Skill level:
Easy

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Instructions

  1. 1

    Prepare food for cooking by washing, peeling, cutting, slicing or dicing as you would for cooking in any other type of cookware.

  2. 2

    Choose a pan or pot of proper size for the amount of food to cook. Fill pan half to two-thirds full of the food item and place it on the stove.

  3. 3

    Add 2 to 3 tbsp of water to begin the cooking process. A small amount of water begins the steaming process until your food item releases its own juices and continues the steam cooking process in your waterless cookware.

  4. 4

    Place a lid on the pot or pan. Open the steam control vent. Turn the stove burner to high.

  5. 5

    Close the steam control vent once the steam escapes freely. Turn down the heat. Using the temperature gauge, make certain the temperature stays between low and medium.

  6. 6

    Consult the Chef's Secret Thermal Control Waterless Cookware cooking guide for cooking times of a specific food.

  7. 7

    Turn off the heat once the food has cooked for the specified time. Open the steam control vent; after the steam escapes, remove the lid.

Tips and warnings

  • If the lid spins when turned, the cooking temperature is correct. If it feels locked, the temperature is too low.
  • Do not open the lid during cooking.
  • Do not attempt to prepare dehydrated foods, such as rice, dried beans and pasta, in waterless cookware.

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