- Always heat empty casserole or frypan for approximately 2 minutes on med-high heat.
- Conduct the “hiss test” to check temperature. Sprinkle a few drops of water into the casserole or frypan. Once they form small balls (dancing water beads) the pan is ready. Put meat or poultry in without further delay.
- There is no need to add any kind of fat for browning meat, fish or poultry.
- Food will stick at first! This is normal. Wait until it comes loose (2-4 minutes) as the pores close and juices are sealed in. This is known as searing. As soon as the meat, fish or poultry no longer sticks to the bottom of the pan, turn it over to brown the other side.
- Place lid on casserole or frypan and reduce temperature to lowest setting after another 2 minutes.
- Depending on the recipe, add the remaining ingredients, cover and continue cooking until desired doneness is achieved.
- Always salt and season after the cooking process is completed.
- Thick pieces of meat should be turned at least twice.
When you boil your food, up to 50% of the minerals can be leached into the water.
Large amounts of vitamins and minerals are lost through oxidation when steam escapes from your pot.
Nearly all the nutritional value of your food is destroyed when you bake or fry at high temperatures. Fortunately, there is a way to preserve much of the colour, texture and wholesome goodness of our food – simply cook it the waterless way!
- The ease of cooking.
- Shorter cooking times.
- Increased flavour of the food.
- Increased nutritional value of the food.
- Vegetables retain their bright colours and a firm texture.
- Lower amount of fat and cholesterol in meat dishes.