How to cook with "waterless" cookware for healthier
foods
Cooking With EHC Steam ControlTM
Makes Cooking As Easy As 1, 2, 3, ...
- Start cooking on medium heat
- Listen for the whistle
- Close the valve and turn the heat down to low or simmer to finish cooking.
Note that you do receive a cookbook with every cookware set.
Basic Rules Are Simple
- Always use the right pan.
Select the pan the food will most nearly fill, as air pockets created by
"too large for the food quantity" pans will destroy the vitamins,
dry your foods and possibly burn.
- Rinse prepared fruits and vegetables
Rinsing in cold water and then draining is important for 2 reasons:
removing harmful chemicals and allowing enough water to cling to the food
combine with natural juices and cook the food in its own steam. This is
waterless, nutritional cooking. Until you get used to this new method,
you may want to add several tablespoons of water.
- Control the heat
Always control the heat throughout the cooking process. If you have heat
that is too high, it evaporates the steam and your food burns. With
waterless cookware, the control is never on higher than MEDIUM heat.
- Get a vapor seal
Start the cooking process on medium heat until the steam control valve
whistles in the open position. Then turn the heat down to low or
simmer and close the valve. After you do this the lid will form an
air-tight heat seal.
Watery type food such as apples and cabbage take about three minutes.
More solid food such as potatoes and carrots take about five minutes
for the lid to seal after turning the heat to low and closing the
steam control valve.
- Don"t peek!
Resist that urge to peek! When the cover is removed during the cooking
period, heat and steam are allowed to escape. This lengthens the cooking
time and dries out the food.
You Can Stack Cook With EHC Cookware
The picture below illustrates how you might cook a roast of chicken
with potatoes and carrots in the bottom and a vegetable in the middle
pan and another vegetable in the top pan. When stack cooking, remember
to always start cooking each individual pan on a burner until you hear
the steam valve whistle, then close the valve and stack to finish cooking.
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