!9# Cooking vegetables with waterless cookware - Part 2

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Cook the vegetables in a situation of not really guessing game. With a few simple instructions, to ensure that fresh and frozen vegetables will be tasty, appealing, and cooked to perfection every time.

Cooking vegetables

To cook fresh vegetables, the vegetables in a pan, which filled almost completely, if vegetables are used. While cooking with waterless cookware, cooking vegetables in a large frying pan for the amountCooking can be a problem. Then rinse the vegetables with cold water and pour the excess water. The water containing the plant and plant moisture is sufficient natural moisture to cook without water how to give.

Cover the pan, close the ventilation and cook over medium heat. When the cover spins freely on a cushion of water, the vapor barrier is formed. Cooking time according to the following table: not to peek. This not only prolongs the cooking timebut also increases the risk of burns vegetables, because the seal is broken steam. When you are finished cooking, test for doneness is with a fork. If not done, cover the pan, close the ventilation and add 2-3 tablespoons. Restoring water to the edge of the vapor barrier. Cook over low heat for 5 to 10 minutes.

Cooking Frozen Vegetables

Thaw vegetables. The size of the pan to cook the vegetables is important. Once the vegetables are placed in a pan,The pot should be filled almost completely. Wash the vegetables with cold water and pour the excess water. The water that the vegetables and our natural moisture clings to provide enough moisture for cooking.

Cover the pan, close the ventilation and cook over medium heat. When the cover spins freely on a cushion of water, the vapor barrier is formed. Cooking time according to the scheme. Do not peek. Removing the cover will extend to the destruction of the vapor barrier, the cooking time andpossibly burn the vegetables.

Cooking time of vegetables:

Artichokes (total) (30-45)

Artichoke hearts (10-15)

Asparagus (10-15)

Beans, green (freshly cut) (15-20)

Green beans (fresh, sliced French) (10-15)

Beans, green (frozen) (10-12)

Beans, Lima (fresh) (30-35)

Beans, Lima (frozen) (10-12)

Beets (whole) (35-40)

Broccoli (15-20)

Brussels sprouts (15-20)

Cabbage, shredded (10to 15)

Carrots, sliced (15-20)

Cauliflower (10-15)

Corn (fresh) (15-20)

Corn (frozen) (10-12)

Eggplant (5-8)

Green (10-12)

Leek (12-15)

Mushrooms (5-10)

Okra (15-20)

Onions (whole) (15-20)

Parsnips (sliced) (15-20)

Peas (frozen) (5-7)

Potatoes (quarter) (20-25)

Potatoes (whole) (30-35)

Potatoes, sweet (30-35)

Spinach (frozen) (80-10)

Spinach(Fresh) (15-20)

Squash, summer (yellow) 15 to 20)

Squash, winter (25-30)

Pumpkin, zucchini (20-25)

Tomatoes (10-15)

Rape and turnip (25-30)

* The cooking time is designed to reflect the vapor barrier will take usually 3 to 5 minutes. Note: To serve the vegetables hot and ready to keep the lid and close the hole. The vegetables in the pan is hot, about 20 to 25 minutes.

Do not let the concept of fooddiscouraged without water. If you try it, you'll quickly discover how easy it is to use waterless cookware in fact, if you follow the above principles. Yes, cooking with waterless cookware is healthy because the vegetables cook in their natural juices, but you will soon discover how delicious and unique dishes are really spicy. The gourmet cookware offers a wide selection of quality waterless stainless steel products as well as tips and healthy recipes that can be easily adaptedYour waterless cookware.

Cooking vegetables with waterless cookware - Part 2

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