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 pots. Three things are important in this process.
Use lower temperature settings
One of the advantages of high-quality waterless stainless steel cookware as it conducts heat to low. A common mistake is to use a high heat setting. waterless cookware has a flat bottom composed of 5, 7, 9 or perhaps 12 elements (layers). The end of a pan without water should be flat to provide for uniform heat distribution. The particular design of encapsulated soilEach plate of stainless steel provides strength and rigidity to prevent distortion. It also eliminates hot spots that can burn foods. The heat is distributed evenly in all directions.
Understand Waterless Cooking
Inse and vegetables. Discard the excess water, cover tool, venting close together over low heat, and remember not to peek. These are the basic principles of waterless cooking. Whenever the moisture escape cover. This can be burned and / or additionalCooking 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 or dried beans to rehydrate the extra moisture.
EnjoyFat-free cooking
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. You should not try to move them until they are ready to convert. After 4 or 5 minutes, liftthe angle 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 cleaning and then I consider inefficient result. In reality, nothing could be further from the truth. Although meat stick whilethe burning process, but with a spatula, these particles dissolve easily after 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 have a recipe for Chicken Pot Pie that I have adapted pots without water included. Once you have used in accordance with the principles set out above, you will find a kitchen with pots without water should not be afraid to experiment, but uncertainmore than a pleasant dining experience. 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. dried thyme
2 tsp. dried oregano
1 tsp. dried rubbed sage, basil and parsley
1 1 / 2 tsp. Salt
1 / 4 tsp. blackPepper
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, stirringfrequently. 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 350 degrees. (You can also serve as the filling of the biscuits that have been heated in accordance with the instructions.)
8Servings
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