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Barbequed Ribs Kansas City Style
Kansas City ribs are serious business when it comes to BBQ. True
to tradition, barbeque in Kansas City is dry rub-spiced, smoked
with hickory and coated with a KC style sauce. For Kansas City
sauce means a thick, rich and tangy tomato based sauce...
Homemade Baby Food
You may be thinking, "My baby is still just a tiny newborn - why would I be thinking about making baby food?" But, you will soon find that time flies and it's not long before your beautiful newborn is ready for real food.
When I was pregnant, if...
Paella Recipe Secret
According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood.
The Dictionary also explains that in the Old French and Catalan...
What's New, and Old, with the Pizza Stone
Stones and Bricks
Pizza stones, stone inserts, terra cotta tiles and even fire bricks are an essentials tool for the home pizza maker and bread maker. My mimicing the brick oven's ability to reach high temperatures, store heat and create steam for...
Why Culinary Education
If you are thinking about a career in culinary arts then studying in a culinary school is a must. You may be a great cook but you will never become expert learning culinary arts yourself. Farther taking up a job as a chef in a good restaurant...
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How to Cook without Water
At simplyKitchenware.com , we are often asked about the problem of cooking without water. Nobody likes the smell of burning food, and the most obvious response to the pan drying out is simply to add more water. However, this is not always the best solution. Over hydrating your ingredients is actually the fastest way to dilute the taste - and bland food is a dish best not served at all, not to mention you run a real risk of damaging your expensive cookware!
The solution? At www.simplykitchenware.com , the answer to this question is broken down into several steps you should follow if you want to cook without water, without either ruining your ingredients or damaging the pan.
Always use the right pan
Select the utensil the food will most nearly fill, as air pockets - created by using pans too large for the food quantity will destroy vitamins - dry out food and possibly burn and damage your pan. Our recommendation : Never use more than 2/3 of the pan capacity.
Rinse prepared food and vegetables
This is important for two reasons. First of all it removes harmful chemicals and secondly it allows enough water to cling to the food to mix with the natural juices, which will help to get the waterless nutritional cooking process
started.
Control the heat
It is important to start with a cold pot and to check the heat throughout the cooking process. If the heat is too high, the steam will evaporate and destroy the food and possible the cookware. When one cooks according to the waterless method, we strongly recommend to maintain
MEDIUM heat.
Get a vapor seal
Start cooking at medium heat. When the slightest puff of steam escapes on the side of the lid lower the heat to low or simmer. After this, you may start counting for the cooking time. The lid now has formed a natural seal with the pot. We recommend to use 3-5 tablespoons of water in the beginning.
Don’t peek
Every time the cover is removed during the cooking period, heat and steam are allowed to escape, which will lengthen the cooking period and dry out the food. If you can’t resist the urge to peek, never forget to add a few extra tablespoons of water. Be specific: If the recipe calls for 10 minutes, don’t start looking after 5 minutes.
Follow these simple steps and you should be fine!
About the Author
Celeb chef Helen Porter cooks up a storm for www.simplyKitchenware.com the only place for cookware and kitchenware online!
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