The advantage of using no added fat is a reduction in calories, although this is not necessarily healthier, either (more on this in a minute, too). However, this is not as straightforward as it sounds (more on this in a minute). The advantage of cooking with low temperatures and little to no water is that foods retain more of some nutrients. Browning food is less important than steaming with this method, and filling a pot with a lot of food creates more steam than less food in a larger pot. The higher pressure also causes some foods to cook faster (also like using a pressure cooker).Īdditionally, this method involves using smaller vessels and packing them full of food, as shown above with chicken breasts (by the time she's done filling the pan, there will be no room between the breasts). Tight-fitting lids create steam from the naturally high water content of most foods, and the steam pressurizes the pot, causing food to cook at a lower temperature than it would without a lid. Waterless cooking is a cooking method that uses low temperatures, very little water, and usually no added fat.
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