I was recently going thru a little health book which contained a recipe for waterless cooking.
I don't own any waterless-type cookware, so
(1) I put a wire trivet on the coily element to discourage burning; and
(2) put a brick on the lid for some pressure (you know, a regular sized house construction brick) and, voila, Bob's yer uncle. Of course, if you are using a heavy iron pot, then the heavy lid should do the trick on its own.
As the recipe in the little health book said, there is no way to get tastier vegetables. Better than roasting, sauteeing, anything.
Has anyone here tried waterless cooking, either thru specific cookware or thru an improvised method?
I have read that with waterless cookware, after your put cools down, it's hard to get the lid off. Not with my method!
I don't own any waterless-type cookware, so
(1) I put a wire trivet on the coily element to discourage burning; and
(2) put a brick on the lid for some pressure (you know, a regular sized house construction brick) and, voila, Bob's yer uncle. Of course, if you are using a heavy iron pot, then the heavy lid should do the trick on its own.
As the recipe in the little health book said, there is no way to get tastier vegetables. Better than roasting, sauteeing, anything.
Has anyone here tried waterless cooking, either thru specific cookware or thru an improvised method?
I have read that with waterless cookware, after your put cools down, it's hard to get the lid off. Not with my method!
