Fatless cooking

We discussed the cooking waterless for vegetables and fruits, now let's discuss fatless cooking. Fatless cooking is healthy and preferred method of preparing meat, poultry, pork, lamb & fish. With your new Cuisine Santé International chrome titanium cookware set, you can roast, broil, fry, sauté, sear and with the steamer insert, you can steam unhealthy and unnecessary fat away. You use the same temperature process as we mentioned earlier, but adding a precooking method before it. This is easy and fun! To roast your roast selection, all you have to do is preheat on MEDIUM heat for 90 seconds.

Place your roast in the appropriate Cuisine Santé International chrome titanium pot and sear each side. Then replace lid on pot and turn heat to LOW and roast to your desired doneness. Pan broiling is the same as searing. Select your T-bone, porterhouse or sirloin steak. Take the Cuisine Santé International chrome-titanium frying pan and place on MEDIUM heat for 90 seconds. Sprinkle a few drops water in the pan and when the drops prance around, the pan is ready. You slightly press down your steak, while in the pan and allow it to stick it will loosen soon enough.

Flip it over and sear the other side. For well done meat, cover with lid, your choice, using LOW heat and cook until you have reached your perfectly broiled steak doneness. There is reason why some cooks prefer to steam meat. For example, hot dogs, sausages, ground beef of other ground meats. Also great to get rid of the fat! Place enough water in the Cuisine Santé International chrome-titanium pot to retain a boil, then place the steamer insert above the boiling water, without touching. Add your ground beef in the steamer and cover, occasionally stirring.

The basic rules for fatless cooking are easy:

Fats were initially used to prevent foods from sticking and burning. With Cuisine Santé International chrome titanium cookware set, this is no longer needed, saving you both time and money.

CONTROL THE HEAT

Place the pot on MEDIUM high for 90 seconds. Check the temperature by sprinkling a few drops of water on the bottom of the pot. If they start bouncing on the bottom, you are ready to start.

PUSH THE MEAT

For chicken breasts, put the breasts into the hot pan and push with a fork for browning and searing. Do not add salt. After searing, cover the pan for at least 3 minutes, this will lift the food from the bottom, so clean up will be a snap.

LOWER THE HEAT

After searing it will be necessary to lower the heat to a setting usually between LOW and MEDIUM. Cooking times are generally reduced about 20 to 30% of what normal recipes call for in regular cookware.