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COOKING METHOD AND TIPS:
It is important to remember that a learning curve is normal and expected while adjusting to the new cooking method. Every burner and every stove have a different temperature at medium and low so a little bit of experimenting is required to find the ‘true’ medium and low settings on each burner. Expect to burn or scorch a few meals while adjusting – the best part is, thanks to Saladmaster’s vacuum cooking method, is that you will not transfer the burnt flavor into the rest of the meal! In the event that something does burn, that indicates that the medium setting was too high. Simply reduce it for next time.
1) Stove Top Roasting
Always choose the size of cookware that will be nearly filled by the quantity of food that you are cooking (2/3rd full or more). Preheat the cookware to medium-high setting. Check for proper temperature by placing a couple of drops of water into the roaster. The water should bead and roll across the bottom. If it evaporates the pan is not hot enough. Once ready, place meat onto preheated pan, and sear until the pores of the meat seal and releases easily. Sear as many sides as desired, and then add any potatoes, vegetables, etc. Be sure that the moisture channel is free of seasonings and food particles. Cover and wait until vapo valve activates very steadily and the lid is hot to the touch. Reduce the heat to a low setting which just stops the vapo valve from clicking. You should feel a slight resistance, or vacuum when you pull lightly on the lid. Follow the guide in the Saladmaster Cookbook for timing and desired doneness.
TIP: Be slightly more aggressive with medium and low settings with meats and more tentative with fruits, vegetables, and cakes.
2) Frying Meat:
Preheat skillet to medium-high heat (For Flat Top stoves usually about a 4-5-6 and Coil stoves about 6-7-8 usually depending on how hot your stove is). Make sure the meat is dry. Check for temperature using the same ‘water test’ as roasting, then place meat into skillet. It will stick at first then release as the meat browns.
To fry in the Electric Oil Core Skillet, turn it to 425-450 F. Leave the lid ajar for extra crispy texture.
TIP: For foods that you would like to keep moist such as chicken breast and game meat consider searing the meat then covering fully to achieve the vapo valve then reducing to low. This vacuum method will lock in the moisture.
3) Other Frying:
IMPORTANT: For oil free frying, a strong thin edged steel spatula is required. Plastic and Teflon spatulas tend to push the food rather than lift it effectively.
Oil Free Pancakes: Preheat the Square Griddle to medium on large element or preheat the Electric Oil Core Skillet to 375 F. Do the water test. Pour pancake batter onto the preheated pan, and then flip when the top has bubbles evenly across it. You may leave the oil or butter out of the recipe as well! If pancake sticks and burns, lower the heat. If the pancake sticks and seems to take too long, raise the heat. Once you’ve found the ‘correct’ setting, it’s simple for next time!
Rice & Pasta: Start with a cold pan, add water (for rice, 1 knuckle of water above the rice and for pasta a little less water than normal) and pasta. Medium-click-low. Most pasta is cooked in 10-15 minutes maximum depending how you like it. Kraft dinner is cooked in 8 minutes. Cooking it this way will use 25% less water, cook it 25-50% faster than the traditional way, uses no oil, prevents sticking and cooks without stirring or boil-overs.
Stir Fry Method:
If using the Wok, preheat, then just before beginning to cook, increase the heat to medium-high. Add onions, meat and hard vegetables first, followed by more sensitive vegetables such as broccoli, and peppers. You may stir-fry as usual or make use of the vacuum to do a “stir fry.” To stir fry, simply sear the meat and harder vegetables then after adding all remaining ingredients, sauces, etc., put the lid on tight and reduce to low when the vapo valve clicks.
Oil Free Hash Browns:
Frozen: Preheat to medium. Do water test. Place hash browns on pan, then flip when golden brown.
Fresh: Grate potatoes on #2 cone. Rinse and drain well, then dry on a towel. Place potatoes on preheated griddle and flip when brown. Tip: Frying with some onion will help hash browns to release more easily.
Fruits and Vegetables
Start in a cold pan
Select the ‘right sized’ vessel (2/3 full or more)
Watch for food particles preventing the seal
Many vegetables can be cooked together in the same pan
Watch for tilted burners – these can cause condensation necessary to activate seal, to run to one side, preventing a proper vacuum
Cook more temperature sensitive vegetables on top of more hearty vegetables (Ex. Cook broccoli on top of carrots)
You may consider “rinsing and draining” all foods for your first few meals until you find the true medium and low on your stove
Potatoes, Yams, Turnips and other Starchy Vegetables: These vegetables should be well rinsed and drained. This leaves tiny water droplets on the surface of the vegetables that aids in activating the vapo valve. Suggested cuts: #3 and #5 Cones. The 3 Quart with Inset is another option.
“Encapsulated” or Dry Vegetables:
Some vegetables will not release sufficient moisture to activate the vapo valve - Broccoli, Cauliflower, Green Beans, and Brussels Sprouts.
Rinse and Drain. Select a lower medium heat, and then reduce to low when vapo valve clicks steadily.
Corn on the Cob: Take 2 pieces of paper towel and make sure it is soaking wet, then lay on the bottom of the skillet. Set the corn on top of the wet paper towel, medium, click, low for 15 minutes. Incredible flavor! Do the same for a ‘hard boiled’ egg or use the 3 Qt with inset.
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