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Vapor Cooking, Waterless

September 4th, 2015 03:34:00 pm

VAPOR COOKING

What is it?

Vapor Cooking is a method using your titanium nonstick cookware with the lid, creating a vapor oven on your stovetop within the pan itself.  It utilizes minimum moisture. You control the amount of heat by simply setting your stovetop to a low temperature, and letting the lid/pan do the rest.  This is ideal for waterless cooking of ANY vegetable… but it’s also a great method for anything you might do in an oven or a crock pot. Examples are unlimited: Roasts, Whole Chickens, Potatoes, Artichokes, Leftovers… everything can be vapor cooked quickly and efficiently.

Vapor Cooking Carrots and PotatoesVapor Cook Quiche Stovetop

Vapor Cooking is faster than baking/roasting in an oven (it takes about half the time), and is more energy efficient as you are not heating up the entire house. In addition, ovens tend to pull moisture out of the food during baking or roasting. In contrast, Vapor Cooking locks the moisture in, because you are essentially basting your food in its own natural moisture which is self-contained right on your stovetop within the pan/lid! The result is moist, delicious food full of flavor and nutrients.

 

Vapor cook your eggs too. You don't have to flip them. Put the lid on, set it at low heat, and the moisture from the lid being in place will auto-baste the egg. Watch the yolk to get it to your preference. If you jiggle the pan you can see the movement of the yolk. When only the very center is moving (as viewed through the clear lid), you have a perfect over-medium "fried egg" (first photo below). Poaching is also great using this method (poached egg sandwich below). See Poached Egg HERE.

Perfect Over Medium Egg vapor cookedPoached Egg Vapor Cooked

 

Why is it good for you?   HINT: LOW-HEAT!Stovetop Baked Potatoes

Studies have shown that when foods are cooked at high temperatures (over 300 degrees), toxic compounds form!  These are called “advanced glycation end products” (AGEs).  One such AGE is Methylglyoxal that is produced when food is cooked with dry heat (think oven). Mice with sustained exposure to methylglyoxal developed significant abdominal weight gain, early insulin resistance, significant inflammation/oxidation, and type II diabetes. [1]

 

 

 

Therefore, if you are interested in cooking your food thoroughly, yet within a very low heat environment to avoid AGEs… Vapor Cooking stovetop is for you!

 

But…  Vapor Cooking is also for you if you want all of these options:

  • More flavor in your food.  This method means flavor is not lost in steam, but rather bastes your food in its own natural juices.
  • Waterless Cooking. This method is done without the use of water. You do not need to add any.
  • Quick food preparation for busy schedules. This method means you can prepare your meats and vegetables in half the time it would take in the oven.
  • More nutrients in your food. This method means your nutrition is locked, not destroyed by the high heat (212 degrees) of steaming, or lost in water from boiling (this is waterless cooking).
  • An energy saving method: This method means you do not need to turn on your oven that heats a large space around your food including your kitchen.  And it takes less time as well.
  • A low heat cooking method. This method means you can cook under low heat therefore not creating harmful AGEs.  (Keep the burner at a very low setting similar to a simmer).

 

Did you know this about cooking your veggies?

You lose 49% of your water soluble vitamins when you cook in boiling water (boiling 212 degrees).

You lose 25% of your water soluble vitamins when you cook using steam (steam 212 degrees).

You lose a mere 2% of your water soluble vitamins when you vapor cook (vapor 189 degrees).

And if you keep your heat low during the vapor cooking, you do not create unhealthy AGEs.

This is incredibly effective for anything from vegetables to meats to roasts to bone stock.  So, the next time you are going to reach for your pressure cooker, crock pot or the controls on your oven or toaster oven, or your microwave… Think of VAPOR COOKING on your stovetop instead.

Stovetop Roast
  1. [1] Faloon, William.  Live Longer by Changing How You Cook. LifeExtension. 2015 Aug; 7-26

 

 

 

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