September 4th, 2015 03:34:00 pm
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 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.
Why is it good for you? HINT: LOW-HEAT!
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. 
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:
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.
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