Recipe's and Methods
Until you have cooked vegetables in the following way, you will not have tasted the true taste of vegetables cooked naturally, using very little water and low heat, retaining more of the vitamins and flavour.
This method is as the heading suggests cooking with less water. Heat and polish the pan as per instructions. Cover the base with water, put in your vegetables up to two thirds full (salt optional),cover with lid. As soon as the water is boiling, turn down to low heat, cook for same amount of time as you would normally. NOTE if large amounts of steam are escaping, turn down the heat.
Hob Top Roasting
Heat and polish the pan. Allow the pan to get hot, place your chosen meat joint or bird in the pan (no fat or liquids), Place the lid on for 2 to 3 minutes, in which time you will have some browning occur (the meat will only brown where it comes into contact with the pan surface). Turn meat and repeat if all over browning required. Place the lid on, and turn down the heat to very low, allow to cook for similar time to conventional roasting. Do not be tempted to lift the lid as this will loose the oven effect of the pan. When cooking time is at an end, remove the meat and allow resting time before serving. In most cases the juices left over are excellent for gravies and sauces.
This method will produce a very succulent joint, with less shrinkage, and definate savings on energy.
Many people have been conned, hoodwinked, bamboozled, call it what you like, when buying a piece of cookware suitable for stir frying. There must be millions of people out there who try to stir fry but cant do it properly.
In commercial oriental kitchens the chefs use forced air burners, these are in effect giant blow torches and as such they are able to use a traditional thin steel wok because of this extreme heat source, and in most cases these woks burn out within a month. Its certainly not the same in a domestic environment, even with a wok burner now very popular on modern appliances. What is required is a piece of cookware that is extremely heat retentive, and all our range have that property.
Another mistake often made in the domestic environment is that too much food is placed in the pan, traditional stir frying is done cooking just one portion at a time within 2 minutes.
Using either the wok (828) or any of the round saute pan range, heat and polish the pan before use, place the oil in the pan and allow to heat till a hint of blue smoke is given off, then continue to stir fry as per recipe. *Remember* for best results, only stir fry one portion at a time, and as a general rule, if it takes more than 2 minutes in the pan then it isnt stir frying.