Why You Should Try Waterless Cooking?

Waterless cooking has a rich history rooted in the technological advancements of cookware. In the 1930s and 1940s, cookware manufacturers began to design pots and pans with multi-ply construction, which included layers of aluminum or copper sandwiched between stainless steel. This construction allowed for even heat distribution and retention. It was especially the invention of sealed pot lids that enabled food to cook in its own juices, by trapping steam and moisture. Though this technique yields delicious, nutritious food, its key advantage is that it helps in reducing our ‘Water print.’

A ’water footprint’ refers to the total volume of freshwater used to produce the goods and services consumed by an individual, community, or organization. In a world where freshwater is scarce for some countries, it is important to make a conscious effort to manage and cut down on the huge volumes of water we waste in our lifestyle. In the context of cooking, ‘water footprint’ encompasses the amount of freshwater used throughout the entire process of producing, preparing, and consuming food. Though we may not be able to control the water used in the agricultural sectors to grow our food, we do have the power limit for water used in cooking.

Water is used in cooking for boiling, poaching and broiling food. Through waterless cooking, one can practice these techniques not with water, but with the moisture of other water-containing fruits or vegetables.

Waterless cooking is furthermore known for the plethora of health benefits it provides.

THE HEALTH BENEFITS OF WATERLESS COOKING

Firstly, traditional cooking methods such as boiling or steaming causes significant loss of water soluble vitamins and minerals. Waterless cooking minimizes this loss because it uses the natural moisture within food. It can also help preserve phytonutrients and antioxidants which make food healthier.

In waterless cooking, it is unnecessary to use oils or fats as grease. This reduces the meal’s overall fat and calorie content. If fats are used, they are unlikely to be oxidized since cooking is done on low heat.

Waterless cooking also increases our vegetable intake as vegetables are an integral part of the waterless cooking process, leading to an overall balanced diet. The meal will also be varied and rich in flavor which means that added seasoning and preservatives are not necessary.

SOME RECIPES YOU CAN TRY

Waterless Chicken and Vegetables

Place four chicken breasts in a waterless cookware pot, then around the chicken add 1 sliced mushroom, one sliced onion, 2 cups of baby spinach and 2 minced cloves of garlic. Season with salt and pepper and thyme. Cover lid and cook on medium heat. Reduce to low heat when vapour starts to form. Cook for 20-25 minutes or until chicken is cooked through and vegetables are tender.

Waterless Rice Pilaf

Place one cup of (washed) basmati rice, 2 cups of mixed vegetables, such as carrots, peas and corn with, 1 finely chopped onion, 2 minced cloves of garlic, 1 tsp cumin seeds, ½ tsp of turmeric, and salt to taste in the waterless cookware pot. Cover with the lid and cook on medium heat.When the vapor seal forms, reduce to low heat. Cook for 15-20 minutes or until the rice is tender and moisture is absorbed.

Waterless Apple Compote

Slice four large apples and place the apple slices in a waterless cookware pot. Sprinkle with raisins, sugar, cinnamon, and nutmeg over the apples. Cover with the lid and cook on medium-low heat. When the vapor seal forms, reduce to low heat. Cook for 15-20 minutes or until the apples are tender and have released their juices.Serve warm or cold as a dessert or a topping for pancakes or oatmeal.