Comment cuisinier autrement -
How you can cook differently....
It's a rainy day, grey and wet, so - Go cookin'......!
This is an article particularly about the method of "Vapour cooking", which is possibly the most healthy way of cooking just about anything, that exists - always depending that you have the necessary equipment .
It is possible to use the "bain-marie" method - that is to use a large pan with smaller containers inserted, but -in general - for best results, more economy and convenience and safety, one of these things is necessary, and nowadays they aren't expensive.
|Commercial vapour cooker between 15 euros and 50 euros|
They come in round, oval (particularly good for fish), square, oblong, rectangular - they come in all sizes from small normal home use to enormous professional affairs that need to be plumbed into a direct water source, but the principle is always the same.
To be counted amongst them are also the so-called "pressure cookers", known to many for years, and which have been largely re-developed over the years, now having "timers" and alarm systems, automatic cut-off safety devices and all the rest.
|This is actually what is called a "slow cooker"|
it cooks with low power and heat over a long period of time.
|A favourite, enjoyable and simple starter.|
In the third compartment any green vegetables or other vegetables which require shorter cooking times, in freezer bags or not, depending on their final usage and depending on the other contents of the cooker.
Into this compartment I also put some raw eggs - they will be "steamed" or boiled to perfection in about 10-15 minutes, then refreshed in cold water - ready for a little starter like Egg mayonnaise or for decoration, or even sandwiches...Scotch eggs...and the like.
Now all of these things need different cooking times, so you must arrange them accordingly.
|Vapour chicken has no colour, so it has to be further developed in many, many ways.|
If you don't use the juices which came out in the cooking, the taste will probably be unacceptable, but a "gravy" from the juices, simply thickened with cornflour will give you a tasty and very quick meal. Of course, a truly roasted poulty is preferable, but for those professional mums and dads.......
|"False" baked potatoes - as good as "real" ones!|
The green vegetables can be used as garnishes, or just tossed in butter and enjoyed. Green beans can be tossed in "lardons" to give a relatively substantial vegetable course, or even main course for small eaters...Brussel Sprouts can be coated with a béchamel or veloutée sauce - some breadcrumbs with or without grated cheese sprinkled on top, and gratined in the grill or oven. Most vegetables are even more delicious cooked and adapted by vapour cooking, and they are considerably healthier.
There are an enormous number of possibilities - get your imagination going.
The advantages are also numerous!
Since everything is being cooked at one time........
You'll save energy, therefore money.
You'll save time and washing up....
You'll have a whole bundle of cooked materials at hand, to quickly prepare after work meals.
You'll have cold meats ready to be used in childrens or hubby's sandwiches.....
AND - possibly most important, although you don't realise it, you'll be doing a great deal for the health of yourself and your guests/family - much less grease or fat or oil added means fewer health problems, better digestion - lower use therefore of things like......... ....this!
Less use of water.
Less use of electricity or gas.
More money saved.................................
All that because you're intelligent, and you read "Gourmandise de mr le marquis"....
Congratulations.......surely a 10% commission on all the savings isn't too much to demand?
iwmpop (mrlemarquis) - Vauvert, France - Mars 2011
Image by iwmpop via Flickr