Why cook with the heat off?
The advantages of this cooking Chinese inspired are many: not to lose all the nutritional properties of food, preserve the pleasant chewiness, benefit from a light cooking is healthy save money, keep more fresh food in hot weather to avoid eating only products packaged, cooking even when it has to move away from home without any risk.
What foods can be cooked in this way?
- pasta
- cereals
- rice
- legumes
- fish
- meat
How it works?
For pasta
| bring to a boil the salt water, as you normally do ⇒ pour the pasta in boiling water ⇒ continue cooking for 2 minutes ⇒ turn off the burner and covers the pot with a lid ⇒ let the dough in infusion for the time indicated on package. |
For rice cereals and legumes
The ratio water : cereals or rice and water : pulses is used for normal cooking and generally indicated on the food packaging. The times depend on the required cooking time for each food:
| Food cooked in 10-15 minutes ⇒ pour into boiling water and continue cooking for 2 minutes at the fire ⇒ turn off the heat, cover the pan with the lid ⇒ wrap the pot in a kitchen towel ⇒ continue cooking up to 8-13 minutes remaining. |
| Food cooked in 15-25 minutes ⇒ pour into boiling water and continue cooking for 6 minutes at the fire ⇒ turn off the heat, cover the pan with the lid ⇒ wrap the pot in a kitchen towel ⇒ continue cooking up to 9-19 minutes remaining. |
| Food cooked in 25-35 minutes ⇒ pour it into boiling water and continue cooking for 10 minutes at the fire ⇒ turn off the heat, cover the pan with the lid ⇒ wrap the pot in a kitchen towel ⇒ continue cooking until the remaining 15-25 minutes. |
| Food cooked in 35-50 minutes ⇒ pour it into boiling water and continue cooking for 16 minutes in the fire ⇒ turn off the heat, cover the pan with the lid ⇒ wrap the pot in a kitchen towel ⇒ continue cooking until the 19-34 minutes remaining. |
| Food cooked up to 1 hour 1 hour and 10 minutes ⇒ pour into boiling water and continue cooking for 25 minutes at the fire ⇒ turn off the heat, cover the pan with the lid ⇒ wrap the pot in a kitchen towel ⇒ continue cooking up to 35- 45 minutes remaining |
| Food that necessitated long cooking of more than 1 hour and 10 minutes ⇒ pour into boiling water and continue cooking for 25 minutes at the fire ⇒ turn off the heat, cover the pan with the lid ⇒ wrap the pot in a kitchen towel ⇒ continue cooking up to 35- 45 minutes remaining ⇒ repeat these steps until the time needed for their cooking, controlling the cooking. |
For meat
This is perfect for cooking the chicken breast that very easily can be stringy and tasteless, with this cooking will keep tender and tasty, but also very suitable for other white or red meat, no bones naturally.
| Bring to a boil the water needed to cover the meat completely cooked (if you make a broth flavored with vegetables, herbs, spices ginger or the result will be much better) ⇒ immerse the meat ⇒ turn off the heat ⇒ cover the pan with a lid ⇒ leave to cool the food in the water or broth flavored ⇒ a whole chicken breast of 600 g approx cooks in about 2 hours. If you cut the meat into small pieces the time is reduced significantly, approximately 15 – 20 minutes if the dimensions are those of a stew even less if they are morsels. |
For fish
The cooking time will vary depending on the type of fish, at the thread thickness and to its size.
| Boil enough water to completely cover the fish to be cooked (if you make a broth flavored with vegetables, herbs, spices ginger or the result will be much better) ⇒ immerse the fish ⇒ turn off the heat ⇒ cover the pan with a lid ⇒ allow to cool food in water or flavored broth, some examples :
⇒ for shrimp infusion is up to 1 minute ⇒ thick tuna into pieces about 7 cm, the infusion is about 4 minutes, the tuna is excellent with pink hearts ⇒ to about 600 grams of cod infusion is 25 minutes, cut into small pieces it takes 10 minutes. |
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