- Vegetables Cooking Time
How To Cook A Crepe(Using a small skillet)
- Heat the skillet, For electric stoves, use a medium high heat, for gas use a medium to low (this allows you to have your hand at 20 cm. from the heat). Heat for 3 to 5 minutes or until a drop of water splutters.
- Pour enough mix of crepe mix in a big dish, about 2cm.deep.
- Pour some vegetable oil and lightly grease all the skillet (the part that is in contact with the stove) you can use a paper towel to do it. If there is too much oil, take it up with a paper towel before you add the mix.
- Keeping the skillet level, dip in the mix covering only the bottom. Raise the skillet and move around the mix, move the skillet so the mix covers all the holes and is uniform, then place the skillet over the stove.
- Fry the crepe until the borders are browned. Then remove from the skillet and place it in a dish with the browned side facing down. To maintain the crepe wet, cover the dish immediately with a cover.
- Repeat these steps until you finish the mix. Lightly oil the skillet so it doesn’t stick.
Melt one tablespoon of butter or margarine in a skillet at medium heat. Break the eggs and very gently place them in the skillet. Season with salt and pepper. Lower the heat and cover with the Vac-Controle valve closed. Cook for 2 or 3 minutes and serve.
- Serves 6 people
- 3 cups chicken broth
- 3 tablespoons butter or margarine
- 4 tablespoons sugar
- 1/4 cup chopped onions
- 6 hard boiled eggs
- 1/4 cup whipped cream
- chopped parsley
- Salt & pepper
First, prepare the hard boiled eggs:
Hard Boiled Eggs Directions – The eggs must be at room temperature. Fill the pan with enough water to cover the eggs at least 2.5 cm. Do not add the eggs. Cover the the pan with the Vac-Controle valve open on medium heat. When it whistles, add the eggs. Lower the heat and cover with the Ultra Temp® valve close. Cook 15 to 20 minutes.
Next, mix in a pan the broth, butter, flour, onion, salt and pepper. Cut the eggs in slices. Add them to the broth with the cream and the parsley. Heat well and serve with toast.
To boil an egg without water click HERE
Guide to Cooking Vegetables
Select the correct size pan, that which can be filled 2/3 to capacity. Add water to cover the vegetables; cover pan, shake and drain. This restores water lost by the vegetables in transit from the garden to the kitchen.
Now add two to three ounces of water and cover pan with the Vac-Controle valve open and place pan over medium to medium-high heat. When whistle sounds, close valve and turn off the heat to create the seal.
Begin timing vegetables. Standing time varies with the vegetable. (See chart below)
Frozen Vegetables Cooking
Do not rinse the frozen vegetables; just cook them as they are packaged.
Follow the same steps except for the first step (put your frozen vegetables in your pan and add 4 tablespoons of water).
Note: Larger, dense vegetables such as potatoes, whole carrots or sweet potatoes and beets usually require the addition of 3 to 4 tablespoons of water to ensure adequate moisture.
Serves 4 people.
- 8 Medium Carrots in slices
- 4 tablespoons of finely chopped green peppers
- 1 ½ tablespoons salt
- 2 tablespoons lemon juice
- 4 tablespoons of butter or margarine
- 4 tablespoons of chopped parsley
Place carrots and green peppers in a pan, and follow instructions of basic recipe.
Drain well. Aside mix the juice lemon, salt and butter.
Top the carrots with this sauce and decorate with parsley.
- Serve 6 people.
- 1/2 cup oil
- 250 gr. macaroni, uncooked
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 minced garlic clove
- 3 cups tomato juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoon Worcestershire sauce Cayenne Pepper
Heat the oil in a large skillet on medium heat.
Sauté the macaroni with the onion, pepper and garlic until the macaroni is light yellow.
Add the rest of the ingredients and cover with the Vac-Controle valve open. When it whistles, reduce the heat and close valve.
Cook 20 minutes.
Roast Beef Supreme
Serves 6 persons
- 1.5 kg. roast beef
- 2 – 3 tablespoons oil
- 4 medium onions (thinly sliced)
- 4 garlic cloves (chopped)
- 1 can meat broth 300 gr.
- 1 can beer 350 gr.
- 2 tablespoons brown sugar Fresh herbs
- 1 laurel leaf
- 6 sprigs parsley
- 1 teaspoon thyme
- 3 tablespoons starch corn
- 2 tablespoons wine vinegar
Cut the meat in slices of 5 -10 cm long and 1.3 cm thickness. Dry with paper towel.
Heat the oil in a large and brown the meat on medium heat. Remove the meat from skillet.
Brown the onions and garlic on medium heat. Add meat to the onions.
Heat the meat broth and pour it over the meat and the onions.
Add beer, covering the ingredients and then add brown sugar and herbs.
Cover with the Vac-Controle valve open. When it whistles, reduce the heat and close the valve.
Cook for 1 1/2 hour.
Mix the corn starch and the vinegar.
Take out the herbs and drain liquid from the skillet, add the corn starch and the vinegar.
Cook on low heat and cover the meat with this sauce.
Pork and Pumpkin Stew
Serves: 6 —– Time: 1 hour
Equipment: 6.5-quart Stockpot , chef knife , Cutting Board , Kitcen Machine food cutter
1 ½ pound pork tenderloin, trimmed and cut into 1 ½-inch cubes
2 teaspoons olive oil
2 teaspoons whole cumin seeds
1 large onion, peeled and chopped w/ Kitchen Machine #2 blade
3 cloves garlic, minced
1 14 ounce can crushed tomatoes, or 1 ½ pounds plum tomatoes, skinned, seeded and chopped
1 cup reduced-sodium chicken stock
½ cup dry white wine
½ teaspoon fresh oregano, chopped (or dried)
¼ teaspoon red pepper flakes
1 pound fresh pumpkin or butternut squash, peeled and cut into 1-inch chunks (3 cups)
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons fresh parsley or cilantro, chopped
2 tablespoons pumpkin seeds lightly toasted (optional)
Preheat 6.5-quart Stockpot over medium-high heat.
Add pork cubes to pan, browning on all sides, transferring to plate.
Reduce heat to low, add oil and cumin, sauté 30 seconds, add onion and garlic, sauté 2 minutes.
Add tomatoes, chicken stock, wine, oregano, red pepper flakes and reserved pork.
Cover with vent open, and continue to cook over low heat 30 minutes.
Dissolve cornstarch in water, add to stew to thicken, stirring gently. Add cilantro or parsley, and salt and pepper to taste.
Serve with rice, garnished with toasted pumpkin seeds.
Serves 10/12 people.
1 cup of dried beans
1 bay leaf
3 cubes meat bouillon
3/4 cup chopped onion
1 cup chopped celery
3/4 cup chopped onion
1 minced garlic clove
1 cup carrots cut in cubes
3 tablespoons butter or margarine
2 teaspoons salt
1 teaspoon basil
1 teaspoon chopped parsley
1/4 teaspoon pepper
500 gr. cut tomatoes
1 small squash cut in cubes
1 medium potato cut in cubes
300 gr. frozen green peas
2 cups sliced cabbage
1/2 cup uncooked macaroni
Water to cover the dried beans
Leave the dried beans in water all night. When they swell up, drain and place them in a pan with 2 liters of water. Cook at low heat with the meat bouillon meat and the bay leaf. Cover with the Vac-Controle valve open and when it whistles, reduce heat to low and close valve.
Cook approximately one hour and 15 minutes or until the dried beans are tender.
In a small skillet sauté the onions, celery, garlic and the carrots with butter for 3-5 minutes on medium heat.
Add this to the soup and cook for 10 more minutes. Add the seasoning and the rest of the ingredients.
Boil on low heat with the cover on for 15 or 20 minutes or until the vegetables and macaroni are tender. Serve with grated parmesan if you desired.
Serves 6 people
1/2 cup margarine
1.5 kg. fish fillets
3 tablespoons milk
1/2 cup bread crumbs
1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
grated lemon peel
In a large skillet, heat the margarine at medium heat.
Cut the fish in portions ready to serve. Marinate the fish in the mixture of egg and milk. Then dip in mixture of bread crumbs and flour.
Brown the fish in the margarine for almost 3 minutes on each side.
The fish will be ready when you insert a fork and it flakes easily.
Remove and place in a platter. Season with salt and pepper.
Cover with parsley and grated lemon peel.
Guide To Cooking Vegetables In Minutes
When cooking Vacumatically you can place all your vegetables in one pan as there is no flavour transfer.
First wash or scrub your vegetables in filtered water.
Add two or three ounces of filtered water. Just enough to cover the bottom of the pan.
Place the pan with the Vac-Controle Valve open to the whistle setting on medium/high heat (usually number 6 or 7 on your dial)
After a few minutes you will hear the soft whistle sound. Once it becomes a steady whistle, close the Vac-Controle Valve and turn off the heat.
Until the pot cools a little, vapour may escape from the lid which is normal.
Do not break the vapour seal and lift off the lid until the standing time listed below has passed.
|Asparagus, whole spears||5 – 7 min.|
|Beans, green or wax||8 – 10 min.|
|Beans, lima||12 – 15 min.|
|Beets, whole, medium||40 – 50 min.|
|Broccoli spears||5 – 7 min.|
|Brussel sprouts||9 – 10 min.|
|Cabbage, sliced||4 – 6 min.|
|Carrots, sliced||9 – 10 min.|
|Cauliflower, separated||5 – 8 min.|
|Celery, sliced||7 – 8 min.|
|Corn, kernels, frozen||1/2 – 1 min.|
|Corn on the cob||12 – 14 min.|
|Mushrooms, sliced||10 – 15min.|
|Mushrooms, whole||15 – 20 min.|
|Okra, small, whole||6 – 8 min.|
|Onions, sliced||8 – 10 min.|
|Onions, whole, small||12 – 15min.|
|Peas, fresh or frozen||2 – 3 min.|
|Peppers, green or red, diced or strips||4 – 5 min.|
|Potatoes, sweet, cubed||15 – 20 min.|
|Potatoes, whole, white, medium||20 – 25 min.|
|Rutabaga, peeled, diced||17 – 22 min.|
|Snow peas||3 – 5 min.|
|Spinach, fresh||2 – 3 min.|
|Squash, summer sliced||4 – 6 min.|
|Squash, winter, diced||13 – 15 min.|