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Plant Galley
Cooking Techniques



Baking without a greased pan:


Prepare a loaf pan by lining it with unbleached parchment paper
overlapping each long side for easy removal after baking or use
a silicone loaf pan. Silicone reusable baking cups are another
useful item.



Cover for a baking dish:


If the casserole dish does not have a glass lid, cover the dish
with unbleached parchment paper and then foil to keep the food
from coming into contact with the aluminum foil.



Dry Roasting/Baking without a greased baking sheet:


Line a baking sheet with a reusable silicone baking mat, a
silpat non-stick baking mat, or unbleached parchment paper to
replace greasy sprays. It is possible to sprinkle a little corn
meal on the baking sheet before putting veggie burgers on the
pan to keep them from sticking to the pan. Any corn meal left on
the food after baking will brush off.



Saute/Stir-fry without oil:


Heat a stainless steel skillet over medium heat. Add up to 4
tablespoons of water or low sodium vegetable broth as cooking
liquid to prevent sticking. Add food and stir frequently for 5 to
10 minutes adding more water or broth as needed as it evaporates.
This technique browns the vegetables without adding much liquid.



Steam-Saute without oil:


Steam cut vegetables by putting them in a large pan with 1/2
cup water/broth. Cover the pan and put it over medium-high heat.
Wait for the water/broth to come to a boil, then cook, covered
for 8-10 minutes. Remove the lid to saute, stirring
occasionally, until all the remaining water/broth boils off and
the vegetables are tender and just starting to brown, another
2-3 minutes.


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Updated 11-MAY-2016 23:21:03