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Saladmaster Recipes

We teach people how to prepare healthy, delicious meals for their families using the right equipment and techniques.

Tips & How To

Featured Tip

Apples are probably the single most popular fruit eaten out of hand, because they are so convenient to tote for lunches and snacks.  But, apples are equally good in salads, baked goods, and meat and vegetable dishes.  Cooked apples go nicely with...

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Saladmaster Cone No. 1
From the Morning Glory
Stovetop Roasting
Make it Vegan Tonight
Cook Like a Wok Star

Tips & How To

By "Chef" Pete Updike, Authorized Saladmaster Dealer Here is a new creative recipe we came up with using the incredible new 6 Qt. (5.6L) culinary basket that Saladmaster introduced in 2014. Combining with the 10 Qt. (9.5L) roaster involves making a huge...
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Blanching is a term that usually refers to the very brief cooking of a fresh vegetable prior to freezing. Blanching typically involves vegetables rather than other types of food (like fruit or meat) because vegetables are particularly susceptible to...
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Buying ground beef with a high percentage of fat is usually less expensive per pound, but yields less meat. However, you can save money with the cheaper ground beef if you vapor cook the meat using the Saladmaster Culinary Baskets. The Culinary Baskets...
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Simple Recipe for Light and Crispy Tempura 1 cup (240 mL) ice cold water1 egg1 cup (125g) flour (whisk to aerate)  *It is important that the water is very cold as this helps to prevent the batter from absorbing too much oil. Insert Culinary Basket...
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Use the appropriate size pan and Culinary Basket for the amount of pasta you are cooking. 3 Qt. (2.8 L) Sauce Pan(with 2.5 Qt. Culinary Basket) 7 Qt. (6.6 L) Roaster(with 6 Qt. Culinary Basket) 10 Qt. (9.5 L) Roaster(with 6 Qt. Culinary Basket...
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By “Chef” Pete Updike, Authorized Saladmaster Dealer Several years ago we were experimenting with the traditional assumption that one can replace oil with apple sauce in a typical recipe such as cake or cookies when you’re using Saladmaster cookware with...
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By "Chef" Pete Updike, Authorized Saladmaster Dealer There are countless recipes in a myriad of cooking recipes in countless cookbooks and if you’re a new Saladmaster owner you may be wondering how to cook your old favorites in your new cookware....
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Congratulations on your choice of the Saladmaster Healthy Solutions 316Ti Titanium Stainless Steel Cookware! The Saladmaster cooking system means maximum nutrition and flavor without necessary calories. It also means optimum retention of basic flavors of...
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Any meat including chicken with our without skin, can be “fried” in your Saladmaster® cookware without added fat or oil.  The secret is in preheating.  Preheat the large or small skillet over medium heat 2 to 3 minutes until a few drops of water splashed...
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One of the genuinely marvelous elements of Saladmaster cookware is the “nesting” (fit together easily) capabilities of the pans, making storage so much easier and more convenient. The Chef's Gourmet Skillets have these same capabilities! When you remove...
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By "Chef" Pete Updike, Authorized Saladmaster Dealer There are countless recipes in a myriad of cooking recipes in countless cookbooks and if you’re a new Saladmaster owner you may be wondering how to cook your old favorites in your new cookware....
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Remember that pans should be at least two-thirds full.  Avoid peeling vegetables whenever possible, since much of the vitamins and nutrients are in the skins.  Follow this simple two-step process: Place fresh vegetables in correct size pan.  Add enough...
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Braising: This method of first browning then cooking in liquid is particularly good for bone-in pieces or whole poultry. How To: Preheat pan (usually skillet or roaster) over medium heat for 2 to 3 minutes, until a few drops of water splashed in the pan...
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Designed for cutting potatoes and other firm vegetables which become the perfect size for fast cooking. Carrots/beets/turnips - Perfect cut for waterless cooking and when preparing beets for canning. Fruit - Fresh pears, apples or peaches can now be...
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Warm or Simmer Keep foods warm: simmer meats and poultry. 150 to 200°F (65 to   95°C) 225 to 250°F   (105 to 120°C) Stew or braise meats: sauté vegetables; cook sauces, fruits, casseroles, fried rice, and snacks. 275 to 300°F (135 to   150°C)...
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