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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

How to Select and Store Tomatoes

There are thousands of different varieties of tomatoes and when you are choosing a tomato look for those with a deep rich color because this is one of...

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Quick & Easy Fruit Desserts
Vapor Cooking Fish & Shellfish
Make Saladmaster Look New
One Dish Casseroles
Survival Guide Part 1

Tips & How To

By "Chef" Pete Updike, Authorized Saladmaster Dealer Here is an easy and light recipe that will provide variety and not weigh us down. This has a unique taste and provides a focal point to your meal and appeals to a wide variety of palates. The Chicken...
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By "Chef" Pete Updike, Authorized Saladmaster Dealer This is another Chef Pete "tips-and-tricks" and – YES – you really CAN cook without oil in Saladmaster! Here are some tips to help you fine-tune your skills that I’ve used over many years cooking food...
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By "Chef"' Pete Updike, Authorized Saladmaster Dealer The art of cooking is what makes cooking so enjoyable. It is a craft that allows us to always learn new things. Having the right tools, like Saladmaster cookware, simply makes this process...
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By "Chef" Pete Updike, Authorized Saladmaster Dealer Most difficulties, when it comes to cooking in Saladmaster, go back to using too much or too little heat or not having enough moisture in the food. This tip should help you avoid foods sticking to your...
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Preheat roaster (or skillet) over medium heat. When several drops of water sprinkled on roaster skitter and dissipate, approximately 2 - 3 minutes, place meat firmly into roaster and press down to ensure even searing. Brown meat on all sides. The meat...
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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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Ideal for finely shredded foods and for grating hard foods such as cheese, dry or toasted bread, crackers, or nuts. Beets/carrots/turnips/potatoes - Do not peel.  The shredder cutting cone will prepare food so that peeling or scraping is not necessary....
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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 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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