I rang in 2010 in a Theraflu haze with a box of Kleenex, sick as a dog.
The one thing that made me feel a bit better? A steaming, salutary bowl of chicken udon soup brought to my apartment in Brooklyn via a culinary courier (aka delivery man) within 30 minutes. All I had to do was shuffle to my door, hand over the cash, and then dig in. The one thing that made me feel a bit worse? Shoving the assorted takeout bags and containers accompanying my medicinal meal in the trash.
You see, like many New Yorkers, I spend a hefty chunk of change on food delivery. I rotate between Thai, Middle Eastern, and the killer Cobb salad from my neighborhood diner. Yes, I do cook at home but not nearly enough considering that there’s a fabulous grocery store, Fairway, down the street and more than a couple of farmers markets at my disposal. And here’s the thing: my new year’s resolution is to kick the delivery habit so I can curb the immense amount of takeout packaging I generate on a weekly basis.
Say what? 360 Cookware — a range of skillets, stock pots, saucepans, and sauté pans — harnesses “Vapor Technology” that cooks food speedily and at lower temps. In fact, 360 Cookware boasts energy reduction of 200 to 600 percent; by cooking one meal a day with 360 gear instead of normal cookware, I can save up to $7 a week. And when using 360, adding water, grease, or oil isn’t necessary. Vapor Technology releases natural moisture in food, allowing it to truly “stew in its own juices.” This makes grub more nutritious and tasty (not to mention water-sensible). What’s more, 360 is made in Wisconsin in an eco-friendly factory that runs on Green-e certified wind power.
It sounds almost too good to be true ... a line of cookware manufactured domestically in an environmentally sound manner that saves both energy and water when used and makes food more nutritious. So how'd my saucepan perform?
When preparing a chicken breast seasoned with cumin, minced garlic, salt, and pepper, I don’t think I got the vapor seal thing down pat although I had fun spinning the lid, as instructed, to certify that "the vapors" were at work. I had to repeatedly add water and the cook time was somewhat lengthy and at the near-highest heat. Also, the domed lid shouldn't be removed to ensure optimum vapor cooking but I peeked in several times to make sure things were working in there. And after all was said and done, I had scorched the heck out of the poor pan.
How'd my chicken taste despite the beginners’ difficultly using the pan and not really saving energy or water my first go around? Absolutely delectable; not at all tough and super flavorful … a darn good piece of meat that truly tasted like it had “stewed in its own juices.”
That said, I love a challenge — especially a challenge resulting in deliciousness — and I’m looking forward to mastering my vapor cooking technique with different foods (I hear it works wonders with broccoli) and not flooding my garbage can with takeout containers in 2010. My chicken was that good that I think I'll be able to resist my stack of delivery menus for a while. Do you use 360 Cookware? Any pointers for this enthusiastic but clumsy vapor cooking newbie?