There are several benefits to cooking using the Vapor® Cooking Method also known as waterless cooking. One of which is the succulence achieved when cooking your favorite vegetables. Everyone prefers their vegetables cooked in different ways. Therefore we've created the perfect vegetable cooking times chart that breaks it all down for you from crisp-tender to soft vegetables that are absolutely delicious. Once you’ve tasted the difference, it’s hard to return to the traditional way of cooking your vegetables. Here's a quick and easy chart to follow when making your next meal!
Cooking Fresh Vegetables:
The rather basic steps for fresh vegetable cooking include:
- Place the vegetables inside your 360 Cookware pan.
- Cover with water to rinse them off well.
- Once rinsed off, drain water using your cover to make sure the vegetables don't fall out of your pan.
- Cover your pan and over medium heat until steam just begins to escape from around the lid.
- Spin the lid to engage the vapor seal then immediately reduce the heat to low.
Follow the cooking times listed below for each vegetables:
| Vegetable Type | Preparation / Cut | Crisp-Tender Time | Soft Time |
|---|---|---|---|
| Asparagus | Medium Size | 5 mins | 8 mins |
| Asparagus | Thick | 6 - 7 mins | 8 - 10 mins |
| Beans | Green, String, or Wax | 5 mins | 8 mins |
| Beets | Cubed or Sliced | 10 mins | 12 - 15 mins |
| Beets | Medium; Whole | 20 mins | 25 - 30 mins |
| Broccoli | Florets or Spears | 5 mins | 8 - 10 mins |
| Brussels Sprouts | Whole | 8 mins | 12 - 15 mins |
| Brussels Sprouts | Halved | 6 mins | 10 - 12 mins |
| Carrots | Baby, Sliced, or Sticks | 6 mins | 8 - 12 mins |
| Cauliflower | Florets | 5 - 8 mins | 8 - 10 mins |
| Cauliflower | Whole Head | 20 - 30 mins | 35 mins |
| Corn | Kernels | 4 mins | 6 mins |
| Corn | On the Cob | 8 mins | 10 - 12 mins |
| Onions | Whole or Pearl | 10 - 12 mins | 15 mins |
| Parsnips | Sliced or Sticks | 6 mins | 8 - 12 mins |
| Parsnips | Whole | 10 mins | 12 - 20 mins |
| Peas | Fresh | 3 - 5 mins | 5 - 8 mins |
| Potatoes | White, Cubed or Quartered | 8 - 15 mins | — |
| Potatoes | Small, Whole or Halved | 15 - 20 mins | — |
| Potatoes | Sweet / Yams (Cubed) | 8 - 10 mins | 10 - 15 mins |
| Rutabaga | Cubed | 10 - 12 mins | 12 - 15 mins |
| Spinach | Fresh Leaves | 3 mins | 3 - 5 mins |
| Squash | Summer / Zucchini | 3 - 5 mins | 5 - 7 mins |
| Squash | Hard (Cubed) | 12 - 15 mins | 15 - 20 mins |
| Turnips | Small, Whole | 15 - 20 mins | 20 - 25 mins |
2 comments
nice info.., but you can also add ways to make it a crisp cook, cookingware that are usually made of porcelain on top of metal cast iron…
porcelain maintains the heat more than the usual metal pans, so you may turn off fire halfway on your supposed cooking time, and quarter of time to put veggies on the pan, and it will be cooked. :)
http://stonescopperkettle.com Your chart is a great tool for using the Vapor Cooking Method. Thank you.