The beautiful Saladmaster culinary baskets are designed, developed and made in the U.S.A. and constructed of US 316-steel and precision cut woven mesh material. The culinary baskets offer a variety of uses: vapor cooking, deep frying and blanching, and as a colander for rinsing dried beans and grains, fresh fruits and vegetables or for straining broths and sauces. The mesh basket material provides rapid flow of liquids during the cooking process, which results in faster cooking and time savings.
Saladmaster offers two sizes of Culinary Baskets: the 2.5 Qt. (1.49L) Culinary Basket fits into the Saladmaster 3 Qt. Sauce Pan with interchanging cover; the 6 Qt. (5.6L) Culinary Basket fits into the 7 Qt. and 10 Qt. Roasters with interchanging 10 Qt. cover.
Important Use Instructions
The following charts provide guidelines for liquid measurements to be used in each size pan when vapor cooking, frying or boiling and using the Culinary Baskets. Be careful not to exceed the suggested measurement.
Vapor Cooking:
|
3 Qt. (2.8 L) Sauce Pan |
7 Qt. (6.6 L) Roaster |
10 Qt. (9.5 L) Roaster |
|
2 cups water (500 mL) |
3 cups water (720 mL) |
6 cups water (1.4 L) |
Frying:
|
3 Qt. (2.8 L) Sauce Pan |
7 Qt. (6.6 L) Roaster |
10 Qt. (9.5 L) Roaster |
|
2 quarts cooking |
5 quarts cooking |
7 quarts cooking |
Boiling Pasta:
|
3 Qt. (2.8 L) Sauce Pan |
7 Qt. (6.6 L) Roaster |
10 Qt. (9.5 L) Roaster |
|
2 quarts water (1.9 L) |
5 quarts water (4.7 L) |
7 quarts water (6.7 L) |
Blanching for Freezing Fresh Vegetables
Blanching for Freezing Fresh Vegetables
Blanching for Freezing Fresh Vegetables
Although Saladmaster does not recommend steam cooked vegetables, this is a necessary process when freezing fresh vegetables for later use. This prevents unwanted changes in flavor, color and texture, and thoroughly cleanses the vegetable surface to destroy unwanted microorganisms.
It is worth remembering that the freezing of a food does not destroy bacteria, yeast, or molds that might be present on the food. Freezing will inactivate these microorganisms, but when food is eventually thawed, these microorganisms may become active once again. Given these factors, the blanching of fresh vegetables prior to freezing makes sense to lower potential risk of activity on the part of unwanted microorganisms.
Use caution when blanching, as over-blanching, vegetables will end up destroying a wide variety of nutrients as well as flavor, color and texture. If you under-blanch you may end up increasing the activity of enzymes you were seeking to de-activate.
Saladmaster recommends vapor blanching vegetables to minimize nutrient loss. The 6 Qt. (5.67 L) Culinary Basket is ideal when used with the 10 Qt. (9.5 L) Roaster for vapor cooking fresh vegetables for the freezer. This method avoids immersion of the vegetables directly in the boiling water and instead surrounds the vegetables only with vapor.
Vapor blanching is followed by quick and brief immersion of the vegetables into cold water. As a guideline for cooling in cold water, simply keep the vegetables immersed in the cold water for the same amount of time as was used for vapor cooking. For example, if you vapor cook for 3 minutes, immerse in cold water for 3 minutes as well.
The size and density of foods determine how long to blanch different vegetables before freezing. Below is a list of vegetables that freeze well and the recommended vapor cooking time for each.
After blanching, there are two more essential steps before you put the food into the freezer. The first is to immediately plunge the blanched vegetables into ice water or run cold water over them. You want to cool the food down as quickly as possible so that it doesn't continue cooking from the residual heat.
After the food has been quickly cooled, drain well. With leafy greens, squeeze out as much liquid as possible. Excess liquid will result in poor quality frozen food.
Recommended Blanching:
| Vegetables |
Recommended Vapor Cooking Time (in minutes) |
| Artichoke (hearts) |
6 |
| Asparagus (whole) |
2 – 4 (depending on thickness of stalks |
| Beans (green or wax) |
3 |
| Broccoli (1 inch/2.54 cm pieces) |
2 |
| Brussels Sprouts |
3 – 5 (depending on size) |
| Cauliflower |
3 |
| Corn (on cob) |
6 |
| Kohlrabi (1 inch/2.54 cm pieces) |
1 |
| Leafy Greens |
1 – 2 minutes (2 minutes for collards and cabbage) |
| Okra |
2 – 3 (depending on size) |
| Peas (pod) |
2 – 3 (depending on size) |
| Peas (shelled) |
1.5 |
| Squash (Chayote) |
2 |
| Squash (Summer) |
3 |
Remember that even perfectly blanched and frozen vegetables do lose some of their nutritional content over time, so it is important to label your frozen foods with the date they were frozen and make note of how long foods can be frozen.
Vapor Cooking Directions Defatting Meat
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 are excellent for defatting ground beef, chicken or turkey.
Use the appropriate size pan and Culinary Basket for the amount of meat you are defatting.
Follow these easy steps to remove excess fat when cooking ground beef for your favorite recipes:
|
3 Qt. (2.8 L) Sauce Pan |
7 Qt. (6.6 L) Roaster |
10 Qt. (9.5 L) Roaster |
|
1 cup (240 mL) water in sauce pan and 1 - 2 pounds (454 - 907 g) ground meat in basket |
Not recommended for defatting meats |
1 cup (240 mL) in roaster and 4 - 5 pounds (1.8 - 2.3 kg) ground meat in basket |
Using the guide above, add the appropriate amount of water to the pan or roaster that you are using. Do not over-fill the pan or roaster with water, as this allows space for fats to drip from meat through the mesh basket material and into the water below.
Place Culinary Basket inside the pan or roaster with water and cover.
Place temperature setting on medium-high heat and bring the water to a rolling boil, approximately 3 - 5 minutes for the 3 Qt. (2.8 L) Sauce Pan and 5 - 7 minutes for the 10 Qt. (9.5 L) Roaster.
Uncover and add raw ground meat into Culinary Basket.
Cover and vapor cook for approximately 3 - 4 minutes; uncover and lightly toss meat with a long spoon to allow vapor to reach the uncooked meat. The mesh steel is very durable, but be careful not to puncture the steel with the utensil.
Cover and cook another 3 - 4 minutes or until meat is brown throughout. For 2 - 3 pounds (907 g - 1.4 kg) of meat, the cooking time may require longer vapor cooking.
When meat has browned, attach handles to Culinary Basket and shake off excess liquid over pan, then pour meat into a large bowl. Use meat with recipe or let cool for 10 minutes and store in the refrigerator for later use.
Cleaning Tip: Place the Culinary Basket upside down in an empty sink. Using the water sprayer, spray water from the outside of Culinary Basket inward with hot water. This will help to remove most meat drippings. Apply a generous amount of liquid dishwashing soap to the Saladmaster cleaning brush and scrub Culinary Basket to remove remaining particles. Wash thoroughly in warm soapy water, rinse and dry, or place Culinary Basket in the dishwasher.
Making Delicious Tempura with Your Culinary Baskets
Simple Recipe for Light and Crispy Tempura
1 cup (240 mL) ice cold water
1 egg
1 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.
Making Delicious Tempura with Your Culinary Baskets
Using a Saladmaster stainless steel mixing bowl, lightly whisk cold water and egg together until smooth. Tempura batter is best when made fresh and not prepared in advance. Double or triple the recipe according to the quantity being prepared.
Fry tempura vegetables and fruits first if you also plan to tempura meats during the same time period.
Place a few of the ingredients into the batter and toss with a spoon and coat thoroughly.
Using tongs, carefully release battered food into the hot oil, while being careful not to splatter the oil. Fry for 3 - 4 minutes, turning once. Batter should become crispy and golden brown.
Remove food with a slotted spoon and transfer to the prepared baking sheet or dish that has been layered with dry paper towels for absorbing excess oil. Let the oil in the pan/roaster return to 360°F/182°C, approximately 1 - 2 minutes, then repeat with the remaining ingredients. Serve with dipping sauce of your choice. Discard cooking oil and do not reuse.
Suggested Food Groups when Making Tempura:
Vegetables
- Zucchini: cut on cone #4 (Slicer) or cone #5 (Waffler)
- Yellow squash: cut on cone #4 (Slicer) or cone #5 (Waffler)
- Sweet yellow onion: sliced in 1-inch (2.54cm) strips
- Carrots: cut on cone #3 (French Fryer)
- Sweet potatoes: cut on cone #3 (French Fryer)
- Green beans: whole
- Mushrooms: whole button
- Scallions: large
Fruits
- Apples: sliced in rings
- Pears: sliced in rings
Meats
- Shrimp: large, shelled and deveined (tails on)
- Calamari
- Chicken tenders: cut in 1-inch (2.54cm) pieces
Tips and Hints:
Pat dry vegetables, fruits and meats with a paper towel prior to dipping into the batter. This is an important step as excess water could cause the oil to boil rapidly and splatter.
Boiling Pasta with your Saladmaster Culinary Baskets
Use the appropriate size pan and Culinary Basket for the amount of pasta you are cooking.
|
3 Qt. (2.8 L) Sauce Pan |
7 Qt. (6.6 L) Roaster |
10 Qt. (9.5 L) Roaster |
|
1 cup (105g) uncooked pasta = 2 cups (280g) cooked pasta (yield: four ½-cup/70g servings or two 1-cup/140g servings) |
3 cups (315g) uncooked pasta = 6 cups (840g) cooked pasta (yield: twelve ½-cup/70g servings or six 1-cup/140g servings) |
3 cups (315g) uncooked pasta = 6 cups (840g) cooked pasta (yield: twelve ½-cup/70g servings or six 1-cup/140g servings) |
Boiling Pasta with your Saladmaster Culinary Baskets
Place Culinary Basket inside the pan with water. Place temperature setting on medium-high heat and bring the water to a rolling boil (this means a boil that will not stop when stirring). While stirring, add 1/2 teaspoon (3g) salt to the water to prevent the pasta from sticking together.
Using the guide above, measure the pasta you need according to the size pan and Culinary Basket you are using. Pasta generally doubles in size when cooked.
Slowly add the pasta to the boiling water. Continue stirring as pasta will stick together if it isn't stirred during the crucial first moments of cooking. Start timing when the water returns to a boil. Most pastas cook in 8 - 12 minutes. Check and follow the package directions.
You can regulate the heat so the pasta/water mixture doesn't foam up and over the sides of the pan. Slightly lower the heat and everything should be under control.
Pasta is cooked when the texture is 'al dente' - firm, yet tender, with a tiny core in the middle. There shouldn't be any solid white in the center of the pasta, just shading to more opaque cream color.
When pasta is done, turn off the heat. Place a large stainless steel bowl next to the sauce pan or roaster. Attach the Versa Loc™ Handles to the Culinary Basket. Slowly lift Culinary Basket and shake off excess water. Transfer cooked pasta into the large bowl. The mesh material of the Culinary Basket makes straining simple and fast.
Don't rinse pasta if you're serving a hot dish. Rinsing removes the starch that helps hold the sauce. If you are making a cold salad, rinse pasta so the salad isn't sticky. Use pasta as planned for any recipe.
Tips and Hints:
- Covering the pan when bringing water to a boil lowers the air pressure directly over the water, making it easier to boil. After adding the pasta, leave pan uncovered.
- Never mix pasta types in one pan. They all have different cooking times.
- Watch the cooking process carefully - pasta can overcook very quickly.
- If the pasta is to be used in a casserole, undercook it slightly. Pasta will finish cooking to perfection when the completed casserole is cooked.