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SM_pepper_steak_wt_taffel_potatoes (copy
How to Cook Meats

LINK TO Meat cooking VIDEO


Pan-Frying: Saladmaster's unique construction allows you to fry chicken without added oil or grease.
How To:
Heat large or small skillet over medium heat 2 to 3 minutes, until a few drops of water splashed in the pan bead and dance.  Add chicken pieces, pressing them against bottom and side of pan.  For a healthier option, remove skin and fat before cooking.  Meat may stick, but will loosen as browning continues.  Place lid on pan slightly ajar.  When meat loosens, turn and fry until golden brown and cooked through, about 10 minutes on each side.


Pan Fried Chicken Video of Fried Chicken


chicken thighs, boneless, skinless


  1. Preheat the electric skillet to 450°F/230°C.

  2. Place chicken in skillet; it will initially stick.

  3. Place cover on skillet, leaving the lid ajar. This will allow air to flow through the cookware creating a crispy, fried chicken (as opposed to the baking method).

  4. When the chicken loosens from the skillet, approximately 10 - 15 minutes (the length of time depends on the size of the chicken), turn and cook another 10 - 15 minutes.

  5. Optional: Season the hot chicken with desired seasonings once removed from the skillet.


How to COOK Steak in Saladmaster
Video of STEAK


4 fillets, rib-eye, or strip steaks of your choice, 4 ounces (113 g) each


  1. Preheat skillet over medium heat. When several drops of water sprinkled on pan skitter and dissipate, approximately 2 - 3 minutes, place meat in pan. If using the electric skillet, preheat skillet to 375°- 400°F/190°- 204°C. Meat may stick.

  2. Cook on one side until browned. It will loosen as it browns.

  3. Turn and cook until other side is browned. If desired, cover and cook until Vapo-Valve™ clicks. Reduce heat to low (for electric skillet, 275°-300°F/135°-148°C), and cook with cover ajar for approximately 5 - 10 minutes longer, or to desired doneness.


  • For desired doneness cook according to the following recommendations (steak, boneless, 1-inch thick):

  • Rare/red in center - 4 minutes on 1 side, 3 minutes on other side

  • Medium rare-pink in center - 5 minutes on 1 side, 4 minutes other side

  • Medium- slightly pink in center- 6 minutes on 1 side, 5 minutes other side

  • Well-done/no pink in center - 7 minutes on 1 side, 6 minutes other side


Recipe Pepper Steak


Video for Braising Meats

Braising in Unthickened Liquid

  1. Cut or trim meat as required.  Dry meat thoroughly. 

  2. Preheat pan over medium heat. Approximately 3 – 5 minutes.

  3. Place meat in hot dry skillet in single layer.  Meat will stick but loosens when browned.  Sear meat about 6-minutes.

  4. Turn meat; cover and brown second side 3-minutes.

  5. Add liquid or stock according to recipe directions. 

  6. Add a sachet or other seasonings.

  7. Bring the liquid to a simmer; cover the pan.  When Vapo-Valve™ clicks, reduce heat to low and cook until meat is tender.  (Note: Cooking time depends on the thickness of meat.  Refer to Tip for How To Cook Meat.)

  8. Remove the meat from the pan and keep it warm.

  9. Prepare a sauce or gravy from the braising liquid.  This usually includes the follow:

    1. Skim liquid

    2. Prepare a brown roux with skimmed liquid

    3. Return liquid and roux to the pan.

    4. Liquid will thicken as heated

    5. Cook roux thoroughly

    6. Combine the meat (sliced or whole) with the sauce

Braising and Thickened Liquid
Braising in Thickened Liquid (Method 2)

  1. Prepare meat for cooking, as required.

  2. Brown meat thoroughly in pan and brown mirepoix in remaining liquid.

  3. Add flour to make a roux.  Brown the roux.

  4. Add stock to make a thickened sauce.  Add seasonings and flavorings.

  5. Return meat to pan.  Cover and simmer until Vapo-Valve™ clicks and turn temperature to low and cook until meat is tender.

  6. Adjust sauce as necessary (strain, season, reduce, dilute, etc.)

Classic Fricassees
Follow Method 2, except:

  1. Do not brown the meat.  Cook it over medium-low heat without browning.

  2. Add flour to the meat in the pan and make a blond roux.

Finish the sauce with a liaison of egg yolks and cream.


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