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I am pleased to have discovered a product I can recommend to my
patients that is so essential to their recovery. What I like about
Saladmaster cookware is that it retains the nutrients in food, eliminates
the leeching of hazardous metals into food and allows for cooking without
the use of oils. My wife and I enjoy using the electric skillet and the
Saladmaster machine for making quick and nutritious meals at home. We love
the fact that it is easy to clean and store. Its great to be able
to call on Isis for recipes and cooking ideas anytime. She is a wonderful
resource in our community.
Anthony Morris, L.Ac. Mendocino
County Acupuncture Clinic
Mendocino County Acupuncture Clinic
620 So Dora Suite #102 Ukiah, CA 95482 - 707-462-9900
info@mcacupuncture.net
  The
pH Miracle
Dr Young, Author of the Best Selling Book
"The pH Miracle " recommends and uses Saladmaster Cookware. You may have
seen Dr. Young on several of the morning shows over the last few years.
His book "The pH Miracle" was on the NY Times Bestseller list for several
weeks. It is a wonderful book, I highly recommend it to anyone wanting
to improve their health or anyone especially with cancer. In December 2005,
Saladmaster received a letter from Dr. Young, talking about the problems
associated with cooking your food in regular store bought stainless steel.
Dr. Young is one of the foremost experts on the body and how your body's
PH can either hurt or help you in fighting off most diseases.
To Whom It May Concern;
As a microbiologist, I pioneered the study
of ultra light microscopy. The lifestyle you live, the foods you eat and
the way you prepare your foods has a vital roll on the health of the blood
and tissue. If your foods are devitalized or contaminated with chemicals
or metals your blood, which becomes tissue will be comprised. If the blood
is deprived of healthy foods that have been properly prepared over a period
of time, degeneration and cellular transformation will occur. With 1 in
3 people at risk for cancer and so many people dying of cardiovascular
diseases, it is essential that people take charge of their own health,
eat the right foods and prepare them properly. All foods have energetic
qualities. Unfortunately, most cooked foods have lost their energy and
are dead. Saladmaster's unique system of low temperatures, water free,
semi-vacuum cooking minimizes the oxidation of the food's nutrients and
electrons and maximizes the energetic qualities. The food is more alive
with electrons the spark of life! Many cookware sold in stores can release
chemicals and metals into the foods we eat. Saladmaster's cooking surface
is made from 316L surgical stainless steel. This type of metal does not
leach metals into your food and is safe to cook on. Choosing the right
kind of cookware is a vital component of a healthy living program. We are
happy owners of this fine product and recommend it to anyone who cares
about their health and the health of their family.
Dr Robert Young
Author of PH Miracle
Michael Hudgens
Thanks so much for the cooking last night.
It was a very successful show!
Well, tonight my wife is gone and not going
to be home until after 7:00pm. I am doing way to much preparation
for some big meetings the next few days so I thought how could I make a
great meal in a quick minute. I just received the Saladmaster 5qt
Wok as a hosting gift last night so I wanted to find a way to use it as
I am intrigued by the many uses it presents. Well a 1 pot meal comes
to mind. After all that is the best use of a Wok but, this one has
a lid. NICE!!!
I was out gathering my necessities for
my business day tomorrow and was in the same location as my local market.
I popped in and picked up a whole Organic chicken ( name held for copyright
reasons J). When I got home I put my Chicken in the refrigerator
and went about finishing my day.
It’s 5:00 and I start to get the itch
to start dinner but know my wife won’t be home for another 2 hours.
This is my usual process, start a meal 2 hours prior to dinner time cuz
I am a picky guy and like to do all my meals from scratch. It usually
takes about 2 hours to prep, cook and present the meal. Granted,
I have a bit of time in-between, but my eye never goes too far away from
the meal and my nose is always on high alert.
Tonight, I am going to relax and do my work
and see if the Saladmaster can do what it promised. I went to the
kitchen, timer in hand. I grabbed the Carrots, Bok Choy…baby of course,
Yukon gold potatoes, shitake mushrooms and half head of small green cabbage
from the refrigerator ALL ORGANIC OF COURSE. Washed all vegetation
and then washed the chicken. 3 minutes has passed. I am old
school and wanted to use my knife to cut my vegetation and because of the
cooking time needed for a 1 pot meal figured larger size is best anyway.
( I am new to this Saladmaster way of cooking…give me a break for not using
my Saladmaster cutter, slicer thingamajig J). I cut 4 large potatoes
and lined the bottom of the Wok with 4 halves. I placed my chicken
on top of the potatoes then lined the remaining space in the Wok with the
remaining potatoes, carrots, bok choy, half head of small green cabbage
cut into wedges and shitake mushrooms. I very lightly seasoned with
my favorite spices and drizzled a bit of organic chicken broth over everything.
This was to carry some of the spice to the bottom for broth seasoning.
I then lightly seasoned ever so delicately the chicken and vegetation one
last time and covered the pot with the nifty lid. It all fit nice
and neat. Chicken was 3.5 pounds, 4 Yukon gold potatoes, 3 carrots,
6 baby shitakis,1 stalk of baby bok choy and a half head of small green
cabbage. I usually use onion, but felt like using the cabbage instead.
Total prep time 6 minute. No Joke! WOW…I have some time.
Did I mention I am writing this as I cook.
With all the extra time I can write this blog. I am going downstairs
to crank up the heat until the little pressure clinker tells me to back
off the heat at 181-187 degrees.
Well, I’m back…. 8 minutes later and the clicker
is getting up to temp and now has stopped as the pressure has reached equilibrium.
I figure a few more minutes and the clicker will be clicking at a regular
beat and I can turn down the heat. (the clicker tells you the temp is getting
to high or our of equilibrium and turn down the heat before you burn me).
7 minutes have passed and I just turned the
heat down to stop the clicker and preserve the vitamins and minerals in
my food. Next check will be to see if the food is approaching internal
temp. Oh yes, I will use my internal thermo probe. Chicken should
rise to 180 degrees according to Mayo Clinic and 165 degrees at the thigh
during cooking then the rest will coast it to 180 degrees according to
several other internet sites. This is the method I subscribe to and
should provide 180 degrees at serving..
35 minute check reveals thigh temp of 160
degrees and breast temp of 156 degrees. I did this to test eveness
of cooking and to check for location variation. I said I was a picky
old school guy!
Check at 40 minutes reveals 173 degrees at
thigh and 170 at breast. Whoops….. a bit higher than I wanted but
let’s see in 10 minutes what the rest gives us.
10 minutes have elapsed…………………………………………………………………………………………...182
at thigh and 179 at breast. I would say that is perfect. Time to
serve, but my wife is not home…..more later.
Now the unveiling….As an accomplished Bar-B-Que
guy and decent home chef the flavor of the chicken and vegetation is excellent.
The only thing I miss is the charring on the skin, but since I have done
this recipe in another brands cookware several times with longer time to
cook and similar results (no Charring) the charring is not a big
deal in this case. I taste more flavor from my vegetation with more
structure. I mean the potatoes are intact and not mush. The
chicken has the infused flavor of the WHOLE pot and is as juicy as a fresh
Georgia peach. I think the total time for prep and cooking was 46
minutes. A ten minute rest brought the time to 56 min. or a total
walk in the door….to the table time of under 1 hour. I just got a
one hour time savings for a meal that took in excess of 2 hours or more
with prep time in my old method.
To conclude.. The Saladmaster 5qt Wok
performed better than I could have dreamed. My chicken came out cooked
the way I like with more flavor and depth than in my previous methods.
The vegetation had structure and flavor that I was not accustomed to.
The time savings was huge…at least an hour. Now I can prepare a meal,
relax and still work at home with less stress and time constraints while
preserving flavor and nutrients.
Amy really did enjoy the meal. She said
it tasted “clean”.
Clean up was a snap!
To your health and your life,
Best Regards,
Michael Hudgens
Territory Manager
We love
our Saladmaster set!! The most important aspect of our set is the
way it enables us to cook more healthy without using oils or even water!
We were astounded at the actual taste of potatoes when we cooked them for
the first time in our Saladmaster. And, it feels great that we aren't
losing all of the nutrients in our vegetables when we steam them without
using water. They are still very colorful at the end of cooking them. My
husband loves the fact that he can come home and fry up delicious fried
chicken in less than 20 minutes using our Electric Skillet and no oil!
I love the ease at which I cut up vegetables for a delicious salad or stir
fry using my Saladmaster Machine. And, most of all the easy clean-up
of our whole set makes the Saladmaster truly priceless! Sincerely...
Kim and
Keith Shuster
I truly love these pots and pans:
…..because I can really taste the difference
in the food.
…..because they stack so easily in my cupboard.
…..because without the handles they are easy
to store food in refrigerator.
…..because I know they are not leaching chemicals
into my food.
…..because they are non-stick and easy to
clean. I can let them drip dry and they sparkle.
…..because with the small handles they can
be a serving dish with elegance.
…..because with a lifetime warranty, I can
have them for decades.
…..because they tell me when the food is getting
too hot –to turn the burner down.
…..because you can have parties that earn
you points toward new pans.
…..because they have great personal customer
service and recipes to help you cook healthier!
You
have to use them to believe me. Lynda
Hassett
Thanks
Melissa & Isis I’m writing to again let you know how much I am
enjoying my cookware! I enjoy cooking so much more now! It was so good
to make dinner last night and to be able to use the Saladmaster machine
to slice the zucchini instead of me having to chop it with a knife. I could
cut it in a few seconds. Ditto for the winter squash! I tossed it in the
electric skillet with the other veges and grass fed beef steaks I bought
from the Pottsville Beach butcher! Pravah commented on how delicious it
all was. In fact he has been commenting on how good the food is that I
cook with extra enthusiasm lately! He doesn't just say it is ‘good’ as
usual, but ‘real good’. We've used the clicking system to cook perfectly
soft boiled eggs. This is so much easier than watching for the pot to boil.
I can leave it now and wait to hear the click and the eggs turn out perfect
for him every time!
I still marvel at how much better the food
tastes! Again, I may have said before, but the reason I think I hated cooking
is because I didn't like subjecting the food to the toxic metals and high
heat!
There is so much I like about this cookware!
---All the things that were featured in the presentation (removable handles,
stacking capability, nothing seems to stick to it – who needs ‘non-stick’
cookware!)---Lael
The Saladmaster cooking system works well for
me in my attempt to cook healthy nutritious food for my children.
Tofu, veggie burgers and Polenta cook well on the griddle without oil if
I heat the cookware up well before I put the food on. Tofu is particularly
nice prepared this way, having a good texture and moisture content that
allows dark sesame oil to be drizzled over the top when done without being
obscured by heavy cooking oil tastes. The skillets work well for me as
well. I usually heat them up quite hot and use a little bit of oil for
taste - perhaps a teaspoon or two of sesame oil or olive. I have found
that stir fries do not burn in the skillet. Occasionally I will put the
lid on and turn down the heat to steam broccoli or brussels. This works
well for me when I want to prepare a dish in under 5 minutes. If I have
a little more time, I will use the 11' skillet with a tablespoon each of
water, soy sauce, and rice vinegar, sprinkled with garlic and onion salt
and spike. To this I add eggplant, potatoes, broccoli or other veggies
to steam at low heat for 20 minutes or so. This works particularly well
with eggplant. I occasionally steam dolmas, artichokes or home made tomales
in the steamers. I tend to use the smaller pans to cook brown rice or legumes.
For white rice I can turn the heat down right away and it is done in 15
minutes or so, but we seldom eat white rice so I tend to simmer brown rice
for about half an hour, and then I turn it down below the click to finish
up - about another 30 minutes. One nice feature is that I can forget to
turn the rice off and still have it perfectly done an hour later when I
remember since the low temp keeps the bottom from scorching even when the
water is all absorbed. For beans, I soak them in the pans for a while,
or overnight if I can, and then turn them down below the click for a few
hours, or even all day, for a very soft buttery bean dish. I often use
the pizza pan and the Saldmaster machine, but I get the most use out of
quick cooking in the small and large skillets, and slow cooking grains
and legumes in the smaller pans. I am confident that my family is not absorbing
toxic metals through the food I prepare for them in this cookware. It is
also reassuring to know that so many of the extra vitamins and minerals
in the expensive organic foods we buy are making it past the stove
and onto the table. Yesai I.
"I recently attended a meal/ demonstration
party like this and was totally impressed -plus, I learned a lot." - William
Florian
“Thank you again for the invitation to the Saladmaster dinner. We certainly
enjoyed it! Looking forward to cooking healthy in our new pot.” -
D
& R
“Thanks for the deeelicious dinner -- and the education. I just tossed
out my non-stick and porcelain pans! I'm so grateful to have healthy alternatives!”-
Gayla
Yates
I recently experienced Saladmaster’s
full-course meal and presentation in a friends' home and had a great time
. I was impressed enough to want to share this with my friends. Ariel
“I was amazed
to learn about the health dangers of cooking on most of the cookware I
had in my kitchen cupboard, all of which I have now discarded. These
dangers went well beyond what I already knew about Teflon! On top
of that, having healthy cookware that cuts my cooking time in half at the
same time is an added plus!”
~ Leslie
Thanks for inviting
me to this Saladmaster Demo, It was a great education. I learned about
many important aspects concerning food preparation, cooking and nutrition.
It was a lot of fun too! Me and my husband loved the food! I look forward
to hosting my own demo and sharing this with my friends! Linda
D.
I recently enjoyed
this presentation and had a blast! The salad was amazing! I’m very happy
to learn of new healthier methods of cooking food, I eat mainly raw foods,
but am excited to offer this low heat cooking for my family, and keep more
nutrients in cooked food. Thanks again. Laura
J.
While I am quite aware
of most current nutritional information, this demonstration amazed and
enlightened me.
As a delicious, organic, gourmet lunch (for
me and 11 friends) was prepared and eaten,
I learned more than all I'd known previously
about cooking nutrition.
Being from NYC, I'm not easily impressed and
also not particularly into 'home/cookware/appliance' stuff.
Since this meal, I am clear that if we're
going to eat anything other than raw, this is the cookware to use
The superb meal with generous portions can
be tailored for omnivores, vegetarians, vegans, diabetics, gluten-free.
The invaluble information is charmingly presented
by Isis Israel, who has a wealth of knowledge.
The taste of water heated in various pots
and pans of your own is the final amazing experience of this demonstration.
This is the most delicious learning experience
you'll ever have. Judith
M. Isis
Israel - Authorized Senior Dealer
Nor.
California
Foodture - Cooking for a Healthy Future
2005 ©
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