You know the only thing better than owning one Uchicook steam grill? Yep. It's owning two Uchicook steam grills.
One for meats and one for just veggies.
Makes my world go round. Not my butt! Thank you very much. Because we are eating so much healthier these days with the Uchicook steam grill.
I know we all "talk the talk" about eating healthier in the New Year, but how many of us actually follow through with that resolution?
Our family doesn't obsess over following rigid rules about what we can and cannot eat. We just eat tons of vegetables.
This is where the Uchicook steam grill shines like none other. Literally, too, because the lid is stainless steel!
What shocks me most about the Uchicook steam + grill? That I use it every. Single. Day. Without fail! It's that simple to use and clean.
So I am ecstatic for today's winner who scores the Uchicook steam + grill and three luxurious kitchen accessories including the scoopable spatula, mizukiri spoon and 3 stackable peelers!
What are you waiting for?
Enter to win by scrolling to the bottom of this post and filling out the simple form.
Let me know that you entered by leaving a comment telling me what your favorite vegetable is!
How the Uchicook steam + grill works in a nutshell...
Instead of boiling or microwaving vegetables (are you horrified yet?) you are steaming vegetables on your stovetop. By trapping the high-temperature steam with the lid firmly in place, the Uchicook steam + grill heats food efficiently and shortens cooking time.
The grill is made of half-inch thick aluminum and securely retains heats. When cooking meats such as fish or chicken with the lid closed, you still get juicy meat with grill marks.
If the meat has any fat on it, the fat and grease goes into the surrounding gutter, not on your plate sparing you unnecessary calories.
The firmly closed see-through lid also cuts down on smells and smoke that a "normal" grill would emit.
I appreciate the see-through lid allowing me to peak at my food without disrupting the cooking process. Perfect!
Tom likes me doing "The Grilling" indoors instead of me shoving him outside to grill in a snow blizzard. Men!
Steps to using an Uchicook steam + grill
I read online to use 1/4 cup water and that amount worked well for me. When you flip the chicken, veggies or whatever you are cooking, you may have to add 1/4 cup additional water.
Different recipes will call for different water amounts, but you'll quickly figure out what works best for you!
2.) Cook your food on medium high heat (or lower) by preheating the grill for approximately 3 minutes before adding food.
It's obvious when ready if the grill pan is sizzling and water evaporates immediately. This advice was perfect for the veggies but I ended up cooking my meat on high for several minutes more.
Meat always comes out sumptuous, plump, moist and tasty!
Not to mention more nutritious and lean.
Done. I can do this. So can you!
How do you prepare those veggies?
My gripe with boiled veggies is how the nutrients seep into that hot water, down the drain and out of your life.
I'm telling you the truth when I say I do like Brussels Sprouts!
But I like them even more when I'm getting the maximum nutrition out of them. It's quite a downer watching the nutrients flow down the drain while straining the broccoli in the sink.
Try the Uchicook steam + grill which allows you to serve your family hearty and healthy veggies in 5 minutes or less.
Preparing a whole meal in 1/3 the time most traditional cooking methods require makes the Uchicook unique and innovative.
That and having real grill marks on your meat and veggies in bleak January and February.
Grill marks ~ I love you! And yes, your food will have that grilled taste. Move over George Foreman, there's a new sheriff in town.
Utensils for the ages...
Each one a slam-dunk winner in their own right.
I absolutely love the spatula for making eggs, omelettes and on rice. You can use it to stir while stovetop cooking and to scoop, flip and serve. It's super thin and supple making turning those eggs over a breeze.
I'd say 90% of our sunny side up eggs stay that way due to this spatula!
There's a nub on the bottom that allows all you germaphobes to place it on the counter without it touching the service. It's amazing!
The stackable peelers are a major bang for your buck. The julienne blade is nice for doing up carrots, radishes and rutabaga The soft blade spot-on for tomatoes, peaches and in our house kiwis all the way! The standard blade will become your go-to for potatoes, cucumbers and carrots.
The stackable bit means they take up very little room in your kitchen drawer and you will use these almost every day.
And last but certainly not least is that mizukiri spoon. Oh how I love these mizukiri spoon. I had no idea that this was the missing link in my life.
The strainer spoon is almost never on vacay at my house. It's always in my fruit bowl.
Finally, an easy way to scoop fruit salad out of a mammoth bowl minus the juice. I don't want the juice on my plate, it mushes up the other food. So this strainer spoon? Brilliant.
Grill marks on meat in January, folks!
Tom tries his best not to complain about how dry the meat is but his facial expressions tell a different story.
Part of the issue could be my oil dilemma. I don't like to add a lot of oil to food. My brain tells me that oil is bad and should be avoided.
I'm still on the fence on whether oil is bad for you, especially olive oil. But certainly it does add lots of calories to the food.
Enter: Uchicook Steam Grill. It's fantastic to cook a guilt-free dinner with no oil.
Do we eat perfectly nutritious meals every single night? Nope. But we aim for five nights out of seven.
Does meat taste better when it's moist and tender? Yep. Every time. Thank you Uchicook.
And you still want to follow the basics of cooking meat.
Cut off any excess fat, salt and pepper to taste and add any herbs and/or spices to bring out the flavor.
You can add oil of course if you wish for flavor, but it is optional. Cook roughly 3-4 minutes and then flip.
Grill marks...big plus! Easy peasy. And bring on the garlic. I wish you could smell this chicken right now!
If you eat at restaurants every night. I can't help you! But honestly, don't you think eating out is kind of gross? Do you even trust the food served?
How many horror stories do you hear about food being dropped on the floor or worse (shudder) and still being served.
Besides, restaurant food is famously laden in fat and calories.
Okay, so I'm a food control freak. I like to know what's in my food. The only way I can do that is to prepare the food myself. The Uchicook grill helps me prepare healthy and clean food in my home every night.
And it does the job quickly....as in about five minutes, a fact that I keep repeating because it's so surprising.
After all, time is precious. There is never enough of it. The clock keeps going and going. So when I save time, I save money and effort, toil and frustration. Big win!
Uchicook products are made in Sanjo, Japan, a city renowned for its metalworking craft since the 1800's so the quality is evident in the details. You'll see this when you touch, feel and use the products for yourself.
I'm having a blast using the Uchicook steam + cook grill and think you'll love it as much as I do!