Pressure cookers are known to speed up food preparation but did you know that they also cook healthier and better tasting food? This essential kitchen tool is more than just an accessory as some may regard it. Pressure cookers make you an efficient cook, along with this they also make you a health-conscious food guru and here's how:
How you prepare food has a great impact not only in the way that the finished dish tastes but also in the amount of nutrition left in them. Regardless of the quality of meats and vegetables you source, they tend to lose a great portion of their nutritional value as they are prepared for cooking. The more liquid you use to cook food, the more nutrients they lose, because water cooks out and washes away water-soluble vitamins and minerals. Pressure cooking requires very little water to cook food, thus helping retain the quality of the raw ingredients as they are prepared. Faster cooking time also prevents heat from rendering vitamins and minerals useless. This way, vegetables remain crisp and colourful and meats, nice and juicy while retaining their flavour and texture.
Pressure cookers also cook food at least 70 percent quicker than conventional food preparation techniques. Not only does this prevent you from losing your food's nutritional value, it also allows you to save on energy by using up less gas. Less energy use also equates to great savings on your gas bill and perhaps more importantly, less impact on the environment.
Additionally, pressure cookers don't release oily residues and odours like your typical stove top pans while also preventing painful oil splatters. Modern pressure cookers have also improved on their gasket mechanisms and pressure release design, thus preventing accidents from over-pressurized pots. They also require very little maintenance and are extremely versatile as they can be used as a steamer, sauce/baking pan, or even a Dutch oven.
How you prepare food has a great impact not only in the way that the finished dish tastes but also in the amount of nutrition left in them. Regardless of the quality of meats and vegetables you source, they tend to lose a great portion of their nutritional value as they are prepared for cooking. The more liquid you use to cook food, the more nutrients they lose, because water cooks out and washes away water-soluble vitamins and minerals. Pressure cooking requires very little water to cook food, thus helping retain the quality of the raw ingredients as they are prepared. Faster cooking time also prevents heat from rendering vitamins and minerals useless. This way, vegetables remain crisp and colourful and meats, nice and juicy while retaining their flavour and texture.
Pressure cookers also cook food at least 70 percent quicker than conventional food preparation techniques. Not only does this prevent you from losing your food's nutritional value, it also allows you to save on energy by using up less gas. Less energy use also equates to great savings on your gas bill and perhaps more importantly, less impact on the environment.
Additionally, pressure cookers don't release oily residues and odours like your typical stove top pans while also preventing painful oil splatters. Modern pressure cookers have also improved on their gasket mechanisms and pressure release design, thus preventing accidents from over-pressurized pots. They also require very little maintenance and are extremely versatile as they can be used as a steamer, sauce/baking pan, or even a Dutch oven.
No comments:
Post a Comment