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Views: 78 Author: Site Editor Publish Time: 2024-07-05 Origin: Site
Move over, Instant Pot! More multi-tasking countertop appliances are entering the fray! Environmental Nutrition explores the benefits of multi-cookers, including versatility, ease of use and nutrition. With an abundance of multifunctional cookware on the market starting at less than $200, now is a great time to get in on the trend.
Healthy eating has never been easier or faster! Multifunctional cookware puts cooking a healthy meal within reach and requires less time and effort than less healthy fast food or throwing a frozen pizza in the oven. Roast a chicken in 30 minutes, cook nutritious whole grains like mizuna or barley in 20 minutes, whip up a pot of bean or lentil stew, chowder, or chili in the same 20 minutes - this kitchen marvel is truly one of the most convenient, time-saving, and flavorful ways meal replacements can help support healthy eating.
Sort of a hybrid between a pressure cooker and a slow cooker, this multifunctional stove is a multi-functional device that is also a rice cooker, steamer, Dutch oven, toaster, yogurt maker and more. Versatile and easy to use, it's a great alternative to other cooking devices like slow cookers or rice cookers, it clears counter and cabinet space and saves cleanup time - just one pot instead of multiple pots and pans.
This device works like a pressure cooker, heating a liquid in a tightly sealed situation and creating pressure inside the pot as the liquid boils and turns to steam. As the pressure increases, the temperature rises. It takes about 15 to 20 minutes for the pot to reach pressure. At this point, cooking begins about 70% slower than with standard cooking methods. Some dishes require a slow release of pressure as the food cooks.
Because multifunctional cookware uses very little liquid, does not go above 250 degrees Fahrenheit, and cooks very quickly, it retains more nutrients than many other cooking methods. Any form of cooking results in the loss of some nutrients, such as water-soluble vitamins like vitamin C, thiamin and folic acid, but this loss is minimized in foods that are exposed to the least amount of liquid at the lowest temperatures and for the shortest time . Studies have also shown that the availability of other nutrients (such as lycopene in tomatoes and other carotenoids in vegetables such as carrots, spinach and broccoli) actually increases. This is because cooking helps break down cell walls, which releases nutrients and phytochemicals.
Cooking can be stressful. Time, energy and motivation are common barriers to getting healthy meals. Using versatile cookware to prepare meals can help. A meal can be mixed with healthy ingredients from the freezer, refrigerator and pantry. Healthy whole grains and legumes (dried or canned) are the perfect accompaniment to fresh, frozen or canned vegetables and lean proteins like chicken or fish.
Using the Multi-Purpose Cooker, nutrients are retained and flavors and colors are brighter. Even if there's only enough time to open a few cans and bags of frozen vegetables, your meals can be just as healthy and satisfying. Once the ingredients are placed in the pot and secured, you're ready to go. Come back when you're done and serve a healthy meal.
