Cooking is an art, and to perfect your skills, you must use the right utensils and the right techniques. It is believed that slow cooking is one of the healthiest forms of cooking, perhaps better than fast methods such as pressure cooking. Before deciding which is better, it is important to know how pressure cooking differs from open cooking in terms of technology and their impact on the nutritional value of food.
According to Rudolph Ballentine's book, Diet and Nutrition: A Holistic Approach, the use of pressure cookers has been controversial. Although some people claim that they have reduced cooking time, thereby minimizing the disruption of nutrition, others have discouraged their use, claiming that they have damaged food by increasing stress. It is generally accepted that cooking food in an autoclave is safe as long as the cooking time is carefully adjusted. Pressure cooking combines heat and steam. It's steam and pressure that really cook food, not high calories. The pressure cooker has a valve that seals the steam, creating a high-pressure environment. It increases the boiling point of water or liquid in the cooker, and further presses the moisture into the food in the form of steam, which helps the food cook quickly.
How is open cooking different?
In the case of open cooking, it all depends on the type of pot you use to cook the food. It can be deep or shallow. In shallow frying pans, because food is more easily exposed, moisture is more easily lost than in deep pans, and food tends to dry out. Since the surface area of water is not enough to evaporate, cooking in deeper pots takes slightly longer, but this is a better way of cooking because food retains its moisture and flavor. If the pot or vessel is covered, it serves the same purpose as a pressure cooker, in which vegetables break down easily and lose fluid. The lid will capture the generated steam, which is then used for cooking.
Pressure cooking and open cooking
According to nutritionist and longevity bio-health coach Shilpa Arora, "The pressure cooker requires a lot of heat, which makes food cook faster. It is also closed cooking and does not come in contact with the air. Therefore, ingredients may not Slow cooking is a better way to cook because it not only retains nutrients, but also vitamins and minerals in the food are easily absorbed by the body, and most pressure cookers are made of aluminum when the cooker is overheat May penetrate into our food. "
Ideally, food should be cooked slowly on low heat to maintain its flavor and nutrition. Shilpa suggests that traditional techniques for cooking and eating in clay pots should be used because they are healthier.
According to Rudolph Ballentine's book, Diet and Nutrition: A Holistic Approach, the use of pressure cookers has been controversial. Although some people claim that they have reduced cooking time, thereby minimizing the disruption of nutrition, others have discouraged their use, claiming that they have damaged food by increasing stress. It is generally accepted that cooking food in an autoclave is safe as long as the cooking time is carefully adjusted. Pressure cooking combines heat and steam. It's steam and pressure that really cook food, not high calories. The pressure cooker has a valve that seals the steam, creating a high-pressure environment. It increases the boiling point of water or liquid in the cooker, and further presses the moisture into the food in the form of steam, which helps the food cook quickly.
How is open cooking different?
In the case of open cooking, it all depends on the type of pot you use to cook the food. It can be deep or shallow. In shallow frying pans, because food is more easily exposed, moisture is more easily lost than in deep pans, and food tends to dry out. Since the surface area of water is not enough to evaporate, cooking in deeper pots takes slightly longer, but this is a better way of cooking because food retains its moisture and flavor. If the pot or vessel is covered, it serves the same purpose as a pressure cooker, in which vegetables break down easily and lose fluid. The lid will capture the generated steam, which is then used for cooking.
Pressure cooking and open cooking
According to nutritionist and longevity bio-health coach Shilpa Arora, "The pressure cooker requires a lot of heat, which makes food cook faster. It is also closed cooking and does not come in contact with the air. Therefore, ingredients may not Slow cooking is a better way to cook because it not only retains nutrients, but also vitamins and minerals in the food are easily absorbed by the body, and most pressure cookers are made of aluminum when the cooker is overheat May penetrate into our food. "
Ideally, food should be cooked slowly on low heat to maintain its flavor and nutrition. Shilpa suggests that traditional techniques for cooking and eating in clay pots should be used because they are healthier.