Description

Foods Steam cooked  in a pressure cooker are ready faster, using less liquid.

The liquid is boiled away leaving the food with most of its nutrients.

The fact that foods are done in a shorter cooking time means they are less likely to lose their color’s and flavor’s,

as well as minerals and vitamins that are evaporated or diluted when cooking in large quantities of water for longer t periods of time.

commercial cookers reduce cooking time by as much as 65%, which is a great reduction in the time foods normally stay on the stove boiling or

steaming away the natural taste and the nutrients. Overall, Commercial cooking enhances the richness and natural flavors of foods.