Health­ier, eas­ier cook­ing:

The Capital - - COMICS & FEATURES -

Con­vec­tion steam ovens and in­duc­tion stove­tops are grow­ing in pop­u­lar­ity as they be­come more ac­ces­si­ble and eas­ier to in­te­grate and use. They make fast, healthy cook­ing much sim­pler. And in 2019, we can get closer to achiev­ing our res­o­lu­tions with the help of bet­ter home cook­ing.

“Steam cook­ing re­tains nu­tri­ents de­stroyed by mi­crowave cook­ing and is also a very ef­fi­cient way to re­heat food with­out chang­ing the tex­ture,” Sa­batino says. “Con­vec­tion adds the brown­ing op­tion to steam cook­ing to cre­ate health­ier, crispier, juicier dishes in less time than a stan­dard oven. In­duc­tion is safe and ef­fi­cient, as the power of mag­nets is used to gen­er­ate heat and turns the ves­sel into the heat source. It sounds com­plex, but in truth, it’s very sim­ple, easy to op­er­ate and boils wa­ter faster than gas. Look for in­duc­tion to make a ma­jor im­pact for its per­for­mance, easy-to-clean sur­face, ease of use and safety.”

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