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For many of you that have been around the natural health
field for the last 40 years, you've probably heard of "Thermal Cooking" -
Cooking in a Thermos bottle. If you've tried it, you know the difficulties of the narrow
opening. You have to make sure you cut every ingredient small enough so it fits in the
narrow opening and cleaning is not easy.
Thermal cooking lost its appeal over the years because it wasn't convenient for most
people. So why didn't someone develop a bigger thermos bottle with a bigger opening? Well,
it took a while but someone finally did and it's about time.
Thermal cooking protects nutrients from oxidation because nutrients are locked in a vacuum
sealed container. Nutrients are not carried off with the steam. Heat, which is the most
destructive to nutrients can be controlled very precisely. This will insure cooking at
lower temperatures.
Besides preserving the nutrients in the food, thermal cooking preserves the natural
flavors in the food. When cooking homemade soup in the thermal cookware, you're not losing
the aromatic flavor into the air. Everything is locked into the vacuum sealed thermal
cookware. The taste is "Simply Marvelous"
Thermal cooking is the ideal cooking method for grains such as millet, steel cut oats,
rye, rice, amaranth, and quinoa. Grains have many nutrients that are sensitive to heat and
oxidation. Thermal cooking insures that you preserve the nutrients by not overcooking the
grains. The best part is you don't have to worry about the grains sticking to the bottom
of your pan when it's time to clean up. |
