It makes sense to use methods of cooking that will help retain the nat-
ural flavor, texture and as much of the nutrients as possible. By cooking
vegetables the traditional way, whether steamed or boiled, most of the
valuable minerals are discarded with the cooking liquid. The vitamins are
destroyed by long cooking times, and what remains is a tasteless fare
which needs heavy seasoning or a rich sauce to make it palatable.
The DUROMATIC pressure cooker makes cooking vegetables a plea-
sure. Because of shortened cooking times, minimal amounts of water
used, and the exclusion of the drying effects of oxygen while cooking with
pressure, the food you prepare will remain delicious. Less seasoning is
needed because the natural minerals are preserved when cooking under
pressure.
Vegetables
Cooking On
The Trivet
Introduction
To Cooking
This method can be used for all vegetables.
The trivet is especially useful for cooking whole
potatoes in their skins, artichokes, corn on the
cob, beets, and crowns of cauliflower or broccoli.
Place a 1/2 cup water in the pressure cook-
er. Insert the trivet (perforated stainless steel
disk included in all units except the Pressure
Frypans and the 4 Liter Risotto Cooker*) into the
pressure cooker. Place vegetables to be cooked
on the trivet. When the water begins to boil,
close lid and bring pressure to second red ring
over high heat. At this point, stabilize the pres-
sure by adjusting the heat (on most stove tops
this is an adjustment to the lowest setting possi-
“Eat your vegetables!” Mom isn’t the only one telling us this bit of
advice. Now, more than ever, nutritionists are urging us to include larger
quantities of vegetables in our daily diet. The National Academy of
Sciences recommends doubling our average intake of vegetables to reduce
the risk of heart disease and cancer.
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