5 tips to easy pressure cooking with MEC’s non-toxic pressure cookers
Pressure cooking in MEC’s 100% non-toxic pure clay pots changes the way we’ve always looked at pressure cooking. MEC makes pressure cooking healthier and more convenient – all thanks to 100% non-toxic material, pure clay, that cooks with food-friendly far infrared heat. And MEC’s ergonomically designed pots and lid make things even better by adding features like excellent steam management, ability to use on different heat sources and ease of cleaning.
Here are 5 tips to easy pressure cooking with MEC:
Pressure cooking beans
Fiber and protein rich beans are an important part of any diet. They are also a source of complex carbohydrates and antioxidants. Still, they have a reputation for causing excess gas. When pressure cooking in MEC, the complex sugars are preserved, which prevents excess gas.
MEC makes it easier to cook beans. There is no need for soaking (except chickpeas and kidney beans); just wash them and add to your MEC pot to cook. The far infrared heat cooking also allows the herbs and spices to penetrate deeper in the beans creating a much more flavorful dish.
Pressure cooking lentils
If you are looking for a healthy substitute for meat, these tiny beans from the legume family called lentils are for you. Rich in nutrition and low in fat, lentils fill you up without feeling the need for fatty foods and are extremely healthy when cooked in MEC. They are available throughout the year and you can store them fresh in airtight containers for daily use.
Using a combination of lentils in cooking makes your meal mighty nutritious when prepared in MEC pot. Soaking and cooking time depends on the type of bean. Generally, you can cook one cup of lentils in 3 cups of water with select spices and vegetables. The far-infrared heat cooking helps the seasoning & flavor penetrate deeper, and locks the steam holding back the nutrients.
Making bone broth
With MEC, making bone broth takes less time, is healthier and more delicious. Cooking in a 100% non-toxic pot makes sure nothing leaches into the food while cooking and the gentle far infrared heat preserves nutrients, natural flavor and cooks thoroughly taking a lot less time. Cooking a bone broth with chicken bones takes just 1.5 hours and with beef bones takes about 2 hours. You can know when the broth is done when the bones are thoroughly cooked and will be of a softer chewable consistency (if chicken bones). Beef bones would look a shade or two darker, and the broth savory.
Pressure cooking soups
Cooking soups the conventional way may require up to 3 different cooking pots, but with MEC, just one pot is enough. There is no need to wait for water to boil before adding the main ingredients. Add water, the base ingredients, and any spices all at the same time and start cooking on low, increase to medium in about 5-7 minutes and let it cook.
Vegetables, beans, lentils, meats turn out far more flavorful, juicy & delicious when cooked in MEC – thanks to far infrared heat cooking that keeps nutrients and natural flavors intact.
A few important general pressure-cooking tips
- Cooking in MEC takes about the same time as the conventional pressure cooker. A pure clay pot initially takes a bit longer for the far infrared heat to spread throughout the pot but then cooks food faster taking about the same cooking time as the conventional.
- Pressure cooking in MEC requires little to no babysitting. You can put all the ingredients in the pot, close the lid and let them cook at low to medium heat. It is best to not open the lid often.
- MEC pressure cooking pots work better on gas stoves because the heat is uniform, but can also be used on electric coil and electric glass cooktops without any issues (might take a few minutes longer), although a diffuser is recommended with these to protect the pot from uneven heat.
- Besides pressure cooking, you can use MEC pots as Dutch oven, best soup & stews pot, rice & grains cooker, yogurt maker, vegetable steamer, slow cooker, bread baker and many more. You can also use one pot for different types of cooking.