‘Faster slow cooking’ – what an oxymoron! How many times did we wish the food cooked a little faster? And sometimes the reality is very different: come back from work expecting your slow cooked food to be ready-to-serve but just to find out the machine burned your food, or is defunct, or only part of the meat is cooked or potatoes did not cook properly! Then you have to put it back on the stove to finish cooking. The whole experience of cooking becomes irritating and painful… This is where MEC comes to the rescue. Hearing from customers with these experiences and some more (for example, lead & cadmium leaching into the food in slow cookers), MEC improvised their already amazing cooking pot to suit on-the-stovetop-slow-cooking, actually, faster than regular slow cooking, without nutritional compromise.
Let’s admit it, we gave into this long 12-18-hour cooking method for a couple of reasons including convenience and also because the salesperson said the nutrients in the food stay intact. On the contrary, slow cooking in metal or ceramic inserts actually does just as much damage to food as with regular cooking in pots made from these materials. Here is scientific proof of this fact: How slow cooking destroys your food’s nutrients.
MEC pure clay pots can go on both stovetop and oven and cook in superfast time with no compromise on the nutritional value of food, no additional gadgets – just a simple pot and lid made from an all-natural, tested and certified non-toxic material that is time-honored and safest for cooking. This healthy way of cooking takes a lot less time and cooks by retaining all the nutrients! Here are some model recipes that can help you adapt any slow cooker recipe to MEC’s fast slow cooker:
It takes about 6-8 hours to cook in a conventional slow cooker but with MEC you can cook the same recipe in less than 2 hours with little to no oil. Just put a tbsp oil into MEC pot and add chopped onions, tomatoes, carrots, bay leaves, thyme, beef, and water. Start on low and let it stay there for 5-10 minutes, increase to medium after and let it cook at that heat for 45 mins of cooking & boiling. Reduce back to low and check for doneness at 1.5 hours. Turn stove off when meat is cooked to your satisfaction. You will find beef tenderly cooked and the stew very savory.
Thai Chicken Curry
This recipe usually takes 6-8 hours in a conventional slow cooker but with MEC, it’s a 1.5 hours process: pour 1 tbsp oil, coconut milk, Thai green curry paste, chicken thighs, chopped aubergine, ginger, lime leaves, brown sugar, into MEC pot. Start on low and let it stay there for 5-10 minutes, increase to medium after and let it cook at that heat for 30 mins of cooking & boiling. Reduce back to low and check for doneness after 50 mins to 1 hour of cooking. Enjoy the fast cooked and better tasting Thai Chicken Curry!
The cooking time for this recipe is 6 hours in a conventional slow cooker. Here’s how to cook it in less than an hour or so in MEC: put 1 tbsp oil, coconut milk, sliced garlic, green chilli, chopped ginger, coriander, vegetables into the pot, stir well and let it cook at low for 5 mins, increase to medium after and check for doneness 45-60 minutes. Treat your taste buds with the rich taste and nutritionally dense vegetarian curry.
The reason these recipes cook faster with MEC is because of the unique far infrared heat that radiates from the walls of pure clay pots. It is a food friendly heat that penetrates deep into every grain and gently cooks food evenly and thoroughly, in a faster time but without nutritional loss. Unlike metals and ceramics, MEC doesn’t leach toxins or destroy nutrients, so the food is completely non-toxic. This makes MEC the preferred cookware by health enthusiasts and enlightened cooks who care about the nutritional & real health value of their food.
If the idea of faster slow cooking intrigues you, head over to MEC Store and order a pure clay pot for your kitchen!
Author’s Note: Hi, my name is Sachin and I am a passionate health enthusiast. In my research I have seen that slow cooking in conventional metal and ceramic pots is not only time consuming, it also reduces the nutritional value of your food by destroying delicate nutrients with harsh heat and leaching metal toxins that react with nutrients to form compounds that are toxic or of no nutritional value. Cooking in MEC is not just faster but also a lot healthier as the raw material is all-natural and tested to be 100% non-toxic – so you won’t have to compromise on the nutritional value anymore!
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