Quote:
Originally Posted by BucEyedPea
I realize you and others aren't going agree. So let's agree to disagree on the health aspects. As someone into natural health, there are better methods. However, it does heat differently than conventional cooking and affects certain dishes adversely just from a cooking viewpoint.
I used to use it, just never for meat. Results not so great. I used to use it for veggies, as cooking faster or in less time preserves nutrients on them. Baked potatoes were never as good as in the oven. It was a a texture change. You could see it and taste it. So it can't do certain things well. Same with tea. Tastes horrible and I can tell when someone serves me tea made in one.
I haven't used it for meals in ten years. Only to melt something like marshmallows to make fondant for decorations.
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Not arguing at all that it can have adverse effects on some foods in regards to texture and flavor for some foods. But it doesn't destroy nutrients as you previously suggested. And for some foods, it works really well (fish, for instance; I know, it shocked the hell out of me, too).