Low temperature – High food value.

I like to steam my veggies (the ones I don´t eat raw)and stop the cooking when they are al dente. They retain their flavour and they have their beautiful colour. There are some foods that I cannot cok with low temperatures though. I use my pressure cooker for dry legumes. And I like my steaks made in a sizzling hot pan and turn them when sealed. The outside is cooked with high heat but the inside is almost raw. Vitamins and mnerals are best taken from raw food such as raw vegetables and fruit.