Many healthy cooking gurus advise to through the skillets away. Because, they say, the food being cooked should never, ever be heated above 100 degrees C, the temperature of boiling water, and in the process of frying with oils, as well as baking, broiling, or grilling, it goes well above 250 degrees C.

This does make sense: lower temperatures allow better preserve nutrients in the food. And this is exactly what slow cooking does.

There are at least two more advantages in slow cooking. Crock pots pot are great money savers: it is possible to cook with less expensive products, especially meats. They are also great time savers: they can be safely left unattended for your entire business day or even overnight.

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posted by Diet & Body @ 5:35 AM


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