Why We Pressure Cook Our Meals
Here at The Diabetes Kitchen, we pressure cook our meals to lock in maximum nutrition (much more nutrients than in frozen meals). It also means freeing up fridge or freezer space as you just store them in the pantry for up to 18 months.
This method of cooking - also known as retort - means the meals have a lot more liquid in them than frozen meals. But that's ok as this where much of the nutrients are. You can serve the meals over brown rice, drained beans, or steamed veggies for even more nutritional intake.
This makes them handy for travelling too - just pop them in your baggage or glove box!
Here's some information about this method of cooking.
Retort meals are pre-packaged meals that have been sterilised using a retort process, which involves heating the food to high temperatures in a special airtight container. These meals are usually made with a combination of cooked or partially cooked ingredients, and they can be stored for long periods of time without the need for refrigeration.
Retort meals are often used in situations where access to fresh food is limited, such as in military operations, emergency response situations, or camping trips. They are also commonly used in the food industry to produce ready-to-eat meals for consumers.
There are several benefits to using retort meals. One of the main advantages is their long shelf life, which makes them convenient for storage and transportation. They are also easy to prepare, as they can be heated up quickly using a stove, microwave, or other heating source. Additionally, retort meals are often designed to be nutritionally balanced, providing a good source of vitamins, minerals, and other essential nutrients.
Overall, retort meals can be a good option for individuals who are looking for a convenient and nutritious meal solution that can be stored for long periods of time without refrigeration.