Pork Leg Menu and Why claypot Cooking

Most of the customers who came to our restaurant often ask the usual question why choose claypot cooking ? The most simplicity answer that I were give "My root that my mother and her mother before her used to earn a living out of claypot"
Ok, guy and gal maybe more than that the science that meet the eye.

Advantage of using Claypot for cooking.

Food cooks with a minimum of liquid and no additional fat seal in the fragrants . Food will cooked browns in clay as the ridges on the bottom of clay cookers elevate the contents to help the steam encircle the food and assist in totally browning the meat or even when you open the lids. On top of that more of the essential nutrients and vitamins are retained in foods cooked in clay pots. Pork leg meats cook especially well in clay cookers because they have a tendency to stay moist and juicy. Unglazed clay cookers can soak up a considerable amount of water, this is best for tenderizing meats because of the super steaming quality. Use this type of cooking for tougher cuts of meat, stews roasts, poultry, poaching, steaming and microwaving.

Researchers at Mt Sinai Medical found that foods cooked at BBQ or fried at high temperature contain greater levels of compounds called advanced glycation end products (AGEs) that cause more tissue damage and inflammation than foods cooked at lower temperatures. AGEs irritate cells in the body, damaging tissues and increasing your risk of complications from diseases like diabetes and heart disease. Those chemicals can be avoided by cooking meals at lower temperatures through using our claypot Steaming methods of cooking and also by cooking meats with foods containing antioxidant bioflavonoids, such as garlic, onion and peppers. For example, the high heats involved with commercial food canning rob foods of vast amounts of nutrients. In canned mixed vegetables, the vitamin C loss can be as high as 67%. In canned tomato juice, up to 70% of the original folic acid can be lost.

Finally, claypot may be used in the microwave very successfully in lower power settings. Some of my peers vow that glazed clay cookers were great for cooking dishes like lasagna and other pastas, casseroles and baked goods. However, nothing beats the old traditional charcoal cooking.

We serve Claypot Pork leg P120.00 for 1 to 2 pax

References :- Kimura, M. and Itokawa, Y. Cooking losses of minerals in foods and its nutritional significance.J Nutr Sci Vitaminol (Tokyo). 1990; 36 Suppl 1:S25-32; discussion S33.Larsson BK. Formation of polycyclic aromatic hydrocarbons during the smoking and grilling of food. Prog Clin Biol Res 1986;206:169-80.)