The bioavailability of some vitamins such as thiamin, vitamin B6, niacin, folate, and carotenoids are elevated with cooking by being freed from the food microstructure. Blanching or steaming vegetables is a means of minimizing vitamin and mineral loss in cooking. The expansion of agriculture, commerce, trade, and transportation between civilizations in numerous areas provided cooks many new ingredients. New innovations and technologies, such as the invention of pottery for holding and boiling of water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further improve the flavour of the dish served. If you’ve a range with a grill or broiler, or an equipment such as an electric grill, you can also grill meat, fish and greens.
You can double click on on the timers to open water source valves & could need to to find a way to have cold and hot water temerpatures react …