“I am a mother
and homemaker, with two grown-up kids, a
19 years old daughter and a 20 years old
son”.
I enjoyed cooking, but have never mastered
the correct technique of whipping up tasteful
dishes. Until, one day a friend recommended
me to use MRET water for cooking. Imagine;
dried chilly soaked into MRET water for
15 minutes can actually brings back the
freshness, and rice will get cooked faster
using MRET water. But ultimately, activating
my cooking oil with the MRET machine is
still the best of all. Frying chicken wings’
can never be the same again, the activated
oil does not explode and splashed all over
the cooker, the oil remains much cleaner
after finishing my deep frying, eventually
allowing me to re-use the activated oil
again and again. How all these happened
to come about? I think the molecule of the
oil has been changed by simply activating
the oil first before using them for cooking.
Now, I am one step closer to becoming a
better cook.
Alice Tang
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