|
 Cooking is an art and in order to improve your skills in this business, you must choose the right dishes and the right way of cooking. The long cooking process is perhaps more beneficial than using a pressure cooker for this purpose. And before deciding which is better, it is very important to know the distinctive features of these two methods, as well as what effect they have on the nutritional value of food.
Key points:
- The long cooking process is considered to be the most beneficial
- It all depends on what kind of dishes you use when cooking
- Cooking food under pressure using a pressure cooker is not very suitable for cooking cereals and legumesas well as rice.
Pressure cooking. What is it?
According to Rudolph Balantine's book Diet and Nutrition: An Integrated Approach, pressure cooking is somewhat dubious. Thus, one half of the people, by shortening the cooking time, claim to minimize the loss of nutrients. When, in turn, the other half assures that increased pressure has a destructive effect on food. And since the cooking time is carefully controlled, it was recognized that this method preserves all the nutritional properties of the food.
What really affects food preparation is the combination of heat and steam, not just heat. The pressure cooker is designed with a valve, which serves for better sealing and promotes high pressure of the internal environment. This speeds up the boiling point of the liquid inside the pressure cooker, and further exposure to moisture in the form of steam speeds up the cooking time.
What are the differences compared to conventional cooking methods?
With the ordinary method of cooking, it all depends on what kind of dishes to choose for this. This can be, for example, both deep and shallow saucepan or frying pan. By choosing shallow dishes, the food is more open and the result is drier due to the rapid loss of moisture.
Cooking food in deep containers takes a little longer, but retains moisture and flavor. This happens because the liquid does not have time to quickly evaporate. Covering the pot or pan with a lid can replicate the effect of a pressure cooker. But this method will not help to reduce moisture loss, although vegetables, for example, will also cook quickly enough. The lid helps to accumulate the required amount of steam for heat treatment of food.
Cooking food under pressure or on an open surface.
According to nutritionist, vegetarian and trainer Shilpa Arora, a pressure cooker needs a tremendous amount of heat to cook food faster. This is a closed form of cooking that limits contact with air. Consequently, the ingredients can be raw and can have a negative effect on digestion when consumed. The slow cooking technique has many advantages. It not only retains all the nutrients, but also vitamins that are so necessary for the human body.
In addition, most pressure cookers are made of aluminum, and if overheated, some of this metal can enter the food.
Ideally, food should be cooked over low heat to maintain its delicious flavor and all the nutrients.Shilpa believes that traditional cooking techniques such as in clay pots should be recognized as the most useful.
Vasiliev I.
|
