Different ways of cooking

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Different ways of cookingFood can be prepared in a variety of ways. Each of them can have both its undeniable pros and cons. Also, with various cooking methods, the formation of substances that are not very useful for the body can occur. But they can be significantly reduced if another method is chosen for the preparation of this or that product. The goal of any housewife is to preserve in the fullest possible form the useful properties and energy value of products.

One of the most common cooking methods is steaming food... Dietitians around the world claim that steam cooking is the healthiest and safest method. This is due to the fact that products prepared in this way almost completely retain all useful types of vitamins and minerals in their content. If you cook steamed dishes, they will turn out to be light and low in calories. This is achieved by eliminating the need for oils in cooking in this manner.

If the product is oily, then when steaming it will be steamed like being in a sauna. Another advantage of steaming food is that it prevents the formation of carcinogens in the food. The taste of food is juicy, since the steam allows you to leave the juice inside in fish, vegetables, meat. With the help of steam, you can process almost any product with the exception of mushrooms.

Another equally common cooking method is cooking... It can also be used to prepare foods that are low in calories. However, unlike steaming, useful vitamins and other valuable elements will almost completely disappear during cooking. So, if you boil cabbage rich in folic acid, then this trace element will be reduced by almost half. But cooking also has an indisputable plus, which is that cooked vegetables contain a huge amount of fiber useful for the body. It is thanks to her that digestion improves. If we consider cooking from the standpoint of a chemical reaction, then the process of destruction of vitamins does not occur as a result of exposure to high temperatures, but due to the influence of oxygen dissolved in water.

If you want to reduce the loss of nutrients and vitamins in foods during cooking, then simmer the food with a tightly closed container lid. It is better to throw frozen vegetables directly into boiling water.

Different ways of cookingIn modern conditions, it is very common microwave cooking... This method is as good as steaming. The cooking process also does not require the addition of oil, and the products themselves are dietary and low-calorie. As a result of research in the field of nutrition, it was concluded that when cooking with a gas stove, foods lose about sixty percent of their vitamin C. While cooking foods using a microwave oven, no more than twenty-five percent of the same vitamin is lost. However, it is not recommended to cook fish with a high fat content in the microwave, as microwaves will destroy the beneficial acids contained in it.

A fairly simple and healthy way of processing food is baking... Baking does not require huge efforts and proceeds quickly enough. But baking also has the disadvantage that it requires high enough temperatures. This, in turn, has a destructive effect on many of the useful elements and substances.

In addition, fat oxidation occurs as a result of very high cooking temperatures. This chemical reaction, in turn, leads to the formation of free radicals, which accelerate the aging process of body cells. The crispy crispy crust looks very appetizing, of course. However, it is she who, smeared with an abundant layer of fat, does not agree with the concept of proper nutrition.

As an acceptable alternative, specially made baking pouches can be used. In them, cooking dishes are baked very well and are evenly covered with a thin layer that forms a crust. But at the same time, the dish itself continues to be dietary. It is better to use foil when baking fish. So the product will be able to retain all its juiciness.

Another cooking option is extinguishing... It seems to combine two other processes - frying and boiling. As a result of stewing, vitamins are lost in insignificant quantities, and carcinogens are not formed at all. The braising process does not require the use of fat. If the products are not stewed for too long, then they will not lose their useful properties and elements. The best way to stew food is to use non-stick cookware.

Grill is a method of processing food by means of open fire. With this effect, useful substances are not removed from the products and harmful elements are not formed. Grilled meat loses much less of its juice and fat content than when processed in other ways. However, when grilling food, you need to observe the optimal holding time. The darker the color of the crust formed as a result of food preparation, the more free radicals become in the food. To prevent the crust from appearing, you can use food foil.

Frying in comparison with other methods of food processing, it is the most harmful. Fried foods contribute to weight gain and are very harmful to the body as a whole. However, fried foods are certainly delicious, nutritious and satisfying. In fried foods, the calorie content is increased, there are also much more harmful elements in such food. But you can reduce the harmful effects by using various spices and seasonings. For example, rosemary can lower the level of carcinogens produced by about seventy percent. The content of harmful substances can also be reduced in another way by heating the oil over very low heat or at a minimum temperature.

Alexey Viktorovich


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