how to choose the right cooking
Ways to cook food depend on the food itself and sought gastronomic goal. To achieve weight loss and healthy recipes in addition, the choice of cooking is paramountThe boiling
It avoids the use of fat cooked, but it has the major disadvantage of causing the outbreak faster plant cells which then release their nutrients in the water . However, you should know that the minerals and trace elements in solution are not assimilated in the same conditions ( only a small portion is used ) . Moreover, the food rarely finds its account. Even for vegetable soups , it is preferable to limit the amount of water , even add more later! Cooking with water should be avoided.Cooking létouffée
It allows the use of the water contained in the foods themselves . Plant cells are better met the taste is enhanced. If the container is sealed , even cooking a little longer than the minimum destroys nutrients. It should however use a little fat in the bottom of the container . There are terracotta bowls ( devil) who cook food as such : it is used for fires .Broiling
It is reserved for animal products , meat and fish and limits fat. This cooking method is used with caution , however : we must be careful not to burn the food on too high heat. This principle generates mutagenic hydrocarbons ( which are known carcinogens ) even if you do not add fat. We must be careful.The cooking stove
It must remain the exception, even if it was found , supporting figures , that sausage was less dangerous than the pan barbecue. Its major use is that use fat as a medium it is best to limit the use of the pan to its classic role for omelets and pancakes eggs, lightly oiling . To avoid as much as possible .The steaming
It does not contact the food with water which only allows heat cooking. The temperature is more uniform and does not exceed 100 ° (except in a pressure vessel ) . Plant cells are better preserved (only the peripheral cells burst and release their nutrients ) . The ideal , then, is a container with a lid (rounded) prevents water condenses falls on food. Most vegetables are well suited to this technique, which retains more taste. This method is also very good for meat or fish , which has the advantage of making them lose a significant part of their toxins and their fat. The quality of food will depend on the chosen subtle taste. The best cooking .The pressure cooker ( pressure cooker )
This system had its heyday in the 60s or advertising relied on speed . The cover is sealed and prevents steam to escape . The pressure thus created alters the physical conditions of cooking : boiling is faster and the food is ready in record time. It is true that pariassent better protected vitamins ( absence of air and brief cooking ) , at least for some of them , because the thermal shock destroyed most part. However, it has the advantage of cooking without water and grease.
Ways to cook food depend on the food itself and sought gastronomic goal. To achieve weight loss and healthy recipes in addition, the choice of cooking is paramountThe boiling
It avoids the use of fat cooked, but it has the major disadvantage of causing the outbreak faster plant cells which then release their nutrients in the water . However, you should know that the minerals and trace elements in solution are not assimilated in the same conditions ( only a small portion is used ) . Moreover, the food rarely finds its account. Even for vegetable soups , it is preferable to limit the amount of water , even add more later! Cooking with water should be avoided.Cooking létouffée
It allows the use of the water contained in the foods themselves . Plant cells are better met the taste is enhanced. If the container is sealed , even cooking a little longer than the minimum destroys nutrients. It should however use a little fat in the bottom of the container . There are terracotta bowls ( devil) who cook food as such : it is used for fires .Broiling
It is reserved for animal products , meat and fish and limits fat. This cooking method is used with caution , however : we must be careful not to burn the food on too high heat. This principle generates mutagenic hydrocarbons ( which are known carcinogens ) even if you do not add fat. We must be careful.The cooking stove
It must remain the exception, even if it was found , supporting figures , that sausage was less dangerous than the pan barbecue. Its major use is that use fat as a medium it is best to limit the use of the pan to its classic role for omelets and pancakes eggs, lightly oiling . To avoid as much as possible .The steaming
It does not contact the food with water which only allows heat cooking. The temperature is more uniform and does not exceed 100 ° (except in a pressure vessel ) . Plant cells are better preserved (only the peripheral cells burst and release their nutrients ) . The ideal , then, is a container with a lid (rounded) prevents water condenses falls on food. Most vegetables are well suited to this technique, which retains more taste. This method is also very good for meat or fish , which has the advantage of making them lose a significant part of their toxins and their fat. The quality of food will depend on the chosen subtle taste. The best cooking .The pressure cooker ( pressure cooker )
This system had its heyday in the 60s or advertising relied on speed . The cover is sealed and prevents steam to escape . The pressure thus created alters the physical conditions of cooking : boiling is faster and the food is ready in record time. It is true that pariassent better protected vitamins ( absence of air and brief cooking ) , at least for some of them , because the thermal shock destroyed most part. However, it has the advantage of cooking without water and grease.
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