People in general look at the fryer when thinking of unhealthy meals. But little did they know, many don’t think about how their cooking method affects the nutritional make-up of the food they’re preparing. Most of us don’t eat at restaurants for all our meals, rather we do make most of our meals at home. If healthy, sustainable trends are happening in the kitchen, it’s very good news.
Fresh veggies and fish when steamed, stew in their own juices and retain all their natural goodness. No need for fat-laden additions to up the moisture. When a fresh vegetable boils down, they are still nutritious no matter how you cook it. It’s always good to add a little seasoning first, whether that’s a sprinkle of salt or a squeeze of lemon juice.
Poaching is boiling’s cousin. Basically, poaching means cooking the given food in a small amount of hot water (just below boiling point). The main reason for poaching is to reduce the excess fat of the food.
This is one of the quicker, simpler and more convenient ways of cooking. Foods become easy to digest when prepared with this cooking technique.
Clearly, broiling is the best way to cook your food, provided that you do it on the kitchen stove. Some of us however thought that grilling our food outdoors is the answer. Broiling entails cooking food under high, direct heat for a short period of time. It is a great way to cook tender cuts of meat (remember to trim excess fat before cooking), but may not be ideal for cooking veggies, since they can dry out easily.
Find the difference between grilling and broiling.
You’ve heard how raw food diets gained tons of attention these days. Studies have shown eating the rainbow consistently reduces the risk of cancer, but the jury’s out on whether raw or cooked is really best overall. Since “no-cooking” is mostly plant-based, you end up eating more vitamins, minerals, and fiber, with no added sugars or fats from cooking.
Even though cutting and tossing a few ingredients into a blender and cleaning up afterwards can still be daunting, you can go easier with a hand blender so cleaning is as simple as running it under running water.
Heating destroys some nutrients in vegetables; stir-frying or steaming help retain the heat sensitive nutrients, plus, a small amount of oil is used at high temperatures to quickly sear or steam the food. It’s as fun and easy as cutting meat and veggies into thin strip, heating the wok (or a saute pan), adding a small amount of oil, and stirring everything until just cooked through, this requires about 5 minutes. This is a saute pan, and this is a wok.
Of all in the list, stir-frying is what I find really fun, colorful and interesting method. What is yours?