Before you begin to cook, here are suggestions for bringing the best results:
• Baking:
This consists of heating the food in a dry kiln with no moisture is present other than those already in the oven. Temperature can be from 200 degrees C to 550 degrees F. For best related nutrient conservation, shoes should be stopped well cooked when the food is. Bread and stews can be cooked in this way.
• Roast:
To cook ator over direct heat. This can be done in a broiler section of your oven, directly under the heater up to or over the fire. There are also portable electric and gas broiler. When broiling is short, maintaining the nutritional content. It is comparable with light roasting. If the food is cur thin, so a large surface of exposure is the loss of vitamin high. This is favorite cooking method for meat.
• Boiling point:
This consists of cooking in boiling water running. Normally this is about212 degrees F. In order to obtain smooth taste and nutrients, add the food to a small volume of active boiling water. The vessel covered. Receive lose valuable nutrients, and also to reduce a juicy taste, when the heating of cold water slowly, or dry-air exposure Resort. Boil your water first, put food to keep boilers covered. Cook until tender enough.
• Steaming:
Cook over boiling water in a tightly covered kettle. The food should have fluid. The steamcooks out of the boiling liquid. Available are special steamer - kettle equipped with racks. Conserve flavor and nutrients in vegetables and other foods by steam gently in a little hot water and vegetable oil. The water should be less than the amount of food to be cooked. Use a heavy kettle with a tight cover. Boil in water bath is a form of steam in which the material is slightly below the normal boiling temperature of boiling water.
• Roast:
ThisMethod utilizes both heat. It calls for cooking in the oven uncovered. For best taste and nutrition, cook until just done and then remove.
• Simmering:
Cook slightly below the boiling point. The liquid should barely move. Require sauces, stews and other foods, the long, slow cooking, are to be steamed in the rule.
• Pressure cooking:
Cooking takes place in a closed vessel with a pressure greater than atmospheric pressure, and usually the temperature within thePressure vessel is greater than 212 degrees F, normal boiling point. Since this method excludes all air, there are essentially no oxidation of nutrients. To retain more vitamins and minerals. Pressure cooking is a quick method for cooking food and for cooking and "predigesting" certain foods like beans, would require long cooking to make them properly digested.
• Waterless Cooking:
Very satisfactory for vegetables, which contain up to 90Percent water. This water is sufficient for cooking, when the heat is controlled so that no steam escapes. The waterless cooker should have a tight-fitting lid. The heat should be spread evenly along the sides and the lid. In this way vegetables are cooked by heat from all directions. However, you need to no water when cooking vegetables with this method, but it is advisable to replace two tablespoons in a preheated utensils in the oxygen by steam. The most important thing to remember to keep the heatlow after the first few minutes, so that no steam escapes. This is very good for vegetables, because it preserves valuable nutrients.
• Roast:
For cooking on the stove in a large amount of fat rather deep in the pan. Someone said that Heaven sent us food, but the devil gave us pans. Roast is a destructive process for most nutrients, which are sensitive to oxidation. In addition, a lot of fat coat the food and make it difficult to stomach. Natural foods stores cooking yourself defeatIf you fry. You can also delicious T-bone steaks, burgers ruin, nourishing CHOWDERS by frying. But there may be some situations that are unavoidable, so here are some suggestions. Use vegetable oils, only in your cup. Just use enough to keep the food from sticking to the pan.
• Deep-fat frying:
This should be avoided unless you absolutely will not lead to any other type of cooking method Resort. Fried foods are not wholesome. In this process for the entireDipping food into fat and then roasted. Apparently the taste is spoiled and the nutrient-Shop is partially destroyed.
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