Vitamins. How to preserve them when cooking?
1. Herbs and vegetables can not be soak for a long time - enough to wash under running water.
2. After rubbing through a sieve or grinding grated it is impossible to leave products on the air or heat - so they will deteriorate even faster, it is better to shift to a cooking utensil (not aluminum or copper, these substances are too active).
3. Best utensils for cooking - pots under pressure.
4. Add baking powder, baking soda, ammonia and other additives contributes to the destruction of vitamins, not to mention the fact that some flavors just harmful to health.
5. The addition of yeast enriches food with vitamins of group B.
6. Vacuum canned to a greater extent offers the ability to store nutrients (if you compare with other cans). Of course, in summer it is better to eat fresh food, leaving canned goods before winter.
7. One of the oldest types of processed food - baking - most useful. On the surface of the product appears crust that does not allow the SAP to drain, the product is more juicy and useful. But if the product, e.g. meat, put it in the oven wet, the crust is formed slowly and the juice flows.
8. Roasting on the grill is healthier, especially for people who cannot use fatty foods.
9. To prepare more wholesome food instead of frying, you can stew products in a small quantity of milk, broth or cream in a sealed container. In cooking such foods it is necessary continuously to watch, from time to time to flip and pour the liquid accumulated at the bottom of the dish. All this is done at a moderate temperature.
10. One of the most useful ways of processing food suppression. Here an important role to mitigate product plays a vapor, which occurs when evaporation of water from food and water in a pot. Therefore, the water (broth) must not cover pieces of food with his head”. Drown the food is not the best method of preparation.
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