It's time to throw away the frying pan! Proven ways to switch to a healthy diet. Healthy ways of cooking Cooking methods
Basic cooking methods include boiling, frying, steaming, baking, pickling, smoking, canning and microwaving. Depending on the type of food preparation, products acquire a particular taste, and their shelf life increases or decreases. Not every cooking method is correct: with some, the beneficial substances simply “evaporate”.
Proper cooking methods
How to properly prepare foods so that they retain their beneficial properties to the maximum:
Extinguishing. The loss of nutrients is minimal, since food is cooked at a temperature below the boiling point. Some dried fruits acquire even more beneficial properties when stewed (for example, prunes).
Steaming. The healthiest way to prepare food: they retain not only their natural color, smell, shape and taste, but also most of the trace elements and vitamins contained in their raw form. Food, when properly prepared, is not saturated with harmful fats, and free radicals are not formed.
Other cooking methods
There are other cooking methods - less healthy, but no less popular:
Cooking. During cooking they lose a lot of vitamins and microelements. All these substances pass into water, so vegetable soups are very healthy.
Frying. When exposed to high temperatures, nutrients in foods are destroyed and free radicals are formed. They lead to cell destruction and premature aging of the body. In addition, a significant portion of vitamins is lost, and burnt or overcooked food contains carcinogens.
Smoking. This method of cooking food causes loss of nutrients due to thermal effects and the interaction of smoke components with proteins.
Microwave cooking. Under the influence of microwave radiation, most of the beneficial substances are preserved, but at the same time free radicals can form in the product. In addition, if the diet is not chosen correctly, severe dehydration of food can occur.
Canning. The changes in nutrient content that occur during canning depend on the temperature and composition of the canned food.
Salting. Along with the liquid released during salting, water-soluble proteins, vitamins and minerals are washed out of the product. In addition, some proteins are destroyed by salt.
Even more on the topic
Despite its high beneficial properties, Manchurian nuts are rarely used for food purposes immediately after collection: this is associated with great difficulties...
Several diets have been developed for proper nutrition of patients diagnosed with peptic ulcer disease. In the acute stage, it is prescribed...
In recent years, there has been a lot of talk about healing through food. But how true are all the different concepts of healthy eating? Really...
The anti-cancer nutrition system was developed in order to minimize the risk of developing tumors in the body. First...
Many are sure that dried fruits are strictly prohibited during a diet, since the content of dried fruits and berries is too high...
Sometimes you just forget what a term means. Blanch, season, sauté, yarn, bread and much more...
Methods of cooking, cooking techniques, culinary processing of products, thermal and non-thermal processing of products and other methods of food preparation.
For you a small dictionary of cooking (cooking) food.
Abilization - Abilize. (verb). The term means careful, comprehensive processing of a product. To bilify a bird means to pluck, gut and singe it; abilify meat - clean it of skin, films, tendons; abilify the fish - clean it of scales, mucus, piercing fins, scutes (in sturgeon), as well as gut and wash it. The term is convenient because its meaning covers the entire sum of actions involved in the primary processing of food raw materials.
Barding . Bard (verb) - prepare game or bird for cooking. From the word border(English) - wrapping the carcass in lard to prevent it from unfolding when frying on a spit, pinching fillet rolls with skewers, securing the carcass after stuffing with filling.
Blanching , (eg blanched fish, blanched vegetables) - short-term treatment with boiling water or steam. Blanch tomatoes to remove the skin, green peas to soften, meat and fish, herbs before freezing, etc. Blanching method - the product is doused with boiling water or steam in a sealed container or immersed in boiling water (0.5 - 5 minutes). At the same time, the product does not lose its natural vitamins, but often changes color to a lighter one.
Digestion - a method of cooking, heat treatment, when a product, for example conditionally edible pig mushrooms, is boiled with a small amount of water, with the addition of salt or vinegar in order to remove bitterness and odor or inedible components. The water must be drained and further prepared in the usual way.
Soaking - an alternative to boiling, for the same purpose, to remove bitterness or inedible components, soaking occurs in cold water, the water is changed every 4 hours.
Gelation - adding gelatin or aga-agar to a dish (for sweet dishes, marmalade), this is how jellied meat, aspic, and various jelly are prepared.
Pickling- to ferment something (for example, cucumbers, cabbage, apples, etc.) Ferment (verb) - from the word kvass, it is prepared for several days, without vinegar or other additives. Likewise, cabbage, cucumbers, and apples are fermented naturally. In Rus', in wooden barrels, in the cellar, fermented products stood almost until the next harvest, if they were not eaten earlier.
Canning - a method of preserving food in hermetically sealed containers, subjected to heat treatment sufficient for subsequent storage at room temperature.
Leeching- thickening a dish, such as a sauce. To do this, add flour, starch or eggs.
Pickling - the practice of adding vinegar or lemon juice to low-acid canned foods in sufficient quantities to bring their pH to 4.6 or below. Properly marinated foods can be safely processed in a sterilization pan and can also be stored at room temperature.
Sauteing - frying something in fat or oil until softened, for example, you can saute onions and carrots for soups or main courses, sauté flour - it will become crumbly and darken, and when added to a soup or stew, it will not curl into lumps, giving dishes the necessary thickness. Sautéing of vegetables is also used for subsequent chopping, for example into squash or other vegetable caviar.
Pasteurization - heating certain types of food sufficiently to destroy the most heat-resistant pathogenic microorganisms that are associated with these products. Pasteurization is carried out at a water temperature in the pan of 85-90°C. Usually sour foods, marinades, cherries, apples. For less acidic foods you need sterilization - the temperature must be above 100°C, even up to 120°C.
Let go- in cooking, this means simmering food for some time with a small amount of water in a tightly closed container. For example, skipping onions and carrots is done with water, and sautéing is the same thing, but with a small amount of oil.
Yarn- an outdated expression that means frying at high temperature in oil. The modern equivalent of the word yarn is to fry, to deep-fry.
Salting- The preservative effect of table salt is based on the fact that when it is concentrated in an amount of 10 percent or more, the vital activity of most microorganisms ceases. This method is used for salting fish, meat and other products.
Flambing -
a method of cooking when a dish (usually meat or fish) is exposed to open fire, that is, poured with cognac, vodka or other strong alcohol, set on fire and the alcohol burns, and the dish acquires new taste qualities, a unique taste and aroma.
Deep fry, deep fry - quickly fry in a large amount of hot oil until a crispy crust forms. This is how pasties, pieces of chicken, etc. are prepared. Deep-frying foods is one of the common methods of cooking.
Cooking is not only an art, but also a pleasure. If food is prepared well, it tastes better and looks more attractive. However, heat treatment of foods often leads to a decrease in their nutritional value. Although we recommend eating as much raw food as possible (as long as it is healthy), we are aware that this is not for everyone. It follows that it is necessary to find a middle ground between taste and nutritional value.
Culinary processing changes the structure of food products, helping to transform them into a form that is better absorbed by the body. However, in some cases, cooking can change the properties of the product so much that it becomes a potential carcinogen. For example, overcooked oils have a disrupted chemical structure, making them harmful, particularly to the cardiovascular system (see chapter “Heart and Circulation”).
Some cooking and cooking methods are better than others at preserving the nutritional value and water content of foods. Vitamin C and all B vitamins are water-soluble and are easily destroyed by intense heat treatment.
Steam treatment
Steaming food is one of the most effective ways to preserve nutrients. Bring a small amount of water to a boil and place the food (usually vegetables or fish) on a steamer over the boiling water. Just a few minutes later the food will be ready. Hearty vegetables like carrots and broccoli take about five minutes to steam, while spinach takes just a minute. After steam treatment, vegetables retain their shape, color, fibrous structure and do not lose their nutritional value.
It takes ten minutes to prepare steamed fish, and this method allows you to preserve not only the “good” fats for which fish is famous, but also water-soluble B vitamins. Fish can be steamed over boiling water, to which ginger, lemon juice or aromatic herbs have been added. - This is an excellent way to improve its taste.
Boiled food
Cooking food, especially vegetables, by boiling is the best way to deprive it of not only its attractiveness, but also the lion's share of nutrients. They say that if you boil carrots for more than ten minutes, most of the vitamin C goes into the water. Well, then it’s healthier to drink this water and throw away the carrots!
Remember, two and two make two: when cooking vegetables, about 40% of B vitamins and 70% of vitamin C are destroyed. The more water in the pan, the greater the loss of vitamins. The situation is even worse if vegetables are cut into small pieces, since the surface of contact with water and thermal factors increases, and this leads to further loss of nutrients.
Cooking methods
In many countries, it is customary to add salt to the water when cooking vegetables. This is completely unnecessary: the diet of most people is already oversaturated with salt. Salt disrupts not only the balance of sodium and water in the body, but also the normal rhythm of the heart muscle. All fruits and vegetables already contain sodium, and only taste buds that have been dulled by excess consumption of alcohol and sugar need additional salt (for more information on the effects of salt on the heart muscle, see page 109). So, if you do cook food, try to do it faster and use as little water as possible. It is healthier to steam food.
BOTH DEEP AND SURFACE FRYING IMPROVE THE TASTE AND APPEARANCE OF FOOD, BUT THE RESULTING PRODUCT HAS POTENTIAL HARM.
fried food
Both deep and shallow frying improve the taste and appearance of food, but the resulting product is fraught with potential harm. Although the cooking process takes little time, excess heat destroys nutrients and damages heat-sensitive lipids found in fatty fish and poultry, for example. Cooking oils used for frying have what is called a “smoke point”: the temperature at which the oil burns. Each type of oil has its own “smoke point” - extra-virgin olive oil burns at the highest temperature.
When food is fried, many free radicals are produced. This is the name given to atoms that have a damaging effect on the body - they contribute to the occurrence of cancer, cardiovascular diseases (see “arteriosclerosis and atherosclerosis”) and premature aging. The harmful effects of free radicals can be neutralized by consuming foods rich in antioxidants (see The Fab Five). However, antioxidants are easily damaged by the high heat inherent in the frying process. Overcooked or even slightly burnt food is potentially carcinogenic. Even the smoke from frying food can be dangerous—cooks who frequently cook fried foods are at greater risk of developing lung or laryngeal cancer than their colleagues. Both water-soluble (B and C) and fat-soluble (D, A, K and E) vitamins are lost during both types of frying. For example, when frying meat or chicken, the content of B vitamins is reduced by 30%.
Stir frying
Although stir-frying food in a wok* (*deep frying pan with two ear-shaped handles, commonly used in Chinese cuisine) is considered a healthier cooking method compared to deep frying, it is still frying. With it, both loss of nutrients and chemical modification of fats are possible.
However, this method uses much less oil, and the cooking process, thanks to the even distribution of heat in the wok, is also significantly accelerated. In addition, constant stirring can significantly reduce harm.
When the oil in the wok is hot, add one tablespoon of water and one tablespoon of soy sauce to it. Thanks to this, the oil will not burn, and the resulting steam will contribute to better cooking. It’s even better to first steam the food a little, and then “bring” it to the desired condition in a wok.
Microwave Cooking
With this method of cooking, the required temperature is created by the water molecules contained in the food, which begin to move under the influence of radiation. The waves are reflected from the walls of the oven and penetrate into the food. The nutritional properties of vegetables remain very high, which is one of the advantages of this method. And yet, for their greater preservation, it is preferable to steam vegetables.
One of the main problems encountered with this method of cooking is the choice of products. So-called “ready-made meals” intended for cooking in a microwave oven contain sugar, salt and often hydrogenated fats that are harmful to the body. In addition, when exposed to microwave radiation, these substances are more susceptible to certain molecular changes, which can result in the formation of harmful free radicals.
Stews and soups
Cooking by stewing requires prolonged simmering over low heat. With stewed foods, as well as casseroles and soups, along with cooked foods, we also consume liquid in which food is cooked, and it contains valuable nutrients that have passed into water.
The benefit of stewed food is that it cooks slowly, at temperatures below the boiling point. It follows from this that the process of destruction of vitamins and inorganic substances, which accelerates with increasing temperature, proceeds much more slowly. In addition, protein products are better absorbed, since during stewing the fibers degenerate and are more easily digested.
Some fruits even acquire beneficial properties during the stewing process. For example, in prunes, with this method of cooking, enzymes are released. Stewed fruits enhance their natural sweet flavor, so it's best to consume them with a small amount of unsweetened organic yogurt.
Other cooking methods
Baking
Cooking meat, poultry and vegetables in various ovens and roasting pans has long been widely used in Western countries, and has not lost its popularity to this day. At the same time, if the oven is not too overheated, the fat content in the product remains at the original level. However, burning fats acquire potential carcinogenic properties. The browned crust is formed mainly due to carbohydrates, which undergo changes due to high temperature.
When food is baked in the oven, there is an inevitable loss of some water-soluble vitamins, in particular vitamin C and the B complex. As a rule, the content of B vitamins decreases by 25%, but as the temperature rises, the destruction of vitamins worsens.
Grill
In the summer, many people like to barbecue or cook food on a metal grate over coals. Usually meat and fish are fried this way. Most people prefer the food to be slightly burnt on the outside. However, it should be recalled that burnt food is potentially carcinogenic - in direct contact with the walls of the throat and digestive tract, cells can be damaged, resulting in the accumulation of free radicals.
To reduce harm from grilled food, keep the coals as hot as possible. They should be red-hot, but under no circumstances should they burn. Meat should not be fried over direct heat, especially when using various kindling, as this can cause the formation of various chemicals in the crust that are hazardous to health. Due to the very high cooking temperature, grilled food is often overcooked on the outside but raw on the inside. To avoid this, we advise you to first bake the meat or fish in the oven for a little while, and only then finish it on the grill.
Raw food
Raw foods contain the maximum amount of beneficial nutrients. Of course, we are not suggesting that you eat raw meat or chew cereal grains, but you should eat fresh vegetables, fruits, nuts and seeds every day. Raw foods contain their own digestive enzymes, which reduces the load on the pancreas. Raw foods are high in fiber, which helps remove toxins and excess cholesterol from the body.
If you are used to eating “prepared foods”, then we urge you to take the time and pay more attention to healthy eating. From page 130 onwards, you will find recipes for preparing delicious and healthy dishes. Most of them require very little time to prepare - a matter of minutes - but the benefits cannot be overestimated.
Soaking food to be grilled in olive oil (rich in vitamin E) provides some protection against the damaging effects of free radicals produced.
![]() 5 types of belly fat and ways to get rid of them Not all people can boast of a flat stomach. There can be many reasons for a bulging belly. And in order to get rid of fat and tone the middle of the body, you first need to find out which of the 5 types your belly belongs to. Let's start the test now! |
Choose the right cooking methods. Cooked products are quickly and easily absorbed by the body, which allows us to receive all the useful microelements
Proper nutrition, we believe, begins with choosing the right foods: low-calorie, low-fat, etc. But for some reason we forget that it is no less important to prepare them correctly: after all, even a chicken breast fried in oil will be just as dangerous for your figure. like a piece of cake. What cooking methods should those trying to lose weight choose?
The cooking method you choose directly determines whether the dish will be healthy.
Nutrition experts do not favor frying: mainly due to the use of oil or animal fat, which are “guilty” not only of increasing the calorie content of the dish. “If the oil is heat treated for more than 4 minutes, the fats turn into trans fats, which are dangerous for the cardiovascular system. Regular use of such “fried” fats leads to early sclerotization of blood vessels, especially the brain,” says Rimma Moisenko, a nutritionist.
By the way, stewing is also not the healthiest way to cook. Prolonged exposure to high temperatures destroys the fiber structure, and products lose their beneficial properties. “Carbohydrates in vegetables and starchy foods break down into glucose and raise the glycemic index of the product. This is especially disadvantageous for those who are overweight and have impaired carbohydrate metabolism. Cereals that have been stewed are also broken down into glucose. What does this mean? Because the feeling of fullness after eating them will leave you quite quickly,” explains the nutritionist.
1. Boiling
Cooked products are quickly and easily absorbed by the body, which allows us to receive all the useful microelements. In addition, boiling eliminates the use of oil, which makes food less caloric.
However, boiling also has its own nuances. For example, when cooked, most products fall apart, become less crispy, and lose their rich taste. “In addition, if you cook products of animal origin this way, then all the toxic elements and metal salts contained in the meat can escape into the first broth against the background of high cooking temperatures. Therefore, it is important to drain the first broth after boiling, and cook the main dish using the secondary broth,” advises Rimma Moisenko.
Useful tips. Are you cooking vegetables? Do this with the lid closed at maximum temperature and the minimum amount of water that just barely covers the food. “This way you minimize the release of vitamins and microelements and their release into the water. It is better to cook vegetables until half cooked in order to preserve their nutritional value and not increase the glycemic index,” explains the nutritionist.
As for pureed soups, vegetables should not be boiled for them either. It is better to process semi-hard foods with a blender to preserve vitamins and fiber.
Are you cooking grains? Keep this in mind: when cooking some grains, B vitamins pass into the broth, so you shouldn’t add too much water to them. Add just a little liquid to the pan so that after the cereal swells in it, you do not have to drain off the excess broth.
2. Steaming
This method is one of the most successful for preserving the nutritional value of both meat and vegetables. “Firstly, the products are prepared without oil, and secondly, they turn out juicy, and at the same time low in calories, are easily digestible and do not contain any irritants. This food is ideal for those who want to lose weight - it quickly fills you up and does not cause increased appetite,” explains the nutritionist.
However, the taste of such dishes, as a rule, turns out to be bland, and not everyone likes this. In addition, it is quite risky to steam large pieces of meat - they may not steam completely, which is quite dangerous to health.
Useful tips. You can “dilute” the bland taste of the dish by adding herbs and garlic.
3. Baking
Baking preserves the shape, texture, color, taste and quality of the product. In addition, this method of cooking does not require much attention: put the chicken and vegetables in the oven and go do other things.
However, products containing hidden fats lose their benefit for those losing weight when baked. “Even lean meat in this case releases a fairly large amount of fat. Therefore, baking animal fats is not suitable for the category of people who are losing weight and have severe gastrointestinal diseases,” says the nutritionist. But vegetables, on the contrary, retain their beneficial nutritional value when baked.
Useful tips. An ideal option for this cooking method are root vegetables: in the oven they retain their structure, and under the influence of dry heat, the sugars in them caramelize and give the dish an original sweet flavor. Don't believe me? Compare the taste of boiled and baked beets.
It is better to bake food without using a sleeve
But experts do not approve of using a baking sleeve. The plastic from which it is made can release toxic substances into food at high temperatures. Foil in this sense is a safer option.
4. Grilling
“This method allows us to cook without oil. True, the usefulness of the product will depend on what kind of grill you used - electric, convection oven, etc.,” says the nutritionist. For example, electric models allow us to cook healthier food, unlike when we bake something over an open fire: the same lighter fluid releases different chemical compositions into the food. And the fat flowing through the device is quickly disposed of without forming repeated carcinogenic smoke.
However, cooking meat over an open fire is quite dangerous - it may not cook completely, which increases the risk of getting an infectious disease.
Useful tips. It is very important to follow the cooking rules, in which the grill does not allow the product to char and retains all the internal juices. “To do this, select the height from the fire, the cooking time and the speed of rotation of the product around its axis. The air fryer takes these parameters into account and allows you to accurately prepare healthy food compared to grilled food outdoors,” advises the specialist.
5. Dry frying
Teflon coated frying pans make it possible to fry foods without oil. And this, as is already clear, is a minimum of calories and no trans fats.
However, it has long been proven that such frying pans, when regularly exposed to high temperatures, after several years of operation begin to release carcinogenic substances that penetrate into food. The more scratches there are on the dishes, the more carcinogens get into the product.
Useful tips. According to the nutritionist, cast iron frying pans are safe in this sense. And if the product releases juices during frying, then it is better to use parchment paper: lay it on a frying pan, and place vegetables or meat on top - this technique will help avoid charring of the food.
However, you can do without oil in another way: heat the frying pan over very low heat, add chopped onion and add some salt, stir. Simmer the vegetable over low heat for 10-12 minutes - during this time it will give quite a lot of juice, which will replace the oil. Then add the rest of the ingredients.
6. Sous Vide
This is cooking food in a vacuum at low temperature (47-80 degrees) for a long time. “If a product is prepared under vacuum, then it really does not lose even one percent of its nutritional value during heat treatment,” says the nutritionist.
However, the main disadvantage of this method is that the products are cooked very slowly and in special equipment, which, as a rule, is only available in special restaurants specializing in sous vide.
Useful tips. You can try the sous vide variation at home. The safest way to experiment with fish is to place a small piece of salmon in a Ziploc bag or any other bag that is tight and has a valve on top. Add a little salt, spices and herbs to taste, 1 tsp. oils Then gradually lower it into a container with warm running water with the clasp up - the air from the bag will gradually rise up, you can release it from there with your hands. Close the valve and leave the bag in a container with running water for 50-70 minutes. You can determine the readiness of the dish by its appearance - the fish should turn a soft pink color.
Nowadays, it has become fashionable to eat right and this is good, and what’s even better is that there are a lot of cooking methods with the help of kitchen appliances, which not only make culinary work easier, but also easily cope with the task of making our food as healthy as possible. That's why here we'll talk about what it's like cooking healthy food.
Here you will find answers to the following questions:
1. Which ones exist?
2. Which of these methods preserve the maximum beneficial properties of products?
3. How to prepare healthy and tasty food quickly and easily using kitchen appliances?
The following exist:
- cooking in water;
- steaming;
- stewing;
- frying;
- baking;
- drying;
- marinating;
- salting;
- pickling and so on.
Among these cooking methods Let's highlight the most useful and retain the maximum beneficial properties of the original products: steaming, boiling in water, stewing, baking, drying, pickling. That is, frying, marinating and salting are not healthy methods of cooking, because frying consumes a lot of oil, which during heat treatment produces carcinogenic substances; when frying, few people do not strive for the dish to have a golden brown crust, but this is what makes the dish not just not useful, but also harmful. Salting and pickling are not correct cooking methods, since a large amount of salt is used, and almost everyone knows about the dangers of salt.
Preservation of fruits and berries should be done by freezing or drying, because preserves and jams contain a lot of sugar.
Now let's consider what technology will help us make it easier cooking healthy food:
1. Steamer. This is undoubtedly true; steamed dishes retain a maximum of nutrients, water-soluble vitamins are preserved and only those that are not resistant to heat treatment are destroyed.
2. Oven. Baking foods also preserves maximum beneficial nutritional properties of foods. The difference from a double boiler is that here the food is cooked faster due to higher temperatures. In order for dishes baked in the oven to be truly healthy, it is necessary to abandon the use of animal fats, mayonnaise, flavorings and other products that make food harmful.
3. Air fryer. It performs the functions of an oven, but is more compact. You can bake meat, vegetables, and reheat dishes in it. It can also be classified as a technique that is characterized by the preparation of healthy food.
4. Juicers. Probably everyone likes to drink juice, but to be sure that it is really made from fresh fruits, it would be a good idea to have a juicer at home.
5. Yogurt maker. With the help of this indispensable assistant, you will get rid of the hassle associated with preparing yogurt, kefir, sour cream, cottage cheese and other fermented milk products at home. You just need to set the required mode and you will receive a natural fermented milk product. This is provided that you use truly natural and safe milk for preparation, pre-boiled.
6. Freezer. A small freezer, of course, will not prepare food for you, but it will preserve it for a long time using the deep-freeze mode, which is the correct way to prepare food, since almost all vitamins and microelements are preserved.
7. Drying for vegetables and fruits. It can be successfully used for preparing dried vegetables and fruits. It will be an excellent assistant in a small apartment where there is no extra space for drying vegetables and fruits by hand.
Now let's figure it out What equipment will help us prepare dishes simply and quickly:
1. Pressure cookers. A pressure cooker will help you cook or stew a dish at maximum speed due to the fact that pressure is created inside, which helps the dish cook faster. It may be useful for students from the hostel, new mothers who have too little time for household chores.
2. Multicookers. It differs in that it has many functions, it can be used for baking, boiling and stewing, and it can even be used as a yogurt maker.
3. Bread machine. Personally, she helped me out more than once because, firstly, bread appeared on my table without leaving home, secondly, I always knew what it was made from, and thirdly, it saves me from kneading the dough myself and maintaining a special temperature in order for it to fit. But I was also pleased that you can not only bake bread in it, but also bake buns, knead any types of dough for various dishes and even make jam.
4. Microwave oven. Probably now not a single family can do without this technology. Regarding the debate about its harmfulness, I will only say that radiation directed at the human body is harmful, and not at food, and besides, they are always checked for tightness in relation to radiation during operation. And you will never find a microwave oven that operates with the door open. It can help if you need to prepare any dish very quickly; my husband treated me to buckwheat porridge prepared in the microwave himself, which, by the way, was no different from that prepared in the traditional way. But I won’t say that cooking in a microwave oven can be cooking healthy food, but only because during this process, areas with different temperatures are formed in the products and some of the nutrients can be destroyed.
We did not talk about gas and electric ovens, and only because they are fast cooking methods they are no different, they are very traditional and almost everyone knows about their advantages and disadvantages.
Useless from the point of view cooking healthy food is a deep fryer, in which food is fried in boiling oil, and this makes the food harmful (saturates it with carcinogens) and fatty.
Nowadays you can cooking healthy food make it very easy and fast, and most importantly, the goal in this process is to prepare healthy food. Let household kitchen appliances help you with this and make your life easier.
If you cannot refuse fried food, then fry the food in a dry frying pan with a non-stick coating or on the grill. Using these cooking methods, the food will not become harmful, but make sure that the crust is not overcooked, but only slightly browned.
I personally am going to buy a multicooker, and I have already appreciated the advantages of a steamer, bread maker, oven and juicer. I advise you too.
Which of these kitchen helpers do you have in your kitchen? Share your thoughts in the comments below.
- Equisetaceae department general characteristics and significance What structure does a horsetail spore have?
- Practical work “Structure of fern and horsetail. Horsetails have
- Who is behind the attacks on Tuleyev?
- Kirill Barabash - Lieutenant Colonel of the Air Force: biography, political views What is the IGPR “call”