Pros and cons of different ways of cooking

There are many ways of cooking. To choose the most suitable, you need to decide what we risk losing and what we can get by choosing this or that method of preparation.

Cooking

Pros: do not stand over the stove, it will weld itself.

Cons: increases the amount of glucose in carbohydrate-containing foods (vegetables, roots). If you lose weight, and this is a matter of principle - choose steam.

Subtleties: To minimize losses, take as little water as possible, keep the lid closed tightly. Vegetables should not cook until soft, let them crack a little.Couple Pros: Most vitamins are stored, the glycemic index almost does not grow.

Cons: Not everyone likes the taste of steamed food. Products that need to cook for a long time - potatoes, root vegetables, red meat - in a double boiler are much less delicious than we would like.

Subtleties: it is best to use for the most delicate products - green vegetables, young small carrots, fresh fish. Vegetables from a double boiler will not seem fresh if served with sauces, and not just salt-pepper after cooking.

Passage Pros: Excellent compromise: frying and adding oil allow you to get a dish with a "real" taste, while the loss of nutrients is not that great.

Cons: The process requires your active participation.

Subtlety: for vegetables, the same rule as for cooking is better - damp, slightly crispy in the middle of a piece than a softened mass. You will need a skillet with a thick bottom and a tight fitting lid. You can do without oil at all: pour a couple of tablespoons of water, vegetable broth, soy sauce (or dilute the sauce with which you will serve a ready dish - tomato, sour cream, etc.). Put the frying pan on a small fire. As soon as the liquid boils - add the vegetables and stir for a few minutes, then add the fire, add a spoon or two of the same liquid, and cover with a lid. After a couple of minutes, lower the heat and bring the dish until done.

Extinguishing

Pros: even faster and more practical than passading. Does not require fat.

Cons: vegetables lose more vitamins and become more calorie than when cooking for a couple. Meat, fish and poultry are more like fried.

Subtleties: the process of preparation is similar to the dressing, but without preliminary frying. You can stew fish or meat in vegetable broth with spices, garlic, ginger, lemongrass and wine added - you will get a delicious sauce, you will not want to have any mayonnaise.

Baking

Pros: Very convenient method, especially for products with thick skin or large size - for example, pumpkin. It is convenient to prepare many portions at once.

Cons: In the process of baking, fats are oxidized, and free radicals are added in the dish (these are active harmful molecules). The higher the temperature and the longer the preparation lasts, the higher the glycemic index becomes.

Subtleties: it is good to bake without oil, for example, potatoes, lean meat and fish in foil or on a thin slice of bread (some use Armenian lavash).

Frying

Pros: It's familiar, tasty and nutritious.

Cons: But it's harmful: the fats oxidize, and the amount of free radicals increases (which is useless to nobody), carbohydrates turn into easily digestible form (not for those who want to lose weight).

Subtleties: for frying it is better to use butter (saturated fats) or olive (monounsaturated), and avoid polyunsaturated - sunflower, corn and soy, as they are oxidized during frying. They should not be heated, but added to salads.

Grill Pros: does not require fat, it is convenient for a large number of servings.

Cons: it is important not to overexpose - the darker the crust, the more free radical in the product.

Subtlety: it is best to prepare fatty meat and juicy vegetables - eggplant, zucchini, tomatoes.

Microwave oven

Pros: Quickly. Since the products are prepared in their own juice, water-soluble vitamins B and C are

retained.Cons: a recent study by Spanish scientists showed that cooked in the microwave broccoli lost most of the antioxidants (this is just the substances that allow you to get rid of free radicals) compared with those cooked in a double boiler.

Subtleties: when cooking in the microwave, the fatty parts of the product are heated up especially, so do not cook fatty fish in it - useful fatty acids are destroyed.

If you prefer a microwave, use it at minimum power and temperature, even at the expense of time savings. Cover the dishes so that the products are in a pair - although there should be a small lye to exit the steam. Cook only in glass or ceramic dishes.

It is better not to use plastic utensils at all, even for warming up, and to use food film (for example, as a lid) is also not worth it. If you do not have a lid - use baking paper or a flat plate, a napkin or a paper towel.

anwar

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