Cooking techniques in the kitchen

Cooking techniques in the kitchen

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The choice of cooking technique it depends on the type of food, the recipe followed, the tools available and obviously on personal taste. All the cooking techniques, to varying degrees, always involve the loss or destruction of some nutrients contained in foods, which largely depends on the timing of cooking: the shorter they are, the less the losses, especially of heat-sensitive vitamins. Cook well means to use i cooking methods most appropriate (or preferred ones) by minimizing the loss of nutrients from food.

But not only: the cooking involves the addition of variable amounts of fat, thus enriching the basic food in lipids and calories. Keep in mind in this regard that certain fatty substances can become indigestible (butter) or slightly toxic (some oils) when heated. Therefore the cooking techniques for cook well they must also serve to manage and minimize the addition of external fats for better digestibility of foods.

The third point concerns the cooking utensils. Cook well a food does not just mean choosing the cooking technique that best preserves the nutritional value and digestibility, with the addition of a minimum of fats, but also uses good cooking utensils. Great progress has been made in this area and it would be a real shame not to take advantage of it. Here are three municipalities cooking utensils, with some indications on how to best use them.

The pressure cookers allow to cook under pressure away from the air, at a temperature of 110-120 ° C, and have the advantage of being 2-3 times faster. Used properly, the pressure cookers cook exceptionally well and being closed they preserve the aromas and flavors better than normal closing cookware. Pressure cookers are also very versatile and, apart from slow cooking preparations such as braised and boiled meat. you can make all the recipes that involve the use of a pot and in some cases, the oven.

The pots for steaming they allow you to cook most vegetables in an excellent way and not only, because the loss of nutrients is reduced to a minimum and the flavor and aroma of the food are not diluted in the cooking water. To steam well, bring a small amount of water to a strong boil, place the food with the basket in the pot, lower the heat to a slow boil and cover the pot, cooking until the food becomes tender.

The non-stick coated cookware they are mainly in Teflon, a material of considerable inertia but also potentially dangerous. Teflon pots and pans should be used with great care or not used at all. The advantage of Teflon tools is that they allow you to use little or no fats, the biggest drawback is that they deteriorate in the coating, releasing toxic substances. If you like them, choose them well and without looking at the price: there is not much to trust in Teflon pots and pans that are on sale at bargain prices. Never use abrasive sponges to clean a Teflon pan and use wooden utensils to mix.

Video: Jacques Pépin: Essential Techniques (August 2022).