4 tips on how to keep vitamins in the cooking process
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Many are trying to simplify the cooking process , which is why some of the useful and nutrients are lost. cooking.
Details
.There are many examples where people try to soak vegetables and fruits before cooking. This is a mistake, because when soaking vegetables and fruits lose some of the nutrients, they can also change their taste for the worse.
there is a basic rule: all vegetables need to be washed under running water. It is desirable that the water is cold. Heat can affect the structure. And if you talk about boiling water, it will completely change the taste.
2. Minimum of heat treatment
High temperatures kill all harmful bacteria and germs. It may always be logical to cook, using heat treatment. And how are the nutrients that also lose their properties during heat treatment? Each product has a certain time for cooking. A few examples:
- Chicken can be cooked in an hour.
- beef in 2 hours. /l>
There is no point in additional heat treatment, the product loses useful substances, and the taste can change for the worse. : Add fresh herbs to the finished dish. At this point, you can also consider typical errors that many are suggested. As a rule, most people immediately add greens after cooking. And what happens to the greenery if the finished dish is stored in the refrigerator?
The greens can over time, and the taste will change for the worse. Greens make sense to add to the dishes just before consumption. Also, it should not be cut and attempted in advance. Therefore, there are different methods of heat treatment. The best is steam cooking. In this case, vegetables and other products receive minimal heat treatment, which is why most nutrients are stored. Of course, the cooking time in this case increases. Ideal for frying non -stick frying pans without adding oils. The benefit of such food will be minimal and the stomach will have to spend a lot of energy on processing.
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