Healthy cooking methods

Baking in the oven

Baking in the oven, especially in medium heat (180 degrees) Or less, is a great way to maintain the foods nutritional value, but keep in mind that the longer it bakes the more nutritional valueit loses.

Stir frying

Most of the cooking books recommend stir frying over a very hot flame. The problem with this is that the oil is heated to the point of almost burning. According to experts, the best temperature for heating oil is up to 180 degrees (when you put a piece of vegetable in there, and it goes "Pasasasst" and you can see water getting out around it). Beyond that temperature, dangerous fats fall apart during the cooking process.

Frying with water

This method works best for browning onions.
1. Heat a large pan, preferably stainless steel, on medium to low heat. Cut the onion into quarters, slice and place in a pan.
2. Cook while stirring until the onion juices give color to the bottom of the pan.
3 +4. Trickling in a few drops of water and stirring the water to soak the charred parts at the bottom of the pan and "color" the onion. Repeat the process until the onions are brown. It is important not to add too much water. If you do, the onions will be simply boiled.
5. Add a teaspoon of olive oil (or other) at the end of cooking.

Oil use

Experts say that the most healthy oils are cold pressed, which preserve the nutritional value of the olives.

Alas, they are not suitable for frying. the reason being that they have a low burning point (except in combination with other oils). Influenced by the nature of the material from the oil produced, if it is purified or not, length of time it was heated, its storage form, heating oil and the presence of back fat or other seasoning materials.

So if you like fried foods, it is preferably done with short cooking on a medium heat. Correct temperature of deep frying releases acryl amide and starches, especially when preparing French fries. Acryl amide can be the cause of cancer as it was discovered in animal testing. Therefore it is recommended to avoid deep-fried foods.

Barbecue

We are all very fond of the barbecue: sitting outside with friends, away from the kitchen, and enjoying a little wind, preferably with some stars in the sky. But the animal fat dripping on the coals releases carcinogenics such as Vensofiarin which is absorbed by food.

So a little barbecue is ok but don't overdo it.