When cooking, the focus is often on the ingredients, how to eat them, and how much is eaten. So, does it really make sense if the food that comes in front of you is not cooked properly?
Unless you cook it right, people will make bad dishes and no matter how good the ingredients you use for those bad dishes, no matter how much you eat at the right time and in the right amount, you will never get the effect you dreamed of. Dietitian Saleh Grill shares healthy cooking methods that add value to foods:
• Eating eggs raw or undercooked makes it difficult to digest and prevents the absorption of the vitamin biotin in its content. It can also cause food poisoning.
• Boiling an egg for more than 8-10 minutes and keeping it waiting for a long time leads to the formation of green sulfur rings around the yolk. This makes it difficult to digest and reduces the nutritional value of the egg.
• Eggs should be stored in the refrigerator without washing, but they should be washed before use.
Boiling milk for a long time leads to a loss of vitamins. After the pasteurized and unpasteurized milk has risen, it is enough to boil it by stirring for 4-5 minutes. It should be refrigerated in a glass container and consumed within a day or two.
• Foods rich in group B vitamins, such as pasta and pasta, should not be poured boiling water, but should be cooked by draining the water. If boiling water is poured and then kept under cold water, loss of up to 80% of vitamin B1 can occur.
• Cooking pasta, rice and flour by roasting causes protein loss.
• Vegetables that can be boiled with their skin, such as potatoes, must be boiled without peeling after washing them well. Thus, the nutritional value is preserved.
• Adding burnt fats to food leads to the fact that it contains carcinogenic elements. (Example: Iskander Kebab, Ravioli, Highland Soup)
• Melting process. This should not be done by keeping it at room temperature, in hot water, on a heater, on a low heat, or in sunny places. Food should be thawed in the breakfast section of the refrigerator.
• Cooking grilled meat near a flame leads to the formation of carcinogenic elements. In addition, B vitamins are lost with water dripping from meat. For this reason, wooden tongs should be used instead of metal forks and meat should be kept at a distance of at least 15 cm from the fire.
Cooking milk, flour, and sugar together while making milk candy will lower the nutritional value of the milk. Therefore, sugar should be added near or after the reduction. When making diet desserts, sweeteners should be added last.
• Drying tarts in the sun and keeping milk and yoghurt in a bright place causes a loss of vitamin B2, B6 and folic acid. For this reason, it is recommended to dry Tarhana in the shade and in the oven.
• If the bread is cut and sliced thin, its nutritional value, not its energy, will decrease.
• Fermenting the dough to make bread, cakes and cookies increases its nutritional value.
• Pouring boiling water of legumes such as dry beans, chickpeas and lentils, or adding mineral water for quick cooking, reduces the nutritional value.
• Fresh vegetables should be cut into large pieces and cooked with a little water. Green leafy vegetables can be cooked without adding any water. Because adding more water to vegetable dishes causes a loss of vitamins and minerals.
• Adding mineral water while cooking vegetable dishes, adding lemon or vinegar to salads made of green and yellow vegetables, and keeping them for a long time leads to a loss of vitamins A and C.
• While the vegetables whose roots and leaves are eaten are cooked together, the roots should be finely chopped and placed in the pot and the leaves added later.
Remember too
Meals should be cooked until eaten. The longer the cooked vegetable dish is left, the greater the loss of vitamins.