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Today, many people try to simplify the process of cooking, due to which some of the useful and nutritious substances are lost.
Consider a few tips that will help preserve vitamins during cooking.
Details
1. Soaking vegetables only harms
There are many examples of people trying to soak vegetables and fruits before cooking. This is a mistake, because when soaking, vegetables and fruits lose some of the useful substances, and their taste may also change for the worse.
There is a basic rule: all vegetables must be washed under running water. It is preferable that the water be cold. Heat can affect the structure. And if we talk about boiling water, then it will completely change the taste.
2. Minimum heat treatment
High temperatures kill all harmful bacteria and germs. It may seem logical to always cook using heat treatment. And what about useful substances that also lose their properties during heat treatment?
The main rule: the less the product undergoes heat treatment, the better. Each product has a specific cooking time. A few examples:
- Chicken can be cooked in an hour.
- Beef in 2 hours.
- Potatoes, carrots and other vegetables should be cooked for about half an hour.
There is no point in additional heat treatment, the product loses useful substances, and the taste may change for the worse.
3. How to increase the content of useful vitamins
The simplest technique: add fresh herbs to the finished dish. At this point, you can also consider common mistakes that many people make. As a rule, most people add the greens immediately after cooking. And what will happen to the greens if the finished dish is stored in the refrigerator?
Over time, greens can turn sour, and the taste will change for the worse. It makes sense to add greens to dishes immediately before consumption. Also, you should not cut it in advance and try to store it.
4. Types of heat treatment
The higher the temperature, the faster useful substances and harmful microorganisms die. Therefore, there are different methods of heat treatment. Steam cooking is best. In this case, vegetables and other products receive minimal heat treatment, due to which most of the useful substances are preserved.
Baking can be put in the second place, provided that the maximum temperature is not set. Of course, the cooking time increases in this case.
Conventional frying is also suitable for preserving nutrients in foods. It is ideal to use non-stick pans for frying without adding oil.
Experts strongly recommend to refrain from deep-frying and cooking food in a large amount of oil. The benefit from such food will be minimal, and the stomach will have to spend a lot of energy on processing.
