The details that give flavor to meals are often known as spices. However, cooking methods also have a distinct importance in terms of flavor. No matter how good the ingredients used are, it is difficult for a meal to be delicious if it is not cooked correctly. As Besler Catering, one of the Adana catering companies, today we share with you the correct and healthy cooking methods that add value to nutrients during the cooking phase.
Eggs
The cooking time of eggs is important for digestion. Raw or undercooked eggs cause difficult digestion and also prevent vitamin absorption due to the biotin they contain. In some cases, it can also cause food poisoning.
Green-colored sulfur rings form around the yolk due to overcooking the egg or letting it sit for a long time. This makes digestion difficult and reduces nutritional value as well.
Additionally, eggs should be stored in the refrigerator without washing, but must be washed before consumption.
Milk
The boiling time of milk is important for the vitamins inside. Excessive boiling causes vitamin losses. Therefore, for unpasteurized and unsterilized milk, stirring for 4-5 minutes after it rises will be sufficient.
Cooled milk should be placed in a glass jar in the refrigerator and consumed within 1-2 days.
Pasta
When cooking foods rich in Vitamin B like pasta, the boiling water should not be discarded; it should be cooked by absorbing the water to prevent vitamin loss. If the boiling water is poured out and the cooked pasta is rinsed with cold water, up to 80% loss in Vitamin B1 content occurs.
Rice, vermicelli, and flour
Foods like rice, vermicelli, and flour are generally cooked by roasting. However, cooking by roasting causes protein losses.
Potatoes
Shelled vegetables like potatoes should be boiled without peeling after washing. Because the nutritional value of vegetables boiled with their skins is preserved.
Scorched sauces
Oils that are scorched and then sprinkled over dishes like soup, manti, and Iskender kebab are risky for health. Such oils may contain carcinogenic elements.
Thawing process
Thawing of frozen meat and foods should be done in the breakfast section of the refrigerator. Thawing should not be done in hot water, at room temperature, on a radiator, in sunny places, or by keeping on low heat.
Grilling on the barbecue
While meats are cooked on the barbecue for their flavor, carcinogenic substances may form due to being too close to the flame. Additionally, Vitamin B found in meat decreases with the water dripping from the meat in front of the fire. Therefore, wooden tongs should be used instead of metal when cooking meat on the barbecue, and meats should be cooked at least 15 cm away from the fire.
Milk desserts
While cooking flour, milk, and sugar together in the making of milk desserts, the nutritional value of milk decreases. Therefore, sugar should be added last. In diet desserts, the sweetener should also be added last.
Tarhana
Loss in nutritional values may occur while making tarhana. While tarhana is dried in the sun, or milk and yogurt are kept in a bright place, losses of Vitamin B2, B6, and folic acid found inside may occur. Therefore, tarhana needs to be dried in the oven or in the shade.
Bread / Pastries
Most people consume bread by toasting it, especially at breakfasts. However, when bread is sliced and toasted, a decrease in nutritional value occurs, even if not in its energy. Fermenting dough while making bread, cookies, or buns ensures an increase in nutritional value.
Legumes
Legumes like chickpeas, lentils, and dry beans are cooked by boiling in water. Nutritional value decreases due to pouring out the boiling water or adding mineral water inside to make it cook quickly.
Fresh greens
Fresh vegetables should be chopped into large pieces and cooked with little water. Green leafy vegetables can be cooked without adding water. Because if too much water is used while cooking vegetables, mineral and vitamin loss occurs.
Vegetable dishes and salad
Adding mineral water to the cooking water in vegetable dishes, or adding vinegar or lemon to salads causes Vitamin A and C loss.
Root and leafy vegetables
While vegetables are being cooked, first the finely chopped roots, and then the leaves should be added.
Don't forget, whatever you are cooking, you need to cook it as much as necessary. Vitamin loss is that much greater in meals that are overcooked and waited for too long.
