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Methods of cooking
- 1. TYPE OF METHOD EXAMPLES EFFECT ON FOOD AND NUTRIENTS ADVANTAGES DISADVANTAGES MOIST (HEAT+MOIST) BOILING(100ºC) SIMMERING(90ºC) POACHING(LESS WATER) STEAMMING(H2OVAPOR) PRESSURE COOKERY (-‐TIME) STEWING/BRAISING CHO STARCH-‐GELATINIZATION PROTEIN COAGULATION LIPIDS MELT VIT B1-‐C:DESTROYED WSV/MINERALS DISSOLVE IN COOKING WATER QUICK HEALTHY (STEAM) +TENDERNESS KILL BACTERIA +NUTRIENT LOSS FLAVOUR AND TEXTURE ALTERED IF OVERCOOKING STEAMING (+TIME) DRY (+HEAT WITH NO WATER) ROASTING POT ROASTING GRILLING BARBECUING FAT INSIDE MELTS, OUTSIDE CRISPY PROTEINS COAGULATE, DESTRYED IF OVERCOOKED CHO SUGAR CARAMELIZES, STARCH INTO DEXTRINS, INSIDE GELATINAZES TASTY LITTLE ATTENTION NEEDED FAT MELTS AND DRAINS AWAY FUEL SAVED IF SEVERAL ITEMS COOKED TOGETHER OVEN GETS DIRTY MOISTURE LOST BY EVAPORATION MEAT SHRINKS IN SIZE FRYING (+HEAT WITH FATS AND OILS) DEEP FRYING SHALLOW FRYING DRY FRYING FAT ABSORBED + KCAL+ CHOLESTEROL HIGHER TºC (LOSS VIT C/B) POTATO INSIDE STARCH GELATIN/OUTSIDE CRISPY DUE TO DEXTRIN COATING NEEDED DUE TO + HEAT TASTY NICE TEXTURE QUICK LOT OF ATTENTION NEEDED ++KCAL/++SATURATED FATS IF OVERWEIGHT DIFFICULT TO DIGEST MICROWAVE ELECTROMAGNETIC WAVES/RADIATION REFLECT:METAL TRANSMIT:PLASTIC ABSORB:FOOD VIBRATION/FRICTION CAREFULL WITH OVERHEATING (VIT B1/C DESTROYED) QUICK COOLER ATMOSPHERE DEFROST SERVING DISH COLD NO METALS NOT SO TASTY TEXTURE AFFECTED CAREFUL BOTTLE MILK FREEZING (-‐18ºC) REFRIGERATOR (2-‐8ºC) CHEST FREEZER UPRIGHT FREEZER REFRIGERATOR FREEZER RULES FOR FREZZING ICE CRYSTAL FORMATION/CELL RUPTURE/NUTRIENT LOSS FAST FROZEN EAT FOOD OUT OF SEASON -‐$ BUY IN BULK AND FREEZE/EMERGENCY + INITIAL COST BIG PLACE NEEDED DEFROST/CLEAN STOCKED & WELL ORGANIZED