Cooked, boiled, raw food and roasted food annamaria labbate 2 c s.u
BOILED FOODWhen it comes to pleasing the palate, nothing beats the sugar and salt. Add to that, long hours ofincessant work - mixing and milling and baking and frying - and what you have is a delicious dish fora treat. This food, however, can not very high rate when evaluated according to the factors of timeand health. E in this context that the benefits of eating boiled become more noticeable. For alayman and a food enthusiast, there are many more advantages of boiled food than you could everexpect.Boiled food is the latest craze among those who are always on the run and are aware of theirhealth. From the taste and nutritional value for the ease of cooking, the benefits of eating boiledare scattered in a wide range of parameters. Some of these benefits of the food boiled areexplained below.One of the most important advantages of boiled food is that these food products are free from anymicro-organisms that can enter our bodies and make immense damage to our digestive system.Boiling being a slow process of cooking food at high temperature sterilizes and kills all microbesand germs in food.Another advantage of boiled food is the preservation of original flavors. Food items that are boiledhave their taste intact and can be enjoyed to the fullest. Their flavor is not hampered by frying orgrilling. In addition, some foods taste better when boiled. Kale, mustard and turnip greens have a richand distinct flavor that is ruined by other cooking methods. Boiled cabbage and bitter vegetablestaste great too. Thus, keeping the original flavor characteristics intact among the top benefits ofeating boiled.
One of the main advantages of cooked food is the ease and simplicity with which itcan be prepared. Boiled foods do not require long cooking time and dress fancy. Inaddition, one is always free to tend to other tasks while the food is always boiled.From multi tasking super moms to busy office executives always running with theclock, in fact there are many advantages of boiled food.Among the many important benefits of boiled food, we can not ignore the factordigestibility. Boiling makes food products such as poultry and meat more digestible.The fat content in food getting easily dissolved in boiling water, making healthyfood and digestible.In addition to these traditional advantages of cooked foods, it should alsobe noted that cooked foods can be prepared in bulk and therefore, thismethod of cooking is ideal for cooking a large scale.
COOKED FOODCooking is the art or practice of preparing food with the use of heat or cold forconsumption. Cooking techniques and ingredients vary widely across the world, reflectingunique environmental, economic, and cultural traditions.Cooks themselves also vary widely in skill and training. Cooking can also occur throughchemical reactions without the presence of heat.Preparing food with heat or fire is an activity unique to humans, and some scientists believethe advent of cooking played an important role in human evolution. Most anthropologistsbelieve that cooking fires first developed around 250,000 years ago. The development ofagriculture, commerce and transportation between civilizations in different regions offeredcooks many new ingredients. New inventions and technologies, such as pottery for holdingand boiling water, expanded cooking techniques. Some modern cooks apply advancedscientific techniques to food preparation.HISTORY OF COOKED FOODThere is no clear archaeological evidence when food was first cooked. Mostanthropologists believe that cooking fires began only about 250,000 years ago, whenhearths started appearing. Other researchers believe that cooking was invented asrecently as 40,000 or 10,000 years ago. Evidence of fire is inconclusive, as wildfiresstarted by lightning-strikes are still common in East Africa and other wild areas, and itis difficult to determine when fire was first used for cooking, as opposed to just beingused for warmth or for keeping predators away.
INGREDIENTS OF COOKED FOODMost ingredients in cooking are derived from living organisms. Vegetables, fruits, grainsand nuts as well as herbs and spices come from plants, while meat, eggs, and dairyproducts come from animals. Mushrooms and the yeast used in baking are kinds of fungi.Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.Naturally occurring ingredients contain various amounts of molecules called proteins,carbohydrates and fats. They also contain water and minerals. Cooking involves amanipulation of the chemical properties of these molecules.-CarbohydratesCarbohydrates include the common sugar, sucrose (table sugar), a disaccharide, andsuch simple sugars as glucose (from the digestion of table sugar) and fructose (fromfruit), and starches from sources such as cereal flour, rice, arrowroot, and potato. Theinteraction of heat and carbohydrate is complex.Long-chain sugars such as starch tend to break down into simpler sugars whencooked, while simple sugars can form syrups. If sugars are heated so that all water ofcrystallisation is driven off, then caramelization starts, with the sugar undergoingthermal decomposition with the formation of carbon, and other breakdown productsproducing caramel. Similarly, the heating of sugars and proteins elicits the Maillardreaction, a basic flavor-enhancing technique.
Carbohydrates include the common sugar, sucrose (table sugar), a disaccharide, and such simplesugars as glucose (from the digestion of table sugar) and fructose (from fruit), and starches fromsources such as cereal flour, rice, arrowroot, and potato. The interaction of heat and carbohydrateis complex.Long-chain sugars such as starch tend to break down into simpler sugars when cooked, whilesimple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off,then caramelization starts, with the sugar undergoing thermal decomposition with the formationof carbon, and other breakdown products producing caramel. Similarly, the heating of sugars andproteins elicits the Maillard reaction, a basic flavor-enhancing technique.An emulsion of starch with fat or water can, when gently heated, provide thickening to the dishbeing cooked. In European cooking, a mixture of butter and flour called a roux is used to thickenliquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture ofrice or corn starch and water. These techniques rely on the properties of starches to createsimpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces.This thickening will break down, however, under additional heat.-FatsTypes of fat include vegetable oils, animal products such as butter and lard, aswell as fats from grains, including corn and flax oils. Fats can reachtemperatures higher than the boiling point of water, and are often used toconduct high heat to other ingredients, such as in frying or sautéing.
-ProteinsEdible animal material, including muscle, offal, milk, eggs and egg whites, contains substantialamounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includesproteins, although generally in smaller amounts.Any of these may be sources of essential amino acids. When proteins are heated they becomedenatured (unfolded) and change texture. In many cases, this causes the structure of thematerial to become softer or more friable – meat becomes cooked and is more friable and lessflexible. In some cases, proteins can form more rigid structures, such as the coagulation ofalbumen in egg whites. The formation of a relatively rigid but flexible matrix from egg whiteprovides an important component in baking cakes, and also underpins many desserts based onmeringue.-Vitamins and mineralsVitamins are materials required for normal metabolism but which the body cannot manufactureitself and which must therefore come from external sources. Vitamins come from a number ofsources including fresh fruit and vegetables (Vitamin C), carrots, liver (Vitamin A), cereal bran,bread, liver e ( B vitamins), fish liver oil (Vitamin D) and fresh green vegetables (Vitamin K). Manyminerals are also essential in small quantities including iron, calcium, magnesium and sulphur; andin very small quantities copper, zinc and selenium. The micronutrients, minerals, and vitamins infruit and vegetables may be destroyed or eluted by cooking. Vitamin C is especially prone tooxidation during cooking and may be completely destroyed by protracted cooking.
-WaterCooking often involves water, frequently present in other liquids, which is bothadded in order to immerse the substances being cooked (typically water, stock orwine), and released from the foods themselves. Liquids are so important tocooking that the name of the cooking method used is often based on how theliquid is combined with the food, as in steaming, simmering, boiling, braising, andblanching. Heating liquid in an open container results in rapidly increasedevaporation, which concentrates the remaining flavor and ingredients – this is acritical component of both stewing and sauce making.EFFECTS OF NUTRITIONAL CONTENT OF FOODProponents of Raw foodism argue that cooking food increases the risk of some of the detrimentaleffects on food or health. They point out that the cooking of vegetables and fruit containingvitamin C both elutes the vitamin into the cooking water and degrades the vitamin throughoxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in thecase of potatoes where most vitamin C is in the skin. However, research using an artificial gut hasshown that in the specific case of carotenoids a greater proportion is absorbed from cookedvegetables than from raw vegetables.German research in 2003 showed significant benefits in reducing breast cancer risk whenlarge amounts of raw vegetable matter are included in the diet. The authors attribute someof this effect to heat-labile phytonutrients. Sulforaphane, which may be found invegetables such as broccoli, has been shown to be protective against prostate cancer,however, much of it is destroyed when the vegetable is boiled .
RAW FOODRaw Food America comes a new fad food is all the rage among celebrities from the worldof entertainment, Raw Food: raw power, untouched, raw.Raw food or feeding raw food, for many may be just one of the many fads that periodicallycome from the United States, but also realize that our current way of eating is the result ofcultural conditioning and economic, can help us to break free from pre-judgment, todiscover that perhaps the Food raw food is a food model more in tune with our physiology.The raw food can be of interest to people with health problems, even for healthy people whowant to improve their physical condition, they want to do prevention, wanting to get the mostout of their body and live not only longer, but also in better health conditions, such as themythical people of Hunza who lives to 80 years of age with the strength and energy of a thirtyyear old.Feeding raw food is a feed alive, is the true anti-aging dietary pattern.Small considerations can help us to understand why the Raw food is the dietary pattern that ismore in tune with the functioning of the physiology of the human body.In all animal species (non-domestic), food choices are governed solely by instinct and bythe availability of the habitat where they live, there is a definite relationship between theconstitution of an animal (external physical characteristics, structure of the tract) and thefood that his species belonging considers "normal" this is the most suitable food to meettheir nutritional needs and psychological.
Most people, identify the food that they are accustomed to consume each day as the one best suitedto our species, regardless of the beliefs and policies that underpin these food choices.We are accustomed to consider cooked food as the most important dish of our meal, and raw food(fruits and vegetables) as a side dish or snack, as something secondary, although in recent years manydiets give much importance to increase the consumption of raw fruits and vegetables.The reason why the raw food is simple, the power of man in reality, like that of all other animalspecies, is born raw; fire as a tool for the manipulation of food is a very recent innovation.he use of fire in the kitchen makes the food softer and more palatable (by inhibiting the receptorsin satiety), but it alters the structure, coagulates the proteins, destroys the enzyme content,destroys the micronutrients (vitamins, etc. auxoni. ) often becoming more than a nutrient, aballast for the entire body.On land, the only species who eat cooked foods are: humans and pets, it can be seen that thechange in eating habits of domestic animals brought as a direct consequence, the increase in thenumber of veterinarians.Life is born raw, all biological processes take place within certain limits to temperature, by whichcells and tissues carry out their vital activities. Before the use of fire, the man took from the rawfood and life went so directly from the food to the man, as in all other animals. The fire with itsseductions, has generated a fracture, a separation between nature (with all its biochemicalprocesses and active) and man the fire cooking the food, it really kills the life of the food.
ROASTED FOODRoasting is a cooking method that uses dry heat, whether an open flame, oven, or otherheat source. Roasting can enhance flavor through caramelization and Maillard browning onthe surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitablefor slower cooking of meat in a larger, whole piece. Meats and most root and bulbvegetables can be roasted. Any piece of meat, especially red meat, that has been cooked inthis fashion is called a roast. In addition, large uncooked cuts of meat are referred to asroasts. A roast joint of meat can take one, two, even three hours to cook - the resulting meatis tender. Also, meats and vegetables prepared in this way are described as "roasted",roasted chicken or roasted squash.-MeatsMost meat roasts are large cuts of meat. Many roasts are tied with string prior toroasting, often using the reef knot or the packers knot. Tying holds them together duringroasting, keeping any stuffing inside, and keeps the roast in a round profile, which promoteseven cooking.Prior to roasting in an oven, meat is generally "browned" by brief exposure to hightemperature. This imparts a traditional flavor and color to the roast. Red meats such as beef,lamb, and venison, and certain game birds are often roasted to be "pink" or "rare", meaningthat the center of the roast is still red. Roasting is a preferred method of cooking for mostpoultry, and certain cuts of beef, pork, or lamb. Although there is a growing fashion in somerestaurants to serve "rose pork", temperature monitoring of the center of the roast is the onlysure way to avoid foodborne disease.
-VegetablesSome vegetables, such as potatoes, zucchini, pumpkin, turnips,parsnips, cauliflower, asparagus, squash, and peppers lendthemselves to roasting as well. Roasted chestnuts are also apopular snack in winter.