2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When preparing food, it is important that it is not only tasty, but also useful. Quite often, however, these qualities can not go hand in hand, because most culinary techniques make food irresistible in taste, but poor in nutrients and vitamins dishes. Frying, prolonged stewing and baking "rob" important ingredients, which in fresh condition of the products are in abundance.
The most important source of vitamins are vegetables and fruits. As a staple food for animals, their nutrients pass into animal products. In many cases, the most valuable vitamins are found in products of animal origin, such as milk, eggs, butter, liver, caviar, fish oil, etc.
In order to preserve the vitamins in the food during cooking, there are basic rules that should be followed. Vegetables, after being cut, should be immediately placed in boiling water or a dish. If it is necessary to prepare the raw products earlier, then, depending on the product, after cutting it, it should be sprinkled with water in which a little vinegar has been poured. Leave the soaked vegetables in a closed container.
When preparing dishes with rhizomes or onions, but do not immediately subject them to culinary processing, they should be wrapped in a damp cloth or paper. It is mandatory to put the potatoes in cold water, which is then used in cooking. In this way, the products can be stored for 2-3 hours without losing their vitamins.
Freshly cut products should be immediately poured into boiling water, a dish or hot oil. Due to this, a small membrane is formed on their surface, which also protects the products from the destructive action of oxygen.
Dishes such as borscht, green soups, cooked salads, spinach puree, which are extremely high in vitamins, should be prepared before eating. Although contrary to any dietary principles, the oil that floats above the dish should not be removed. It is a safe barrier against oxygen from the air.
It is important to know that when reheated, the dishes lose a significant part of the vitamins they contain. It is for this reason that vitamin foods should be prepared for fast consumption. It is good to cook for only one meal, so we can be sure that the food will be rich in useful ingredients. It is not recommended to finish a meal the next day.
A subtlety in cooking that preserves the vitamins of the products is that the dish should not be constantly stirred, and if possible only the dish should be shaken slightly. It is extremely contraindicated to cook in copper pots, because copper has a destructive effect on fruits and vegetables. Choose only aluminum, porcelain, glass and enamel dishes.
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Several Ways To Preserve Peppers For The Winter
Undoubtedly peppers are one of the most consumed and useful vegetables. With the approach of autumn the aroma of roasted peppers more and more often it begins to be felt by homes. The field for making delicious peppers is quite wide - stuffed peppers with minced meat and rice, burek peppers, stuffed peppers with eggs and cheese, mish-mash, fried peppers with tomato sauce, and why not just a salad with peppers and onions for your favorite drink.
How To Preserve Peppers
Peppers can be canned in several ways depending on what you want to cook with them afterwards. You can store them in the freezer, the other option is to preserve them in jars and leave them in a cool, dark place. If you want to make a can of peppers, which you will later fill, you must pre-blanch the pepper to soften it slightly.
Absorption Of Vitamins In Food
Vitamins are very important for the proper development of the body. These are organic substances that affect the functions of the nervous, endocrine and immune systems, as well as processes such as metabolism, growth, etc. In other words, vitamins are vital for the proper functioning of our body and have a direct bearing on our overall health.
Cook Whole Carrots To Preserve Valuable Vitamins
A study from the University of New Castle shows that carrots contain 25 percent more properties that help fight and prevent cancer when cooked whole and only then cut. Carrots are generally known to contain important nutrients such as fiber, beta carotene and many vitamins.
How To Preserve Vitamins In Cooking
When we process a product, some of its vitamins and nutrients simply disappear. Unfortunately, during cooking, most of the vitamins and trace elements are destroyed. As you cook soup, cabbage loses half of its folic acid, beans and peas - about 40 percent of the calcium they contain, and carrots and spinach are separated by a third of the vitamin E they contain.
