Nutrition by Adams Media

Author:Adams Media
Language: eng
Format: epub
Tags: nutrition, health, habits, diet
Publisher: Adams Media
Published: 2012-01-15T00:00:00+00:00

Fact

Sautéing, which comes from the French term meaning “to jump,” is a similar technique to stir-frying. Foods are cooked quickly over high heat and kept in constant motion.

Broiling and grilling are known as dry-heat methods. They require no moisture, and little or no oil is necessary. Definitions vary, but grilling generally refers to food placed over a heat source, and broiling places food under a heat source.

The key to the success of dry-heat cooking is high heat. High temperatures seal the outside of the meat and hold in the juices. Lower temperatures allow more of the natural juices to drip out, yielding a drier finished product.

Stir-frying and pan frying require a small amount of oil. When using it for vegetables, the high heat limits the nutrient loss and keeps the colors fresh and bright.

Steaming is a moist-heat method. Food is suspended in a basket or perforated pan over simmering water, and the heat of the steam does the cooking. Unlike boiling, nutrients are not lost in the water. They can, however, dissipate into the air if overcooked.

Essential

Poaching is great for delicate sausages, fish filets, quenelles, and delicate fruits. The liquid used can be flavored with herbs, spices, or aromatic vegetables, but it is meant strictly for cooking, and is not generally consumed.

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