5 CULINARY ACTS THAT WORKS TO PRODUCE A HEALTHY DISH

cooking methodsHere are some techniques that you can use to create low-fat, healthful meal with great taste. To have a balanced meal you, you do not have to be an accomplished chef. The only task to having a good and balanced diet while watching calories is to choose nutrient-dense food and avoid excess fat in your diet and also maintain the meal’s flavor. In a diabetes loophole eBook, some tips come just in the nature of healthy meals. However, following the techniques below gives you a very good desired output without a waste of time. Whichever method you choose either you broil, microwave, pressure cook, steam or stir-fry, you’ll be pleased to know that each technique is not only naturally low in fat (because they require little or no oil) but brings out the best in foods.

BROILING

Broiling is one of the simplest of all cooking method; it cooks a food by exposing it to direct heat in an electric or gas stove, usually in the bottom drawer of the oven. It renders the same results as grilling, in broiling heat is being supplied from above while in grilling the heat is supplied from beneath the food, while in. Due to the constant and steady supply of heat to the food, all you really need to do is move the food closer to or farther from the flame depending on how cooked you like your food to be. That means if the cut of your food is flat or thin, heat gets into the food to be broiled easily through the surface of the cut food.  Broiling is a dry-heat method of cooking (which means no additional oil).

MICROWAVING

Microwaving can be said to be a subset of steaming as long as cooking is concerned. Microwaving is more or less like steaming in the sense that, it is a form of low or no fat cooking. The foods that do well this way are vegetables, which retain their color along with their nutrients, and fish and chicken, which plump up well compared to beef and pork. The power of the microwave depends on the wattage per square foot of internal oven space: the higher the wattage and smaller the oven, the more powerful the microwave.

STEAMING

Steaming is a form of cooking technique that has to do with the immersion of food in steam. There are various ways by which steaming can be achieved, these are: with a covered, perforated basket that rests above a pot of boiling water, with convenient electric steamers with a parchment wrapper or foil, with Chinese bamboo steamers that stack on top of a work, and with a parchment wrapper or foil. Steaming keeps the flavor of your food, which makes the addition of fats during the preparation of food not really necessary.  Steaming also has an advantage of preserving nutrients better than any other cooking method (except microwaving). Steaming is a very good cooking method for fish and shellfish because it doesn’t dry out the delicate flesh.

PRESSURE COOKING

Pressure cooking keeps vitamins and mineral contents of food items intact because food cooked in a pressure cooker requires very little water and time. Also, the flavor of the food intensifies due to the fact that the cooker seals in steam created by the boiling liquid. This means that there would not be any need to add any oil or fat for taste or richness. You might not need to add seasoning the food.

 STIR-FRYING

Stir frying involves cooking at a very high heat for a very short time. Food to be cooked by this method should be cut into small, uniform pieces to ensure every ingredient is cooked thoroughly, because, food is cooked so quickly. This cooking technique requires your full attention because as you stir the food continuously and sometimes tossing of the ingredients are necessary to prevent food from sticking to the pot.

An ideal way to stir-fry it in a wok. A wok is a large, oriental, round-bottomed cooking pan. The wok is placed on a metal ring which sits over the burner. The sloping sides and rounded bottom are specially designed so food can be quickly browned in the pan and then moved up to the sides, where it finishes cooking more slowly.