It cannot be said that there is a healthier method than others. All have advantages and can be just as healthy as long as the rules of preparation are followed.
To the three traditional ways of cooking, roasting, frying and cooking, another series of systems has been added, such as the pressure cooker, the microwave, salt, steam, etc., which are simply variations of the previous ones.
In papillote
This way of roasting is done by hermetically wrapping food in aluminum foil. They retain all their flavor, by preventing the evaporation of their juices, hardly any nutrients are lost. And the best thing about this technique is that you do not need to follow the recipes to the letter once we have mastered the basic steps.
To the Salt
This form is suitable for cooking some meats, and especially for roasts of fish. We must cover the bottom of the tray that we are going to introduce in the oven with a bed of coarse salt; then the food is placed on it and completely covered with salt.
Fish with salt must be intact
The fish should not have any cuts or bruises. Food takes only the salt it needs, and in the end its flavor is very concentrated. This method preserves all the nutrients.
In a pressure cooker
As they are made in a completely hermetic environment, the products require little water and a minimum cooking time. It is the ideal system for cooking vegetables, as they are tender, but not runny, and retain their natural color. They are also ideal for tenderizing meats, preparing stews and grains
Cook without water
In certain cookware, food can be cooked without adding any water or fat, because the one they contain is used. These batteries distribute the heat perfectly, so they cook food without having to boil. By not destroying or dissolving any of the components of the food, a natural, healthy meal is achieved and very rich in vitamins, proteins and mineral salts.
The water bath
The main rule is to always maintain the same temperature while cooking, which is why it is recommended when making sweet sauces. When food is cooked in its own juices, the nutritional components dissolve less than if they were in direct contact with water.
Steamed
Food is cooked over water, not in it. Although a bit slow, it is a very healthy method, since all the nutrients are kept intact. One of the advantages of steaming food is that it does not burn or stick and has a just cooking time, leaving the food very juicy.
Vegetables should be cooked with little water
Cooking can be open (especially indicated for vegetables, it consists of placing them in a container with very small holes, inside a saucepan, with boiling water) or closed (the food is arranged in a pot without holes, on top of another covered and with boiling water).
Grilled
This variant of frying is very healthy, as you h. ardly have to add fat and the time of exposure to heat is shorter. In addition, as the surface on which it is made has to be very hot, the coagulation of the proteins is very fast and, immediately, a layer of albumin is formed that retains the juices and makes the food more tasty and easy to digest .
Microwave
The nutritional value of cooked food remains practically intact, since the cooking time is very short. No need to add water or fat. One of the advantages of cooking with the microwave is that when the vibration of the water molecules in the food is increased exponentially, it reaches very high temperatures and therefore the food cooks faster.
I'm sure that by putting these techniques into practice you will enjoy an excellent meal.
Thanks for reading me.
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