How To Natural Food Cooking

Any natural food cooking or warming affected the nutritional content of food. 

Nutritional Losses occurs for different reasons. Minerals are not destroyed but leached in boiling water. Vitamins are destroyed and leached but different amounts depending on the vitamin. When cooking a previously frozen product is slightly higher since the leach some degradation of the cell walls has already occurred. The energizing nutrients fat, protein and carbohydrates destroyed a negligible extent in normal cooking but rather may "increase" the water content of the food falls during natural food cooking.

  

Vitamins

The water soluble vitamins (B and C) are susceptible to oxidation by the action of oxygen, heat, light, and acidity. Food, comminution also play. The water-soluble vitamins are washed and dissolved in the boiling water. To take advantage of the leached nutrients, you can use the broth for sauce or soup or similar.

Leaching into the natural food cooking water makes you should cook food in as little water as possible, so that it barely covers. Other factors for an optimal treatment involves such a short time and temperature as low as possible. This applies regardless of cooking method such as boiling, microwaving, roasting or frying.

The estimated food in the "Search the nutritional content of food", factors used for loss of vitamins during cold and hot cooking. These figures are general and losses are dependent on the type of food. See Table Retentionsfaktorer.

The fat-soluble vitamins (A, D and E), these are mainly for degradation by oxidation. In industrial food production is often added an antioxidant such as vitamin C (E 300), or vitamin E to prevent oxidation. Antioxidants are substances which themselves easily oxidized and therefore protects for example, polyunsaturated fatty acids and vitamin A from oxidation. Antioxidants are found naturally in foods such as these are bioflavonoids, carotenoids and selenium. Antioxidants are often interact so that the total effect is greater than the effect of each of them. Especially in antioxidant-rich foods like fruits and vegetables, this synergistic effect particularly important and prominent. This is one of the reasons that it is better to eat fruits and vegetables than supplements.

When keeping warm is a further gradual reduction of the particular content of water-soluble vitamins. Keeping warm should be for as short a time as possible. Also the appearance, taste, smell and even affected by warming. For professional management Food Administration recommends a maximum of one hour Keep Warm potato and a maximum of two hours for other foods. For hygiene reasons, a minimum temperature of 60 degrees celsius held.

In some cases the natural food cooking and preparation to be positive for vitamins due to increased bioavailability. For example, plant-based foods with beta carotene, a precursor of vitamin A, making cooking that cell wall proteins relaxed and carotene in the cells can be released. Thus, it is positive to boil carrots. In the fermentation of vegetables is an increase of particular B vitamins according to the microbial synthesis.

Minerals 

The largest losses of minerals occurs through leaching and leaching into the extracellular fluid and cooking water if not boiling and freezing performed optimally. Potassium which are mostly found in the cell walls, is the most loss-sensitive.

Positive effects of natural food cooking can be that oxalic acid in spinach and rhubarb is released during cooking and blanching and thus prevented from insoluble calcium compounds formed. This increases the availability of calcium. Phytic acid present in many cereals and can bind including zinc, iron and calcium may be affected and degraded by the enzyme phytase on the foodstuff is subjected to processing such as germination, fermentation and fermentation.

Sensor Energy 

When preparing and cooking affected the absorption of fat, protein and carbohydrates usually in a positive way in that cell walls relaxed and the food increases bioavailability. For example, potatoes are in the uncooked state contains very little of the human absorbable energy. Only after natural food cooking or gelatinized starch granules gelatinise and may be broken down in the digestive tract.

Fat 

When the fat in the food in contact with oxygen starts a form of oxidative rancidity. Fat oxidation taking place during transport, storage, cooking and even during freezing. The process is slow but eventually gets the food inedible, namely when the polyunsaturated fatty acids have härsknat and formed free radicals. Subjecting the oil to high temperatures for a long time, e.g. in frying härskningen can be faster. Nutrient losses in this case means a loss of essential fatty acids, taste and smell occurs, however, much earlier. Antioxidants are used to fat oxidation will be reduced and the durability is improved. Loss of fat can also arise from rendering frying and boiling.

  

Protein

Factors affecting protein foods include boiling, frying, low pH (pickled herring) and high salt and sugar levels (burial). This effect leads to denaturation, which increases the availability of protein, namely amino acids become free. If denauteringen progress at too high a temperature and for a long time, or for heavy mechanical processing, the protein loses its water storage capacity. The fluid then leaks following minerals and vitamins and also water-soluble proteins, and the food is dry and hard. Some of the essential amino acids lysine and cysteine ??becomes disabled or unavailable for absorption. In bread baking destroyed 70 percent of the lysine in the surface layer, while only 10 percent of the giblets.

Carbohydrates 

Carbohydrates absorption depends on the distribution of starch, amylose and amylopectin in different foods. Generally, natural food cooking or other effects of the starch increases availability. Other carbohydrates such as sugars and degraded starch is digestible directly and additionally soluble in cold water. Any loss may occur by leaching.

At fermentation temperatures greater than 100 degrees (bakery) is some degradation and loss of sugars. In the latter case arises caramelization and the formation of Maillardprodukter on the surface of the bread, but the bread crumb is not affected.

When cooking starch has a tendency to form resistant starch. This occurs, for example starch during cooking and subsequent cooling of the rice. Resistant starch is formed even when the bread aging. Resistant starch is not broken down until the colon which makes it can be considered as dietary fiber.

Tips For Cooking Pasta, Cereals, Baked Goods

• Flour and dough . Fragrant fried pies are obtained if the dough except oil and add the melted butter fat.
• Dough will not stick to hands if they are lubricated with oil.
• Before kneading the dough, sift the flour: it enriches it with oxygen, and loosened. Dough will elaborate.
• Kneading the dough, do not pour out the flour into the liquid, and on the contrary, the liquid gradually pour in a thin stream into the flour and mix.
• Thin dough is difficult to pass on to a sheet. Sprinkle flour on the rolling pin and screw expand on baking - the dough breaks.
• Soft, sticky dough tegko roll and covered it with parchment paper. You can roll and a bottle filled with cold water.
• In nedosolenoe dough pour salt dissolved in a little water or milk, and a good Move.
• If too much fat, cakes are obtained vague, with a dense crumb.
• Do not grease the edge of the egg puff pastry - when baking initiatives and harden the dough will not rise.
• To cake turned bright yellow yolk with schipotkoy salt rub in the evening and leave overnight in a cool place.
• Do not put the cake in the oven hot, otherwise it will be hard on the outside, but inside - raw. Pre-warm the oven, but do not become hot, bake a cake on a low heat. Ready cake without removing from the mold, place the wet, cold towel, and he easily goes out of shape. The cold cake can not stand - it can settle.
• Do not slam the oven door - pie can settle.
• Pasta and spaghetti. Always use a large pot with at least 2.25 liters of water for every 225 grams of pasta, which added 1 tablespoon of salt. I recommend this to the amount of dry pasta (spaghetti or macaroni any other form) into two portions, a main dish (with sauce), and 4 drinks (110-175 g) as an appetizer. Before you drop the pasta, make sure that the water is boiling. Add the pasta as soon as possible, stir once to separate the noodles. If you are cooking long pasta, such as spaghetti, gently press on them, in water, they become soft and calm down in the pan. Place them around the perimeter of the pan.
• No need to cover the pan with a lid: the water boils again quickly, and if the pot lid Coverings such as blankets, all spilled on the stove. Set a timer - quality pasta cook for 10-12 minutes, but the cooking time depends on the type and quality of the pasta. Therefore, the only sure way to check whether the pasta - try them. Do it in 8 minutes, then 9, 10, and so on. This should be done only when you cook pasta for the first time this company. Then you'll know how long it takes. Sometimes you need to cook the pasta for a minute less, but hold on the fire for a moment longer with the sauce.
• Prepare a colander and when you start to drain pasta colander, rinse first with boiling water - it will warm it and prepare to hot pasta. Do not drain too well - a few drops of liquid should remain to the pasta is not dry. Place the colander with the pasta in a pan, so that it ran down all the liquid.
• Always serve pasta on warmed plates, so they were hot as possible when you apply them to the table. Spaghetti is best served with special tongs and always lift them high enough to separate one from the other portion.
• If pasta will be more prepared (eg casserole with cheese sauce), boiled half the normal time.
• Cereals and cereal. crumbly buckwheat not interfere.
• Boiled rice is white if the water add a little vinegar.
• A knob of butter, put into cereals during cooking, porridge gives a delicate flavor.
• For puddings using crisp or viscous mush.
• Burgers, burgers and casseroles made from viscous cereal, adding raw eggs in them.

Interesting Facts In Recipes

 Vanilla, coffee mocha, chocolate and cinnamon are considered "heavy" companions wine, although their scents and colors present in the flavors of various wines. But whiskey never seize herring or cucumber.

  The ancient Slavs believed that the "mother" was a mess of bread, and put it this way. Brewed once ancient cook porridge and cereals accidentally poured more than it should. Instead of cereal turned tortilla. Dress down as follows careless cook, neighbors still try a new dish. And apparently, were satisfied, because set to improve: instead of cereals, over time, to use the flour.

   

  Exquisite design for cold dishes, desserts, soft drinks - ice cubes with flowers, Lay in the form of ice flowers hypericum, lime, blackberry, cranberry, mint leaves, cover with warm boiled water and freeze.

   

  Capers used in food are capers biting. They are a vegetable, in the flower buds and fruits which contains proteins, oils and vitamins. Common in Europe, North Africa, North America and India. In some regions, such as Dagestan, are used in cooking wild capers.

   

  Canned in oil dried tomatoes first began in southern Italy, and now they can be found almost everywhere. For canning tomatoes sliced, salted and dried in the sun to have gone all the moisture and the flavor is more intense. Dried tomatoes pour vegetable oil with spices.

   

  Few people today know that this soup - this chowder hogweed, a plant that most people today consider a weed. That broth hogweed on beet kvass in the old days was called borscht. So the appearance of one of the favorite dishes we have to weed.

   

  Mango - the "relative" pistachio. Mango is considered the birthplace of India. In the center is a large mango fruit leaf stone, reminiscent of pistachio. This similarity is not surprising, as the mango and pistachio are a family of sumach.

  The name "cheesecake", apparently derived from the word "Vatra", which in most Slavic languages ??means "fire", "home". In fact, this name suits best Open round patty shape resembling the sun. After all, home to the ancient peoples was the symbol of the star.

   

  It is proved that not only vitamins, but even the color of food affects the health and mood. Such as carrots, oranges, sea buckthorn, peaches, apricots, melons, squash and pumpkin orange energize, strengthen the immune system, improve blood circulation. Orange color radiates joy and frees us from negative emotions, makes sociable and creative.

   

  Pripuskaniya - is cooking in a small amount of liquid just below the boiling point. Pripuskaniya makes products more tender and preserves nutrients and flavors.

  Vaunted as a hangover cure, menudo soup actually is especially popular in Mexico in the New Year's morning. It is cooked beef from the films of the stomach and calves feet, green chilies, peeled corn grains and spices. Served with him usually go lime slices, large quantities of chopped chilies and onions, and serve it with hot tortillas.