Drug Medical Information

PREPARING HEALTHY FOOD: SOME COOKING METHODS

The cooking methods are, in fact, ones with which you're no doubt familiar already. Here's a rundown:

Baking or oven cooking
Cooking in an oven at a low temperature (200-300 degrees Fahrenheit), a moderate temperature (325-400 degrees), or a hot temperature (400-500 degrees).

Boiling
Cooking in water at 212 degrees or over.

Microwaving
Cooking in a microwave oven. The appearance, flavor, and nutrient values of foods are enhanced in microwave cooking, while cooking time is greatly reduced.

Steaming
Cooking over boiling water or in such a manner that steam passes around the food. Steaming is one of the better preparation methods: Because the food does not come in direct contact with the water, it retains more of its nutrients.

Pressure-cooking
Using a pressure cooker, food is cooked under pressure at high temperatures, for a shorter period of time than with most other methods.

Braising
"Browning" food in a small amount of stock, then cooking, covered, in the juices or in a small amount of added liquid.

Pan-broiling
Cooking in a heated iron skillet or griddle, without oils or fats.

Simmering
Cooking slowly in hot liquid, over very low heat, either to make tender or to develop flavor.

Broiling
Cooking by direct exposure to heat, either under or over a gas flame or electric heating element, or between two heated surfaces, or over hot coals (as on a barbecue, open grill, or rotis-serie).
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