The main rules of safe cooking


Названы главные правила безопасного приготовления продуктов For each type of food has its own recommendations.

For anybody not a secret that the most useful way of heat treatment – steaming, as the food is prepared without added fat. But even with such a heat treatment is necessary to remember about the little secrets that will help to preserve the value of the products. The same applies to other types of cooking: baking, roasting and even frying.

Experts figured out how to cook in different ways, to preserve the maximum taste and benefit.

Meat, fish, poultry

No matter how you cook meat, poultry and fish, remember a simple rule: the smaller and thinner the pieces, the faster they cook. By the way, the meat can be a little beat – so it will become softer.

How to cook for a couple of

Pieces of meat, poultry and fish in the steamer is to be laid loosely, leaving space for steam. And salt meats need at the end, as salt slows the cooking, and a long heat treatment at high temperatures robs foods of vitamins. To juice does not flow, products can be wrapped in foil or put them in the oven bag.

If you cook the fish, turn off the steamer for a few minutes until done – it “comes” until the steamer cools down. In a Combi-steamer you can cook not only meat, poultry and fish, but many other products. Thanks to the clever automatic programmes simply select the product on display, and the program will automatically set the optimal parameters: time and temperature.

How to bake

When baking I suggest to use foil or special package. Firstly, meat, poultry or fish will be prepared in its own juice, no butter and added fat. Secondly, you will reduce the cooking time. The ideal temperature for baking – 100-150 ?C.

How to roast

Roasting is the most harmful way of cooking. But here is not without tricks. Chef suggest to fry the meat, poultry and fish very quickly – so the loss of vitamins will be less.

Fish roll in breadcrumbs or dip in the batter – this will prevent excessive heat.

It is best to use pans made of stainless steel or non-stick coating, with a thick bottom and walls – they reduce the consumption of oil and allow to cook at a low temperature.

Another important point – the choice of oil. Choose not sunflower, olive, coconut and melted butter.

How to cook

When cooking a put the meat into cold water and gradually heated. It is fundamentally wrong. You need to put it in the boiling water: proteins on the surface of the meat roll up and create a film holding inside nutrients. The same applies to chicken and fish.

After boiling, the temperature should be reduced to a minimum. While cooking keep the lid was on tight, otherwise air will destroy part of the vitamins.


To cook vegetables it is best in uniform: it “seals” the vitamins inside. In addition, in the upper layer, which is cut together with the rind, a lot of nutrients. Pre-cut and peeled vegetables cook immediately: during storage, especially in water, they lose many vitamins.

How to cook for a couple of

Laying in a steamer vegetables of all kinds and share them into groups so they are easier to remove when ready. Remember that potatoes and carrots needed the long treatment, and green – minimal. Do not overcook-vegetables should be tender but firm. Salting them better ready.

How to bake

Vegetables, like meat, it is better to bake it in a bag or foil: stewing in their own juice, they will retain most of the beneficial elements. It is possible to do without oil.

How to roast

Cut the vegetables in small pieces so they cook faster. If you do not want to deprive yourself of lunch and dinner, full of vitamins, cook vegetables for about five minutes. A nonstick pan allows you to use the minimum of oil when cooking.

How to cook

Cooking vegetables suggest whole or in large chunks – so you will maintain more vitamins. They need to lower in boiling water, then reduce the heat to low. If the liquid has boiled away, do not add cold water – only boiling water.

A little secret: when cooking, add a few drops of lemon juice – it keeps the vegetables in vitamin C. vegetable broth Ready to pour, it can be used for soups and other dishes.

If you cook soup, do not put all the vegetables at once. First, those that cook slowly, such as beets, then those faster: potatoes, peppers, tomatoes. Salt the dish at the very end to not slow down the cooking of the products.

Cereals, legumes, pasta

Before cooking grains and legumes – chickpeas, beans, peas – wash and soak in water for a few hours. During this time they will soften, and the heat treatment will take minimum of time. After soaking drain the water don’t need to cook right in it.

How to cook for a couple of

Steamed porridge and side dishes from cereals are not only healthy, but very tasty and crisp. To enrich the cereal with vitamins, add when cooking dried fruits.

How to cook

Beans and grains cook with the lid tightly closed so no air can get in. Put the buckwheat in cold water, and all other grains and beans to boiling. Do not pour a lot of water: drain the liquid after cooking, you lose a lot of nutrients.

If you cook the oatmeal, just remember, calcium slows down the cooking time, so the milk into the cereal to add to the very end.

The only product that does not lose use in cooking, such as pasta and pasta. And so they turned out as delicious, I advise you to lower them into the boiling water and cook until “al dente” – soft and elastic.


Please enter your comment!
Please enter your name here