There is no such thing as a perfect cooking technique. However, some techniques are preferable to others – for instance, steaming and microwaving are better than boiling and deep-frying. In the next few blogs i will write about several cooking methods along with their advantages and disadvantages.
It must be said that no matter what technique you use, cooked food always loses some of its nutrients. It follows that raw food consumed fresh provides the most nutrients, and raw fruit and vegetables are especially recommended for their outstanding nutrient qualities. However, we do not eat everything in the raw state and it is essential to grasp the fact that we must avoid overcooking food as this destroys much of its goodness, such as the vitamin content, and reduces the density of natural flavours. Vitamins and mineral salts are leached by cooking liquids, and so we need also to avoid cooking food in a liquid that is later discarded. It is best to cook food using a minimum amount of fat or no fat at all. Try brushing the pan with oil rather than pouring it in, and, of course, avoid deep-frying.

Gaining a knowledge of cooking and practising basic techniques regularly – we have plenty of opportunity since many of us cook at least once every day – will instil us with the confidence to cook more spontaneously. And with this solid grounding will come the realisation that techniques are of far greater importance than recipes.

How to steam vegetables?

How to chop onion?