contents
COOKING IT RIGHT

 

FOOD TARGETS
TO MAKE
CHOOSING
BETTER FOODS EASIER

AIM FOR THE BULLEYE!

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Here are some important things you may not be aware of.
Call them trivial or picky but smart cooking details add up.
Not convenient? Tough love.

NEVER cook anything UNcovered on your stovepot, unless you're just boiling water, cooking pasta or sautéing. Excessive aeration kills nutrients. Flavor, too, escapes in the steam.

NEVER throw out the water in the bottom of the pan you just used for steaming vegetables or fish or chicken breasts. Save it! It's perfect soup stock - just let it cool, put into a freezer container, label it for future use: free nutrients and flavor.

NEVER eat poultry skin. The vast majority of FAT in chicken, turkey, game hens, birds of any kind lies just beneath the skin.. Beef, of course, you can easily eat around the fat and gristle.

NEVER eat anything deep-fried or fried. Grilling is better, less messy.

NEVER cook black pepper into a dish, add it toward the end otherwise it tends to add a bitter flavor rather than the desired piquancy.

NEVER put oil into a cold (unheated) wok or saute pan. That will guarantee food sticking. Wait till the pan is heated up, put your oil in, back it down to cooking temperature.

Old Chinese proverb:
"Hot pan, cold oil, food no stick.'
"

   

______COOKING METHODS______

How food is cooked matters a great deal. Nutrient retention is what we're after: hanging on to as many volatile oils, flavoroids and goodness as we possibly can.

MICROWAVING is unnatural, overly excites the material molescules which greatly alters the nutritional value.

MINIMIZE THE FOOD SURFACE EXPOSED TO AIR. Mincing and dicing are less ideal than making big chunks.

STEAMING correctly is an excellent method, just don't over do it. Love my bamboo steamer basket, the stainless steel works fine too.

BOILING is not recommended even for eggs. For tea, yes.

book 14.95

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