What cooking method causes least damage?
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What cooking method causes least damage?
If for what ever reason I had to have cooked fish or meat would boiling be the least damaging way to cook it being that water can't get hotter than 100 c?
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- Joined: Wed 09 Aug 2006 23:43
Water gets to a higher temperature under pressure. Water boils at 100c at normal pressure. Under pressure you can get much hotter temps, that is why pressure cookers cook faster. Depending on the pressure you can get water to very high temps.
When I need to cook my salmon, I put it in a glass, then pour in boiling water. Let it sit for 10 min or so. It comes out barely cooked on the outside, but still raw in the middle. Some people I know wont eat it totally raw, but will eat it like this.
When I need to cook my salmon, I put it in a glass, then pour in boiling water. Let it sit for 10 min or so. It comes out barely cooked on the outside, but still raw in the middle. Some people I know wont eat it totally raw, but will eat it like this.
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That depends on what your talking about. since your not boiling the food things wont get leeched into the water, then poured down the drain.
But some nutrients are destroyed by heat. I'd say in this area it does more damage.
Keep in mind that comment is a marketing pitch as well.
If you had too cook fish, I don't think your pouring too many nutrients away when boiling it but causing more damage from the heat.
But some nutrients are destroyed by heat. I'd say in this area it does more damage.
Keep in mind that comment is a marketing pitch as well.
If you had too cook fish, I don't think your pouring too many nutrients away when boiling it but causing more damage from the heat.