How to save a maximum of nutrients during cooking (see table)

Any heat treatment destroys the vitamins and minerals contained in a particular product. How to prepare the food to be delicious, and minimal loss of nutrients? Learn from our plates.

Terms of cooking meat

Cooking. When preparing meat broths should be put in cold water and bring to a boil over low heat.
When cooking meat dishes should be put in a boiling liquid, it promotes the formation of a crust on the meat, which does not allow the juice to drain.
Roasting. Meat must be frying in hot oil well: obzharivaya first with one, then immediately on the other side. That it "grabbed" and formed a crust. Then fry normally.
Stewing / baking. Meat stew and bake temperature should be at weak with the lid closed.

Terms of cooking vegetables

Cooking. Vegetables need to lay into the boiling water, the water in the pot should be in a minimum amount - almost cover the vegetables.
The soup and the soup vegetables added after the cooked meat, lay the vegetables in order - after laying subsequent vegetable water should boil. Salad vegetables should be boiled in their skins.
Roasting. Potatoes before frying must be dry with a towel.
Onions and carrots should be brown in a little oil before placing in a dish.
Quenching \ baking. Vegetables should be cut into equal pieces and cook (bake) under the closed lid or foil.

Rules of preparation of fish

Cooking. The fish should be put in slabokipyaschuyu water. Frozen fish can be cooked without thawing, this will avoid the loss of juice.
Roasting. Fish should be dry and roll in breadcrumbs - egg, flour or breadcrumbs. This will keep the juice.
Baking. Best fish baked in foil on the grill or sleeve for baking. Fish goes well with vegetables when baked.

Rules of preparation of compotes

When cooking compotes berries and fruits should be put into boiling water and off the plate immediately after boiling.

When pickling food

Pickle dish must be at the very end of cooking. When frying the salt promotes the release of juice products (especially meat), and as a consequence - rapid loss of vitamins. When cooking salt impairs the taste quality of food and slows the brewing process.

How to defrost food

Food from the freezer must be defrosted slowly - on the bottom shelf of the refrigerator until completely thawed. It is not recommended to defrost meat and fish in the water or in the microwave, this method of defrosting leads to the loss of nutrients.

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