There are THREE conventional methods in cooking foods, such as
1) Baking Foods
Baking means roasting which cooks meat, fish and vegetables at high temperatures in the oven. Baking can destroy heat-sensitive vitamins, including vitamin C and some B vitamins. Because baking exposes foods to high cooking temperatures, above 300 degrees Fahrenheit, acrylamide 丙烯酰胺, a carcinogen is produced as the food browns.
2) Grilling Foods
Grilling, a dry-heat cooking method, uses little added fat. Flavor is added to the foods as being exposed to smoke and char during cooking process. The high cooking temperatures, charring and exposure to smoke, mean that grilled foods are high in carcinogens, such as heterocyclic amines 雜環胺 and polycyclic aromatic hydrocarbons 多環芳香烴. Addtionally grilling will partly destroy heat-sensitive vitamins.
3) Frying Foods
Frying, including deep-frying, pan-frying and stir-frying, involves the use of fat to brown the food. Deep-frying and pan-frying both involve submerging food in hot oil, while stir-frying uses a small amount of added oil and high heat to quickly cook foods. All three forms of frying lead to no water-soluble vitamin loss, and very few heat-sensitive vitamins are lost. If using a healthy oil to fry, such as soybean or olive oil, you can boost your intake of healthy fats and vitamin E. Deep-frying and pan-frying are less healthy than stir-frying because they lead to a high absorption of added fat and the formation of acrylamide.
Now there is another mothod “Sous-vide cooking” For Detail
The process involves sealing the ingredients in a plastic bag under vacuum and placing them in a water bath that can set and hold a target temperature to within a degree or two. When the food reaches the target temperature and cooking time, take it out, give it a quick sear or other finish, and serve it. The “Sous-vide” method yields results that are nearly impossible to achieve by conventional cooking.
The Benefits of “Sous-vide” Cooking
1) Simple and Foolproof
With a “Sous-vide” cooking device, just set the temperature, drop in a vacuum-sealed pouch of food, and walk away.
2) Enhanced Natural Flavors
Food cooked in vacuum-sealed food-grade plastic bag doesn’t lose its flavor or its juices into the drip pan or through the grate. The flavor is locked in and its essence is amplified as the food cooks in its own natural juices.
3) Precise with Consistent Results
Unlike conventional ovens or grills, the cooking temperature is maintained at a precise temperature in 1°F/0.5°C increments allowing to dial in perfection in all foods being cooked. For a steak that is guaranteed medium-rare, simply set the “Sous-vide” device to 134°F/56.66°C
4) Improved Nutrition
Delicate and essential fats in many foods are damaged by high temperatures used with conventional cooking techniques. With “Sous-vide” cooking, important water-soluble vitamins and antioxidants remain intact within the food.
What is Sous Vide Cooking?
Sous Vide 1