Buy wise, serve creatively. It is but right to know the places where and when to buy good quality ingredients that are in season and economical.
Cooking is both an Art and Science. It needs skills and accuracy in using the different ingredients and the procedure in cooking. The taste and palatability of the food depend on the use of the right kind and amount of ingredients to be used in cooking.
Some good thoughts on how to conserve nutrients and maintain the aesthetic appearance of food.
1. MEAT ( beef ,pork ,chicken ) – a. Slice according to the recipe , wash before slicing never wash after slicing. b. Make sure that the meat is well-cooked as desired. Generally , it should be moderately soft , not mashy but tasty with full flavor of meat.
2. FISH – a. Remove scales. Hold the fish gently and firmly at the tail. Start scaling from the tail up. Slit open a part of the side to remove the viscera. Rinse thoroughly inside and out. b. Cook properly according to recipe. c. Avoid turning the fish often to keep it from being mashy.
3. FRUITS AND VEGETABLES. – a. Wash fruits and vegetables thoroughly before peeling or pairing. b. Peel skin of papaya , carrots ,sayote and potatoes thinly as the vitamins and minerals are on the skin. c. Cut and peel immediately before cooking. Many nutrients get lost when fruits and vegetables are exposed to air for a long time before they are cooked.
Published in: Cooking