In modern, healthy cuisine foods are prepared in such a way that vitamins, minerals, nutrients and aromas are largely preserved. Here we present three cooking methods which are particularly gentle.
Steaming is the simplest and most gentle way of cooking. It is suitable for sensitive fruit and vegetables, fish, and delicate meats such as veal or chicken. Cooking food in its own juice with the addition of little fat and liquid is referred to as steaming.
Particularly health-conscious cooks dispense with fat or add a few drops of oil or a little butter or cream at the end. Since many aromas and vitamins are fat-soluble, fat is often used as a flavor carrier.
Stewing is a cooking method which combines the advantages of fat, liquid and steam. The food is briefly browned or fried in a little fat and slowly simmered in a little hot liquid with the lid closed. Slow simmering ensures that stewed meals are particularly juicy and aromatic. Brief frying in fat causes a brown crust to form – you can use this fried fat to create a tasty sauce later. You can also fry your food without fat in nonstick-coated cookware.
Soaking involves cooking in plenty of liquid at a low temperature. The food absorbs the water, thereby increasing its volume. Soaking is a method which is suitable for rice and cereals. And here's how it's done: put the rice in cold water. You need 2 cups of water and a little salt for every cup of rice. Heat the pot at maximum (electric stove) or medium to high (gas and induction stove) heat. When the water begins to boil, turn the stove down to minimum heat and let the rice swell. The pot must always be closed so that no liquid can escape. While you are soaking the food, the temperature of the liquid should always remain below boiling point.