What type of cooking strategy is the healthiest(3)?


Simmering, Poaching and Stewing.


Simmering, Poaching, and Stewing (soup or stew) are similar cooking methods that use moist heat. Simmering is the most time consuming method, but it uses a lower temperature than other methods. 

Prolonged use of the meat can lead to the loss of B vitamins and other nutrients in the meat as well. Thiamine (vitamin B1), niacin (vitamin B3), and other B vitamins are lost through up to 60% of the water that flows from the meat. Come and eat together with meat Will help reduce the loss of B vitamins.



The fried with a little oil and fry (Pan-Frying and Stir-Frying ).


Frying with less oil and stir frying is a cooking method that uses greasy meat to fry or sauté in a long wok, cast iron pan or pot.

Stir Fry is the continuous kneading of the meat in the pan with the use of a spatula. But for pan fries, frying with a little oil and no need to knead the meat. Just leave the meat in the pan Although this type of frying or stir frying will use heat at high temperatures.

The time for frying or stir frying will be short. 

Which contributes to the softness of the meat and adds a good taste to the meat This cooking strategy reduces nutrient depletion and can help reduce the oxidation of cholesterol in meat that can be a contributing factor to heart disease. However, fried or fried has the same disadvantage. Heterocylic amine (Has) is a substance that can cause cancer. 

These substances are formed by the fact that the meat is at high temperatures during the cooking process. Research has shown that the formation of this substance tends to occur during the frying process. In addition to the formation of substances.

 Choosing a good fat oil will have the same effect on the body when frying or stir-frying meat.

 Most of the fat in vegetable oils are unsaturated. Which is often destroyed at high temperatures From the heat of the pan to the oil, aldehyde builds up. 

That may be carcinogenic from the fumes produced by cooking Palm oil and olive oil tend to have lower aldehyde formation in vegetable oils during frying or stir frying. The oils with good fats are coconut and lard or animal oils. Or, however, when adding herbs, vegetables or spices in the fermentation process to reduce the occurrence of Has, research has shown that it can reduce up to 90%. Most of the fat in vegetable oils are unsaturated. 

 Palm oil and olive oil tend to have lower aldehyde formation in vegetable oils during frying or stir frying. The oils with good fats are coconut and lard or animal oils. Or, however, when adding herbs, vegetables or spices in the fermentation process to reduce the occurrence of Has, research has shown that it can reduce up to 90%.