COOKING TECHNIQUES AND TIPS

 

Steaming

Why It’s Healthy:
Steaming is a gentle way to cook food without using oil, which preserves nutrients that can be lost in higher-heat methods. It’s especially great for vegetables, keeping their vitamins and minerals intact and their colours vibrant.

Interesting Tip:
Use a steamer basket or even a simple colander over boiling water to steam foods like broccoli, carrots, and fish. Adding herbs or spices to the water can infuse a hint of flavor into the food without any added calories.

Grilling

Why It’s Great:
Grilling gives food a smoky flavor while letting excess fats drip away, making it a popular choice for leaner meals. It’s also quick and perfect for vegetables, meats, and even fruits, which get a delicious caramelized edge.

Fun Fact:
Did you know grilling at moderate heat keeps meats tender and prevents charring, which can be healthier than cooking at high heat? Grill fruits like peaches or pineapples for a natural sweetness boost—perfect as a dessert or a salad topping.

Stir-Frying

Why It’s Ideal for Quick Meals:
Stir-frying is a fast, high-heat method that cooks food in a small amount of oil, locking in nutrients and keeping vegetables crisp. It’s popular in Asian cuisine and can be a great way to use up a variety of vegetables in one dish.

Tip to Try:
For an even healthier stir-fry, use non-stick pans or opt for a high-smoke-point oil like avocado oil. Start with the harder vegetables like carrots or bell peppers, and add leafy greens or pre-cooked proteins toward the end to keep everything fresh and colourful.

Roasting

Why It’s Tasty:
Roasting brings out the natural flavors and sweetness in foods like root vegetables, squash, and lean meats. This technique uses dry heat, often in the oven, to create a golden, crispy layer on the outside while keeping the inside tender.

Pro Tip:
Try roasting veggies with just a light drizzle of olive oil, salt, and pepper. Adding spices like rosemary, thyme, or garlic can make a simple veggie roast feel gourmet. For best results, spread food evenly on the pan so everything roasts rather than steams.

Blanching

Why It’s Quick and Nutrient-Saving:
Blanching briefly cooks food in boiling water, followed by an ice bath. It’s perfect for prepping vegetables like green beans or broccoli, locking in their vibrant colors and crispness.

How to Try It:
Blanch veggies before freezing them to maintain their freshness, or use it to soften tougher greens before adding them to salads. Blanching almonds is also a great way to remove their skins for a smoother texture in recipes