Cooking
Practical tips on what boiling, baking and frying do to food, and how ingredients puffing up in the pot can trick the eye.
Is it better to cook vegetables or eat them raw?
The question is not which one, but in what proportion. The guideline asks for part of the day's vegetables to be eaten raw while counting cooked vegetables in the same total.
Does an air fryer take the place of frying?
On the oil side it largely does, on the temperature side it does not. Because the food does not sit in oil, less oil reaches the plate; cooking at high temperature carries on.
Do you need to wash chicken before cooking it?
Washing raw chicken is not among the guideline's preparation steps; what it asks to be washed is hands, the counter, utensils and fresh fruit and vegetables.
What happens when a non-stick pan gets scratched?
When the coating loses its integrity, the pan both stops doing its job and falls outside the normal use that the legislation assumes.
Can you fry with olive oil?
You can. The guideline draws no distinction for frying based on the name of the oil; the limits it sets are the temperature and how many times the oil is used.
How does the size of the pot affect the food?
In a wide pot the same amount sits as a thin layer and looks small. The size of the vessel changes both the portion estimate and the oil that goes in.
Why does pasta look like so much once cooked?
Dry pasta grows in volume as it takes up water. It goes in as 30 grams raw and comes to the plate as half a cup, 75 grams, once boiled.
How much oil goes into the pot?
Oil is the item that changes the total most while never showing on the plate. The guideline gives a measure of 5 grams per person for meat dishes and 15 grams for vegetable dishes without meat.
What does keeping the salt shaker on the table do?
While the salt shaker stands on the table, salt turns into a habit added before tasting. The guideline recommends keeping daily salt intake under 5 grams.
How does baking change the plate?
In the oven the ingredient meets hot air; it does not sit in oil. What changes is not the portion but the amount of oil that arrives beside it.
Should you chop vegetables coarse or fine?
The size of the cut sets the cooking time, the surface in contact with water and the volume on the plate together. There is no single right size; it changes with the method.
Does the way you cook an egg make a difference?
The portion measure does not change with the method: two small eggs, that is 100 grams. What changes is the oil added to the pan and what comes alongside.
General information notice. This content is prepared to support general nutrition literacy; it does not replace medical diagnosis or treatment and is not personal nutrition advice. A plan tailored to you can only be prepared by a licensed dietitian; if you are pregnant, have a chronic condition, take regular medication, are feeding a child, or have a clinical condition, a physician and dietitian check is required before starting a plan.
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