Techniques and Ingredients

Techniques and Ingredients

By
Dale Pinnock
Contains
0 recipes
Published by
Quadrille Publishing
ISBN
9781849499538
Photographer
Issy Croker

Adopting healthier cooking methods couldn’t be simpler. For me, there are only really two rules you need to follow to make a huge difference.

The first, and the one that is probably obvious by now, is to go easy on the deep frying. This is mostly an exercise in reducing your intake of refined vegetable oils. For the most part, things are deep fried in the likes of sunflower oil. This is extremely high in something called omega-6 fatty acids (which will be covered later in the Good Fats section) which, when consumed in anything more than tiny quantities, can trigger inflammatory damage to areas like the cardiovascular system. These oils are also very prone to oxidative damage, so after one or two uses the oil becomes a soup of damaging free radicals. Certainly in commercial establishments, the oils used in fryers are not changed after each use.

The second rule for healthier cooking is to avoid cooking your vegetables to death. Who remembers Sunday lunches when the broccoli was almost transparent, and the greens started to turn grey because everything had been boiled for half the day? Not only does this create an utterly unpleasant meal, but boiling vegetables for too long destroys almost all of the important nutrients – many of which are water soluble and heat sensitive.

So, with the above in mind, you will see that healthier cooking really isn’t restrictive at all, and you have a lot of methods left in your armoury to create a huge range of dishes. Let’s take a quick overview.

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