Notes When Using Spices
Spices are an indispensable part of every meal. But how to use them for delicious food while keeping the family healthy? Along refer to the following article offline!
Seasoning is an extremely important step in creating a delicious meal. However, some spices, if seasoned "too hands", not only affects the taste of the dish but also affects the health of their family.
Garlic is very effective against viruses and bacteria that cause disease. When frying, spicy foods need to be aromatic with oil, you should add garlic last to prevent garlic from burning. Because burned garlic will lose nutrients and make the dish taste bitter.
One thing you need to be aware of is that fresh garlic always holds more nutrients and is safer than the sprouted or wilted tubers
Pepper helps bring a typical scent to the dish and is an indispensable spice for dishes such as meat, fish and pepper, ... Many people have the habit of seasoning pepper in food before processing. However, when going through high temperature cooking, the pepper will lose its characteristic aroma and inherent nutrients. To make sure you keep the fragrance, you should only sprinkle pepper on when the food is done
Please note that with dry dishes such as stir-fried, sweetened warehouses, you should only cook with low heat. For fried and baked dishes, too, you should limit marinated sugar so that when cooking does not burn or burn, it affects the health of your family. Suggestions for you: Marinating the grilled dish with honey also makes the dish more delicious, not afraid of burning but more nutritious. When preparing soups or stir-fries, sugar should be added after the salt so that it doesn't overwhelm the salty taste. Remember not to add sugar when the dish is nearly cooked, because the sugar is thawing longer than other spices, it will make your dish sweeter than expected.
Sugar is a sweetener and is also widely used in special dishes in Southern cuisine. The sugar that we use in processing today is usually processed from sugarcane and our body is easily metabolized.
In cooking, sugar can also be seasoned easily at many times, but it should be noted because sugar is very easily burnt, so for fried and grilled dishes, we should use less sugar to marinate food to ensure guarantee the sensibility of the dish.
For diabetics, the use of this spice should also follow the recommendations of the doctor.
4. Cinnamon and Anise
Adding cinnamon and anise in boiling oil will cause a fire, the dish has a pungent odor and a bitter taste. Therefore, it should be noted that if using cinnamon in the form of plants, it is recommended to add them when marinating ingredients and cooking to take advantage of the fragrance. If used in powder form, should be mixed with a little water.
Salt is a very basic spice in food processing, in addition to creating a salty taste for food, this spice also effectively combines with other spices, especially monosodium glutamate to make the dish richer.
. Salt can be seasoned before processing or added to dishes during the heating process. Iodized salt is recommended to avoid diseases such as goiter, dullness.
Today, almost everyone recognizes that diet is an important factor in the prevention and management of a number of cardiovascular diseases, first of all, hypertension and coronary artery disease.
The main risk factor for a stroke is high blood pressure. Among the causes of high blood pressure, first of all people often include the amount of salt in the diet. Epidemiological statistics show that in low salt population populations, hypertension is negligible and there is no increase in blood pressure with age. Currently the World Health Organization recommends a salt diet below 6g / day is a reasonable limit to prevent hypertension.
In addition to the function of flavoring, salting is also an effective way to preserve food from decomposition by microorganisms that spoil the food. Using dilute salt water is also a popular way of washing vegetables for many housewives to prevent helminths.
Invented in 1908, MSG has become a widely used and popular food spice in the food processing industry and in the home kitchen. Therefore, there have been many scientific studies of the world's leading health and health organizations on the safety of MSG over the past 30 years, in which:
In the US, since 1959, the US Food and Drug Administration (FDA) considers MSG as a safe flavor enhancer for use similar to salt, pepper, vinegar ... .
In 1987, the Food Additives Committee (JECFA) of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) of the United Nations classified MSG on the list of substances that are generally Safe in use and not recommended for daily use.
In 1995, the American Federation of Experimental Biology (FASEB) - an organization of independent scientists in its report also re-confirmed the. . Dịch vụ: Thiết kế website, quảng cáo google, đăng ký website bộ công thương uy tín
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