Pintar Memasak

It’s a simple technique that is commonly done over boiling water.

Only place food in when the water is boiling.
Don’t over-steam! This causes texture breakdown and most importantly, nutrient loss.
For whole fish, it is recommended that you steam it for 10-15 minutes; vegetables for about 3-5 minutes.

Grilling involves cooking food on a rack over a heat source, usually charcoal, wood, gas or electric heated grills.

Never over-grill your food in order to avoid carbon like flavour that’s unhealthy.
Use papaya or pineapple as a marinade to tenderise the meat.

The microwave oven works by exciting the water molecules in your food, which in turn heats up and cooks the food very quickly.

Stir-frying involves frying small pieces of food quickly over very high heat in an oiled pan or wok.

Limit usage by using spray oil.
Add veggies that will take longer to cook first. For example, add stems of leafy vegetables before adding in the leaves.
Avoid over cooking vegetables by pre-blanching it before stir frying.
For stir frying chicken, cut the meat into small pieces to ensure it is thoroughly cooked.

Poaching is a cooking method that employs a small amount of liquid that is hot but not bubbling at about 160°F and 180°F (75°C - 80°C).

Use a thermometer to gauge the temperature of the cooking liquid or watch for bubbling and adjust the heat as necessary.
Do not allow the food being cooked to touch the bottom of the pan or it may cook too rapidly or burn.

Just like what it says – food that is not cooked or raw.

No oil needed
Nutrients are not lost
Taste enhanced in partial cooking; for example, adding raw onions into a cooked dish

Vegetables deliver the most Vitamin C when consumed raw.
Since this method consists of mostly plant-based ingredients, you consume more vitamins, minerals, and fiber, with no added sugars or fats from cooking.