How cooking alters food?

Answer 1

You can change every thing from methods to components. Using variety food is good for your family health. Normally, you can use meat, fish, vegetable for usual meals. At weekend you may have a fresh meals with barbeque in the garden, or simply a spot with all members of family. The atmosphere plays an important role in how you feel about meals. Keep warm your chicken and happy meals!

Answer 2

Contrary to popular belief, cooked vegetables actually have a few advantages over raw. Cooking vegetables increases their content of disease-fighting antioxidants such as beta-carotene, lycopene and lutein. That's because heating vegetables releases these antioxidants by breaking down cell walls. Cooking also releases minerals in vegetables that are bound to a natural compound called oxalic acid. You'll get more calcium, magnesium and iron if you eat your vegetables cooked rather than raw. Three cups of raw spinach, for example, has 90 milligrams of calcium whereas one cup of cooked has nearly triple the amount (259 milligrams). However, when it comes to cooking water is your enemy. Boiling vegetables causes a significant amount of nutrients that dissolve in water - vitamin C, folate (A B vitamin that is essential for cell growth and reproduction)and thiamin (vitamin B1) - to be leached away. The longer you cook your veggies, and the more water you use, the more vitamins you'll lose. Steaming is much gentler on nutrients because vegetables don't come in contact with cooking water. Dry cooking methods like grilling, roasting, stir-frying and microwave cooking without water also preserve a greater amount of nutrients than boiling or pressure cooking. If you do use the microwave, you preserve the most antioxidants if you cook them without water and only until tender. Steam vegetables or stir-fry briefly until tender, but crisp. If you cook vegetables in water, some vitamins will be leached into the cooking liquid. So use the liquid that's left over to make sauces

Answer 3

I can't give an exact answer as I'm researching it myself but i know it has to do with friction between moecules as they heat. hope this helps and i hope someone can expand on this.