Cooking is a food preparation often using heat. When heat is used in the preparation of food, it can kill or inactivate potentially harmful organisms. Cooking prevents many forborne illness that would otherwise occur if the raw food was eaten. Cooking also increases the digestibility of some foods such as grains.
The Process and ingredients widely varied across the world reflecting climate and culture,traditions is said to be cuisine. Cooking generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. The commonly used cooking methods are into two general groups i.e,. Dry heat cooking and Moist heat cooking.
Preparation and storage of food are other considerations in food safety. The temperature range from 41 °F to 135 °F (5 °C to 57 °C) is the danger zone where bacteria is likely to proliferate, food therefore should not be stored in this temperature range.
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| Cutting boards |
Cutting boards are often made of plastic or wood, the other types are made of glass, marble and steel. Without appropriate cleaning, cutting boards can lead to cross-contamination. Regular maintenance of the cutting board is important, these should be washed with hot, soapy water after each use, rinsed with clear water and air dried. No wonder these smells, After you wash cutting boards and breadboards with soap and water, rub them with a damp cloth dipped in salt. The boards will be lighter and brighter in colour.
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| Cast-Iron Cookware |
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| Stainless-steel Cookware |
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| Glass-Cookware |
The stainless steel and cast iron, glass are the healthiest cookware choices. Aluminium, Copper and non-stick cookware are to be avoided. All the materials used for cookware leaches into food. The aluminium accumulation in body might harm central nervous system and is suspected cause of Alzheimer's disease. Non stick cookware is made of different polymer coatings. Cooking in non stick pans are hazardous for health when the pans are over heated. Copper is an essential mineral for the body. However, large amounts of copper in a single dose can be poisonous. Ceramic, enamel and glass pans are one of the safest cookware to use and is expensive though.
Kitchen-knife or Chef's knife is the most essential tool in the kitchen and it is important to choose a knife which is most suited to your needs. Remember different cutting jobs require different cutting sizes and blades. Using proper blade is safer and makes preparation easier. The most essential knife is a small 2-3 inch one for cutting round vegetables and 5-6 inch knifes are for general slicing, carving and so on.
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| Range, Kitchen-knifes |
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| Peelers |
When Choosing a Vegetable Peeler, it is important to look closely at the design, the handle, the blade and, of course, the cost. Handles also deserve special attention. Metal handles often are uncomfortable, and wooden handles provide a haven for bacteria. Plastic grips specially shaped to fit the hand comfortably often are preferred. Two types of peelers are in use, Vertical swivel-bladed peelers and Yoke-shape peelers, have a blade mounted between the two arms of a Y-shape handle.
Cooking oils
The healthiest oil to cook is the one that is primarily of monounsaturated fats. Oils containing saturated fats are considered the least healthy by most doctors. The best oils for cooking and frying are those that have a high smoking point – that is, they can be heated to high temperatures before burning. If you are cooking with oil and it begins to smoke, you have reached its smoke point. At the smoke point, the oil begins to emit unpleasant odours.
The best oils for deep-frying and high temperatures are refined safflower and sunflower oils, peanut and soy oils. Refined almond, avocado and cottonseed oil, canola oil are also good if you can afford them. Remove food particles from used deep-frying oil by straining it through a coffee filter then cover tightly seal and refrigerate strained oil, it can then be used one more time. Butter and margarine have low smoke points, so they aren’t good for frying but work for light sauteing.
Unrefined cooking oils are typically called salad oils and are used for salad dressings, marinades, and sauces or light cooking oils (light sautes and low heat baking). As a general rule, they should not be cooked at high temperatures.
Spices n Herbs
Spices n herbs have more decease fighting anti-inflammatory, antioxidant properties in it, which gives flavors, colour and variety to food. Spices and aromatics have been used in Indian cooking since ancient times. Indian spices offer different healing properties and health benefits.
As you all know herbs are leaves (cilantro, dill, mint, parsley)from low shrubs and spices are from barks(Cinnamon), seeds(mustard), root(ginger) etc,. The amount of adding and when to add these spices to food is also important. Fresh herbs are good for garnishing and transforms flavors, it's aromatic qualities works well with toasting and sauteing. As a general rule add fresh herbs just 1-2 min to end of cooking. Prolonged heating herbs causes flavors and aroma losses.
You must opt for a spice rack when organising your kitchen.
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