Also, maximum color and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum.

Some pressure cookers have a lower maximum pressure than the industry standard 15 psi or can be adjusted to different maximum pressures for some recipes ; cooking times will increase or decrease accordingly.

They point out that the cooking of vegetables and fruit containing vitamin C both elutes the vitamin into the cooking water and degrades the vitamin through oxidation.

Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking.

For example kidney beans are toxic when raw or improperly cooked, due to the presence of phytohaemagglutinin which can be inactivated after cooking for at least ten minutes at 100 ° C.

However, since traditional-style cooking of soul food vegetables requires high temperatures and / or long time periods, the water-soluble vitamins ( e. g., Vitamins A and C ) are either destroyed or leached out into the water in which it is cooked.

If a large part of the cooking time is spent at temperatures lower than 60 ° C ( as when the contents of the cooker are slowly cooling over a long period ), a danger of food poisoning due to bacterial infection, or toxins produced by multiplying bacteria, arises.

The original technique is cooking using smoke at lower temperatures ( usually around 240 – 270 ° F or 115 – 125 ° C ) and significantly longer cooking times ( several hours ), known as smoking.

Due to variations in composition and pressure, the boiling point of water is almost never exactly 100 ° C, but rather close enough for cooking.

* A low-temperature oven, 95 ° C to 160 ° C ( 200 ° F to 325 ° F ), is best when cooking with large cuts of meat, turkey and whole chickens.

Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used as well.

Tea oil is a sweet seasoning and cooking oil made by pressing the seeds of C. oleifera, C. japonica, and to a lesser extent other species such as C. crapnelliana, C. reticulata, C. sasanqua and C. sinensis.

* All meat ( including pork ) can be safely prepared by cooking to an internal temperature of 165 ° F ( 74 ° C ) or more for 15 seconds or more.

The amount of energy imparted for effective food irradiation is low compared to cooking the same ; even at a typical dose of 10 kGy most food, which is ( with regard to warming ) physically equivalent to water, would warm by only about 2. 5 ° C ( 4. 5 ° F ).

While both can be used interchangeably, C. citratus is more suited for cooking.

This can be reduced to safe levels by correct cooking ( boiling for at least ten minutes at 100 ° C ).

Natural variations in plant alkaloid content and profiles also affect the final concentration of alkaloids in the brew, and the physical act of cooking may also serve to modify the alkaloid profile of harmala alkaloids.

A study determined that " prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH ".

* Chicken soup revisited: Calcium content of soup increases with duration of cooking

Sweet onions have a greater water and sugar content than cooking onions.

Some makers of snacks such as potato chips or crisps have produced baked versions of their snack items as an alternative to the usual cooking method of deep-frying in an attempt to reduce the calorie or fat content of their snack products. Baking has opened up doors to businesses like cake making factories and privatised cake shops but the baking process is done in a more larger mass in bigger and open furnaces.

In general, in either case, the meat is removed from heat before it has finished cooking and left to sit for a few minutes, while the inside cooks further from the residual heat content, a phenomenon known as carry over cooking, also known as " resting " the meat.

Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer of a dense ( high water content ) food item ; food is more evenly heated throughout ( except in thick, dense objects ) than generally occurs in other cooking techniques.

The word teriyaki derives from the noun, which refers to a shine or luster given by the sugar content in the tare, and, which refers to the cooking method of grilling or broiling.

Depending on its final fat content and its purpose ( spreading, cooking or baking ), the level of water and the vegetable oils used will slightly vary.

There may be a requirement to reduce the iron or manganese content of this water to make it acceptable for drinking, cooking, and laundry use.

" The channel mostly featured documentary content pertaining to nature, science, history, current events, medicine, technology, cooking, home improvement and other information-based topics.

Both burgers were " charco-broiled " and were cooked in a process using heated " char-rocks " that caused the fat content dripping off the cooking beef to ignite for a distinctive " flame-broiled " taste.

Food porn is a glamourised spectacular visual presentation of cooking or eating in advertisements, infomercials, cooking shows or other visual media, foods boasting a high fat and calorie content, exotic dishes that arouse a desire to eat or the glorification of food as a substitute for sex.

However, some of this content is indigestible, though digestibility is improved with cooking.

There are numerous ways of cooking fish depending on the texture, size, fat content and the bones.

The information presented is usually notes about the history of the food or technique, helpful cooking hints, or technical or scientific information which would be too detailed or dry to include as part of the show's live content.

He played a prominent role in having November 8 designated as a day to recognize Manitoba's aboriginal veterans, and successfully called for legislation requiring that cooking liqueurs sold in the province have no more than 25 % alcohol content.

The latter measure followed a series of deaths in Winnipeg involving Chinese cooking wine with a higher alcohol content.

Induction cooking surfaces work well with any pans with a high ferrous metal content at the base.

About one-third of programming time consisted of secular content, such as re-runs of The Bill Cosby Show, public domain films, and cooking and western-themed shows.

To achieve this taste, it was discovered that Mexicans, after cooking corn with lime, do not wash the corn as well as one would desire ; therefore, the resulting stone ground corn masa has higher content of lime and lower pH.

All led to a significant reduction of the content of flatus-producing sugars, although the most effective was a combination of sprouting and pressure cooking.

The dish is so named because it makes bubbling and squeaking sounds during the cooking process, and the cold chopped vegetables ( and cold chopped meat if used ) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides.

Since meat has a higher energy density than vegetables, and cooking it allows more nutrients to be liberated to the body, the introduction of cooked meat in the human diet reduced the energy requirements of the digestive system.

The micronutrients, minerals, and vitamins in fruit and vegetables may be destroyed or eluted by cooking.

It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables.

Fruits and vegetables like paprika, cheeses, spices, and ingredients for making drinks such as malt and tea leaves are also smoked, but mainly for cooking or flavoring them.

Second, the cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés was greatly reduced in an attempt to preserve the natural flavors.

Nightshade vegetables, including tomatoes, peppers, potatoes, eggplant ; also spinach, beets and avocados are not recommended or used sparingly in macrobiotic cooking, as they are considered extremely yin.

" Red cooking " is another popular style of stewing meats and vegetables.

It is not uncommon for a traditional southern meal to consist of only vegetables with no meat dish at all, although meat or meat products are often used in the cooking process.

Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of oil, and reliance on herbs and vegetables.

** Fresh herbs and vegetables for cooking

After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately ... Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings called dough boys.

Yakiniku, is a type of food where meat and / or vegetables are grilled directly over small charcoal or gas grills at high temperatures ( this style of cooking has become widely popular throughout Asia ). In Malaysia, Singapore, Indonesia, and Thailand, a popular food item from food vendors is satay, marinated meat on a bamboo skewer grilled over a charcoal fire and served with peanut ( sate ) sauce.

To avoid opening the pressure cooker too often while cooking vegetables with varying cooking times, vegetables that take longer to cook can be cut into smaller pieces and vegetables that cook faster can be cut into thicker pieces.

In some dishes, or if the cooking conditions are inadequate, different components may be stir fried separately before being combined in the final dish ( if, for example, the chef desires the taste of the stir fried vegetables and meats to remain distinct ).