Top 5 Kitchen Hacks To Healthy Eating
Author: Adam Macdougall
Date Posted:13 February 2018
For deeply flavored foods, don’t overcrowd the pan.
Ingredient overload makes a pan’s temperature plummet, and foods end up steaming rather than caramelizing.
This adds cooking time and subtracts flavor.
All ingredients should fit comfortably in one layer, so use a pan that’s big enough for the job, and cook in batches if necessary.
Ingredients aren’t set in stone. Mushrooms can stand in for eggplant if that’s what you have.
Don’t want to spend $3 on a bunch of celery just to use a single rib?
Omit it. You like pork chops more than chicken breast? Switch it.
Point is, if you understand the basic techniques and know what tastes good together,
the possibility for creation in the kitchen is infinite.
Up to 50 percent more nutrients are absorbed from a runny yolk than from a hard-boiled or over-hard egg, says recent research.
No idea how to poach? All you do is crack open an egg into a pot of simmering water.
4. Add Oil to Rice
No, this is not an excuse to get all fried-rice-crazy on us.
But if you drop a teaspoon of coconut oil into your boiling pot of water before cooking your non-fortified rice, researchers from the College of Chemical Sciences in Sri Lanka say that the rice will have 10 times the resistant starch (a good thing; it slows down rapid digestion) and stays this way even as a leftover!
5.Know When to Cool Your Avocados
The easiest kitchen hack ever? Keep your avocados out on the counter to let them ripen faster and put them in the fridge when they are to get ripe so they’ll last longer. A surefire sign that an avo is well on its way to be ripe is when you can easily pop the “button” off the top of it.
Want to drop the kilos quicker ?