Poached, steamed or stewed cooking for light cooking
Poached cooking
Dip food in an aromatic broth or bouillon over medium heat, never boiling. Let simmer without putting on a lid to avoid boiling. The cold start is suitable for Pisces with fragile flesh and vegetables dry. The hot start is preferable for the parts of meat tender, the Pisces which we call "blue" and the vegetables green.
Dip food in an aromatic broth or bouillon over medium heat, never boiling. Let simmer without putting on a lid to avoid boiling. The cold start is suitable for Pisces with fragile flesh and vegetables dry. The hot start is preferable for the parts of meat tender, the Pisces which we call "blue" and the vegetables green.
Steaming
This technique makes it possible to keep the vitamins of cooked foods, not by an aqueous bath, but by the steam produced by a broth or boiling water. The simplest is to use a stainless steel couscous maker or perforated plastic or bamboo baskets. These baskets are placed over boiling water in a pressure cooker. Remember to put spices and herbs in the cooking water or under the ingredients, they very easily impregnate food during cooking and give a lot of taste to food.
Cooking with stew
It is more appropriate for vegetables and to meat and Pisces with firm flesh. The idea is to make maximum use of the juice of food as cooking juices. This method retains the minerals and taste of food, while making them very digestible. Cook food in a cast iron casserole, over low heat, with a little water, herbs and herbs. Close the lid. Watch the cooking well and water the food regularly to prevent them from drying out.
