Some cooking methods are universal and used in all homes on the planet. They are the foundations of cooking. In terms of food balance, some are more important than others.
Cooking by boiling
Water limits Maillard reactions, but some substances such as vitamins C and B9 as well salts Metals pass into the broth. Used in meat, fish, eggs and vegetables,boiling It is the only way to moisturize and also keep the texture of rice and pasta. The best way to get rid of raw milk for a few minutes Germs possible.
Food can be dipped in cold water and then boiled. This method allows meat, fish and vegetables to be cooked slowly, especially when you want to reuse the broth. On the other hand, when food is dipped in boiling water, it gets browned and loses less flavor and nutrients