How much is too much when it comes to acing the kitchen duties like a pro? There are plenty of simple hacks and tips that can help you save time in the kitchen. In fact, if experts are to go by, they not only help you save time and effort but also help your health goals and better your diet prospects.
Kiran Kukreja, a nutritionist, took to her Instagram to share some hacks that are non-negotiable in the kitchen.
Here’s what she listed.
*Soak pulses and nuts overnight as it helps to reduce cooking time, aids digestion, and enhances nutrient absorption.
*Do not wash vegetables after chopping because the water-soluble vitamins present in those vegetables will dissolve. Instead, wash the veggies first and then chop them.
*Cut vegetables in larger chunks because when you cut vegetables into smaller pieces and expose more surface area to heat and water during cooking, some of the water-soluble vitamins and minerals can leach out into the cooking liquid. This can result in a loss of nutrients, said Kukreja.
Here’s when to put salt (Source: Getty Images/Thinkstock)
*Do not use green tea bags in hot water: Research has shown that some non-biodegradable tea bags, especially those made with nylon or plastic, can release microplastic particles when steeped in hot water.
Parchment paper is considered a safer option for cooking and baking compared to aluminum foil because it doesn’t react with food or leach any harmful substances. According to clinical dietitian Garima Goyal, parchment paper has a heat-resistant nonstick coating which is safe for use in the oven. “The parchmenting process makes the paper greaseproof, durable and heat- and moisture-resistant, too. But both can be used interchangeably,” said Goyal.
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Hing, also known as asafoetida, is a common spice used in Indian cooking. It has digestive properties and is added to dishes to reduce the formation of gas and bloating that can sometimes occur when consuming legumes (such as lentils and beans) or certain vegetables (like cauliflower and cabbage). Concurred Goyal and shared, “Due to its anti-microbial properties, it reduces the chance of stomach infection.”
Adding salt towards the end of cooking, rather than at the beginning, can be a useful practice if you’re concerned about sodium intake.
Also Read | Do experts recommend a salt-free diet?
“This method allows you to control the amount of salt more precisely and can help prevent over-salting your dishes. It’s especially beneficial when you’re cooking dishes that reduce in volume or when using salty ingredients like broths or sauces,” said Kukreja.
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