s ’ t a Wh oking? co
good food
Or, should we say, how’s it cooking?
Turn to page 47 for a haloumi salad recipe by Sprout
Themis Chryssidis from Sprout breaks down the most common cooking methods.
PAN FRY Food is cooked in a frying pan with a small amount of oil over high heat. Nutrition – retains all nutrients. Small amount of fat added, ideally use extra virgin olive oil to add nutrition.
CALLUM HANN & THEMIS CHRYSSIDIS FROM SPROUT
Our health and food enjoyment are not only influenced by what you cook, but also how.
Flavour – enjoyable flavour due to charry characteristics and a crispy ‘sealed’ textured.
DEEP FRY Food is completely submerged in very hot oil for cooking, colouring or crisping. Nutrition – retains most of the nutrition. Often deep-fried food requires a crumb or dusting which absorbs a lot of oil and significantly increases fat content. Flavour – coating is often the dominant flavour. Produces a crunchy texture.
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