Cooking at Home
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Roopashree Sharma - Posted on
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In the age of Food deliveries – at home, at work, or even when you are stuck in traffic, we often ignore the value of home cooking. Little is known about the factors beyond basic hygiene or taste, that impact the quality of a meal.
“We are what we eat”
And what we eat comprises of not only the basic ingredients but also the emotions, the environment and the cooking process.
A recent UK study discovered that more frequent consumption of home cooked meals was associated with greater likelihood of having normal range BMI and normal percentage body fat.
A few must-have for food preparation.
- Food should be prepared in a calm and happy mood, with positive thoughts in mind.
- The cooking environment should not only be completely hygienic, free of germs but also pleasant to inspire the cook to prepare a wholesome meal.
- Food is best when warm and well cooked, overcooked is as bad as an undercooked meal. The nutritional value must be maintained, or else the whole process will only satisfy taste buds, not forgetting the side effects like acidity and indigestion.
- The freshness of the ingredients not only enhances the flavors but also makes them easier to digest.
- Prefer organic where available. Try growing basic vegetables and garnishing options at home if possible. Fertilizers in food have been elaborated on in this article.
- Lastly, refrigeration might not be as bad as a microwave but still, it’s not good if we constantly eat stale food, refrigerated over days or weeks at times.
It’s advisable to avoid left-overs or better still donate to various collection agencies, listed in this article.
Considering the above, it’s always better to prepare meals at home.
Maybe that’s why the best food memories are usually of home-cooked meals, be it a buttered toast, or a wholesome five-course platter.
Our article on Food Déjà vu will definitely bring some memories to you, do share them with us in the comments section.
