gas grill with cast iron grates Healthy cooking trends of 2016 - Times of India

2016 is just around the corner, and the list of new year resolutions is still waiting to be written.So let's start the new year with some new technology for cooking healthier choices.Chef Gautam Mehrishi has more than 14 years of experience in the industry, where he works with several big names.In his "kitchen magic" program, he introduces a variety of scientific cooking methods that enhance the culinary experience in the kitchen.These unusual technologiesSoda siphon, new method of vacuum cooking, Native American Delta-Cooking and pit steaming.Those days of cooking in a convection microwave or gas stove have passed.Chef Mehrishi shares different cooking styles that not only preserve nutrition, but also enhance the taste of the dishes with less oil or no oil.These technologies are the fusion of original technology and modern technology.Let's take a closer look at these six cooking techniques that are used to cook healthier recipes in pit-style cooking, chef Mehrishi recommends the traditional use of sigdi or metal containers with cast iron, these cast iron can be placed on the gas in the kitchen.Add charcoal to the container;When the charcoal is burned in half;Drown out food wrapped in foil or banana leaves.Chef Mehrishi made pulao with sugar cane without oil and water.This technique also helps meat to be easier to digest and tender without losing nutrition.Any kind of meat is good for the development of muscles.When it comes to meat, there is nothing better than a pit steaming.In video technologySteamed rice boats or steamed pots or soaked heating rods are several options that can be used for cooking.Food is cooked with water at low temperatures.Since the water in the container evaporates due to heating, it must be refilled until the food is cooked.For example, chef Mehrishi uses vacuum technology when making yogurt.He heated the milk to 90 °c and mixed it with the yogurt from the previous day.Put the mixture in the basil jar.These sealed jars were soaked for three hours at 50 °c.Later in the refrigerator, the next day.Yogurt contains probiotics that help digest and make abs look flatter.Vacuum boiling is very similar to the vacuum heating technology in which food is placed in plastic bags and sealed, which can bring heat to a high level (higher than 100 °c to 120 °c ).These plastic bags must be of good quality.food graded.This technique is a great choice for people who eat meat because it requires very little oil when cooking and the taste remains the same.Obviously, meat cooked with this technology has a longer shelf life.This is a perfect solution for those who go to the gym a lot;They don't need to waste their time cooking every day.“Delta-"Cooking is a bit complicated, but it can be done easily," chef Mehrishi said .".To understand the technique, he shared an example of a sugar-free cake --Preheat the oven to 194 °c depending on the temperature of the batter, that is, 34 °c.In other cases, 160 °c is the general temperature used to preheat the oven.But it is always better to measure the batter with a thermometer, laser gun or probe thermometer in order to increase the correct temperature in the calculation of 160 °c.The cake is placed in a preheated oven at 194 °c for a period of time until the cake batter reaches 160 °c, when the temperature of the oven must be reduced to 160 °c.This technique ensures that the cake is not scorched.It will rise correctly and will not sink or become too hard or messy.The technique takes about a day for meat, but the result is very good.It is very important to keep the temperature between the food temperature and the oven temperature."My father used to make soda drinks at home with soda siphon in the past because he didn't want us to drink from outside," chef Mehrishi recalls .".Inflatable drinks available on the market can cause major health problems such as obesity and cancer.In order to avoid this dangerous disease, it is recommended to insist on the use of fruit soda water made from soda siphon.The fruit contains natural sugar, artificial pigments and healthy nutrients.Another great technique that chef Parrishi talked about was baked grain;This is an old way to preserve food.Keep them away from any bacteria.The grains are baked and can be eaten directly or in casserole or shredded meat.Health and weight of chef Mehrishi-The loss recipe is simple, can try with simple stephichda at home-wheat berries, meat and lentils pork 1/2g lamb/lamb bone 1 tbsp chana dal 1 tbsp urad dal 1 tbsp moong dal 1 tbsp garlic paste 1/2 tbsp ginger paste 1/2 tbsp green pepper paste 1 cinnamon stick 2 cloves4 grains of pepper 1 tej patta 1/2 cup of milk or 1 teaspoon of roasted cumin powder 1 teaspoon garam masalaFor temper1/4 cups of ghee 1 teaspoon cumin masala as needed-Bake the wheat berries in the sand, once the color appears and the grain expands, place them on a platform, grind with a heavy rolling pin, while keeping the heat high, for maximum flavor and gluten activity.-Heat the ghee in the sea of Cardo, bake the whole spices, ginger and garlic paste, then add the dour soaked in water and milk, cook for 10 minutes, add the wheat berries and meat, cook for 40 to 45 minutes on a very low flame, add water or milk if needed until the meat, dals and wheat berries are completely dissolved in a thick paste, be careful not to be too dry.-Finally, heat the shortening to smoke and add cumin seeds.When serving, sprinkle ghee on khichda.-Decorated with mint, ginger, garam masala and lemon horns.Grilled pink salmon skewers 2 lbs.Salmon, peel Juice 1 lemon 3 tbsp soy sauce 2 tbsp sridesa 2 teaspoon sesame 1 teaspoon sesame oil kosher teaspoon Jewish salt teaspoon freshly ground black pepper 4 lime cut12 skewers, soak 2-3 hours (minimum) method-Mix lemon juice, soy sauce, sri spreads, sesame seeds, sesame oil, Jewish Salt and black pepper.Cut your salmon into equal portions and take a biteThe size cube puts the salmon in a sealed bag and places it in the refrigerator with marinade for at least 1 hour.-Burn the grill to medium.String the salmon between the green lime slices.With some kind of non-spray GrillWhen you put the kebab on the grill, be sure to touch the salmon to the hot grill several times.This will raise the basic temperature of the salmon a bit, which will help it not stick. The reason is that very cold food will stick to something very hot, however, things that are not cold or not hot or room temperature will not shrink and therefore will not stick togetherkitchen magic.-Grill for 3-4 minutes each until the salmon is cooked and slightly burnt.Serve immediately.