Food Preparation PDF

Food Preparation Outline House Keeping On-campus classes Lecture Overview Yin Cooking Methods Yang Cooking Methods Cooking Methods Cooking Does: Break down food for easier digestion Add a moistening, drying, or other qualities to food depending on the method used (e.g. steaming vs. frying) Cooking D...

Food Preparation Outline House Keeping On-campus classes Lecture Overview Yin Cooking Methods Yang Cooking Methods Cooking Methods Cooking Does: Break down food for easier digestion Add a moistening, drying, or other qualities to food depending on the method used (e.g. steaming vs. frying) Cooking Does NOT change a cooling food into a warming food or vice versa Cooking Methods How food is prepared exerts the most influence over the thermal nature (Qi) of foods Preparation methods can be divided into two categories Yin: Cooling cooking methods Yang: Warming cooking methods Methods of Cooking Yin Cooking Methods Yang Cooking Methods Steaming Blanching Boiling with a lot of water Water Saute Cooking w/cooling foods Stir-frying or sauteing Boiling Oven cooking Broiling Grilling/BBQ Smoking Cooking w/alcohol Cooking w/spices Yin Cooking Methods Steaming, Water Saute, Cooking w/other cooling foods Steaming Methods Often used for vegetables and some fruit Adds a moist, yin quality to food Sometimes viewed as neutral Usually involves a shorter cooking time Retain the cooking water for use in other recipes or preparing other food and drinks Water soluble vitamins and minerals Cautions: Steam only until vegetables are crisp Water-Saute Method Often used for cooking vegetables Vegetables can be whole or cut Adds a moist, yin quality to food Uses a shorter cooking time than steaming Uses less water than steaming Blanching & Boiling w/lots of water Blanching Boiling w/lots of water Generally thought of as neutral Reduces yang properties Foods become relatively more yin Cooking w/Cooling Foods Cooking w/cooling ingredients (e.g. fruit, sprouts) helps to balance excessive Yang & harmonizes the meal as a whole Yang Cooking Methods Stir-frying, sauteing, oven methods, grilling, smoking, cooking w/yang things Stir-frying or Sauté Method Warming method due to hot oil and vigor of the actual method Good for people who often feel cold Minimize the warming effect by using less oil or heat Quick method to seal in flavor and juices Caution: Do not overcook oils – become acidic and thicken the blood Consider smoke points Patients w/liver problems should avoid cooking w/oils Oven Methods Adds a drying, more warming quality Enhances sweet flavor & reduces moisture Good for cold seasons of the year Good for vegetarians to increase yang qi of foods Oven Methods Baking Roasting Brush w/oil Add liquid to dish & Steaming cover Half cover w/liquid, Braising simmer covered High, dry heat = MORE Broiling warming, MORE dry Boiling/Simmering Warming effect of boiling is determined by cooking TIME and TEMPERATURE Brief boiling = little yang Prolonged boiling = Immense potential for Yang ↑↑Yang > potential vitamin loss Excellent for people w/Qi or Yang Deficiency Excellent in Winter seasons or cold climates In vegetarian stews/soups, spices > prolonged boiling Grilling/BBQ Adds a strong Yang, warming effect to food Avoid in patients presenting w/heat signs Avoid overcooking and charring meat Creation of PAHs (polycyclic aromatic hydrocarbons) and HCAs (heterocyclic amines) Marinate meat in antioxidant rich marinades Lemon juice, olive oil, garlic Use grass-fed meats Smoking Adds yang energy to foods (grilling > smoking) Use sparingly due to creation of PAHs Cooking with alcohol Adds flavor, warmth, and increases yang Alcohol dissolve stagnation, promotes Qi & Blood circulation, and dissipates cold Warms up the Middle and Upper Jiao w/its upward moving qualities Upward movement can lift emotional strain w/downbearing qi E.g. depression Cooking with Spices Thermal nature of most spices is either hot or warm → adds a warming, Yang energy to food Many spices promote digestion Valuable in vegetarian dishes Avoid or use w/caution in Excess conditions and internal heat References Pitchford, P. (2002). Healing With Whole Foods: Asian Traditions and Modern Nutrition. Berkeley, Calif.: North Atlantic Books Kastner, J. (2004). Chinese nutrition therapy: Dietetics in traditional Chinese medicine (TCM). Stuttgart: Thieme.