Unless you’re on a raw diet, there’s no denying the fact that heat and water combined alter the way nutrients behave in food. A reduction of nutrients is unavoidable upon cooking, with some foods losing up to 40 percent or more of their healthy assets when cooked. Nutrient depletion or alteration typically occurs when foods are cooked at high temperatures for an extended period of time, especially in a moist environment like a pot of boiling water or a deep fryer. Comparatively, cooking methods that expose foods to heat and water for shorter amounts of time are believed to offer maximum nutrient retention, as minerals and antioxidants are less at risk of being degraded.
Air frying, slow cooking, dehydrating and pressure cooking are becoming increasingly popular alternatives in addition to the usual steaming, sautéing, grilling, roasting and baking cooking methods, as they offer less nutrient loss with minimal amount of fat. Hence it’s not surprising to see an increasing number of revolutionary, all-inone cooking appliances that offer home cooks the option of preparing healthier meals. For instance, new to the Singapore market are three innovative Ninja air fryers developed by SharkNinja USA, a pioneer in nutri-extracting and food processing solutions for busy lifestyles. Ninja’s unique selling point is to provide revolutionary kitchen appliances with multiple functions in one machine, saving kitchen space, time and money for home cooks. Multi-functionality in one machine certainly has its advantages, as consumers don’t have to invest in multiple gadgets for different cooking methods.
We take a closer look at these different alternative cooking methods and the science propelling their benefits and nutritional advantages.
DID YOU KNOW
Nutrient retention with alternative cooking methods is possible as long as the food is protected from direct heat contact. Because the modern air fryer keeps the surface of the food dry and cooks it with circulating hot air, this process ensures food retains more of its key nutrients as it cooks food in a faster, healthier way all while using a tablespoon of oil at most.
DID YOU KNOW
Contrary to popular belief, using an air fryer isn’t carte blanche to eating larger quantities of foods typically deep fried. While an air fryer has its benefits and certainly use less fats for cooking, it cannot replace everything such baking and broiling, which are still healthier options. Healthy eating starts with good quality fruits, vegetables and lean meats and choosing a sensible cooking method.
The eternal question – are air fryers really the answer to healthy, fried food without adverse health side effects? Potentially, yes. There have often been similarities drawn regular baking and air frying, but they are two distinctly different cooking methods. Conventional ovens work by producing heat from an element (either gas or electric), where the heat is slowly dispersed through the oven over time. In the case of convection ovens, that time is sped up by the use of a fan, similar to the one in a compact air fryer. Air fryers use rapid air technology instead of an element to create heat, achieving much higher temperatures in a shorter period of time.
Continue reading your story on the app
Continue reading your story in the magazine
IN CHEF WE TRUST
These six newly opened or revamped Japanese restaurants offer omakase menus that’s entirely dependent on seasonality and quality, the chef’s whims and your taste for adventure.
MODERN ERA OF COOKING
Epicure takes a closer look at the science behind healthier, modern day cooking methods that claim to maximise the nutritional content of food.
THE NEXT BIG THING
Indonesia’s premium artisanal distilleries are positively flourishing. epicure investigates the growth and talks to the spirit-makers about their award-wining gin and grappa.
Since opening its door eight years ago, Cuca remains to be a mainstay of Bali’s leading dining destination. epicure talks to Kevin Cherkas and Virginia Entizne about its enduring recipe.
GOLF ASIA'S GOLF EXPERIENCE 2021
A specially curated event for readers of Golf Asia
THE SUMMER OF ENGLISH SPARKLING WINES
Largely consumed domestically, English sparkling wines are increasingly available in Singapore and pouring at a restaurant near you. We explore the rise of this new wine region.
Roots, Heritage And Determination
Chef Sun Kim’s culinary journey has been nothing short of being transformative as his restaurant Meta symbolises and celebrates the metamorphosis of a chef finally coming into his own.
An Ode To Heritage
Three hotels in Mexico, Bali and Singapore are paying homage to their locality and environment.
Fresh And Healthy Eating
Sasha Conlan, founder of Sasha’s Fine Foods, reveals what it takes to be an ethical online grocer and have a carbon neutral delivery fleet while supporting local farmers.
Your Go-To Source For Japanese Premium Meats
Anzu Meat Factory is set to be a key player in bringing affordable premium Japanese meats to meat lovers in Singapore.
BASS CENTRE Ashbory
Time for something a little different, suggests our Editor...
In every issue, we bring you a noteworthy interview from the bass vaults, from far-off times when gigs were plentiful and a virus meant no more than a day in bed. This month: Marcus Miller, interviewed in 2012
FOUR of the BEST
It’s 50 years this year since Led Zeppelin released their immense fourth album, cementing their position in music history and inspiring the playing of a million guitar-shop visitors. The band’s Quiet One, bassist John Paul Jones, was on astounding form throughout Half a century since that high point, we revisit his bass parts and ask how it was that JPJ became the leading rock bassist of his generation...
Bassist and songwriter Lena Morris on the catalyst that sent her into the low frequencies
Spice up your bass tones, says Mike Brooks
PICKING LARGE INTERVALS
Welcome! To finish off our exploration of pick playing, we’re going to look at a couple of things related to playing bigger intervals. As we’ve noted before, every technique takes on a whole new level of difficulty when we start to move it across the strings, but it can get even harder when we want to be able to control how long each note lasts.
With his new album, Two Roses, Israeli upright bassist Avishai Cohen achieves a career high. We meet the master
PUTT IT THERE
We meet the veteran jazz bassist— and occasional James Bond adversary —Putter Smith.
Carlos Santana’s long-time bassist Benny Rietveld reflects on a career at the front line of expression
The Atlanta-based rock quintet Blackberry Smoke return with a new album, You Hear Georgia. Bassist Richard Turner explains the thinking behind the big tones