Each method of cooking has both advantages and disadvantages.
For baking, some housewives use a plastic sleeve or foil.
Nutritionist Elena Paretskaya, as reported by Doctor Peter , explained how best to bake products.
Cooking in foil
In foil, dishes are cooked in their own juices. As a result, they turn out juicy.
Moreover, with this method of cooking there is no need to use fat. Thanks to this, the calorie content of dishes is reduced.
In this case, the beneficial substances contained in the product are destroyed to a lesser extent than with other cooking methods.
Therefore, the benefits of such dishes will be greater. But when baking in foil, you need to take into account a certain nuance.
Foil may come into contact with acidic components of food, such as lemon, tomato juice or vinegar.
In this regard, the doctor still advises avoiding such contacts.
Cooking in a sleeve
You can also cook food in a special sleeve.
It does not affect the aroma and taste of food. Moreover, such film is safe and non-toxic.
The only important thing is to use it correctly, following the instructions.
Earlier we wrote about why you need to eat lard with garlic.
