a reply to: searcherfortruth
Sounds like you are fond of taking shortcuts and don't place much importance on the taste or nutritional value of what you cook, despite that being
your premise for the methods you use. If the tone of your OP is meant to be as condescending as it reads, well, I find that to be more than a little
If you mix veggies into your rice before boiling, for example, not only are you boiling whatever nutrients remain right out of the veggies, you're
also introducing more water into the rice ratio, and turning it to soupy mush in the first place...then on top of that, you're putting oil into the
rice as well. You're also cooking those poor veggies to death; you already cooked them once, right? Might as well throw them in the trash.
Peeling veggies in the first place is a waste too, from a nutritional standpoint. That's where the nutrients are. In fact, if you do anything other
than steam most veggies you're simply eating fiber. Mixing everything together is wrong too. Not every item in a recipe cooks at the same rate. If
you're doing a stir-fry for example, you want to start with the dense ingredients first and then add the others in accordingly, finishing up with
things like scallions or bokchoy. That way, everything is cooked evenly and still has nutritional value.
It's great to have fiber in your diet, too, but the human digestive system eliminates fiber as waste...we cannot digest it. If you're leaving the
thickest raw fiber on things like broccoli, you're actually inviting your body to eliminate more nutrients, and eating empty calories like that will
fill you up so that you eat less of the nutrient-rich parts that made it into your dish.
These are only a few examples of why what you are advising is in direct contradiction with your stated purpose for doing it. Putting bell pepper seeds
into food makes it bitter, stirring anything with a fork bruises and breaks apart the ingredients, ruining the texture...if you're splashing while
stirring with a spoon, you are not stirring properly, and you're likely using a container that is too small as well. If you're putting entire whole
peppers into your food, you are preventing the flavor from being released...there are so many of the things you are advising against that are
specifically done to maximize both flavor and nutritional value...it's kind of astonishing to me, actually. As a time saver, some of these things
might be OK in a pinch, but it really doesn't take much more time to do things the right way anyway...in fact some of your methods actually take
longer than doing it the correct way.
One of the things you said is not only completely incorrect, it can also increase risk for people who have to follow strict caloric and nutrient
intake plans, such as diabetics. First, you cannot "portion" things with any table utensils...that is not what they're designed for. Flatware
"teaspoons" typically hold quite a bit more than an actual teaspoon, for example. Say a diabetic is allowed one teaspoon of peanut butter. If they use
your method with a flatware spoon, they'd be serving themselves almost twice that amount...when you spread with a spoon, you're compressing the bread,
and filling up the empty space with whatever you're spreading. You are spreading far more than you actually need on there.
If you prefer the bowl of a spoon for spreading, use a measuring spoon...that would be portioning. Or even better, use a spatula, which is designed to
spread things evenly...if you spread cream cheese on a bagel or something with a spoon, it is not going to be uniform or evenly distributed. A fork
could go either way, too much or not enough.
I can only assume that you are passionate about cooking, which is awesome. But you are actually the one doing it wrong. If you're looking for flavor
and nutrients, you're cheating yourself out of both with these methods. When it comes to preparing food, "easier" rarely ever translates to "better".