Cooking Methods

There are many different types of cooking methods that exist; some which promote heat properties within the body, and some which promote cooling properties within the body. Depending on the intentions, will determine which cooking method is most suitable for that purpose.

Steaming:

Tends to add a moist, yin aspect while releasing the natural flavor(s) of the food(s).

*Beneficial to those who acquire a more heated body, as the added moisture will contribute cooling factors to the body's inner temperature.

 

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Water Sauté:

Adds a watery yin aspect, however uses less water than steaming.

*Beneficial to those who acquire a more heated body, as the water will contribute cooling factors to the body in contrast.

Waterless Method:

Known to be a beneficial way of cooking. Food cooks in its natural juices as its flavor, vitality, and appearance enhance.

 

 

Stir-frying/Sautéing:

Uses oil, however is a very quick and flavorful method which seals in natural flavors/juices. Be aware to not overcook oils, as they tend to become acidic and thicken the blood (promoting heat). There are many branches of stir-frying/sautéing; fast sauté, long method, sautéing without oil, water oil sauté, and Chinese stir-frying.

*Beneficial to those who often feel chilly because this method contributes warming factors due to the hot oil and vigorous cooking aspects.

Oven Use:

A more dry method which promotes a further warming affect than that of steaming, water sauté, or simmering as it heightens sweet flavors and reduces moisture levels. Baking, oven-frying, steaming, and braising all fit into this category.

 

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Pressure Cooking:

An intense way of cooking quickly, while containing the nutrients and juices of the food(s).

Broiling:

Quickly cooking food in a high, dry heated environment which promotes a higher level of warming than when cooked in water. The food is cooked in its natural juices, however the moisture levels greatly reduce.

 

 

References

Pitchford, Paul. Healing with whole foods: Asian traditions and modern nutrition. Berkeley, CA: North Atlantic , 2009. Print.


Sheri Shmuel

Sheri Shmuel

Sheri Shmuel

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