Podcast #11 - Cooking Methods from Best to WORST
In Traditional Chinese Medicine (TCM), the choice of cooking vessels, such as earthenware (clay or ceramic) pots and metal pots, is considered to have an impact on the energetic properties of the food being prepared. Here are some differences between cooking in earthenware pots and metal pots according to TCM principles:
**Cooking in Earthenware Pots:**
1. **Balancing Yin and Yang**: Earthenware pots are believed to have natural cooling properties. When food is cooked in these pots, the slow and even heat distribution is thought to help preserve the Yin energy of the ingredients. As a result, earthenware pots are often used for dishes that are intended to have cooling and moistening effects on the body.
2. **Moisture Retention**: Earthenware pots tend to retain moisture well. This can be beneficial for dishes that require a moist cooking environment, as it helps keep the food from drying out during the cooking process.
3. **Enhanced Flavor**: The porous nature of earthenware pots allows for slow evaporation and the concentration of flavors. This can lead to dishes with rich, complex flavors, making them suitable for soups, stews, and braises.
4. **Nutrient Preservation**: The gentle heat of earthenware pots is believed to help preserve the nutritional content of ingredients, as it does not subject them to high temperatures that may cause nutrient loss.
5. **Digestibility**: The even heat distribution in earthenware pots can make food easier to digest, especially for individuals with weak digestion. The slow cooking process can help break down tough ingredients.
**Cooking in Metal Pots:**
1. **Balancing Yin and Yang**: Metal pots, such as stainless steel or cast iron, are generally considered to have warming properties. When food is cooked in these pots, they may introduce Yang energy into the dish. This makes metal pots suitable for dishes that need warming and invigorating effects.
2. **Rapid Cooking**: Metal pots heat up quickly and evenly, making them ideal for recipes that require high heat and fast cooking, such as stir-frying.
3. **Versatility**: Metal pots are versatile and can be used for a wide range of cooking methods, from sautéing to frying and boiling. They are particularly well-suited for achieving a sear or crisp texture on certain foods.
4. **Heat Preservation**: Some metal pots, such as cast iron, have excellent heat retention properties. This makes them suitable for dishes that benefit from slow, steady cooking.
5. **Transfer of Flavors**: Metal pots can absorb and transfer flavors from previous cooking, which can be desirable in some cuisines but may not be ideal for dishes that require a neutral taste.
In summary, the choice of cooking vessel in TCM is often based on the desired energetic properties of the dish, the ingredients used, and the cooking method. Earthenware pots are associated with cooling and moistening effects, while metal pots tend to introduce warmth and are versatile for various cooking techniques. Both types of pots have their place in TCM cooking, and the choice depends on the specific goals of the dish and the individual's constitution and health condition.
Stir-Fry
Stir-frying is another popular cooking method in Traditional Chinese Medicine (TCM) that is believed to offer several health benefits in alignment with TCM principles. Here are some of the potential benefits of stir-frying according to TCM:
1. **Preservation of Nutrients**: Like steaming, stir-frying is considered a quick cooking method that helps retain the nutritional content of foods. The high heat used in stir-frying can help lock in the flavors and nutrients of ingredients.
2. **Balancing Yin and Yang**: Stir-frying typically involves using a combination of ingredients like vegetables, proteins, and seasonings. When done correctly, it can create a balanced dish with a mix of Yin (cooling) and Yang (warming) energies, which is in line with TCM principles of balance.
3. **Enhancing Digestibility**: Stir-frying with a small amount of oil or cooking liquid can help break down tough fibers in vegetables and proteins, making them easier to digest. The quick cooking time helps maintain the freshness and crispness of vegetables, providing a satisfying texture.
4. **Supporting Spleen and Stomach**: Stir-fried dishes are often well-tolerated by the Spleen and Stomach in TCM. The high heat and short cooking time can help reduce the burden on these digestive organs, making it suitable for those with weak digestive systems.
5. **Customization**: Stir-frying allows for a wide variety of ingredients, herbs, and spices to be incorporated into dishes. This flexibility makes it possible to create meals tailored to individual health needs and taste preferences.
6. **Minimizing Dampness**: In TCM, excessive dampness in the body is associated with various health issues. Stir-frying is considered a method that can help reduce dampness in foods by quickly evaporating excess moisture.
7. **Improving Blood Circulation**: Some TCM ingredients, such as ginger and garlic, are commonly used in stir-fry dishes. These ingredients are believed to have properties that can improve blood circulation and provide warming effects to the body.
Steaming
Steaming is a cooking method that has been valued in Traditional Chinese Medicine (TCM) for its various potential health benefits. According to TCM principles, steaming can have several positive effects on the body:
1. **Preservation of Nutrients**: Steaming is considered a gentle cooking method that helps preserve the nutritional content of foods. It is believed to retain more vitamins, minerals, and antioxidants compared to methods like boiling, which may leach nutrients into the cooking water.
2. **Maintaining Food Energetics**: TCM categorizes foods into different energetic properties (e.g., hot, warm, cool, cold). Steaming is considered a neutral or balanced cooking method that helps maintain the original energetic properties of food. It neither adds excessive heat (as in frying) nor cools the food excessively (as in raw foods), making it suitable for a wide range of ingredients.
3. **Enhancing Digestibility**: Steaming is seen as a method that makes food more easily digestible. The gentle heat and moisture involved in steaming can soften tough fibers in foods, making them easier to break down during digestion.
4. **Supporting Spleen and Stomach**: In TCM, the Spleen and Stomach are considered crucial for digestion and overall health. Steamed foods are thought to be gentler on the Spleen and Stomach, making them a preferred choice for individuals with digestive concerns.
5. **Balancing Yin and Yang**: Steamed foods are often considered more balanced in terms of Yin and Yang energies. They are neither excessively heating (Yang) nor cooling (Yin), making them a good choice for individuals looking to maintain a harmonious balance within their body.
6. **Reducing Excess Dampness**: TCM believes that excessive dampness in the body can lead to various health issues. Steaming is seen as a method that can help reduce excess dampness in foods, making it suitable for those with dampness-related imbalances.
7. **Softening and Tonifying**: Steaming can soften foods and make them suitable for individuals with weak digestive systems or those who require nourishment without taxing their digestive organs.
Soups
1. **Hydration and Moistening**: Soups typically have a high water content, making them an excellent way to stay hydrated. TCM emphasizes the importance of maintaining balanced bodily fluids, and soups can help with this by adding moisture to the body.
2. **Warming or Cooling Effects**: Depending on the ingredients and seasonings used, soups can have warming or cooling effects on the body, helping to balance Yin and Yang energies. For example, a ginger and chicken soup is warming, while a cucumber and mint soup is cooling.
3. **Supporting Digestion**: TCM believes that the warmth of soups can aid digestion, especially for individuals with weak digestive systems. Warm soups are considered gentle on the Spleen and Stomach, making them easier to digest.
4. **Balanced Nutrient Intake**: Soups often contain a variety of ingredients, including vegetables, meats, herbs, and spices. This diversity can provide a balanced intake of essential nutrients, vitamins, and minerals.
5. **Herbal Remedies**: TCM frequently uses herbal ingredients in soups for their therapeutic properties. For instance, soups made with Chinese medicinal herbs are believed to have specific healing effects on the body, depending on the herbs used.
6. **Ease of Assimilation**: The long cooking times involved in making soups can break down ingredients, making them easier for the body to assimilate. This is particularly beneficial for individuals with weakened constitutions.
7. **Customization**: Soups can be customized to address specific health concerns. TCM practitioners often recommend soups tailored to an individual's constitution and health condition.
8. **Comfort and Nourishment**: In TCM, soups are seen as a source of comfort and nourishment, both for the body and the spirit. Warm, soothing soups can provide a sense of well-being and balance.
Stews
Stews share several similarities with soups in Traditional Chinese Medicine (TCM), and many of the benefits associated with soups can also be attributed to stews when prepared and consumed according to TCM principles. Here are some potential benefits of stews in TCM:
1. **Balancing Yin and Yang**: Like soups, stews can be tailored to have warming or cooling properties, depending on the ingredients and seasonings used. This customization allows for balancing Yin and Yang energies in the body.
2. **Supporting Digestion**: Stews, particularly when slow-cooked, can be gentle on the digestive system. The long cooking process can break down tough ingredients and make them more easily digestible.
3. **Moistening and Hydrating**: The liquid content in stews helps keep the body hydrated, and TCM emphasizes the importance of maintaining balanced bodily fluids.
4. **Nutrient-Rich**: Stews often contain a variety of ingredients, including vegetables, meats, and sometimes grains or legumes. This diversity can provide a rich source of nutrients, including vitamins, minerals, and protein.
5. **Herbal and Medicinal Additions**: TCM often incorporates herbal ingredients into stews for their therapeutic effects. Certain herbs and medicinal substances can be added to stews to address specific health concerns or imbalances.
6. **Balanced Diet**: Stews can help create balanced meals by combining various food groups. TCM encourages a balanced intake of different food types to support overall health.
7. **Customization**: Stews can be customized to suit individual constitutions and health conditions. TCM practitioners may recommend specific stew recipes to address specific health goals.
8. **Comfort and Nourishment**: In TCM, stews are regarded as a source of comfort and nourishment, providing warmth and sustenance for the body and spirit.
Braising
Braising is a cooking method that involves searing food at a high temperature and then simmering it slowly in a flavorful liquid until it becomes tender. In Traditional Chinese Medicine (TCM), braising is generally viewed more favorably compared to some other cooking methods, such as deep frying or BBQ. Here are some considerations for braising in relation to TCM principles:
1. **Moderation of Heat**: Braising typically involves moderate heat during the simmering phase, which can help preserve the balance of Yin and Yang energies in the food. It is considered a more balanced cooking method in terms of temperature compared to methods like BBQ.
2. **Retaining Nutrients**: Braising can help retain the nutritional content of ingredients because it is a slower cooking method that uses a flavorful liquid, which helps keep the food moist.
3. **Balanced Cooking Method**: TCM encourages a variety of cooking methods to maintain balance in the diet. Braising can be considered one of these balanced methods as it combines the high-heat searing with slow simmering, creating a depth of flavor while preserving the food's natural properties.
4. **Digestive Benefits**: Braised foods are typically tender and moist, making them gentle on the digestive system. The use of flavorful liquids can enhance the digestibility of the ingredients.
5. **Customization**: Braising allows for customization by choosing various ingredients, seasonings, and liquids. This flexibility aligns with TCM principles, as it allows for the creation of dishes tailored to individual constitutions and health goals.
6. **Balancing Yin and Yang**: Braising can be used to prepare both warming and cooling dishes, depending on the ingredients and seasonings used. This versatility can help balance Yin and Yang energies according to TCM.
7. **Dampness Control**: Braising can be used to control dampness in foods. TCM often recommends braising certain ingredients to help alleviate dampness-related imbalances in the body.
Poaching
Poaching is a gentle cooking method that involves simmering food in a liquid, often at lower temperatures than boiling. In the context of Traditional Chinese Medicine (TCM), poaching is generally viewed positively, and it aligns well with many TCM principles:
1. **Balanced Heat**: Poaching uses low to moderate heat, which helps maintain balance between Yin and Yang energies in food. It is considered a balanced cooking method that does not introduce excessive heat (Yang energy) into the food.
2. **Preservation of Nutrients**: Poaching is a gentle cooking method that helps retain the nutritional content of ingredients. The use of liquid helps prevent nutrient loss, making it suitable for preserving the natural qualities of foods.
3. **Balanced Cooking Method**: TCM encourages a variety of cooking methods to maintain balance in the diet. Poaching can be considered one of these balanced methods as it gently cooks food while preserving its natural properties.
4. **Digestive Benefits**: Poached foods are often tender and moist, making them gentle on the digestive system. The use of flavorful liquids, such as broths and herbal infusions, can enhance the digestibility of the ingredients.
5. **Customization**: Poaching allows for customization by choosing various liquids, seasonings, and herbs. This flexibility aligns with TCM principles, as it allows for the creation of dishes tailored to individual constitutions and health goals.
6. **Balancing Yin and Yang**: Poaching can be used to prepare both warming and cooling dishes, depending on the choice of liquids, seasonings, and herbs. This versatility can help balance Yin and Yang energies in accordance with TCM principles.
7. **Dampness Control**: Poaching can be used to control dampness in foods. TCM often recommends poaching certain ingredients to help alleviate dampness-related imbalances in the body.
Sous vide
Sous vide is a cooking method that involves sealing food in a vacuum-sealed bag and cooking it in a water bath at precise and controlled temperatures for an extended period. In the context of Traditional Chinese Medicine (TCM), sous vide cooking shares some characteristics with poaching and aligns with several TCM principles:
1. **Balanced Heat**: Sous vide cooking involves precise temperature control, often at lower temperatures than other cooking methods. This controlled heat can help maintain a balanced Yin and Yang energy in food, aligning with TCM principles.
2. **Preservation of Nutrients**: Sous vide is a gentle cooking method that helps retain the nutritional content of ingredients because it involves cooking at lower temperatures over longer periods. This aligns with TCM's focus on preserving the natural qualities of foods.
3. **Balanced Cooking Method**: Sous vide can be considered a balanced cooking method as it uses controlled heat to gently cook food. It does not introduce excessive heat or disrupt the energetic properties of food.
4. **Digestive Benefits**: Sous vide-cooked foods are often tender and moist, which can be gentle on the digestive system. The use of flavorful liquids, herbs, and seasonings can enhance the digestibility of the ingredients.
5. **Customization**: Sous vide allows for precise control of temperature and time, as well as the addition of various liquids, seasonings, and herbs. This flexibility aligns with TCM principles, as it allows for the creation of dishes tailored to individual constitutions and health goals.
6. **Balancing Yin and Yang**: Sous vide can be used to prepare both warming and cooling dishes, depending on the choice of temperatures, liquids, seasonings, and herbs. This versatility can help balance Yin and Yang energies in accordance with TCM principles.
7. **Dampness Control**: Sous vide can be used to control dampness in foods, similar to other gentle cooking methods. TCM often recommends sous vide for specific ingredients to help alleviate dampness-related imbalances in the body.
Deep frying
1. **Excessive Heat**: Deep frying involves cooking foods in hot oil at high temperatures, which can introduce excessive heat (Yang energy) into the food. TCM generally advises against excessive consumption of foods with heating properties, as it can disrupt the body's balance.
2. **Excessive Oil**: Deep frying typically uses a significant amount of oil, which can be heavy on the digestive system and may not align with TCM principles of moderation and balance.
3. **Imbalance of Cooking Methods**: TCM encourages a balance of cooking methods, including steaming, boiling, stir-frying, and braising. Deep frying is considered an extreme method that does not promote balance.
4. **Loss of Nutrients**: The high heat and extended cooking time in deep frying can lead to a loss of nutrients in foods. TCM values foods that are minimally processed and retain their natural qualities.
5. **Digestive Concerns**: The heavy, greasy nature of deep-fried foods can place a burden on the digestive system, potentially causing issues for individuals with weak digestive constitutions.
6. **Inflammatory Potential**: Deep-fried foods are often associated with inflammation and may exacerbate conditions related to excessive internal heat in TCM.
Red Stewing
Red stewing, also known as "hong shao" in Chinese cuisine, is a cooking method that involves simmering ingredients in a flavorful, soy sauce-based broth until they become tender and infused with rich flavors. While it's a popular cooking technique in Chinese cuisine, it has some differences compared to the cooking methods commonly recommended in Traditional Chinese Medicine (TCM).
1. **Heat and Ingredients**: Red stewing often involves the use of soy sauce, sugar, and sometimes other seasonings that can impart warming (Yang) properties to the dish. This can make it less suitable for individuals looking to balance their Yin and Yang energies in line with TCM principles. TCM generally encourages a balance of cooling and warming foods.
2. **Soy Sauce and Salt**: The use of soy sauce in red stewing can contribute to higher sodium content in the dish, which may not align with TCM's emphasis on moderation in salt consumption. Excessive salt intake can disrupt the body's balance of fluids.
3. **Cooking Time**: Red stewing typically involves long cooking times to achieve the desired tenderness and flavor. While slow cooking can be beneficial for breaking down tough ingredients, it may not always align with TCM's preference for quick-cooking methods that preserve the natural properties of foods.
4. **Balancing Ingredients**: In TCM, a balanced diet often includes a variety of ingredients, and red stewing recipes can vary in terms of ingredient selection. It's essential to balance red stewing with other cooking methods and ingredients to create a well-rounded diet.
5. **Digestive Considerations**: The richness and depth of flavor in red stewed dishes can be heavy on the digestive system, especially for individuals with weak digestion. TCM emphasizes foods that are gentle on the Spleen and Stomach.
Baking
1. **Moderate Heat**: Baking typically uses moderate, even heat, which is less likely to introduce excessive heat (Yang energy) into the food compared to grilling or deep frying. This aligns better with TCM's emphasis on moderation and balance between cooling and warming foods.
2. **Retaining Nutrients**: Baking can help retain the nutritional content of ingredients because it is a gentler cooking method compared to high-heat methods. However, it's important not to overbake foods to avoid nutrient loss.
3. **Balanced Cooking Method**: Baking is considered a balanced cooking method that can help preserve the natural qualities and nutrients of foods. It does not involve high temperatures, excessive oil, or open flames that can disrupt the energetic properties of food.
4. **Customization**: Baking allows for customization by choosing various ingredients and seasonings. This flexibility aligns with TCM principles, as it allows for the creation of dishes tailored to individual constitutions and health goals.
5. **Digestive Benefits**: Baked foods are often tender and moist, making them gentle on the digestive system. The use of flavorful seasonings and marinades can enhance the digestibility of the ingredients.
6. **Balancing Yin and Yang**: Baking can be used to prepare both warming and cooling dishes, depending on the choice of ingredients and seasonings. This versatility can help balance Yin and Yang energies in accordance with TCM principles.
7. **Dampness Control**: Baking can be used to control dampness in foods. TCM often recommends baking certain ingredients to help alleviate dampness-related imbalances in the body.
Casserole
Casserole cooking is a method that involves baking ingredients together in a single dish, often with a mixture of liquids and seasonings. In the context of Traditional Chinese Medicine (TCM), casseroles can be prepared to align with TCM principles, although there are some considerations to keep in mind:
1. **Balanced Ingredients**: Casseroles can be customized with a variety of ingredients, which allows for balance in the diet according to TCM principles. By selecting a combination of ingredients with different energetic properties (cooling, warming, neutral), you can create a balanced dish that aligns with Yin and Yang energies.
2. **Moisture Retention**: Many casseroles include liquids or sauces that help retain moisture in the dish. This can align with TCM principles that emphasize the importance of maintaining balanced bodily fluids.
3. **Slow Cooking**: Some casseroles are slow-cooked at lower temperatures, which can be gentle on the ingredients and help preserve their natural qualities and nutrients.
4. **Digestive Benefits**: Casseroles, especially those with tender ingredients and flavorful sauces, can be easy on the digestive system, making them suitable for individuals with weak digestion.
5. **Customization**: Casseroles offer flexibility in terms of ingredient selection and seasonings. You can tailor them to address specific health concerns or to suit your individual constitution and preferences.
6. **Balancing Yin and Yang**: Casseroles can be prepared to have either warming or cooling properties, depending on the choice of ingredients and seasonings. This flexibility can help balance Yin and Yang energies in accordance with TCM principles.
7. **Dampness Control**: Some casseroles can be prepared to control excess dampness in foods, as TCM often recommends certain cooking methods for dampness-related imbalances.
Roasting
Roasting is a cooking method that involves cooking food in an oven at high temperatures, often with dry heat. In the context of Traditional Chinese Medicine (TCM), roasting is generally considered a less favored cooking method, especially when compared to gentler methods like boiling or steaming. Here are some considerations for roasting in relation to TCM principles:
1. **Excessive Heat**: Roasting typically exposes food to high temperatures, which can introduce excessive heat (Yang energy) into the food. This may not align with TCM's emphasis on moderation and balance between cooling and warming foods.
2. **Potential Nutrient Loss**: The high temperatures and extended cooking times in roasting can lead to nutrient loss, particularly heat-sensitive vitamins and antioxidants. TCM values foods that retain their nutritional content.
3. **Imbalance of Cooking Methods**: TCM encourages a balance of cooking methods, including steaming, boiling, stir-frying, and braising. Roasting, as a method, is considered more extreme and less balanced in terms of maintaining the energetic properties of food.
4. **Digestive Considerations**: Roasted foods can be heavy and dry, which may place a burden on the digestive system, especially for individuals with weak digestion. TCM typically recommends foods that are gentle on the digestive organs.
5. **Potential for Excessive Dryness**: Roasting can lead to excessive dryness in foods, which may not be suitable for individuals with dry constitutions or imbalances associated with excess dryness.
Barbecue and Grilling
Barbecue, often referred to as BBQ, is a cooking method that involves grilling food over an open flame or hot coals, typically using a marinade or sauce for flavor. In the context of Traditional Chinese Medicine (TCM), BBQ is generally considered less favorable due to several factors:
1. **Excessive Heat**: BBQ involves cooking food over direct heat or an open flame, which can introduce excessive heat (Yang energy) into the food. This can be challenging for individuals seeking to balance their Yin and Yang energies in line with TCM principles.
2. **Charred and Grilled Meats**: The charring and grilling of meat in BBQ can lead to the formation of potentially harmful compounds, such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are associated with an increased risk of certain health issues. TCM typically values foods that are minimally processed and not associated with potential health risks.
3. **Digestive Considerations**: BBQ foods, especially grilled meats, can be tough and dry, potentially placing a burden on the digestive system, especially for individuals with weak digestion. TCM generally recommends foods that are gentle on the digestive organs.
4. **Imbalance of Cooking Methods**: TCM encourages a balance of cooking methods, including steaming, boiling, stir-frying, and simmering. BBQ, as a method, is considered more extreme and may not support the maintenance of the energetic properties of food.
5. **Marinades and Sauces**: The use of marinades and sauces in BBQ can introduce additional ingredients, such as sugar and salt, that may not align with TCM principles of moderation and balance in flavorings.