Do you have questions about nutrition? Send them to us at comer@lavanguardia.es, our nutritionist Aitor Sánchez will answer all your questions.
Can Lékué-type plastic cases be used daily for microwave cooking? (Anonymous)
Yes, without any problem. If the question is motivated by doubts about the safety of these accessories or the microwave itself, clarify that there is no problem. The important thing is of course to use them properly, without grating or cutting them, that way they will be able to preserve their integrity and structure correctly. Just as we would do with a frying pan or cutting board.
These types of utensils allow us to make the microwave even more versatile. With these containers, a kind of papillote is generated, cooking the food in its steam, in its juice, which is very interesting. Properly used, it preserves the flavor and texture of food, especially vegetables. The ingredients do not lose their juices in the cooking water and the texture remains firm and juicy. A well-prepared steamed broccoli is turgid and firm, compared to boiled and overcooked broccoli.
One of the limitations of the micro is that it is very good for heating, but not so good for cooking. This occurs because by simply increasing the temperature of the product, reactions such as Maillard, the famous browning that occurs on the iron, do not occur in this appliance.
It can also be very practical not only to do this type of cooking, but to advance the cooking of some foods that would require more time. For example, you can lightly microwave some green beans or an eggplant and then grill them.
What would be the perfect dinner? (Soraya C., reader)
Hello Soraya. I could answer you very quickly by saying that “there is no perfect dinner”, but adapted to the circumstances of each person, it can be concluded that it is the one that allows you to complete and adapt to what you have done throughout your day.
In any case, you don’t have to get obsessed with finding a specific type of dinner. It makes much more sense to try to prioritize foods that are healthy.
The recommendation that we have given many times in the office, both for lunch and dinner, is that they try to follow the structure of the Harvard plate, that is, that they include a source of quality protein, a serving of vegetables (since We usually consume this group of foods only at lunch and dinner) and that the portion of carbohydrates and the additional energy that we are providing is in line with the physical activity that we have done those days.
We also cannot forget two very applicable keys to lunches and dinners: what we drink and what we are having for dessert. Always prioritizing water and fruit will allow us to avoid other products that are unhealthy. If we opt for other options, it is better that it be very occasional.
