Some basic guide on cooking, use of seasoning, food selection and use of cooking oil.
- Don’t use too much oil in sautéing. Oil is better than solid fat. Among the vegetable oils, corn oil is one of the best.
- Don’t overheat oil when sautéing or frying. Fire should be moderately regulated. When oil smokes a certain substance is produced that causes irritation to the mucous membrane of the gastrointestinal tract. Avoid too much frying as much as possible.
- In cooking dried beans or legumes: Wash beans very well; then add enough water, bring to a boil, remove from fire and let stand overnight or at least 3 to 4 hours. Continue boiling until beans are done. (This method lessens the length of cooking time.) Beans cook faster also in soft or rain water.
- Condiments and spices should be used very sparingly.
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