6 Traditional Cooking Methods That We Should Go Back To For Better Health

In the fast-paced world, we live in today, convenience and efficiency often take precedence, and we tend to overlook the rich culinary heritage that our ancestors left behind. Traditional cooking methods, passed down through generations, not only preserved the cultural identity of communities but also offered numerous health benefits. There’s no doubt that modern cooking techniques and appliances have made our life easier but the charm of age-old methods cannot be forgotten so easily. Some of these time-honoured techniques can infuse our modern diets with a touch of tradition, more pronounced flavours and more health benefits. Let’s revisit these traditional kitchen practices that we all should ideally go back to. 

Here’re 6 Traditional Cooking Methods That Were Better And Healthier: 

1. Slow Cooking: 

In times dominated by instant meals and microwaveable dinners, slow cooking may seem like a luxury we can’t afford. However, this traditional method is worth revisiting. By simmering ingredients over low heat for an extended period, slow cooking tenderises tough cuts of meat, intensifies flavours, and enhances nutrient absorption. Moreover, it allows flavours to meld together, resulting in richer and more satisfying dishes. Dust off your slow cooker or embrace the traditional pot on a stove and savour the mouthwatering aromas that will fill your home.
Also Read: Dum Ka Murgh And More: 7 Dum-Cooked Recipes You Must Try

2. Fermentation: 

Fermentation is an age-old preservation method that not only imparts unique flavours but also offers a plethora of health benefits. Fermented foods like pickles, kimchi, yoghurt, and dosa are rich in probiotics, which promote a healthy gut microbiome. These foods aid digestion, boost the immune system, and improve nutrient absorption. By reintroducing fermented foods into our diets, we can restore a balance that modern-day processed foods often disrupt. So go back to making dosa, idli and other dishes with fermented batter instead of following the instant recipes.  

3. Crushing Spices 

We use a host of spices for everyday and occasional cooking, and it’s a blessing that all these spices powders are readily available in the market. But did you know that our grandparents used to crush whole spices at home to make the masalas? A large mortar and pestle and stone grinders were used to make these powdered spices that were more aromatic and flavourful. That’s why, some people still use a mortar and pestle to make their spices for obvious advantages.
Also Read: Lead A Healthy Life With These 5 Healthy Cooking Methods

4. Grilling and Roasting: 

Long before the invention of gas or electric stoves, our ancestors relied on open fires and hearths for cooking. Grilling and roasting over an open flame or hot coals were not only practical but also imparted unique smoky flavours. These traditional cooking methods allowed excess fat to drip away from the food, making it a healthier alternative to frying. Whether it’s succulent grilled meats, charred vegetables, or roasted vegetables, embracing these ancient techniques can elevate the taste and nutritional profile of our meals. 

Tandoors are still used in India.
Photo Credit: iStock

5. Steaming: 

Steaming, a gentle and versatile cooking technique, has been utilised in traditional cuisines worldwide. By exposing ingredients to the moist heat of steam, nutrients remain intact, colours stay vibrant, and flavours are delicately enhanced. Unlike boiling, steaming doesn’t leach out vitamins and minerals, making it an ideal method for preserving the nutritional value of vegetables, seafood, and grains. Steamed dishes are not only healthier but also retain their natural textures, resulting in light and satisfying meals.
Also Read: 7 Steamed Indian Recipes That You Can Munch On Guilt-Free

6. Stone Grinding and Milling: 

In our modern world of processed and refined grains, we have lost touch with the traditional practice of stone grinding and milling. By grinding grains in stone mills, essential oils, vitamins and minerals are retained, resulting in flour that is rich in nutrients and flavour. This method also avoids the heat generated by industrial milling, which can degrade the quality of the grain. Consider exploring local mills or experimenting with stone-ground flours to create wholesome bread, pastries, and pasta that reconnect us with the roots of our culinary heritage. 

Stone mills were used to grind grains.
Photo Credit: iStock

As we strive for convenience in our daily lives, traditional cooking methods have been overshadowed by modern shortcuts. However, by embracing these ancient techniques, we can reintroduce health, flavour, and cultural richness to our plates.