When you put your chef’s apron, your reflex is often to “add a good dose of olive oil or sunflower to the pan. However, another much” light “solution could allow you to cook your healthy foods. And it rests … on the use of a vegetable.
A vegetable rich in water
According to the culinary influencer Monelle Godaert (@not_so_superflu), at the origin of this trick, the cucumber would act as an ideal non-stick vegetable thanks to its exceptional water content. Indeed, in a video, you can see the young woman cook a dish after rubbing a simple piece of cucumber in a pan. Thanks to this method, an aqueous – very fine – film would be deposited and would allow foods not to burn. A tip after all accessible to everyone … and as an economic bonus.
But what does our nutrition expert think, Julie Boët, of this cucumber “water”? Is it a good idea to cook all foods this way? Here is his answer.
A “film” which has certain limits …
On paper, the idea is attractive: bake without fat, calories and with a “natural” touch.
“Technically, this gesture deposits a little humidity on the pan, but that does not replace a fat. There is no durable anti-adherent effect, and this does not protect the foods from too dry cooking or an attachment to the surface. It is not the thin film of released water which will play a role comparable to oil or butter”, alert the nutritionist.
Moreover, the benefits of cucumber are not transferred to the pan by this simple friction. “This vegetable is interesting on the nutritional level: very rich in water, low in calories, it contains a little vitamin K, silica (useful for skin and joints), and antioxidants like cucurbitacins. But to benefit, it is better to consume it raw, in salad or juice”, she continues.
We must not demonize fat, according to our dietician
Above all, it is important to remember that you should not demonize fat. On the contrary.
“Certain oils are essential for the proper functioning of the organism, especially for the brain, hormones, skin and absorption of fat-soluble vitamins (A, D, E and K). Olive oil, for example, is rich in antioxidants and mono-insaturated fatty acids. Rabed oil brings omega-3, just like nut oil. balanced diet “, recalls the dietician.
In cooking, the important thing is the dose. “A teaspoon of oil is often enough to cook a food without excess. You can also use a spray to better distribute the fat or buffer the pan with a paper towel after oiled it, to remove the excess”, still advises the expert.
In summary therefore: “Yes, the rubbed cucumber can help out from time to time or add a fun touch in the kitchen. But that does not replace fats, nor their essential roles for our health. As always, everything is a matter of balance “, concludes Julie Boët.