Disadvantages. Deep frying makes large amounts of waste oil. Getting rid of the oil properly may be a problem. Waste oil is increasingly being recycled

Advantages of Steaming However some amounts of water soluble nutrients i.e. vitamins of B group and vitamin C are lost in direct method of steaming

Sautéing can be troublesome due to intense of heat and sound of a food been cooked. Sauté foods had cooked in a thin layer of

Steaming ensures that those essential vitamins and minerals are retained during the cooking process. No oil: Steam cooking does not requirement oil, thus greatly reducing

Sautéing have a very high heat and very fewer oils are used. The ingredients are added when the oil heat and have some smoke. Fewer