I'm sure I'm over-thinking this, but:
I have the impression that it's best to cook stuff just enough, but not too long, so as not to damage it, and reduce its nutritional value.
For example, when adding egg yokes to a soup (for nutritional value), add it in the last 2 minutes, and don't cook the yokes for all the 25 minutes.
Firstly, am I right?
If so, does the same thing pertain to my fancy organic pasteurized milk?
When making a potato soup, should I nuke the potato, then add it to the milk and cook for a very short time, OR
Should I cook the potato in the milk for 25 minutes?
By the same token, I add a banana to the soup. Should I do it at the end, or at the beginning? (I ask this from a nutritional perspective, not from a texture or taste perspective).
Am I completely over-thinking this?
I began to wonder when I started adding egg yokes to my soup. I've always been told to fully cook eggs to avoid salmonella. But, if I'm trying to get the b-vitamins contained in the yokes, maybe I should cook it only for a minute or two?
All thoughts and comments are very much appreciated,