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Chapter 2: Cooking Style

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Information about Chapter 2: Cooking Style
Health & Medicine

Published on May 8, 2009

Author: englance.com

Source: slideshare.net

Description

The different way to cook your meals for a healthier life
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COOKING STYLE by Anan. Oupraxay

Why Do We Cook ? • To get taste, aroma & flavour (BBQ, steak, fries...) • To digest easier for our stomach • To destroy micro-organism • Make a conservation

“We Are What We Eat” CASE 1: Raw foods Raw Foods (fresh fruits, veggies...) Stomach (its enzyme can easily process and transform into vitamins) Photo: Robert McDon.'s photostream Healthy Body

“We Are What We Eat” CASE 2: 'Junk' foods... Modified food (new molecules/isomer created, trans-fat..) Stomach (cannot process, so it keeps inside your body) From: davefishernc Big belly, disease, diabetes, Unhealthy Body cardiovascular accidents...

GOOD COOKING STYLE ? • Low Temperature • WHY ? < 110°C / 230°F Vitamins kept  – Steam No new  isomer/molecules – Boil created – Raw The Best is kept ! 

BAD COOKING STYLE ? • High Temperature • WHY ? > 110°C / 230°F New isomer created  – Grill, Frying (between (due to the high 300°C and 700°C) temperature) – Oven (may up to Transformation of  300°C/572°F) amino-acid – Microwave (75°C and Trans-Fat slightly above 110°C for  a short period = may Vitamin destroyed  change the structure The worse/toxin is food molecule)  stocked – Pressure cooker

CONCLUSION * If you care for your health, know what you eat * Vegetable doesn't need to be cooked at very high temperature * High temperature tends to modify the molecule structure and create new dangerous such as trans-fat with fast foods (the use of the same oil to do XXX times of french fries, chicken fries etc...)

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