Published on May 8, 2009
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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