Fear of Frying
You know those supposedly dangerous chemicals that microwaves put in foods? Roasting and, especially, frying put even more of those chemicals in foods.
But wait, there's more:
Unfortunately, the researchers also found that as these volatile compounds reduced, so did the aroma and flavor of the food.When frying is outlawed, only outlaws will have tasty food.
1 Comments:
The Maillard reaction is our friend. The more I engage in foodie style cooking, the more I realize that. Last night I cooked tamales, which involved roasting spices before grinding them, browning pine nuts, browning onion garlic and a Tbsp of flour, roasting peppers over a gas flame until they blistered and blackened.
If all of this means that I'm going to cut my expected lifespan from 80 to 79.8, sign me up!
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