Brilio.net - A number of people often use a large stove fire when cooking a dish. The goal is that the food can cook quickly so that it can save more time and gas usage.
Even though cooking over high heat has several disadvantages or causes various problems. Examples can cause food not to cook evenly, damage cooking utensils, produce a lot of smoke, and even remove nutrients from cooking ingredients .
Moreover, there are several types of dishes that should not be cooked using high heat. Reporting from www.qascf.com, acrylamide (a substance that triggers cancer) will form when foods rich in carbohydrates are cooked at high temperatures. Not to mention, foods that contain protein actually form AGEs compounds which are associated with chronic inflammation when cooked over high heat.
Therefore, make sure you process the cooking ingredients in the right way, OK? You also need to know what foods should not be cooked over high heat. Reported by BrilioFood from various sources, Tuesday (23/7), here are 9 foods that should not be cooked using high heat.
1. Eggs.
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However, cooking eggs over low heat can prevent the risk of the outside becoming too hard or burning, while the inside is still raw. Low heat allows the eggs to cook more evenly. Not to mention, the nutrients in the eggs are perfectly preserved.
2. Fish.
Fish is a source of protein that is soft and easily destroyed. Cooking over low heat helps maintain the moisture and texture of the fish, preventing the outside from getting too dry or burning. Therefore, make sure you don't process the fish over high heat, okay?
3. Chicken meat.
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Make sure you don't cook the chicken over high heat, especially when the pieces are thick. This is to minimize the chicken meat only being cooked on the outside. If prepared properly, the chicken will taste juicy and cook evenly.
4. Rice.
When cooking rice in a pan, make sure you don't use a high stove flame. This aims to minimize the bottom of the rice becoming burnt and crusty. Cooking rice over low heat after boiling helps maintain moisture, so the rice doesn't harden.
5. Green vegetables.
Green leafy vegetables such as mustard greens, spinach, kale, and many more must be cooked using low or medium stove heat. This aims to maintain the color and nutrition. Not only that, the texture of the resulting vegetables is also not soft when served.
6. Sauce.
Cooking sauces over low to medium heat allows for better control over the cooking process, helping to maintain the consistency, flavor, nutrition and overall quality of the sauce.
7. Milk.
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Heating milk over low to medium heat helps maintain its quality, nutrition and taste. Boiling or cooking milk over low heat can help ensure the milk cooks without the risk of burning or overflowing. This method is especially important when making foods or drinks that require hot milk, such as pudding, bechamel sauce, or hot milk drinks.
8. Pancakes.
Cooking pancakes over low or medium heat may take a little longer, but the results will be more consistent and satisfying. You can adjust the temperature according to the pan and stove used to produce cooked pancakes according to your taste. Not only that, low heat also gives time for the pancakes to rise more perfectly, you know.
9. Beef.
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Cooking meat at very high temperatures or over high heat can form compounds such as PAHs (Polycyclic Aromatic Hydrocarbons) and HCAs (Heterocyclic Amines) which are potentially carcinogenic. Not to mention, because it is not cooked evenly, the outside is burnt, while the inside is still raw, which can increase the risk of bacterial contamination.