1. Cooking oil over and over once more
Many people save money, using excess cooking oil to re-cook food at high temperatures. This action is extremely harmful. Because oil is heated at high temperatures, it produces toxic trans-fatty acids and oil oxidation products. If you continue to cook with this oil at high temperatures, harmful substances cancer will increase significantly. It is recommended to use cooking oil only once.
| Illustration: ABLW. |
2. Put the food in the pan while the oil is smoking
When the oil smokes, the temperature often reaches over 200 degrees Celsius. If you put vegetables in the pan at this time, the carcinogens produced will increase. cancer risk. This cooking habit not only destroys the nutrients of vegetables, but also destroys the fat-soluble vitamins contained in them.
Essential fatty acids in the human body are also destroyed by oxidation, reducing the nutritional value of the oil. Oil temperature should be controlled at regarding 150 degrees Celsius to 180 degrees Celsius.
3. Do not wash the pan following cooking, continue frying
Many people often fry the next dish following cooking the first one. However, grease and food residue clinging to the surface of the pan seems clean, when reheated at high temperature, it can produce carcinogens like benzopyrene.
Therefore, you should clean the pan carefully before cooking the next dish, which helps limit the creation of harmful substances, and prevents spices and residue from the last cooking from affecting the taste of the next dish.
4. Turn off the hood immediately following cooking
A large amount of harmful substances will be generated during the cooking process and the hood plays a very important role in eliminating the exhaust gas. Some people often turn off the hood immediately following cooking, but this behavior is not recommended. After cooking, there is still exhaust gas in the kitchen, you should let the hood continue to run for 3 to 5 minutes to ensure that the harmful gas is completely discharged.
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