Is Pan-Frying Fish in Oil Harmful?
Deep-fried dishes are typically prepared by frying in a large amount of oil to generate high heat, directly cooking and browning the food. However, this method not only reduces the nutritional value but may also be carcinogenic.
When frying food in hot oil, partial burning occurs, causing molecular breakdown and the formation of foreign molecules. These foreign molecules are toxic to the body, disrupting cell function and leading to the formation of cancerous cells. Particularly, foods rich in vitamins, when deep-fried, pose a higher risk of becoming carcinogenic.
How to Pan-Fry Fish to Avoid Cancer Risks
Steam cooking is a method to avoid the potential dangers of frying. With just a little oil and water, you can fry fish to a golden brown while maintaining its safety and avoiding burning.
Here are the steps: Before frying, marinate the fish with seasonings. Boil water in a pot with a little vegetable oil, then place the fish in the pot, cover, and wait for the fish to cook and the water to evaporate.
Why Does This Method of Frying Fish with Water and Oil Reduce Cancer Risks?
When you boil vegetable oil and water together in a pot, the oil, being lighter, will float to the top. As you place the fish in the pot, it sits in the water. Thus, by the time the water boils off, the fish is also cooked. At this point, the oil layer on the surface will help the fish turn golden without the need for prolonged frying or the risk of burning. This unique method not only retains the nutritional value of the fish but also ensures safety when consumed.
Through this article, we hope you have learned a safer way to fry fish and avoid potential carcinogens. Do apply this method in your daily cooking for your family!
Reference: http://khoahoc.tv
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