10 bad habit of cooking smell

10 bad habit of cooking smell

1, it is premature salt pork
The main component of salt, mbt shoes sodium chloride, easy to make proteins in the coagulation of meat, so meat reduced, deterioration of meat hard, and difficult to fire bad.
2, the pan should not burn too strong
Burned, excessive regular consumption of fried food, easy to produce low-acid stomach or gastric ulcer, if not treated will become cancerous.
3, meat, bone avoid cooking add cold water half-way
Meat, bone contains large amounts of protein and fat, cooking a sudden increase in cold water, broth, then drop the temperature polymer, protein and fat that is rapidly solidified, meat, bones shrink the gap has not converged then become rotten. And the meat, bone itself, the flavor will be affected.
4, should not eat without cooking the beans
Soy contains a trypsin would hinder the activities of the body material. People eat that were not fully cooked soybeans,    gucci handbags  soy protein is difficult on the digestion and absorption, and even diarrhea. Burn through the consumption of boiled soybeans, no problem.
5, eggs should not put MSG burning
Egg itself contains the same ingredients with MSG glutamate. Therefore, the scrambled eggs is not necessary to recapture MSG, MSG will destroy the eggs, natural flavor, of course, is a waste.
6, the pH of food should not put MSG
Acidic foods heated to high temperatures also put MSG, monosodium glutamate (glutamic acid) due to loss of moisture into pyroglutamic acid disodium, although non-toxic, but not flavor a little. In alkaline foods, when the solution is alkaline conditions, the MSG (monosodium glutamate) is converted into glutamic acid,coach handbags  disodium is no umami.
7, the repeated bombing of the oil unfit for human consumption
Repeatedly bombed the oil of its energy utilization, and only about one third of the general oil. The unsaturated fats in cooking oil heated, but also produce a variety of harmful polymers, this material allows the body growth retardation, enlargement of the liver. In addition, this oil causes damage to vitamins and fatty acids.
8, frozen meat should not be thawed at a high temperature
The frozen meat on the stove, boiling water to thaw, the moisture in the meat tissue can not be quickly absorbed by the cells and out, you can not restore its original quality, when the temperature will be formed on the surface of frozen pork dura mater, influence the spread of the internal temperature of meat,mbt shoes sale to the breeding opportunities caused by bacteria, meat is also vulnerable. Best natural frozen thawed at room temperature.
9, remove the skin should not eat eggplant
Vitamin P is a useful vitamin the human body in all of our vegetables, eggplant contains vitamin P in the highest. The eggplant in the most concentrated areas of vitamin P in its purple skin and flesh at the link, so eating the vegetable should be eaten with skin, but not peeled.
10, aluminum and iron cooking utensils should not be mixed
Soft aluminum than iron products, such as iron cooking pot, the shovel is aluminum, soft aluminum shovel will soon wear into the cooking,MiuMiu Handbags  people eat too much under the body is aluminum adverse