seans_potato_business
Senior Cook
I'm concerned about the effects of the cooking process on flavours and nutritional value. In some cases, the cooking process is obviously considered beneficial in its alteration of flavours but it other cases not. On a tin of baked beans for example, the label often instructs end-user not to boil as this will impair the flavour. Which are the vulnerable and which the invulnerable flavour components?
I have a friend who cooked a great sauce with chicken, comprising of a little oil, ginger syrup, something called "ketjap manis" which I think is a Thai or otherwise Asian thing and strained tomatoes. He was reducing it through vigorous boiling and I had not expected it to be a enjoyable as it was. I've always evaporated water away relatively slowly, preferring to simmer and stir for fear of damaging my precious flavours (and treasured nutrients).
I should also point out the potential toxic conversions that can occur when some chemicals or chemical mixtures are exposed to high temperatures. I think I've read that the carcinogenic potential of some food components can be increased through some cooking process.
What are your thoughts on all this?
I have a friend who cooked a great sauce with chicken, comprising of a little oil, ginger syrup, something called "ketjap manis" which I think is a Thai or otherwise Asian thing and strained tomatoes. He was reducing it through vigorous boiling and I had not expected it to be a enjoyable as it was. I've always evaporated water away relatively slowly, preferring to simmer and stir for fear of damaging my precious flavours (and treasured nutrients).
I should also point out the potential toxic conversions that can occur when some chemicals or chemical mixtures are exposed to high temperatures. I think I've read that the carcinogenic potential of some food components can be increased through some cooking process.
What are your thoughts on all this?