Sentences with phrase «of cooking at high temperatures»

Not exact matches

The reason why the salmon cooks so quickly is that we are baking it at a high oven temperature of 425F!

Canning lowers vegetables» nutritional value since they are best lightly cooked for a short period of time, while their canning process requires a long cooking time at high temperatures.

The health benefits of honey are numerous but are only preserved when they are not cooked at high temperatures, making honey the perfect sweetener for this no bake dessert.

Hi Becky — I do cook it at the higher temperature for the rest of the time, but if it's getting too brown you could reduce the temperature and / or cover the quiche.

The next step includes a bit of high - tech, though: Pasteurization is done at vacuum pressure, allowing for low temperatures (65 ° -70 ° C), thus shortening the required cooking time.

You could also experiment with cooking at a higher temperature for a shorter amount of time, just keep checking after 15 min to make sure it does not burn.

Another way to remedy this is to add 25 degrees F to the recipe and cook it at a higher temperature for the first 1/4 of the time of the recipe.

If you do quadruple it (or more), I would suggest using a really big pan that is preheated for a while, or dividing it into multiple pans — it tastes best when the veggies are cooked at a fairly high heat, and added a lot of them at once to a small pan would bring down the temperature.

My oils of choice are Coconut and Olive, when choosing an oil to cook with you want an oil that will not be damaged by high cooking temperatures and Coconut oil can be used at higher temperatures without heat - induced damage to the oil.

I am not such a fan of cooking food at such high temperatures and the steaming would also make it a bit of a quicker prep time.

Simon Cotton, a Senior Lecturer in Chemistry at the University of Birmingham, discusses the connection between consuming acrylamide - a molecule formed when food is cooked at a high temperature - and developing cancer.

Some of them — such as lauric acid — have higher melting points, and while we considered the option of developing our Coconut Cooking Oil to stay liquid at lower temperatures, it came at the cost of losing these valuable fatty acids.

Pressure cookers are designed to cook food at a temperature that's higher than the normal boiling point (because of the pressure), and they cook much faster.

After the heating of the can, the can is then cooked at a temperature high enough to ensure that the food has a long shelf - life.

Because canned foods are processed at high temperatures and also cooked, further cooking, freezing and reheating may lead to a loss of precious nutrients.

And our pouch packaging allows us to cook all of our baby food at a lower temperature than jarred baby food — giving them not only great flavor, but a significantly higher level of nutrition.

«What sealed the deal for me was finding out that jarred food is cooked at extremely high temperatures to kill bacteria for longer storage, at the same time taking out many of the food's vitamins and nutrients and taste,» says Bartalos.

Cooking protein - rich food at high temperatures, such as broiling or barbecuing meats, can lead to the formation of many potent carcinogens that are comparable to those found in cigarrette smoke (i.e., benzo [a] pyrene).

«The chemicals produced by cooking meats at high temperatures induce oxidative stress, inflammation and insulin resistance in animal studies, and these pathways may also lead to an elevated risk of developing high blood pressure,» said Gang Liu, Ph.D., lead author of the study and a postdoctoral research fellow in the department of nutrition at the Harvard T.H. Chan School of Public Health in Boston.

As part of a new study from The University of Texas MD Anderson Cancer Center, published online this week in the journal CANCER, researchers also discovered that individuals with specific genetic mutations are more susceptible to the harmful compounds created when cooking at high temperatures.

Cooking meat at high temperatures or over an open flame, such as when barbecuing or pan-frying, is known to result in the formation of carcinogens, including 2 - amino -1-methyl-6-phenyl-imidazo (4,5 - b) pyridine (PhIP) and amino -3,8-dimethylimidazo (4,5 - f) quinoxaline (MeIQx).

The field trials are part of TSL's Potato Partnership Project to develop a Maris Piper potato that is blight and nematode resistant, bruises less and produces less acrylamide when cooked at high temperatures.

Both reports reference the potential dangers of cooking meats at high temperatures, which has been shown to produce inflammatory and carcinogenic compounds.

They found that cooking meat at high temperatures for a long time — such as grilling, broiling or frying — was associated with about double the risk of insulin resistance.

195º Low simmer 210º High simmer 212º Boiling water at sea level; light or vigorous boil 213º - 214º Boiling temperature of salted or sugared water; 1 teaspoon per quart 250º Maximum pressure cooker temperature 250º Butter smoke point 300º For seasoning lightly oil - coated pans in the oven 325º Water drops dance on skillet surface 325º Black pepper burning point 350º Clarified butter smoke point

In this report, the WHO didn't look at fish, but other research has shown that even white fish cooked at high temperatures may also be linked to cancer risk, especially when it's cooked for a longer length of time.

Higher levels of cancer - causing substances are formed when red meat is cooked at high temperatures, like grilling, barbecuing, and frying.

Microwaves cook at lower temperatures for shorter times which, especially for high fat content foods such as nut flours, can reduce the oxidation of the fatty acids.

The general impression is that cooking at high temperatures would degrade the quality of the oil.

Wouldn't Organic Extra Virgin Coconut Oil (important distinction) in moderation be superior to unsaturated vegetable oils when cooking at high temperatures given the free radical production of those «healthier» oils in such settings?

Also, cooking extra virgin olive oil at high temperatures destroys most of the beneficial chemicals.

Our diets are full of foods that produce advanced glycation end products such as barbequed or broiled meats, fried foods, foods cooked at high temperatures and foods that contain processed sugars.

Consuming meat that has been cooked at very high temperatures and consuming fewer phytonutrient rich foods can lead to increased levels of oxidative stress.

Major manufacturers have even «offed» the off flavors using a deodorizing process similar to that in oil refining, which involves passing cooked soy milk through a vacuum pan at extremely high temperatures in the presence of a strong vacuum.

It seems like a lot of the worry has to do with cooking animal protein at high temperatures.

While refined coconut oil may be better suited for cooking at high temperatures, virgin coconut oil is a better choice in terms of skin health.

The heat is only on one side of the meat at one time, and it's cooked for a shorter amount of time at a higher temperature.

Pure ghee is 99 - 99.5 % butterfat with only trace amount of dairy, it can be cooked at high temperatures without burning, and has a lovely nutty flavor — perfect for curries.

For instance, studies have suggested a link between eating excessive amounts of meat cooked at high temperatures and increased risks of colorectal and pancreatic cancers.

Several studies show meat intake to be a breast cancer risk factor, even when confounding factors, such as total caloric intake and total fat intake, are controlled.22, 23 Part of the reason may be that meat becomes a source of carcinogens and / or mutagens, such as HCAs, that are formed while cooking meat at high temperatures.

Canning lowers vegetables» nutritional value since they are best lightly cooked for a short period of time, while their canning process requires a long cooking time at high temperatures.

Unlike tinned, sachet, and dry foods that have to be cooked at very high temperatures, these diets retain 100 percent of their natural nutritional value, making it a much better option for your senior dog.

Brewers Rice: Small kernels of white rice — separated from the larger kernels of milled rice — are ground and cooked at high temperatures to optimize digestibility.

Corn Meal: EUKANUBA ™ uses high - quality corn meal — corn kernels that have been finely ground to break up the outside covering of each kernel, which then are cooked at high temperatures to increase digestibility.

Chicken meal is cooked at very high temperatures for a long period of time.

Rendering is the process of taking meat and meat by - products, including condemned meats, and cooking then processing them at high temperatures.

Many people believe that the vitamins and minerals in a dog food come from the food ingredients in the food but most dog foods are cooked at such high temperatures that many of the nutrients are lost during the cooking process.

To make cement, you cook calcium carbonate at high temperature, producing 4 % of the world's carbon dioxide in two ways: through the fuel used to heat the kiln, and through the chemistry of converting calcium carbonate to lime and carbon dioxide.

Instead, the wood is «cooked» at high temperatures over a period of time, making it resistant to rot and insects, and rendering it dimensionally stable as well.