R
Rod Speed
Guest
John Fields <jfields@austininstruments.com> wrote
You're still stuck with the fat that it collects when you fry them and thats bad for you.
So dont discolor or burn the food, stupid.Rod Speed <rod.speed.aaa@gmail.com> wrote
John Fields <jfields@austininstruments.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
John Fields <jfields@austininstruments.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Eeyore <rabbitsfriendsandrelations@hotmail.com> wrote
I dare say we could debate factors of this at length
and it would be quite interesting but I think there are
other more important fish to fry.
Fried fish is bad for you.
Depends on what you fry it in.
Nope, frying is bad for you.
Got some data?
Yep, http://www.google.com.au/search?hl=en&q=frying+grilling+health
From the same source:
"According to a spokesperson from the European Union, acrylamide content
is much higher in foods that have been discolored or burned by cooking.
Funny that."General advice, resulting from this project, is to avoid overcooking when
baking, frying or toasting carbohydrate-rich foods," the spokesperson said.
See, not a shred of rocket science required whatever."French fries and roast potatoes should be cooked
to a golden yellow rather than golden brown color.""
Thats just as far as the acrylamide content is concerned.So, then, as long as you fry them that way and use vegetable oil you should be OK
You're still stuck with the fat that it collects when you fry them and thats bad for you.