Most of us learn to cook through trial and error, the Food Network, or being forced to feed ourselves when no one else will do it. So naturally, no one’s born knowing how to sauté chicken, or blanch vegetables. Here are some basic (but useful) cooking techniques chefs use every day, but the rest of us rarely pick up.
You can cook meat a number of different ways, from roasting to pan-searing to barbecuing. However, there are five basic principles that apply to the vast majority of techniques when it comes to meat and poultry. Here’s what we’ve found after years of cooking in our test kitchen:
But you can find carcinogens in the charred bits. Carcinogenic heterocyclic amines are created by high temperature cooking of meat. And high-temperature cooking, particularly charring of meat forms some cancer-causing heterocyclic amines. Some heterocyclic amines (HCAs) found in cooked and especially burned meat are known carcinogens. And Harmane, a β-carboline alkaloid found in meats, has been shown to have strong neurotoxic characteristics, and in particular, is “highly tremorogenic” (tremor inducing). These chemicals are formed during the cooking process of meat, particularly the longer they are cooked, and the more they are exposed to high temperatures during cooking.