Many women refuse to cook because of the annoying lampblack in the kitchen. What else does cooking oil smoke do to the skin? How to reduce oil smoke? Let's share the ways to reduce oil smoke with you!
Lampblack will make women's skin greasy, and the dirty smell of lampblack on their bodies is really out of line with the pure and fragrant girl sentiment. However, the harm of lampblack is far more than that. As mentioned in the previous blog post, Oils and fats will undergo a variety of chemical changes under high temperature, and lampblack is one of the worst products of this change.
Every grease product has a 'smoke point', which is the temperature at which it starts to smoke visibly. In the past, the crude oil with dim color started to smoke when it was more than 130 ℃. However, for most of today's pure and transparent oil products, the temperature is usually around 200 ℃, some even higher. The proper temperature for daily cooking is 180 ℃. In fact, you don't need to smoke before cooking. In other words, it is a habit in the era of crude oil to put vegetables after smoking. Cooking with today's pure oil, when smoking, the temperature is too high. It is not only harmful to oil, but also damaging to vitamins. The cooking fume itself is a serious air pollution.
As far as I know, most families are used to waiting for the oil to smoke, that is to say, the cooking temperature is between 200-300 ℃. The oil smoke produced at this temperature contains a variety of harmful substances, including acrolein, benzene, formaldehyde, crotonaldehyde, etc., which are toxic and carcinogenic substances. At present, studies at home and abroad have confirmed that lampblack is a risk factor of lung cancer. In the Chinese cooking circle, whether in the mainland, Taiwan, Hong Kong or Singapore, studies have verified the close relationship between cooking fume and the health damage of cooks.
In addition to increasing the risk of lung cancer, lampblack may also be associated with diabetes, heart disease, obesity and other risks. Some studies have proved that the contents of acrolein metabolites, benzene and crotonaldehyde in the women who often fry vegetables are significantly higher than those in the control group, and some studies have also proved that the contents of 1-hydroxypyrene and malondialdehyde in the cooks are much higher than those in the non cooks. This 1-hydroxypyrene is one of the carcinogens of polycyclic aromatic hydrocarbons, and malondialdehyde is an oxidation product in blood, which is closely related to chronic diseases such as heart disease.
However, it is not impossible to reduce cooking fume. As long as the following advice is followed, the amount of lampblack can be greatly reduced.
Stir fry with new oil. Do not stir fry with fried or heated oil. Fried grease, or grease mixed with impurities once used, will significantly reduce the smoke point, which means more cooking oil smoke, causing greater damage to the health of the operator.
2 do not choose to stir fry, fry, over oil, over fire dishes. There are differences in the temperature of the oil needed for cooking. If you need a temperature of nearly 300 degrees to stir fry, this temperature must have made the oil in the pot smoke a lot. Those in the pot fire operation, will be more than 300 degrees oil temperature. At this time, it has reached the temperature of producing a large number of benzopyrene carcinogens, which is not advisable! Frying and over oiling will inevitably lead to the reuse of oil, thus increasing the generation of lampblack.
3. When cooking, throw in the cooking when the lampblack is not obvious. Dishes at room temperature will allow cooking oil to cool quickly, thus avoiding the problem of too high temperature. As long as you throw a piece of onion into the pot, look around the cheerful bubble but the color is the same, it means that the oil temperature is suitable for cooking.
Do not fry, fry or fry every dish in every meal. Use stewing, steaming, oven baking, cold mixing and other cooking methods. It can not only reduce the production of lampblack, but also reduce the daily oil intake, which is conducive to weight control. At the same time, such a meal is richer in taste, and it is also helpful to cultivate the eating habits of light taste.
Buy a very effective range hood, preferably one that is installed close to the cooking fire. Don't buy that kind of European products. They are not suitable for Chinese cooking. The standard of effective lampblack is that one meter away from the stove, you can't smell the taste of cooking. (I don't recommend any brands!)
6 turn on the range hood while firing, and then turn it on for 5 minutes after cooking. Gas combustion itself will produce a variety of exhaust gas, it should be extracted in time. It's too late for many families to open the range hood until a large amount of lampblack is produced. In this way, the cleanliness of the room cannot be guaranteed, and the lampblack will enter the chef's lungs in large quantities. Saving so little electricity is meaningless. In case of lung cancer, it's not worth spending money to suffer!
Although the lampblack machine helps a lot, don't buy an effective lampblack machine to eat fried food and fried food! Because in addition to the harmful lampblack, the overheated food will also produce carcinogens, and vegetables will lose the effect of helping prevent cancer!
If the above measures are done well, then equip a few sets of beautiful aprons with lace soft hats, and cover a small number of leaky lampblack outside the hair, it is estimated that the beautiful girls should have less resistance to the kitchen. After all, how warm and happy it is to cook delicious food!
What is the harm of cooking oil fume to the skin? How to reduce it? Four Seas Food editors share a variety of methods for you, hope to help!