WHY 99% OF ROASTED FOODS ARE CARCINOGENIC.

Roasting food is a common cooking method found in any culture. So many people prefer roasted food because of its unique and distinct taste. Nevertheless, roasting food is a process where food is being dry in an oven or on a spit with help of some fat/oil.

We have two major ways of roasting:
  1. Placing a prepared food on a roasting spit or in front of intense radiated heat. E.g. meat, poultry, yam, cocoyam, corn etc.
  2. Placing our food item in an oven with applied dry heat or microwave energy.
ADVANTAGES OF ROASTING.
  1. The oil in the meat is drained away making it less fatty and low in cholesterol.
  2. Roasted food is tender and succulent afterwards.
  3. Roasting energy and temperature is easy to control.
  4. Transparency oven makes it easy for the food to be observed.
  5. Roasting process can easily be adjusted or removed from the heat.
  6. When roasting on a spit, roasting dexterity can be showcased to the public.
  7. Continuous basting with the meat juices gives the food a unique flavour.
DISADVANTAGES OF ROASTING FOOD.
  1. Roasting food requires rapid attention to avoid burning.
  2. The microwave oven may be expensive to get.
  3. Experts have warned that roasting animal skin (kanda, kpumo)/cow meat, goat meat with expired tyre or charcoal is carcinogenic to health.
BASIC TECHNIQUES OF ROASTING.
  1. Barding. This is the process of covering the surface of the roast with slices of pork to prevent the flesh from drying out during cooking. Although, this might increase the fat content but should be used where needed especially with a feathered game.
  2. Brushing with oil and basting. This process involves brushing the joint lightly with fat before and during cooking to prevent the surface of the joint drying or becoming hard; while basting is the local practice of coasting the joint with the fat. However, to keep the fat content minimum, brush with fat rather than baste.
  3. Further cooking. The carryover or further cooking involves cooking the joints more after removing the item from an oven.  More so, joints of meat should be placed on a roasting tray with the fat top upwards.
  4. Searing. Searing is a process of cooking of the roast in a hot oven or shallow frying before roasting it.
  5. Settling a roast: The process of removing a roast from the oven after cooking and leaving it in a warm place for a short period. This reduces the risk of being burned when porting a joint.
KEY POINTS FOR A SUCCESSFUL ROASTING.
  1. Roasting is done at a particular degree of cooking. This must be put considered when preparing your roasting time plan.
  2. Keep your hands well protected and your sleeves long to avoids burns occasioned by flashing of hot fat.
  3. Take caution when removing roasts from the oven which may move when the tray is lifted.

5 thoughts on “WHY 99% OF ROASTED FOODS ARE CARCINOGENIC.

  1. Hey there, I think your blog might be having browser compatibility issues.
    When I look at your blog in Opera, it looks fine but when opening in Internet Explorer, it has
    some overlapping. I just wanted to give you a quick heads up!
    Other then that, awesome blog!

  2. It’s really a great and helpful piece of info. I am glad that you simply shared this useful
    info with us. Please keep us informed like this.

    Thank you for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *