Let's talk about the principle of gas fryer first. The cooking principle of air fryer is similar to that of oven. It uses the built-in heater in the pot to generate high-temperature convective hot air, which dissolves the grease and moisture of the food itself at extremely high temperature and pressure, making the food mature and fragile. That is to say, the gas fryer relies on the oil of the food itself to generate oil-gas circulation, so that the finished product has a crisp taste similar to fried food.
Especially when the food to be cooked contains grease, such as chicken legs with skin, chicken wings, chicken pieces, tempura and so on. You can make a crispy fried taste without putting a drop of oil, which is also the biggest advantage of the gas fryer: "It helps to reduce the intake of oil."
Eating fried foods is closely related to obesity and cardiovascular diseases, because fried foods usually contain high fat and calories; However, reducing oil intake through the gas fryer does help to reduce the risk of diseases associated with excessive oil intake.
Not a drop of oil? No! Air fryers also need to drain oil.
Is the fryer really as magical as the advertisement? Can it cook like fried food without a drop of oil?
In fact, if the oil content of cooked ingredients is high, such as salmon, meat with skin and oily processed products, it is true that not a drop of oil is needed; If the food itself does not have enough oil or no oil at all, such as vegetables, it still needs to be oiled to make the frying effect.
It must be emphasized here that many people mistakenly think that cooking with a gas fryer is healthier and can greatly reduce the intake of fat and calories. This awareness has made many people lose their vigilance, resulting in the frequency of eating fried food only 1 time per week, which may increase to 2 or 3 times per week. In this way, you will consume more oil, calories or harmful substances, which is even worse for your health.
Three hidden worries about the health of air broilers
Air fryer can indeed reduce the consumption of cooking oil, which seems healthier to human body, but don't forget that any food cooked at high temperature will not only lose nutrients, but also produce toxic substances, especially polycyclic aromatic hydrocarbons, heterocyclic amines, acrylamide and other carcinogens. Let's take a look at the health effects of harmful substances derived from three nutrients after high-temperature cooking:
◎ Fat: When the temperature of fat exceeds 200℃, it will produce "benzopyrene" in polycyclic aromatic hydrocarbons, which has been proved to be related to lung cancer, breast cancer, bladder cancer and digestive tract cancer.
◎ protein: When meat is cooked at a temperature higher than 150℃, protein will degenerate into "heterocyclic amine". Clinical research shows that if you eat a lot of meat for a long time, it may increase the incidence of colorectal cancer and breast cancer.
◎ Starch: Foods with high starch content, such as potatoes, sweet potatoes or fried dough sticks, will produce "acrylamide" when cooked at a high temperature of 130℃, which has also been proved to be carcinogenic in animal experiments.
Now that we know the deterioration temperatures of the three nutrients, we should pay attention to the temperature adjustment when using the gas frying pan, and it is also correct to use the range hood. Liang Jian Hao Yaojun suggested that you can choose a pot with multi-stage temperature control and control the conditioning temperature within 150℃. Of course, if the conditioned food is starch, try not to exceed 130℃ to avoid food coking, because when the ingredients are burnt, it means that harmful substances have been produced.
Suitable for cooking meat and starch.
Any food will lose some nutrients as long as it is cooked. Because of the high cooking temperature and long cooking time, the gas fryer is suitable for replacing fried food, especially for cooking fatty meat and food, such as chicken leg with skin, chicken breast, chicken wings, chicken nuggets, salmon, cod, blind fish, shrimp, cheese and processed food (such as meatballs and tempura), so it is suggested that these foods do not need additional oil.
Cooking vegetables and fruits is not recommended. It is better to stir-fry vegetables and fruits at low temperature or blanch them, because high temperature may cause the loss of vitamin C and water-soluble vitamins in vegetables and fruits and affect the nutritional components after eating.