On Food And Cooking: The Science And Lore Of The Kitchen Hardcover – .Dff, November 23, 2004
The type of oil, temperature, and size of cooking time have an effect on the amount of aldehydes produced. Frying entails cooking food in a large amount of fats — often oil — at a excessive temperature.
Common kinds of foods which might be boiled embody; greens, rice and pasta. Stir-frying – a frying pan or wok is used to cook meals at a really high temperature, in a thin layer of fat.
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