What is healthier, grilled, grilled or fried?

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Amerikaner lieben frittierte Lebensmittel. Es ist zwar nicht immer gut für uns, aber es ist eine Tatsache. Es gibt nichts, was wir nicht gerne frittieren, auch nicht Eis. Obwohl der Geschmack nicht von dieser Welt ist, ist er nicht unbedingt gut für Sie. Braten ist also besser als Braten und warum? Würde es helfen, unsere Speisen zu grillen? Welche Kochmethode fügt Ihrem Essen tatsächlich die geringste Menge an Fett hinzu und gibt es noch andere Überraschungen, über die wir Bescheid wissen müssen? Realistisch gesehen sagt der gesunde Menschenverstand, dass das Hinzufügen von Fett zu einer Fritteuse oder einer Pfanne Fett …
Americans love fried food. It is not always good for us, but it's a fact. There is nothing that we don't like to fry, not even ice cream. Although the taste is not of this world, it is not necessarily good for you. So roast is better than roast and why? Would it help to grill our dishes? Which cooking method actually adds the slightest amount of fat to your food and are there other surprises that we need to know about? Realistically speaking, common sense says that adding fat to a deep fryer or a pan ... (Symbolbild/natur.wiki)

Americans love fried food. It is not always good for us, but it's a fact. There is nothing that we don't like to fry, not even ice cream. Although the taste is not of this world, it is not necessarily good for you. So roast is better than roast and why? Would it help to grill our dishes?

Which cooking method actually adds the slightest amount of fat to your food and are there other surprises that we need to know about?

Realistically speaking, common sense says that adding fat to a deep fryer or a pan adds fat to something that is already fat, namely meat that is fried most fried. The lowest amount of fat that is added is when the food is grilled because the flames or the electric broiler lead to the fat melt away from the food.

In a test at the University of Pennsylvania, the differences were incredible. Three rehearsals were made, a grilled one, a slightly sautéed and the third deep friend. The grilled meat test, which was made under a broiler, had about one percent fat in the fat, while the sautered variety was about twice as much, but it was almost exactly the same as the fried variety.

The problem is that we generally add a lot of fried meat and other things to the dough. The meat doesn't take up as much fat on its own, but the breading and other factors take up a large amount of it.

If we use a lean fat now, we see that the roast may not be as hideous as you actually thought, but ... and there is always an existence, but there is no such thing as much of us, many of us are not satisfied with just frying, we pay little attention in the types of oils with which we roast, often we buy the cheapest variety instead of the best for us.

There are good and bad fats. Butter can be taken in moderation and if you fry your food in it, ask about heart disease in the future. Plant oils, pure corn oil are perhaps the right way if they want to roast and forget the flour or breading. Fry without limiting the fat recording to a minimum.

roast is of course the best way to cook your food, provided you do it on the kitchen stove. However, some of us thought that grilling our dishes outdoors was the answer. It lowers the fat, but there are also some considerations of the grill factor.

The Californian scientist James Felton examined the effects of cooking on grill coals, the traditional variety, and believes that some grilled foods can actually cause cancer.

There are two options for how it can happen, but according to Felton, the most traditional is when the fat drips from the meat to the hot coals and triggers a chemical reaction when the flame flared up to blacken the meat. If you move the hot coals to the side so that the fat does not drip directly onto the coals, this tends to prevent this. Cooking on the gas grill can also be helpful in this fight.

You can also try to cook at a lower temperature and move the coals if you want to grill over your traditional coal and try to use normal wood instead of charcoal to grill your meat.

If nothing appeals to you, the reality that grilled food seems to be the best choice. First, the flame comes from above and the fat drips into a pan below, secondly there is less fat than when roasting, and thirdly the grill can do things to your body for which you are not ready.

do we need better reasons to fry your meat or fish?