Cooking method

Older cook styles called for addition of phenol, formaldehyde, and water followed by alkali. Once the alkali was added, strict temperature control was the only barrier to a runaway reaction. A power or equipment failure at this point was likely to lead to disaster. Every batch made involved a struggle between the skill of the operator and capability of the equipment to control the exotherm versus the exothermic nature of the reactants. Most of the disasters that have occurred were due to utilization of this cooking method. 

Turkmen, N. et al.. Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables, hit. J. Food Sci. TechnoL, 41, 281, 2006. 

Ferracane R, Pellegrini N, Visconti A, Graziani G, Chiavaro E, Miglio C and Fogliano V. 2008. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. J Agric Food Chem 56(18) 8601-8608. 

Turkmen N, Sari F and Velioglu YS. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 93(4) 713-718. 

Industries have developed alternate pulping techniques that do not use the conventional cooking methods. Some of these techniques are described briefly in the following subsections. Readers may note that some of these processes have not yet reached commercial stages. 

Fresh, chopped Cooking methods — boiled and fried... 

Table 13.4 Effects of different cooking methods on measures of the glycemic potency of potatoes...

Sob, N. L., Brand-Miller, J. (1999). The glycaemic index of potatoes the effect of variety, cooking method and maturity. European Journal of Clinical Nutrition, 53,249-254. 

Potatoes are an important source of different dietary minerals. Potato is listed as providing 18% of the RDA of potassium, 6% of iron, phosphorus and magnesium, and 2% calcium and zinc. Retention of most minerals is high in boiled potatoes cooked with skin (True et al., 1979). Baking a potato with the skin is a good cooking method to retain minerals. 

McKillop, D. J., Pentieva, K., Daly, D., McPartlin, J. M., Hughes, J., Strain, J. J., Scott, J. M., McNulty, H. (2002). The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet. Br. J. Nutr., 88, 681-688. 

When food is cooked, it goes through chemical changes that alter what it looks like, what it feels like, and how it tastes. Different cooking methods result in different chemical reactions and, therefore, a different look, taste, and feel. 

The way food is cooked is a part of the nutrition game. Depending on the cooking method, a percentage of any nutrient is lost. When vegetables are boiled in water, vitamins disappear quickly. Much of their mineral content is also lost unless the water in which they were boiled is consumed. 

Food material Method of cooking Methods of id ent i f icat ion and quantification Mutagens in cooked material (ng/g) ... 

Several U.S. researchers speculate that the authors of the French report mistakenly drew their conclusion from published studies analyzing naturally occurring creatine found in protein-rich animal products such as beef and pork. When these creatine-containing foods are heated and cooked, the creatine and amino acids interact to form compounds known as heterocyclic amines (HCAs), which have been shown to cause cancer in animal studies. The level of HCAs can vary with cooking method and other factors. Creatine monohydrate does not contain HCAs, and as of early 2002, no published or reported clinical research existed to demonstrate that creatine monohydrate taken in supplement form causes cancer. 

Beyer, K., Morrow, E., Li, X.M. et al. 2001. Effects of cooking methods on peanut allergenicity. J Allergy Clin Immunol 107 1077-1081. 

K. Skog, A. Eneroth, and M. Svanberg, Effect of different cooking methods on the formation of food mutagens in meat, Int. J. Food Sci. Technol., 2003, 38, 313-323. 

Example 3. Butler et al. (2003) conducted a population-based case-control study that evaluated levels of HCAs, meat intake according to doneness and cooking method, and the risk of colon cancer. The study population consisted of participants selected from 33 counties in North Carolina who were part of the North Carolina Colon Cancer Study. Cases included 274 blacks and 346 whites, between the ages of 40 and 84 with invasive adenocarcinoma of the colon diagnosed from 1996 to 2000. Controls, 426 blacks and 611 whites, were randomly selected from the North Carolina Division of Motor Vehicles (under 65) and the Center for Medicare and Medicaid services (over 65). Exposure was assessed using a food-frequency questionnaire. Meat intake frequency data, cooking method, and level of doneness was used to estimate exposure values for three specific HCAs. (Results of this study are discussed in Section 26.2.2b.). Source Butler et al. (2003). 

Bone may also show a stable signal due to carbon (1) derived from the pyrolysis of organic material in the bone. In principle, careful measurement of the parameters of this signal and calibration with modern equivalents allow the quantification of the thermal history of ancient samples that may provide insight into ancient cooking methods. In practice, overlap between the different signals makes accurate characterization difficult. 

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