Tag: Cooking temperature

While some myths suggest that high heat is detrimental, the opposite is true: heat is essential for the process. Does boiling bone broth remove collagen? The truth is that boiling or simmering bone broth is precisely what makes the collagen accessible for your body to use.

Originating in the mid-19th century, the raw food diet dictates that food should not be heated above a specific temperature, leading many to ask: do raw vegans eat hot food? The direct answer is no, in the traditional cooked sense, but they can and do prepare "warm" dishes using gentle, low-heat techniques.

Research indicates that the cooling process after cooking starchy foods can dramatically increase their resistant starch content, with studies showing an increase by over twofold when potatoes were refrigerated. This transformation is not about heat, but about temperature changes during cooling that allow the starch molecules to restructure themselves into a form that resists digestion.

According to the CDC, millions of people suffer from foodborne illnesses annually, and consuming improperly prepared fish is a common cause. This fact makes it critical to question, is trout safe to eat rare, as health experts consistently advise against consuming undercooked freshwater fish due to a high risk of parasitic infection.

According to a 2024 study, while vitamin B6 is more stable to heat than previously believed, significant degradation occurs at and above 85°C (185°F) over prolonged cooking times. Its classification as a water-soluble vitamin means its loss during cooking is often caused more by leaching into water than by heat alone.

Research has shown that vitamin B1 is one of the most thermolabile, or heat-sensitive, of all the B vitamins. While there is no single temperature that instantly destroys vitamin B1, prolonged exposure to heat during cooking and food processing can cause significant degradation.

Studies show that the degradation of vitamin C can begin at temperatures as low as 30°C (86°F), though the process accelerates significantly with increasing heat. Understanding what temperature does vitamin C start to degrade is key to preserving the nutrient content of your food.

According to FDA guidelines, raw tuna can be made safer from parasites by freezing it to specific temperatures, meaning it does not always require cooking through for safety. However, whether or not yellowfin tuna has to be cooked through depends on its quality, handling, and your personal risk tolerance.

Research shows that chicken thighs typically shrink by about 20-25% of their raw weight when cooked. This happens mainly due to the evaporation of water and the rendering of fat. This article will delve into the factors that cause and influence this process, explaining exactly how much do chicken thighs shrink when cooked.

According to a 2018 study in *Acta Scientific*, an oil's smoke point is not the most reliable indicator of its stability and suitability for cooking. This challenges the common belief that a higher smoke point is healthier, suggesting other factors are more crucial for making healthy culinary choices.