Who else loves it when their potatoes are soft in the middle, crispy on the outs…
Who else loves it when their potatoes are soft in the middle, crispy on the outside and super browned? Yes, me too! I actually like it when mine look like they’re almost burned ?. I usually cook my potatoes at 200ºC (400ºF) to achieve this. However, we shouldn’t be doing this too often. Why? Well I’m about to tell you.
–
When starchy foods, such as potatoes and bread are cooked at temperatures above 120ºC (248ºF) either by baking, grilling, frying, toasting or roasting, a chemical substance called acrylamide is formed. This compound can damage your nervous system and DNA and could possibly cause cancer. I know some of you are meat-eaters, this advice is very important for you too when you cook your meat. Meat actually forms this and many other more harmful compounds (HCAs, PAHs) when cooked at high temperatures.
–
To reduce the amount of acrylamide you eat, it is wise to aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods. It’s also a good idea to avoid eating blackened toasts – they’re better off in the bin.
–
I’ve made my chips like this for demonstration purposes, but I aim for golden chips more frequently. I will also start trying to cook them at lower temperatures. It will take forever but hey….If you eat your chips browned like this often, make sure you’re eating lots of antioxidant and phytochemical-rich foods at the same time to combat any ill-effects from your potatoes.
–
I ate these chips of course, but I’ve also eaten lots of antioxidant rich foods too ? You guys know I’ve been craving bread a lot since last week, so I also made a quesadilla, well with sandwich thins instead of tortilla wraps. The dip is my homemade ‘sour cream’ & chive sauce ?
–
#potatoes #cookingtips #acrylamides
