winter season is the traditional cuisine, and this season the food, but also always meat-based.
a number of occasions, my nutrition training courses ask students: If you know that eating more meat will increase the incidence of cancer, you should not to eat meat? Students say: That of course would also like to eat! A LITTLE less就是了.
asked me: the level of environmental pollution meat usually higher than the food of vegetables, whether you are willing to eat meat? Participants also said: That point total to eat, right? Living many do not eat meat do not intend to ah!
can be seen that for the meat, it is because of the taste and love. It will be because the small amount of Sudan to give up eggs, because the small amount of melamine to give up dairy, but no matter what the circumstances, is willing to give up meat person, it is less and less.
However, among the delicious meat, there are some pitfalls.
trap one: the more delicious, the higher the fat
in meat which has one of the most interesting law - in the lean meat of them, including The more fat, the more expensive the price of meat. This is very strange, I am afraid people. Not fat not good? Fat rather than sell it? Why many fat meat would You do?
thing like this, western countries have such laws: the higher iron content, less fat, then the cheaper the meat; the higher iron containing less fat, meat and Vietnam expensive.
This is because, generally speaking, only the fat and more lean meat was delicious enough. People can not use sub-踺cow meat to make a grilled steak, grilled steak are the best use of the so-called "marble meat" or "snowflake beef", that is, the gap in the muscle fibers evenly deposition a lot of fat. This meat soft, juicy, rich aroma. Whether grilled or stewed, which are the most tasty meat.
people love ribs, because it is the largest number of pig fat lean meat, fat content up to 30%.
people love roast duck, because it is the meat of the duck fat, the fat content as high as 40%.
people love chicken wings, that is, their skins are eating because it is the largest chicken fat body parts, up to 20%.
people will not rinse skinny cow, but only rinse Cephalomappa and enjoy肥羊made of meat, because they are shining white fat evenly distributed in the flesh, the eyes look see, taste particularly good.
has a lot of people love to do the红烧肉pork, because it is very Xiang-mei, and pork fat content as high as 60%.
In contrast, fish with lower fat content, usually only 5% ~ 10%, shellfish on the lower. Their succulent soft, but after all略欠aroma. Therefore, people at a time when cooking them, I enjoy it fried on oil, or applying the prescribed Tbsp oil.
two traps: the more color-yan, the more dangerous
At present, a lot of restaurants have put Meat enjoy charming Hongyan done. Beautiful colors at the same time, also seemed to taste good. Even those pink meat has a special flavor, so a lot of intoxicated people.
once ate a shop proud "老鸭汤"老鸭surprised to find that color pink, there is a similar Chinese ham flavor. Duck meat them, should be cooked off-white only ah. Most have a little bit of light brown, how similar are probably pink sausage then? Taste of fresh duck, it is impossible to have ham flavor ah! If monascus like to dye should be bright red only, will not be this pink. There is no doubt that this meat is the result of nitrite colored hair, and used a lot of volume. One thought here, my appetite has dropped dramatically away from it.
At present, some restaurants keen to change the cause of the color of cooked meat, so that the market up almost buy beef brown sauce. Pork and sheep are pink. Cooked chicken instead of red is the beautiful yellow. But this is not the normal color, but with the hair coloring or nitrite reagent.
of nitrite in pickles abhor, but often forget that the meat is rich in amino acids and other amine substances, and nitrite combination, the very easy to generate induced nitrosamines cancer substances. Conditions in the restaurant, there is no accurate quantitative weighing, it is difficult to guarantee the amount of nitrite precise extent caused by the application of excessive residues of dangerous carcinogens are considerable.
in the pursuit of taste, people tend to neglect those who are already specific risk. Eat meat, knowing the adverse health, knowing that the color is not natural is a suspicious situation, as long as the taste delicious, they happy to accept that this is not a "fearless" behavior?
think I have been: Why are people always so tolerant of meat, while other food is relatively much more demanding? Little meat taboos, and吃蛋, milk, fruits, vegetables have so much say. Anyway, still love to eat meat. Low level of awareness of delicious food will be more demanding, and their favorite food will be much more tolerant. On the other hand, people who have resistance to the risk of cliché, but like melamine emerging risks very fear. Perhaps this is what it's nature.
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