Solid poison: here's a product that chefs haven't thrown into the frying pan for a long time
Experienced chefs explained which product turns into a carcinogen when heated to a certain temperature.
The habit of adding this product when cooking dishes in a frying pan appeared in Soviet times.
But modern cooks do not recommend using it in the frying process. We are talking about butter.
It may make food taste better, but other qualities play an important role in health issues.
The chefs explained that any fat has a certain burnout temperature. This means that at a certain point the ingredient loses its properties and turns into poison.
As for butter, the release of carcinogens begins when heated above 150 °C.
The burnout threshold of the refined plant product is higher – 210-270 °C.
This does not mean that butter should be avoided when cooking in a frying pan. For example, the ingredient can still be used when stewing, without allowing the fat to overheat.
The product can also be added to a dish when it is freshly cooked, which will improve the taste and will not harm health, the chefs shared.
