Frying chicken wings and blanching kailan
The frying action actually causes the outside of the chicken wing to crust over. This is due to the Maillard reactions with amino acids. The protein structure changes. The outside of the chicken wing hardens, sealing the nutrients within the meat. Therefore there is a high amount of nutrients within the meat. Nevertheless the fat content of a fried chicken wing is higher than chicken wing cooked using other methods. This is due to oil absorption and entrainment. The unhealthiness of a fried chicken wing can be decreased by using new oil for frying. Reused oil would be absorbed and entrained more in the chicken meat.
It is also interesting to note that the amount of nutrients in the chicken wing would be increased due to oil soluble vitamins. These oil soluble vitamins will be absorbed by the chicken wing together with the oil. These oil soluble vitamins are vitamins A, D, E and K.
In addition to that, fried chicken wings are usually consumed shortly after frying. This helps reduce the amount of nutrient losses. So ladies and gentlemen, remember not to try and keep fried chicken to be consumed more than twelve hours later. I will add that not only does the amount of nutrient decrease but the amount of the pathogenic microorganism within the meat also increases. Keeping fried chicken wings in the freezer will not destroy any of these pathogenic microorganism. It will only send these pathogenic microorganisms into hibernation. As soon as the chicken wing is taken out of the fridge or freezer, the amount of pathogenic microorganism will increase. Remember keeping the chicken wing in the fridge or freezer will not stop the decrease of nutrients.
Thus it is best to decrease our consumption of fatty food and increase consumption of the vegetables. Blanched kailan is a very healthy food.
Mencelur sayur 'kailan' adalah satu cara yang disukai ramai di kalangan kaum Cina. Ini adalah satu cara pemasakkan yang sangat sihat. Mencelur sayur kailan boleh membersihkan habuk dari permukaan sayur, memusnahkan mikroorganisma patogenik, meningkatkan rasa dan menjadikan warna hijau lebih terang.
Kita semua sedia tahu bahawa, penceluran sayur 'kailan' juga akan melembutkan sayur. Pada peringkat mikroskopik, sel-sel sayur kailan akan menjadi lembut akibat dari tindakan haba. Tetapi saya pasti tuan-tuan dan puan-puan tidak tahu bahawa warna hijau sayur yang bertambah terang selepas dicelur adalah disebabkan oleh tindakan haba. Ini adalah kerana poket udara yang terletak di bawah permukaan kulit sayur kailan telah dipaksa keluar oleh tindakan haba. Dalam pada itu tanpa poket udara di bawah permukaan kulit sayur kailan, gelombang pantulan cahaya diubah dan menjadikan warna hijau lebih hijau.
Sehubungan itu cara memasak ini mengakibatkan pengurangan jumlah nutrien yang banyak. Ini disebabkan nutrien-nutrien sayur kailan mudah serap ke dalam air, dan sel-sel kailan yang telah menjadi lembut tidak lagi mampu menyimpan nutrien-nutrien di dalam sel-selnya.
Kita harus ingat bahawa dalam penceluran sayur kailan, kita harus peka kepada kombinasi masa dan suhu pemasakkan untuk mengurangkan kehilangan nutrien-nutrien tetapi cukup memadai untuk memusnahkan mikroorganisma yang patogenik.
Sebagai rumusan kepada pembentangan saya pada pagi ini, saya ingin menasihatkan para hadirin untuk makan makanan yang seimbang, lebihkan sayur-sayuran dalam diet anda dan kurangkan makanan yang berlemak tinggi.
WOW that was a definitely exhausting long 10 minutes. The longest 10 minutes of my life. It is my public speaking speech for my PTK. I never realised how agonising 10 minutes can be until I had to stand up in front of a panel of 3 judges and my friends. Hopefully I never have to do this again. We were required to give a 10 minutes speech in English and Malay. Five minutes exactly for each. I had to improvise on both accounts. Hmmm I am glad I survived that. It was pure torture.
Good morning, friends, panel judges and countrymen, lend me your ears. I think everyone here would NOT say no to a “fried chicken wing”. It definitely taste “finger licking good”. However most of us are aware that it has a high amount of oil content which is bad for our health. Excess fat consumption can contribute to obesity, coronary heart diseases and perhaps some types of cancer. This brings my talk to certain points that I do not think you know.
Did you know that the action of frying chicken wing not only make it safer to eat, taste and smell better but can actually improve the nutrient contents of it? Yes it does. Believe me, I teach the subject.
The frying action actually causes the outside of the chicken wing to crust over. This is due to the Maillard reactions with amino acids. The protein structure changes. The outside of the chicken wing hardens, sealing the nutrients within the meat. Therefore there is a high amount of nutrients within the meat. Nevertheless the fat content of a fried chicken wing is higher than chicken wing cooked using other methods. This is due to oil absorption and entrainment. The unhealthiness of a fried chicken wing can be decreased by using new oil for frying. Reused oil would be absorbed and entrained more in the chicken meat.
It is also interesting to note that the amount of nutrients in the chicken wing would be increased due to oil soluble vitamins. These oil soluble vitamins will be absorbed by the chicken wing together with the oil. These oil soluble vitamins are vitamins A, D, E and K.
In addition to that, fried chicken wings are usually consumed shortly after frying. This helps reduce the amount of nutrient losses. So ladies and gentlemen, remember not to try and keep fried chicken to be consumed more than twelve hours later. I will add that not only does the amount of nutrient decrease but the amount of the pathogenic microorganism within the meat also increases. Keeping fried chicken wings in the freezer will not destroy any of these pathogenic microorganism. It will only send these pathogenic microorganisms into hibernation. As soon as the chicken wing is taken out of the fridge or freezer, the amount of pathogenic microorganism will increase. Remember keeping the chicken wing in the fridge or freezer will not stop the decrease of nutrients.
Thus it is best to decrease our consumption of fatty food and increase consumption of the vegetables. Blanched kailan is a very healthy food.
Mencelur sayur 'kailan' adalah satu cara yang disukai ramai di kalangan kaum Cina. Ini adalah satu cara pemasakkan yang sangat sihat. Mencelur sayur kailan boleh membersihkan habuk dari permukaan sayur, memusnahkan mikroorganisma patogenik, meningkatkan rasa dan menjadikan warna hijau lebih terang.
Kita semua sedia tahu bahawa, penceluran sayur 'kailan' juga akan melembutkan sayur. Pada peringkat mikroskopik, sel-sel sayur kailan akan menjadi lembut akibat dari tindakan haba. Tetapi saya pasti tuan-tuan dan puan-puan tidak tahu bahawa warna hijau sayur yang bertambah terang selepas dicelur adalah disebabkan oleh tindakan haba. Ini adalah kerana poket udara yang terletak di bawah permukaan kulit sayur kailan telah dipaksa keluar oleh tindakan haba. Dalam pada itu tanpa poket udara di bawah permukaan kulit sayur kailan, gelombang pantulan cahaya diubah dan menjadikan warna hijau lebih hijau.
Sehubungan itu cara memasak ini mengakibatkan pengurangan jumlah nutrien yang banyak. Ini disebabkan nutrien-nutrien sayur kailan mudah serap ke dalam air, dan sel-sel kailan yang telah menjadi lembut tidak lagi mampu menyimpan nutrien-nutrien di dalam sel-selnya.
Kita harus ingat bahawa dalam penceluran sayur kailan, kita harus peka kepada kombinasi masa dan suhu pemasakkan untuk mengurangkan kehilangan nutrien-nutrien tetapi cukup memadai untuk memusnahkan mikroorganisma yang patogenik.
Sebagai rumusan kepada pembentangan saya pada pagi ini, saya ingin menasihatkan para hadirin untuk makan makanan yang seimbang, lebihkan sayur-sayuran dalam diet anda dan kurangkan makanan yang berlemak tinggi.
WOW that was a definitely exhausting long 10 minutes. The longest 10 minutes of my life. It is my public speaking speech for my PTK. I never realised how agonising 10 minutes can be until I had to stand up in front of a panel of 3 judges and my friends. Hopefully I never have to do this again. We were required to give a 10 minutes speech in English and Malay. Five minutes exactly for each. I had to improvise on both accounts. Hmmm I am glad I survived that. It was pure torture.
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