For Events A And B Find Formulas For The Prob What’s Healthier, Broiled, Grilled, Or Fried Food?

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What’s Healthier, Broiled, Grilled, Or Fried Food?

Americans love fried food. While this is not always good for us, it can be a fact. There’s nothing you don’t love to deep fry, including ice cream. While the taste is out of this world, it doesn’t necessarily mean it’s good for you. So is broiling better than frying and why? Does it help grill our food?

Which cooking method actually adds the least fat to your food and are there any other surprises we need to know?

Actually, common sense says that adding fat to a deep fryer or frying pan adds fat to something that is already fatty, namely meat, which is the most commonly fried item. The least amount of fat will be added when the food is broiled, because the flame, or electric broiler, will melt the fat from the food.

In a trial conducted at the University of Pennsylvania, the differences were incredible. Three samples were made, one broiled, one lightly roasted and the third deep-fried. The broiled sample of meat made under the broiler had about one percent added fat, while the sauteed variety had double that, but surprisingly it was almost the same as the deep-fried variety.

Where the problem comes is that we usually put deep fried meat and other things in the batter. Meat honestly doesn’t absorb that much fat on its own, but bread and other factors take it up a lot.

Now using lean fat, we see that frying may not be as heinous as you actually think, but … and there is always a but in the equation, most of us are not satisfied with just frying, we pay. Little attention is paid to the types of oil we fry, often buying the cheapest variety rather than the best for us.

There are good fats and there are bad fats. Butter can be taken in moderation and if you fry your food in it you are asking for heart disease in the future. Vegetable oil, refined corn oil is probably the way to go if you’re going to fry and forget that flour or breading. Fry it without it to keep fat absorption to a minimum.

Obviously, broiling is the best way to cook your food, if you do it on the stove. But some of us thought grilling our food outside was the answer. It reduces the fat but also has some considerations on the grilling factor.

Californian scientist James Felton studied the traditional variety of cooking over barbecue coals and he believes that some barbecue foods can actually cause cancer.

There are two ways this can happen, but the most traditional way, according to Felton, is when meat fat falls onto hot coals, causing a chemical reaction when the flame causes the meat to blacken. If you move the hot coals to one side so the fat doesn’t drip directly onto the coals, this will prevent it. Cooking on a gas grill can also be of some help in this battle.

If you are going to grill over your traditional coals you can try cooking at a lower temperature as well as move the coals and try using regular wood as opposed to charcoal to barbeque your meat.

If none of that appeals to you, the reality is that broiled foods seem like the best bet. First, the flame comes from above and the fat falls into the pan below, secondly, there is less fat involved than frying, and thirdly, the grill may be doing things to your body that you are not ready for.

Do we need a good reason to broil your meat or fish?

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