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Recent Comments:
Greyhound bus driver heads wrong way: Where's a GPS when you need one? {Gadling}
Nov 8th 2009 11:58PM Big frickin deal. I can't believe this even made internet news. I can't believe I am even commenting on it.
Worcestershire Sauce Secret Recipe Found in Trash {Slashfood}
Nov 3rd 2009 5:46PM Gary- Beginning chemistry...vinegar is the main ingredient in the sauce and yes the vinegar reduces carcinogens. Here is why...
High-temperature cooking can transform amino acids and other natural substances in meat into heterocyclic amines (HCAs) — compounds that are known to cause cancer in laboratory animals.
By marinating meats in vinegar (which is acidic) the chemical reaction between the meat's hemoglobin and blood sugar is slowed down, the cooking process on the outside of the meat(where it has been marinated) is slowed down. The result is less browning (hence less carcinogens) on the outside, but cooking on the inside still takes place. Acidity slows the cooking process by slowing the chemical reaction.
Of course it is not recommended to eat charred or very browned meat. Vinegar and L&P are a way to avoid too much browning, avoiding carcinogens.
yay! be healthy!
