With all the meat you guys are eating what kind of techniques do you use to reduce consuming huge amounts of HCAs with cooked meat?
asked byKarl_4 (0)
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on October 01, 2012
at 10:15 AM
Moist cooking mainly. Steaming and poaching fish and eggs and simmering beef and lamb.
When a recipe calls for browning meat, I will often skip it. Avoiding high heat cooking will also lessen the likelihood of damaging the more fragile fatty acids.