Broth is one of the most recognizable dishes of Polish cuisine, and fired onion It is an ingredient without which many people cannot imagine this decoction. The tanning process gives the onion a characteristic taste, staining the broth in golden color and enriches its aroma. However, when burning onions on a fire or burner, they arise substances that may be harmful to health.
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When tanning onion at a high temperature, there is a process called pyrolysiswhich leads to the formation of chemicals such as multi -line aromatic hydrocarbons (Wwa). Wwa are toxins that can have carcinogens and negatively affect the respiratory and digestive systems. Regular consumption of such compounds in large quantities can increase the risk of various diseasesincluding cancer.
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Although the sunbathed onion seems to be an inseparable element of broth, they exist Ways to avoid potential threats. Here are some tips:
- Bake instead of sunbathing – Onion can be baked in the oven without direct contact with the flame. Thanks to this, you will avoid harmful substances.
- Use fresh onions – If you care about clean taste, add raw onion to the decoction, and emphasize the color and aroma with other spices, e.g. turmeric.
- Experiment with vegetables – Instead of fired onions, try to use leeks or celery that will also enrich the taste of the soup.
It is worth remembering that tradition does not always go hand in hand with health. Sun -onion can give broth a unique color, but its impact on health is disproportionate to culinary pleasure. That is why it is worth looking for healthier alternatives that will allow you to enjoy your favorite soup without fear of negative effects on the body.
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