COOKING
STYLE
by Anan. Oupraxay

Why Do We Cook ?
• To get taste, aroma & flavour (BBQ,
steak, fries...)
• To digest easier for our stomach
• To destroy micro-organism
• Make a conservation

“We Are What We Eat”
CASE 1: Raw foods
Raw Foods
(fresh fruits, veggies...)
Stomach
(its enzyme can easily process
and transform into vitamins)
Photo: Robert McDon.'s photostream
Healthy Body

“We Are What We Eat”
CASE 2: 'Junk' foods...
Modified food
(new molecules/isomer
created, trans-fat..)
Stomach
(cannot process,
so it keeps inside your body)
From: davefishernc
Big belly, disease, diabetes,
Unhealthy Body
cardiovascular accidents...

GOOD COOKING STYLE ?
• Low Temperature • WHY ?
< 110°C / 230°F Vitamins kept

– Steam No new

isomer/molecules
– Boil
created
– Raw
The Best is kept !


BAD COOKING STYLE ?
• High Temperature • WHY ?
> 110°C / 230°F
New isomer created

– Grill, Frying (between (due to the high
300°C and 700°C)
temperature)
– Oven (may up to
Transformation of

300°C/572°F)
amino-acid
– Microwave (75°C and
Trans-Fat
slightly above 110°C for 
a short period = may
Vitamin destroyed

change the structure
The worse/toxin is
food molecule) 
stocked
– Pressure cooker

CONCLUSION
* If you care for your health, know what you eat
* Vegetable doesn't need to be cooked at very
high temperature
* High temperature tends to modify the molecule
structure and create new dangerous such as
trans-fat with fast foods (the use of the same oil
to do XXX times of french fries, chicken fries
etc...)