It's almost unavoidable nowadays. Without fail, there's usually some story in the news which warns in detail as to why certain ingredient or chemical is terrible for you and how it should be avoided. This week, it's Acrylamide. Is it possible to avoid toast, chips and crisps... forever?!
The advice from the Food Safety Authority of Ireland is that potatoes or bread cooked to a high temperature and "browned" can increase the amount of the potentially carcinogenic substance, acrylamide. Although generally the Irish population is considered "low risk" in comparison to other European Union states, such stories from national news outlets can have an impact on people's diets and ordering habits when eating out.
What is Acrylamide in?
According to the UK's Food Standard Agency, the main foods affected are:
- Fried potato products, such as chips, crisps, roast potatoes and waffles
- Other roasted root vegetables
- Bread
- Coffee
- Biscuits, cookies and crackers
How to Prevent Acrylamide
Luckily, it's a pretty simple fix which doesn't involve removing nice stuff like fries or roast potatoes from your menu. Overcooking is the main culprit, so just adjusting cooking times slightly can reduce levels of acrylamide. Using a Hygiplas Timer is a good start, helping to remind you when a dish needs to be taken out of the oven or fryer. Likewise, using a toaster with a built-in timer, such as the Rowlett Regent Toaster helps to guarantee consistent results and reduce waste.
Chips and fries can be especially tricky. Whether you're cooking to order or preparing large portions to be stored in advance of a service, they can quickly dry out or burn if not stored correctly. Using a commercial chip scuttle helps chips stay deliciously warm and crispy without the tell-tale signs of acrylamide. If you're regularly finding food is burning in your fryer, it may be worth considering using a fryer with a built-in timer, such as the Buffalo Freestanding Fryer.
It's somewhat surprising to hear that coffee is considered an acrylamide risk. Studies suggest that burning coffee is the main culprit here, so reducing water temperatures by a couple of degrees could help. Almost all modern commercial water boilers allow you to regulate the temperature that the boiler dispenses at.
The Food Safety Authority of Ireland also gave one final piece of advice: don't store potatoes destined for the fryer in the fridge. Store them on kitchen shelving units or in stainless steel kitchen storage cabinets for hygiene. Research suggested that, when cooked from cold, potatoes produce much more acrylamide.
By David Evans
Enjoyed reading this? Check out these other related blog posts:
Perfecting Paninis with Waring
Making the Most of Ugly Fruit and Veg
Enjoyed reading this? Check out these other related blog posts:
Perfecting Paninis with Waring
Making the Most of Ugly Fruit and Veg
