Boil or grill.. Learn the healthy way to cook meat:
Cooking meat properly kills harmful bacteria such as salmonella and E. coli, which can cause food poisoning that leads to illness or even death. However, cooking meat can reduce its antioxidant capacity, depending on how and for how long it is cooked. Nutrients can also be lost. During the cooking process, heating meat to high temperatures for long periods can lead to the formation of harmful compounds that may increase the risk of disease.
Roasting and baking:
The term roasting usually refers to cooking meat in a large dish called a roasting pan. This can also be done using the rotisserie oven. This technique is usually reserved for cooking large cuts of meat or whole animals, such as chicken or turkey.
Roasting and baking temperatures range from 149-218°C and cooking time may vary from 30 minutes to an hour or more, depending on the type and cut of meat. In general, roasting and baking are healthy forms of cooking that result in minimal loss of vitamin C. However, during long cooking times at high temperatures, up to 40% of the B vitamins may be lost in the juices that drip from the meat.
Grilling and poaching:
Grilling and poaching are very similar methods of dry heat and high temperature cooking. Grilling involves cooking with a heat source directly below your food, such as an open grill or barbecue. Grilling temperatures typically range from (190-232°C).
In grilling, the heat source comes from above, like a broiler in an oven, grilling takes place at very high temperatures, usually between (260-288°C), and grilling is very popular because it imparts delicious flavor to meat, especially steaks and burgers, often This cooking method often produces chemicals that may be harmful.
When meat is grilled at high temperatures, the fat melts and drips onto the grill or cooking surface. This results in toxic compounds called polycyclic aromatic hydrocarbons (PAHs) that can leach up and leach into meat. PAHs have been linked to several types of cancer, including breast and pancreatic cancer.
What is the healthiest way to cook meat?
From a health standpoint, the best ways to cook meat are slow cooking and pressure cooking. However, all methods of cooking meat have advantages and disadvantages, and some of the most popular types, including grilling and deep frying, are of concern due to the high levels of toxic byproducts that produce it.
Parboiling and other forms of moist heat cooking at lower temperatures produce fewer of these compounds, but can lead to loss of vitamins.
2 to 2 1/2 pounds chuck roast, chopped into 2-inch chunks
1-2 tablespoons vegetable oil (I used light olive oil)
generous salt and pepper
4 tablespoons butter (half stick)
1 onion, chopped
8 to 12 ounces mushrooms, quartered
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper (or more to taste)
2 teaspoons paprika
1 tablespoon dried parsley
1 tablespoon garlic, smashed and minced
1 tablespoon tomato paste
1/2 cup red wine
1/2 cup water
2 teaspoons Better Than Bouillon Beef Base
1 to 2 cups sour cream, to add after cooking
12-16 ounces pappardelle pasta, plus water and salt
fresh parsley, to garnish
fresh chives, to garnish
Use a sharp serrated knife to cut the chuck roast into 2-inch chunks. Separate all the pieces out onto a work surface (I had mine on a cutting board) and dry them all over with paper towels.
Salt and pepper the pieces. Be generous. I used at least 1 and 1/2 teaspoons of kosher salt.
Heat a 12-inch skillet over medium-high heat. When it is hot, add 1 tablespoon oil and swirl to coat.
Carefully place about 1/3 of the pieces of beef into the pan, one by one. Leave at least an inch or two of space in between. If you put them too close together (or just dump the meat in all at once), your meat will start to steam itself, and no browning will occur. (You may as well just skip the entire browning process altogether and dump the raw meat straight into the crockpot.)
Let the meat sear for about 1-2 minutes, then use tongs to flip each piece. When you see nice brown edges on both sides, transfer the meat to your slow cooker.
Continue searing the rest of the beef in one or two more batches, depending on space. Add more oil as necessary, and reduce the heat to medium if your pan starts to smoke. Remove all the meat to the slow cooker, but don’t clean out that pan. We need all those gorgeous brown bits.
Turn the heat off if you need to take a moment to chop your onion and slice your mushrooms if you haven’t already.
Melt 4 tablespoons butter over medium-high heat in the pan you seared the meat in. When it’s melted, add the chopped onion and quartered mushrooms. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons paprika, and 1 tablespoon dried parsley. Saute for 5-8 minutes, until onions and mushrooms are soft.
Add 1 tablespoon smashed and minced garlic. Saute for 1 minute until fragrant. Add 1 or 2 tablespoons of tomato paste. I love to use these refrigerated tubes of tomato paste, so I don’t have to throw away the rest of a 6-oz can.
Add 1/2 cup red wine (I used cooking wine) and 1/2 cup water. Add 2 teaspoons Better Than Bouillon Beef Base.* Let the mixture come to a boil over high heat, then reduce heat to a simmer and let cook for another 5-7 minutes until it has reduced a bit.
Transfer the mixture to the slow cooker, adding in every last drop. Stir it together with the beef.
Cover and cook on low for 8 hours, or on high for 4 hours.
Fill a large pot with water and about a tablespoon of salt (it should taste like seawater.) Bring the water to a boil and add the pappardelle pasta. Stir constantly to make sure the noodles don’t stick. Cook according to package instructions, usually about 3 minutes. Boil until al dente, don’t overcook.
Drain and add olive oil, stirring to coat.
Add some pasta to a serving plate.** Top with beef stroganoff. The chunks of beef may be big, but it so forks tender your guests can take care of it themselves at the table.
Add a big dollop of sour cream to each plate. Top with fresh parsley and fresh chives.