Kitchen fumes have always been a kitchen killer that troubles people, silently harming the health of many housewives. Although almost every household now has a range hood, we still cannot ignore its harm to people, especially those who work in the kitchen all year round, inevitably inhaling a large amount of condensate from cooking fumes, which can cause lung diseases. Many people, including housewives who spend a long time in the kitchen, are not aware that kitchen fumes are the largest source of indoor air pollution in homes. The fumes generated during cooking are a hidden threat to people's health. When food is cooked with oil at high temperatures, the volatile substances produced by the thermal cracking and decomposition are cooking fumes, which contain many harmful and even carcinogenic substances. The main component is acrolein, which has a strong pungent smell. This pungent smell has a strong irritant effect on the mucous membranes of the nose, eyes, throat, etc. Long-term exposure can cause rhinitis, pharyngitis, bronchitis and other respiratory diseases, and even worsen asthma, increasing the risk of lung cancer.
Even when using a range hood, the kitchen should still maintain natural ventilation. And during the cooking process, the range hood should be kept running and the kitchen should be ventilated by opening windows. A range hood with high performance and good effect should be selected.
When stir-frying, although the kitchen door is closed, the windows of other rooms should also be open. This is because the outside air pressure is higher than that indoors, and the diffusion area of cooking fumes is large due to the natural factors such as wind. Compared with the range hood, its suction surface and suction power are limited, so it is not surprising that some cooking fumes spread everywhere. If the windows are tightly closed and the kitchen door is open, a large air pressure layer will be formed in the kitchen. When the range hood is running, there will be airflow outside the door, and the outside air will flow inward. The cooking fumes can then be sucked out.
During the cooking process, people should always ensure that the range hood is working. After stir-frying for 10 minutes, turn off the range hood. At the same time, try to use steaming, boiling, and stir-frying cooking methods to reduce the amount of cooking oil and preserve the nutritional content of the food.
A friendly reminder from the editor
Many people think that the more oil they put in when stir-frying, the better the taste will be. Actually, it is not. The main component of oil is fat. Putting too much oil in stir-frying will surround the surface of the dish with a layer of fat. After entering the stomach, the digestive fluid in the stomach cannot come into contact with the food, which is not conducive to the digestion and absorption of food, and sometimes it can even cause diarrhea.
In addition, using too much oil in cooking will also make it difficult for other seasonings to penetrate into the interior of the food, affecting the taste of the food.
