QuestionsGeneral-MiscRoti Should Be Pan-Fried Until the Spots Turn Brown, Not Black
streamer3222 asked 15 mins ago

Many people believe brown spots in Roti are in fact ‘pale black’, just like close dots of black appear grey. Therefore the blacker the Roti the better it is. This is not true.

Brown spots are one cooking product; but when they blacken they become completely different. At +140°C the raw dough undergoes a class of reaction called Maillard, whence it browns and indicates the Roti is cooked on one side. This is similar to when chicken or other meat cook.

But when the pan exceeds 180°C a more dangerous reaction occurs; Pyrolysis, which is the ‘decomposition by fire’. The products become elementary carbons, which are the black charred parts like on a barbecue. What is important is this carbon has many Free Radicals which are extremely reactive inside the human body, making them a cause that induce cancer through an attack to the cell-growth mechanism.

You might say, ‘you're not a foodie’ and could care less. I think taking in Free Radicals for 80 years is not a wise way to eat. Or at least it's better to cook your Roti at home than buy those acrid-tasting overcooked flour papers.

If you have to eat an overcooked and charred food, be sure to intake plenty of Vitamin C, which are known to eliminate Free Radicals and can reduce your risk..

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