People from Guangdong are especially fond of slow-cooked soups. Savoring a bowl of old-fire soup before dinner is truly something to be envied. However, recent food safety concerns have cast doubt on these soups.
Are slow-cooked soups nutritious, or even carcinogenic?
Doubt 1: The prolonged cooking process not only destroys the nutrients in the ingredients but can also generate harmful substances, even carcinogens, due to the extended heating time. Experts explain: The main ingredients for slow-cooked soups are typically sturdy, non-delicate meats that can withstand long cooking times, preferably in large, whole pieces. The cooking temperature is generally maintained at 90-95°C to facilitate the release of soluble proteins, creatine, creatinine, purines, a small amount of amino acids, and fats into the broth. Therefore, no additional seasonings are needed during the cooking process to achieve a soup that is rich in its original flavor and delicious, and it is also very easy for the human body to digest and absorb.
Due to the long cooking time, some water-soluble B vitamins may be destroyed, but that is the extent of it. It does not mean that slow-cooked soups are not nutritious. Moreover, the cooking temperature is not high enough to produce carcinogenic components.
Does the water not boil, so bacteria are not killed?
Doubt 2: The temperature of slow-cooked soup never reaches 100°C, so one might feel that since the water does not boil, it cannot achieve complete sterilization. Experts explain: The "thorough heating" recommended by experts means that all parts of the food must be heated to above 70°C for more than 30 minutes to kill over 99% of pathogenic microorganisms. The cooking time for a slow-cooked soup is far more than 30 minutes, so from a sterilization perspective, slow-cooked soups are absolutely safe.
In summary, after a busy day, you can definitely treat yourself to a bowl of slow-cooked soup without any worries to replenish your body.