Many people believe that cooking with a wood-fired stove results in tastier dishes, while cooking with a gas stove is less flavorful but cleaner. Could an expert please advise? (Mai, 30 years old, Quang Ninh ).
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Many people believe that cooking with a wood-fired stove produces the best-tasting food, followed by gas stoves, and induction stoves last. However, there is no scientific evidence to support this view; it's simply a personal opinion.
Typically, food cooked over a wood-fired stove has a smoky smell and is easily contaminated by dust and dirt due to the frequent opening of the lid. For example, cooking rice over a wood-fired stove requires opening the lid many times to stir and prevent burning. In contrast, cooking with an electric rice cooker only requires adjusting the water level, resulting in better nutrient retention and less contamination from dust and dirt.
However, some dishes, like fish stew cooked over a wood fire, result in tender, fragrant fish that tastes better. Cooking with a gas stove, on the other hand, provides stable heat, allows for quick frying and stir-frying, ensures food is cooked thoroughly, retains nutrients, and avoids repeated reheating.
Whether food tastes good or not depends on the preparation, cooking, and skill of the cook, not on whether it's a wood-fired or gas stove. Most importantly, ensure food is cooked thoroughly, water is boiled, and all ingredients are properly cleaned before cooking to guarantee food safety for the family.
Associate Professor Dr. Nguyen Duy Thinh
Institute of Biotechnology and Food - Hanoi University of Science and Technology
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