[a87.pal]

Hi everyone,

(new to the forums) I got a science of cooking question I have been trying to research for the last few days with no avail.

Basically, I'm curious to find the minimum temperature at which the reactions creating HCAs start in food. More specifically, what the difference is between HCA content (and other carcinogenic compounds) in dry heat v. sous vide cooking.

[Dan]

Please define abbreviations.

[a87.pal]

HCA's - Hetrocyclic Amine: http://en.wikipedia.org/wiki/Heterocyclic_amine