On Jul 15, 2:05 pm, "john westmore_______" >
wrote:
> Yesterday I tried making the 'cook in the oven, in an open baking tray' type
> casserole that you get in Greece, and countries around that area.
>
> They never use lids like we have on our casserole dishes that we have in the
> U.K.. I found that some of the top layer of the veg get burnt black,
> expecially the onions.

> Someone tells me that this charcoled burnt bits are not healthy to eat at all.

Any time the food turned black during cooking (regardless of the
method of cooking), the black stuff is basically carbon. Charcoal is
mostly carbon. So, if you eat burnt food, you are eating carbon.

>
> Would i be better to use a lid? or maybe change my cooking heat and times.
> At the moment I'm doing them for 1 hour 45 minutes at 160 degrees
> centigrade. Thanks for any advice.