Great comment. So that is true but also a common misconception about the older soups or stews. It is common in modernity to braise or fry meat before adding it to a stew but that is because the complex flavors obtained through all day or multi day simmering are more labor intensive and therefore do not fit into modern industrial processes.

If you reread my comment i noted that it was 300 f and you said no it was much lower.

That’s a great comment. So we shouldn’t fry foods which combine fat carbs and protein. Those are mostly the invention of modern industrial processes beginning in the 1800s. Most cultures had fairly healthy ways of cooking foods prior to the 1800s. And soups and stews are universal dishes native to all cultures going back into antiquity and probably the invention of pottery.

I have a funny story. Ghengis khan, as he got older, began to think about improving his health. He sent for a man ( daoist) rumored to be an immortal. The man admitted he was not an immortal but he was very old. At least 70. The great khan said that he would like to live longer.

The Daoist replied:

“For starters you could eat less fried meat and boil it instead.”

The Khan’s response seemed plagiarized from a patient in a doctor’s office today and the world’s greatest conqueror, a bloodied steppe warrior, probably made the pinched face of a baby rejecting vegetables.

For some reason lightly burning food makes it incredibly delicious but it also releases dangerous compounds which oddly broadly increase cancer rates. I think even lung cancer risk increases. But we’ve known about it since antiquity and so few cultures ate them in large quantities until the modern era.

Are you using Celsius? Fahrenheit that’s near a sous vide temperature range and totally safe.

Regarding carcinogens, burning or browning anything is bad. But advanced glycation end products form when tou have the combination of carbs, fats, and protein plus dry heat.

Sorry to but into this convo but cooking at around 300 degrees f starts creating advanced glycation end products (age) which is a driver of inflammation. It’s always better to make stews or soups rather than fry in oil or air bake fat, carbs, and protein together.