Cooking healthy:Frying
Frying has its benefits. When food comes into contact with oil, the flavor and nutrients are preserved.
Preferable oils used for frying are pure vegetable oils like sunflower, soya, corn or olive oil. Coconut oil, palm oil and other blended oils are high on polyunsaturated fats. You wouldn’t want to fry your fish in butter, lard or hard margarine either.
It’s better to fry in high smoking temperature oils like sunflower and corn oil. In case of olive oil and butter, smoking temperatures are so low that food taste can change very quickly. Never overheat the oil since it can catch fire.
Reuse oil only if it’s not overheated.
Deep frying requires the use of a substantial amount of oil. Shallow frying, sauteing and stir frying require less oil and allow the meat and veggies to cook evenly. The ideal frying is dry frying when you allow the meat to cook in its own juices.
frying, cooking oils, polyunsaturated fats
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