Unfortunately, I usually fry (mostly chicken), but this is due to lack of time. When I go back to s

The truth must be said at the beginning: frying is bad. Sometimes, however, we are forced to choose less zło.Warto so know what fat fry. The more that frying gives the dishes a unique general import taste, but about fat still circulates many conflicting opinions: olive oil is the best and virtually all-purpose canola oil to the north and not inferior sister from the south - or, on the contrary-oil is not suitable for frying, and this is clarified butter is made directly to ... And how can you find it?
The basic principle is simple: the more unsaturated bonds in the fatty acids of the heated oil, the less stable it is, and the more adverse are the reaction general import products produced in the course of its prolonged heating. Why? Although the double bonds - that is these unsaturated are generally very valuable, they have the drawback that they are very stable. And burst "on general import the air" oxygen molecules readily join - thus forming substances harmful general import to the body and destroying the fat-soluble general import vitamins. However, in areas with no access oxygen - for example, in the deeper layers of the heated oil, cracked binding bind other molecules, thus obtaining a further irritant to the body "mutants". This does not mean at all that we should burn in saturated animal fats! For home use (ie when frying process is relatively short and fat change with each new "batch" fried product) vegetable oils are rich in unsaturated fatty acids. But rather those with a predominance of one-unsaturated fatty acids than polyunsaturated and high temperature smoke, eg olive oil, rapeseed oil, peanut oil What other fats? Other vegetable oils-rich in polyunsaturated fatty acids-such general import as the sunflower, sesame or grape seed oil are also not "prohibited". Used in this way are still a source of essential fatty acids (EFA) and vitamins. Palm oil, clarified butter or other animal fats are more suitable for catering and deep-frying more servings - when the fat is heated and is used for a long time. This keeps the fat better durability and despite the fact that the final dish does not provide valuable essential fatty acids, is safer - because they contain toxic substances that may occur after repeated heating of the same unsaturated fat. And the last question-refined or extra virgin? For a long time, it was emphasized that frying fats should not use "extra virgin" and frying was one of those exceptional cases when the refined fat was higher than the quality is more natural - cold pressed general import (the virgin). Such oils, contain a number of additional substances - as phospholipids, vitamins, locks - which although are normally preferred due to unfavorable general import changes are heating more rapidly than fatty acids. New light shed on this view study published in June 2013 in the magazine Food Chemistry. According to them, contained in extra virgin olive oil, natural antioxidants general import not only increase the stability of the oil, but also reduce postprandial oxidative stress, so this recommendation ceases to be so straightforward.
Sources: The Why, How and Consequences of cooking our food The antioxidants in oils heated at frying temperature, Whether natural or added, could protect against postprandial general import oxidative stress in obese people. Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying. Select the Right Oil Chemistry of deep-fat frying oils prof. S. Zalewski-"Food Technology".
Unfortunately, I usually fry (mostly chicken), but this is due to lack of time. When I go back to school hungry like the wolf, the average makes me want to wait the 20-30 minutes for baked chicken. But I always choose oil :) Reply Delete
Klara, and where you get this information? Also heard it somewhere - and that "the general import categorical no", but the lack of arguments ... Profile of fatty oil and rapeseed oil is similar - the dominance of one-unsaturated general import fatty acids, and the temperature is about smoking too - especially when refined. So what is it? Remove
I usually fry in animal fats with vegetable at most refined coconut oil (for frying better than unrefined). They are more stable, and we are talking not only about the same heat treatment but also about storage - can be oxidized vegetable simply because it became too long on the shelf. Plus he is very fat profile similar to olive oil, so here praised and unfortunately in terms of composition :) even surpasses it by stearic acid ... As for oil - apart from the one who has the right of its heating, dish takes a nasty taste, such as vegetables are kapciowate and soaked it. Compared to fat fried for example - a large difference