Cooking in fat

Cooking in fats is a principle that can be applied to a thin lipid layer or skip cooking, or through the total immersion of the food or frying.

Jump cooking

In sautéed cooking, the lipid portion is modest and the temperature can fluctuate between 120 and 220 ° C.
The foods indicated for sautéing are: small pieces or slices of meat, small fish, potatoes, some types of vegetables, eggs.

Frying

Frying is done by heating the oil or fat to 160-180 ° C and completely immersing the food; the foods indicated are: potatoes, fish, meat, some vegetables and sweets.
NB. The choice of oil or fat and the cooking temperature are very important elements in cooking with fats; they must preserve a certain integrity and prevent the formation of toxic catabolites of lipid glycerol (acrolein and formaldehyde) and food nutrients (polycyclic hydrocarbons and acrylamide). The most suitable frying lipids are those that have the highest smoke point, which DO NOT contain cholesterol, possibly not even saturated or hydrogenated fats, but not too many polyunsaturated fats: practically, virgin olive oil is alternative "peanut oil".