Frying

Introduction

Frying is a cooking method based on the immersion of food in boiling fat; the result is a particularly appetizing and caloric dish, which must be consumed sparingly so as not to endanger the optimal functionality of our organism. fried food satisfies the palate without overloading the digestive system too much, it is necessary to observe some simple rules of preparation.

Oil and frying

The choice of oil should fall on the olive oil (especially suitable for fish) or on the less expensive peanut oil. Both, in fact, contain a large quantity of monounsaturated fatty acids, which resist better the high temperatures reached during frying. On the contrary, polyunsaturated fatty acids - typical of fish, sunflower, corn and grape seed oils - are easily degraded with heat, giving rise to substances that are harmful to the body.

To assess the suitability of a fat for frying there is an index, known as the smoke point (smoke point), which expresses the maximum temperature tolerable by the oil or fat; exceeding this threshold determines the decomposition of the product and the genesis of the aforementioned harmful substances; consequently, the ideal oils for frying are those with a high smoke point.

Smoke point of some oils and fats * Sunflower oil less than 130 ° C Soybean oil 130 ° C Corn oil 160 ° C Peanut oil 180 ° C Extra virgin olive oil 210 ° C Coconut oil 177 ° C Refined palm oil ** 240 ° C

(*) the proposed values may vary according to the degree of refining, the variety of seeds, the seasonal trend and the cultivation techniques; for this reason, different data can be found in the literature. The smoke point decreases - even considerably - if the oil is not stored properly (remember that it is necessary to protect it from light and heat) and if it has already been used in previous frying.

(**) refined oils have a higher smoke point than unrefined oils and are therefore more suitable for frying food.

On the market there are also specific blends of oils for frying, characterized by a particularly high smoke point.

What temperature?

Based on what has been said in the previous paragraph, one might think that healthy frying is obtained by cooking over a low heat; in reality a too low temperature is not recommended, because it leads the food to absorb considerable quantities of oil and to expire from a health and organoleptic point of view.

It should be noted that the temperature of the oil decreases excessively even when frying too high doses of food at once, with the result that the various dishes tend to become soaked in oil and stick together. On the other hand, an excessive temperature - wineskin to be harmful for exceeding the smoke point - causes the food to brown too quickly, remaining raw inside.

Oil temperature Foods suitable for frying 150 ° C Vegetables, potatoes, large fish, crescentine, yeast sweets 160-170 ° C

Preparations floured, breaded or passed to various batters (cutlet, breaded vegetables, etc.)

180 ° C Small floured fish

Frying without oil

It would seem a "utopia, but it is one of the many magic of molecular cuisine. Even with its limitations, frying in glucose is a valid and healthy alternative to the classic frying in oil; in the video, our personalcooker illustrates all the secrets of this technique. .

And for frying without oil, here are the best air fryers on the market.