In modern cooking, a wide range of vegetable oils are used, some of which are not suitable for frying, as they can turn into carcinogenic trans fats. However, this is not a reason to limit yourself only to sunflower oil or refuse fried foods - there are oils on which you can safely fry your favorite food.
Instructions
Step 1
Coconut has a good taste and a lot of nutrients, which retains all its benefits even at high temperatures and is suitable for frying any food. Coconut oil does not emit carcinogenic substances and does not change its chemical composition. The only caveat is that it smokes a lot over high heat, so when cooking it should be reduced to medium. Equally beneficial is grape seed oil, which lowers cholesterol levels and the risk of cancer, while retaining all its beneficial properties when frying.
Step 2
Refined corn oil, which has a neutral taste and is rich in vitamins A, B, C and K, as well as lecithin, a number of minerals and phytosterols, is ideal for frying. It does not burn, does not emit carcinogens and does not foam, due to which it is widely used for cooking meat, fish, vegetables and many other dishes. In addition, corn oil is the richest source of vitamins E and F, as well as a complex of unsaturated fatty acids. Less useful are palm and sunflower, but you can still fry on them.
Step 3
For frying, it is best to choose oil made from plants that grow in local regions - the stomach and the immune system are used to them. However, this is not the main criterion and they should be used by allergy sufferers rather than all other people. It is very important to pay attention to the melting point of the oil - the higher it is, the more suitable it is for frying food. Also important is the index of oxidative stability, on which the change in the properties of the oil at high temperatures depends - it should be more than 3-6 hours.
Step 4
Professional chefs say that the most suitable vegetable oils for frying are sunflower and corn oils, ideal for mid-latitude regions and the organisms living in them. At the same time, they do not recommend using the extremely popular olive oil for frying various products, which has a low melting point and is most useful only in its raw form.
