Frying involves high temperatures, as a good frying pan can heat up to 200 ° C and above. Not every oil can withstand such heating, it can start burning, the normal taste will change to bitterness. In addition, it can form carcinogenic substances that directly threaten human health.
Instructions
Step 1
An important criterion for determining whether oil is suitable for frying or not is the temperature at which a slight smoke begins to rise above the oil. From that moment on, the oil, no matter how good it was initially, begins to transform into a rather dangerous substance. Smoke occurs as a result of oxidation and subsequent breakdown of individual fatty acids into acrolein and other harmful substances.
Step 2
Unsaturated acids begin to break down first, the more their content in the oil, the earlier it starts to smoke and the less suitable for frying. Vegetable oils that are considered particularly beneficial, such as unrefined olive, are high in Omega-3 and Omega-6 acids, which are extremely important for human health. They strengthen the walls of blood vessels, thin the blood, and lower cholesterol levels. And it is these acids that begin to burn first, as soon as the temperature reaches 150 ° C, which immediately makes such oil completely unsuitable for frying.
Step 3
Therefore, it is worth pouring into the pan only those oils that contain 50% or more saturated fatty acids that can withstand significant heating. These oils include: soybean (starts to burn at 234 ° C), sesame (230 ° C), refined olive (230 ° C), palm (220 ° C), sunflower (220), coconut (200), grape oil pits (190 ° C), special margarines (170 ° C and above). Butter is not suitable for frying, but if you melt it, removing liquid and milk protein from it, you can successfully fry any food on it at temperatures up to 200 ° C.
Step 4
Olive oil varieties are the most controversial. Determining which one is suitable for frying and which is not is very simple. Look for the words "cold pressed" on the label. Cold pressed oil starts burning at about 160 ° C. During the refining process, the oil becomes more stable and can easily tolerate heat up to 200 ° C, making it immediately suitable for frying.
