Oil is used for frying and seasoning: how to distinguish which one to use and what damage can be avoided with this simple trick?
THE types of oil they are different and based on their characteristics some are more suitable exclusively for seasoning dishes and others are well suited for frying. The most common and in use ones are certainly theolive oilthose of seeds, mixed or corn, peanut, sunflower. Then there are those of coconut And of ricewhich are used raw for specific dishes.
The seasoning can obviously be done with each of these oils even if the best, the one recommended and used most for a better yield in terms of taste is certainly theolive oil. For season raw olive oil is mainly chosen, even more so if extra virgin, more delicate and refined. Fuller-bodied character than seed oils and aroma more intense makes it more suitable for seasonings than for frying.
For frying in fact, seed oils are preferred, mainly that of peanuts, with a fuller and more rounded flavour, but always quite light and delicate on the palate and in the aftertaste it leaves on fried foods. However, there are various things to know about oils and how, if used incorrectly, they can negatively affect health.
Oil consumption: which one to use for seasonings and frying and the mistake to avoid
Oils are part of the category of unsaturated fats. Among all theolive oil is the richest one monounsaturated, in a decidedly much higher percentage than other oils with more polyunsaturated fats. Among seed oils, the one with a lower percentage is peanut oil.
The frying process releases peroxides and free radicals which are harmful to health. From burdening and irritation of the gastric system to cellular oxidation, it is thought that frying oils may even reveal themselves carcinogenic.
The risk exists if the consumption of fried foods is frequent and prolonged over time. It can also generate insulin resistanceonset of diabetes, cardiovascular problems, hypercholesterolemia, fatty liver disease and certainly favors it obesity.
Furthermore the reusing fried oil is a mistake which should never be done. It increases the danger and is extremely harmful precisely because it increases the quantity of peroxides and free radicals and the beneficial properties of the oil are completely cancelled. Not only should you not reuse the oil used for frying, but it is good to stay keep away Also from pre-fried foods and then frozen.
According to nutritionists, to avoid problems a healthy person should eat fried foods no more than 2 times a month. The optimal temperature for frying, not only for a good rendering of the consistency and flavor of foods, but also for health is around 160° and 180° which should be measured with a kitchen thermometer. It is very important then drain well before biting.
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