On what oil to fry better: the advice of cooks

Today many people switch to healthy food, refuse fried and fatty foods. This, of course, is correct, but sometimes you want to pamper yourself with fried potatoes, juicy cutlets, and when you remember fragrant chebureks, the desire to forget about healthy foods and healthy foods awakes at all. In addition, if there is a festive feast, it is unlikely that your guests will be provided with steam vegetables with lemon juice and boiled breast. Therefore, today we will talk about how to make the fried dishes least harmful. It strongly depends on the quality of the product itself, the temperature to which the frying surface will be heated , and also on the chosen oil. Let's do a little research and find out which oil to fry best.

What we usually use in everyday life

It will not be a secret that every housewife has a bottle of sunflower oil. It is used primarily for frying, added to the dough, seasoned with salads. However, the first criterion, which formed the basis of this choice, was the low cost and availability of this product. Talking about which oil to fry best, remember that sunflower oil is best not to use at all in your kitchen. The only option is to take a small bottle of unrefined oil, which smells of sunflower seeds, and fill salads, that is, use it without heating.

We choose oil: what to focus on?

We will wait a little longer with the answer to the main question about which oil to fry best, because how to deal with this is another topic. Many of us were taught to navigate to the point of smoking. That is, the higher the temperature withstands the oil before the smoke appears above the frying pan, the less dangerous is such frying, which means that much less carcinogens will be formed. In fact, this is not at all the case. We need to buy that oil, which is the most stable, then there will be almost no danger from it. What does stable fat mean? That is, the probability of oxygen oxidation is minimal. Choosing which oil to fry better, be sure to pay attention to this point. Oxygen oxidation is a chemical reaction in which free radicals and other harmful compounds are formed.

Classification of fats

It's not as difficult as it might seem at first glance. There are only three kinds of fats, and therefore, when deciding which oil to fry, it is necessary to keep this in mind. The most unstable oils are polyunsaturated. They can not be used for heating and cooking. Such a method will saturate your food with free radicals and increase the risk of developing various chronic diseases. This is primarily sunflower, rapeseed, corn, peanut, grape seed oil and some others.

The second type is monounsaturated fats. In principle, they are also unstable, and it is better not to heat them at all. The most famous representative of this species is olive oil. Very useful, but you only need to use it in a cold form. Finally, the last kind is saturated fats. They are ideal for baking and frying, easily transferring heat. This creamy and coconut, melted and palm oil, animal fat. If you choose from them, what kind of oil it is better to fry, then the opinions of experts have distributed them as follows. In the first place is coconut oil. Absolutely atypical product for our stores, but it contains 90% saturated fat, that is, it is the most resistant to heat. But that is not all. It can keep its freshness to two years and, in addition, contains a huge amount of useful substances. This oil is very multifunctional, so if you think which vegetable oil to fry, then this is the ideal option, which will not only help you out once. Be sure to choose unrefined organic oil. The second option, suitable for heating, is the palm. Choose unrefined organic red oil.

Refined or natural

Disputes on this topic can be found quite a lot. Its pluses are in one, and in another. Refined does not have taste and smell, however, there are no any useful substances in it. The only plus - unrefined requires a higher temperature, which means that the smoke points reach a little longer. However, as already mentioned, this does not guarantee you the absence of carcinogens in food. Unrefined oil has a bright aroma and taste, which means that your dishes will be especially tasty. But it does not love heating even more than purified.

Useful French fries

In fact, this is nonsense, you want useful potatoes - cook mashed potatoes or bake them in your sleeve. But you can somewhat reduce the harm of this delicious dish, and then the question arises as to which oil it is better to fry potatoes. Choose coconut or palm, if there is not such a sale, then it's better to stop on cracklings or animal fat. You will not get a killer dose of cholesterol, and the body will take this dish much better.

When frying on unrefined sunflower oil, acrylamide is formed - a dangerous substance. Therefore, if the choice of vegetable fats is very limited, then give preference to olive oil or to the most extreme case refined sunflower. But add it a little so that only the potatoes do not burn. On what olive oil it is better to fry, we think, it is already clear without additional comments, it is necessary to use only refined oil.

Meat and fish

Fried meat is very tasty, although it is not the healthiest food. On the other hand, this is exactly the product that requires a long heat treatment, which means that the question of which oil is best for frying meat has no answer at all. Any vegetable oil with prolonged heating and high temperatures will become a source of carcinogens. Therefore, act in a different way. Do marinade with a little oil, but it does not really matter how it will be. Meat will absorb it - and you can grill at least on a grill, even in a dry frying pan.

Talking about what kind of oil it is better to fry fish, I want to bring the advice of experienced chefs: it's best to sprinkle with lemon and olive oil, and then bake in the sleeve.

Cutlets

Juicy and delicate, these meat balls are the most familiar second course. But what kind of butter is best for roasting cutlets - the question is not the easiest. The fact is that the cooking technology requires heating the pan to maximum. Due to this, the crust quickly grasps and all the juice remains inside. At the same time, in order not to harm your health, it is better to do without vegetable oil, replacing it with melted and well-warmed fat.

Dough products, chebureks and pies

When choosing which butter to fry chebureks, do not forget that you need to change it every time you prepare the next serving. Do not use deep fryers many times in a row. Ideal option can be a mixture of beef and lard with the addition of unrefined sunflower oil. At the same time, if it is possible to fully use cooking oil, then it is better to use it.

Tips from the chefs

So, the most popular for today is olive, sunflower and linseed oil. The latter is practically not used for frying, so we have two "candidates" for the title of the most harmful. Olive oil should be boiled much longer, so that it began to form harmful substances. And seasoned cooks advise before pouring a little water into the frying pan, then lay all the products and finally add the oil. You can try and another option: fry in a dry frying pan, only at the end of cooking adding oil. And do not forget to choose a good non-stick cookware, because we add oil just to ensure that the products do not stick to the surface.