Thursday, February 2

What is the best oil for frying

Grapeseed oil has potentially unhealthy omega-6 fatty acids, and canola oil can smell very ugly when heated. That is why peanut oil beats them as the best oil for frying.

Photo by Joshua Hoehne on Unsplash / Unsplash

Today we all want to adopt healthier behaviors and of course One of the main ways to achieve this is through diet and food processing methods. While all has been said about fried foods, we have good news: they can be part of a healthy diet, as long as the right oil is used. It is true that there is a heated debate around the best oils for frying, based on this we undertook the task of investigating what is the best oil for frying and the one most recommended by experts. There are many questions about which oil for frying is the best: grape, peanut, or canola seedMuch has also been said about classics like olive oil, avocado oil and the iconic butter. However, according to experts Peanut oil is the best alternative for frying due to its neutral flavor and high smoke point, which can reach up to 400 ° F.

Frying is a delicate task. But it also produces some of our favorite foods like fried chicken, French fries, weathered vegetables, numerous snacks, and desserts. Actually, you don’t need to have a deep fryer to fry successfully; A thick-bottomed bottom such as a Dutch oven will work, and a small metal mesh strainer is important to carefully remove fried foods and any oil that collects. It is a process that requires absolute care and supervision, Ultimately the goal is to make sure the food comes out delicately crisp and not like blackened fries.

On the best oil for frying:

The main characteristic that an oil must have to achieving a successful frying is a high smoke point. Therefore, any oil with a neutral flavor, such as canola oil, sunflower oil, or grapeseed oil, will have a high smoke point (this means that these types of oil can be heated to very high temperatures without burning). There are other alternatives that are not so recommended for frying, for the simple fact of having a medium smoke point (such as avocado). One of the oils that has aroused the most curiosity is olive, which has undoubtedly positioned itself as the healthiest, especially for heart health. But nevertheless, when it comes to frying it is not the best alternative since it has a smoke point of approximately 350 ℉; While it is great for sautéing and roasting, it is not the best oil for deep frying. In addition, it is the most expensive option and it would require a lot of oil to properly fry any food.

In addition, when frying it is important to consider that the amount of food that we add to a pot of oil will affect the temperature. Therefore: cuThe larger, colder, and denser the food you add, the lower its temperature.. If it takes too long for the oil to rise back to 365 ℉, the food will overcook before it has a chance to brown properly. Also the more you use oil for frying, the lower the smoking point will be. In fact, it has happened to all of us that when frying latkes or shrimp with coconut before, we realize that in the third or fourth batch, the oil has become very hot, has darkened and is contaminated with crunchy remains of the breadcrumbs. This means that the next time you add any food to the pan, it will likely brown too much and taste slightly bitter.

Any delicate food like fritters and empanadas is likely to require shallow frying. While fried dough, mozzarella sticks, and fried chicken often require more intense frying processes. In such a way that they are a better option for battered foods and meatier foods that need full immersion to cook evenly, such as softshell crabs.

What is the best oil for frying?

While there are good alternatives due to its high smoke point, according to experts the best oil for frying is peanut or peanut oil. And the main reason is its neutral flavor that allows you to fry all kinds of food without altering its original flavor (It is especially good so as not to alter the taste of seafood). And it also has a high smoking point, which is towards the top, at 400 ° F. Much has been said about the frying qualities of canola and grapeseed oil, however it is known that grapeseed oil has potentially harmful omega-6 fatty acids, and that canola oil can smell very ugly when heated. That is why the best alternative without a doubt is peanut oil.

As for olive oil or butter, it is undeniable to say that both shine for providing an excellent flavor but the problem is that they have a fairly low smoke point: which rules them out as candidates for frying. Olive oil tends to work best for dressings, drizzling over finished dishes, or simmering. While butter is ideal for baking, simmering on the stove and spreading on hot muffins, toast and the like; what many chefs usually do to obtain its flavor in certain dishes is to mix it with other oils to divert its low smoke point a bit. However, they are not options for frying large quantities of food. The reason? They raise the cost significantly.

So now you know, in mass use or for fried recipes at home: Peanut oil will always be the best alternative for a perfect finish that does not alter the taste of food. The secret to creating recipes as healthy as possible is to avoid a recurrent consumption of fried foods, use the correct frying techniques and always accompany them with abundant vegetables, it is also important to avoid the use of very creamy sauces.

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