The Professional Way to Use Oil For Cooking
By Daniel Rios
In this modern days, food with fat has became a danger for the health of everyone. I am not saying that we should stop eating fat but we should learn how to cook properly.
Vegetable oils retain much of its nutritional value when used for frying foods, even the pure olive oil is not good for frying, because it changes its flavor when heated. Cooking oil must not be reused because the constant warming triggers a chemical reaction that can produce free radicals.
It is healthier frying foods in small amounts of polyunsaturated oils (sunflower or corn) or monounsaturated oils (canola, peanut or olive oil refining) than do it with lard, butter or shortening. Recent medical studies have linked the consumption of saturated fats with a high risk of cardiovascular disease.
If meat is cooked with oil, fat exchange occurs between the meat and oil, which can reduce the saturated fat of meat. This does not absorb the fat quickly, but if it is fried breaded absorb large quantities.
Fry foods at high temperatures (180 degrees Celsius) whenever possible to "seal" food and minimize fat absorption. Wait until the oil is hot before adding food. The amount of fat that is consumed depends on the surface of the food and the amount of fat absorbed.
Larger pieces of food absorb proportionally less fat than small ones. You can use towels or paper towels to remove excess fat.
The jump, an oriental technique for heating food, only requires small amounts of oil, and by the traditional method, also a little water. These results in foods that absorb small amounts of fat.
Daniel Rios a successful engineer. He is currently working on the development of healthy food. Moreover, he always recommends to have a good cooking equipment. As every kitchen is the heart of our house Daniel, recommends getting good kitchen furniture. You may check it on
http://www.furniturekitchenislands.orgArticle Source:
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