What oil is soba fried in? What kind of oil can be used for frying without harm to health - ghee or butter? What oil is used for frying in Asia?

Hello, dear readers!

Who among us doesn't care about our health? And it’s no secret that the key to good health is proper nutrition. To do this, you need to limit the number of fried foods on the table, and introduce fruits and vegetables into your diet more often.

But sometimes you really want crispy potatoes or a piece of delicious chop! To prevent another hearty lunch from turning into a direct path to atherosclerosis, you and I need to know what oil you can fry in without harm to your health.

Many of you, dear readers, know the scary words “cholesterol” and “carcinogens” with which nutritionists scare us. And most of these harmful substances are found in heat-treated vegetable oil.

If you consume a lot of fried foods, the accumulated cholesterol will contribute to the formation of plaques in the blood vessels. As a result, heart attacks, strokes, atherosclerosis and other diseases that plague our age.

Why vegetable fats become dangerous after heating? Each oil has a smoke point when the active breakdown of fats begins. As a result, three new components are formed:

ketones;
peroxides;
aldehydes.

They are very harmful to health and can even cause cancer. The more resistant the product is to heat, the higher the smoke point. In turn, stability depends on the amount of saturated acids.

Most of them are found in fats of animal origin (melted, butter), but it is much more difficult to determine with vegetable fats.

When buying oil, you, dear readers, have often wondered what type of oil to buy: refined or unrefined. What's the difference?

Refined is much more suitable for frying. During the purification process, excess water is removed from it, and the smoke point rises. The unrefined product is best consumed raw, adding to salads or pouring over prepared dishes.

There is another important indicator that determines whether vegetable fat changes its properties when heated to 110 degrees. It is called the oxidative stability index.

Palm oil has the highest value – up to 30 hours. But the decay of sunflower begins within 3-4 hours. Of course, you and I do not fry foods for 3 hours. This indicator only means that it is better not to reuse sunflower fats.

Today on store shelves you can find a large number various types oils:

olive;
linen;
pumpkin;
nutty;
mustard and others.

You and I have to choose what we can fry on without harm to our health. In order not to sort through all the products on supermarket shelves, we will focus on the five most accessible varieties.

Let's start choosing oil for frying

Now we will find out which oil is better for frying without harming our body. Nutritionists advise eating only those foods that grow in your area. This rule also applies to oils. Therefore, let's start with the most “native” - sunflower.

Sunflower oil for frying is more of a minus than a plus

The very combination of the words “vegetable oil” is associated among residents of Eastern Europe with the product obtained from sunflower seeds. It contains a lot of unsaturated acids, and fresh he is very helpful.

However, during heat treatment, sunflower fats quickly pass into the stage of formation of carcinogens. If you still like to fry, try to keep this process to a minimum and in no case allow the liquid to smoke.

If you still choose sunflower oil for frying, then never reuse it.

Flaxseed oil for frying - becomes poison

Many people have heard about the benefits of this oil. It often appears in recipes traditional medicine, doctors and nutritionists recommend it for pregnant and lactating women. However, you can only get the maximum benefit from a fresh product.

The medicine made from flax seeds does not tolerate even the slightest overheating. It must be stored in a dark, dry place: when exposed to sunlight, fats lose their properties. What can we say about frying?

When heat treated, linseed oil becomes rancid and turns into real poison due to the large amount of unsaturated acids. It's better to add it raw to salads.

Olive oil is the best choice for frying

There is a widespread belief that it is better to fry with olive oil than with sunflower oil: the former produces fewer carcinogens. This is partly true. Although olive oil contains 75% unsaturated fat, its smoke point is quite high: 240 degrees.

This oil does not smoke, and products prepared with its help turn out surprisingly tasty. So the best remedy for cooking meat or fish cannot be found.

Mustard oil - ideal for frying, but not very tasty

It became known in Russia in the 18th century, and in England it was served to the table of kings as a delicacy. Today, this product is rarely found in cooking. The reason is a strong smell and unusual taste. At the same time, it does not burn, does not smoke and is excellent for frying.

This is the most dietary vegetable fat, valuable due to the linoleic and linolenic acids in its composition. The oil obtained from mustard is recommended for people with diseases of the cardiovascular system and atherosclerosis.

Palm oil for frying - I wouldn't use it

Meet this product at pure form in our stores - a great rarity. But it is included in many low-quality products and is considered very harmful. At the same time, frying with palm fat is healthier than with sunflower oil.

Most of it is saturated fat, and the smoke point is 230 degrees. The only problem that exists with this product is its massive industrial production and low quality, so it is very difficult to trace its effect on health.

If you still decide to fry in vegetable oil, of all the products available in our latitudes, it is better to choose olive oil. Just choose a refined product specifically designed for these purposes. This way you will maintain your health and longevity.

Ekaterina Chesnakova was with you with garlic, fried potatoes and salad.

P.S. I'm on a diet, I really want to eat

What type of oil is best for frying food? This question arises because not every oil suitable for this purpose in preparation. Of course, no one can forbid us to use the oil we are used to, but since both the quality of the prepared food and our health directly depend on it, we will pay detailed attention to this topic. A detailed consideration of the benefits and harms of the most popular types of oil for frying foods may prompt you to reconsider your attitude to the choice of oil.

Supporters healthy eating are categorical on this issue and believe that frying food in oil is extremely harmful. Such conclusions exist not without reason, since:

Calorie content increases. Fried food necessarily absorbs some of the heated oil, especially with regard to potatoes and pies.
Vitamin value decreases. When heated, most of the useful components are destroyed.
The toxicity of fat breakdown increases.

But don’t despair for those who love fried food, if you fry it correctly and use the right oil for frying, then the food will be enjoyable and beneficial!

Why is frying oil harmful?

Because even the most valuable oil When heated, it can turn into poison and become toxic, you need to be accurately aware of what oil is intended for frying. Reaching heating after 100 degrees, the so-called unsaturated fatty acids When broken down, they subsequently form toxic isomers - aldehydes, ketones. Any oil containing a significant percentage of polyunsaturated fats, which are easily destroyed at high temperatures, causes more harm to the body. In our article, critical heating, when the oil begins to burn, smoke and produce hazardous substances, is called smoke point. To make the dish attractive golden crust, the heating of the oil should reach 180 degrees. Being carried away by such food, a person risks gaining overweight, because body fat and carcinogens actively accumulate, and arteries and vessels narrow and become clogged with waste. Besides, impurity content should also influence our choice of suitable frying oil.

Heating temperature of food and oil:

Simmering food	60-80 C˚
Stewing dishes	80-95 C˚
Frying in a pan	120-180 C˚
Deep frying	150-200 C˚
Baking food in the oven	150-250 C˚
Roasting over an open fire	over 220 C˚

Types of oils and their effect on fried foods

Butter

Such oil, although it forms pleasant aroma when frying, as well as an appetizing crust, it is suitable for this purpose only at low degrees. The smoke point or oxidation point of any butter is from 120-150 C˚. It is 85% animal fat, the rest is just water and milk protein. That is why, with intense heating, it begins to quickly burn, smoke and go rancid - these are the impurities that burn. Because natural oil, without adding vegetable fats it is now difficult to find, in addition, store-bought dairy products contain a high content of antibiotics, hormones, and they are fed not with grass, but with feed, there may even be a question as to whether it is worth using butter at all.

How and when to fry in butter

Only at low temperatures;
To give the dish a pleasant creamy aroma;
It is necessary to form a golden crust, for example, on stuffed pancakes;
When it is necessary to slowly simmer a dish in oil.

Clarified butter ghee

Ghee has already been freed from impurities, but this does not increase its benefits, especially if it was not homemade. An important plus is the high smoke point, about 250 degrees. If you keep this oil on the stove, it will not smoke, because it no longer contains sugars, proteins and moisture. You can fry on it, stew, and use it as an alternative to butter.

When to fry in ghee

When you want a golden crust;
When you need to stew or simmer a dish;
When it is necessary to fry over high heat.

Refined vegetable oil

Refined oil is the most accessible for us, especially due to its low cost. It has a high smoke point, so it is certainly suitable for deep-frying and frying. But do not delude yourself, because such oil is harmful in itself. As a result of chemical purification and deodorization, it contains up to 25% trans fats, the so-called freak molecules. They accumulate in the body and are practically not excreted. Although unrefined oil is healthier for eating, when it comes to frying, it is recommended to use refined oil. It is devoid of taste and naturally vitamins, so it is better to use it in extreme cases. Sunflower oil, even refined, like corn, considered one of the worst for frying!

When to fry in refined vegetable oil

To avoid the occurrence of foreign odors and tastes;
When you need to quickly fry food over high heat.

Extra Virgin Olive Oil

The smoke point of unrefined, cold-pressed Extra Virgin oil is 170-180 degrees, which is quite low to fry food in a frying pan over high heat, but it is quite acceptable to stew or cook dishes in a slow cooker. Since Extra Virgin Olive Oil is extracted mechanically, without adding chemicals, it retains its olive flavor and aroma. therefore, it is considered that it best for dressing salads and sauces. It is recommended to use this oil in its pure form, but it is also suitable for short-term frying. If olive oil starts to smoke, it will also produce toxic substances.

When to Fry with Extra Virgin Olive Oil

When it is necessary to stew or simmer a dish in oil;
When a dish needs to be lightly fried;
For stewing dishes in a slow cooker and giving them an appetizing olive flavor.

Olive oil

This subspecies includes all types of oil except the Extra Virgin variety. These types of olive oil are purified from impurities, and their named smoke point is much higher - up to 240 degrees. Oil pomace olive oil is poured for deep frying and used for frying meat in a frying pan. By heating up, naturally, before it begins to smoke, the oil does not produce harmful carcinogens. Feel free to fry and simmer on it.

When to fry in olive oil

For stewing and simmering dishes;
When to cook a deep-fried dish;
To add olive flavor to cooked food.

Coconut oil

The smoke point of natural coconut oil ranges from 180-230 degrees, this is due to the fact that it consists of 92% saturated fat. Only 2% of polyunsaturated compounds undergo destruction, so it is ideally suited for frying over high heat. Coconut oil is very valuable in its original form, and even when it is heated, useful substances may remain in it, but do not heat the oil so as not to negate its value.

When to fry in coconut oil

When you need to lightly fry or stew a dish;
When it is necessary to fry over high heat;
When to bake a dish in the oven.

Animal fat, lard, lard

Lard is more acceptable for frying than lard, since it no longer contains proteins and other impurities. Modern housewives, especially city dwellers, have long stopped using animal fat to prepare their dishes. It has a low smoke point, only 160 degrees, a special smell when heated, animal fat, absorbed into food, changes its taste. If you continue to fry with lard or lard, do not get too carried away, since livestock breeders feed their charges far from ideal food, often with the addition of antibiotics and hormones.

When to fry in lard or lard

When a dish needs to be given the taste and aroma of fried lard;
When frying is at low temperature.

Fried potatoes, juicy steak, crispy chicken crust, fried pies– all this may be tasty, but as we have already learned, it is not entirely healthy. When choosing oil for frying in a store, be sure to take into account the factors described above, but definitely, you can come to the conclusion that it is ideal for frying over high heat. refined olive oil and coconut, it is better to be careful with other types of oils.

An alternative to frying food may be steaming or baking in a sleeve or foil. Take care of your health!

There are contraindications, consult your doctor.

Fats have significant health benefits. They are part of cell membranes, participate in the absorption of fat-soluble vitamins (A, D, E, K), and ensure the normal functioning of the cardiovascular and nervous systems. Although, if you eat them in excess, it can be harmful: excessive consumption of fats leads to atherosclerosis and heart disease, diseases of the digestive system and excess weight.

Fats are not formed in the human body and get there only with food in the composition of known products: meat, lard, cheese, sour cream and others. In addition, we use butter and vegetable oil for cooking, mainly for frying.

Surely many have heard that eating fried food is harmful. But boiled, stewed and baked foods are not to everyone’s taste, and sometimes you want to treat yourself to fried potatoes, fish or pancakes. And here the question arises: what oil to choose for frying in order to minimize harm to your figure and health?

Oil selection: a scientific approach

From the point of view of physical and chemical processes, the choice of oil should be determined by several of its characteristics.

First of all, each oil has a specific smoke point. This is the temperature at which, when heated, the processes of fat breakdown begin to actively occur. In this case, peroxides, ketones And aldehydes which are very harmful to health. They negatively affect the digestive and nervous systems and can cause cancer. The beginning of the disintegration process can be seen visually by the appearance of smoke from the heated oil. It is dangerous to use such a product as food.

An oil's resistance to heat is determined by the ratio of saturated, monounsaturated and polyunsaturated fatty acids in it. The higher the percentage of saturated fatty acids, the more resistant the product is to temperature. All oils of animal origin (butter, ghee) are saturated.

With vegetable oils everything is more complicated. So, you can find it on store shelves. Refining is additional purification. In its process, excess moisture and some other substances are removed from the product, due to which the smoke point increases. That is, refined oil is more suitable for frying, while unrefined oil is recommended for consumption “raw” or for frying over low heat.

In general, if you make a choice between vegetable oil and butter, guided by the smoke point, then the best option There will be refined vegetable and high-quality natural butter.

There is another, more specific indicator - oxidative stability index. It reflects how long the oil does not change its properties when heated to 110 ˚C. Palm oil remains stable for up to 30 hours, while the usual sunflower oil lasts only 3-6 hours. But, on the other hand, it is difficult to imagine that any dish can be fried for 3 hours in a row. This indicator only indicates that it is better not to reuse sunflower oil.

It is better to eat foods grown in the same area as your place of residence. This also applies to vegetable oils. Although today we have access to not only sunflower and, but also much more exotic ones (, etc.), “local” ones are still more familiar to our body, they are better absorbed, and do not cause allergic reactions and other undesirable consequences.

When purchasing oil, do not forget to pay attention to the production date and expiration date. Sometimes, towards the end of this period, some oils develop a rancid taste. In addition, the label may be marked “for frying” or “for salads.” Frying in salad oil is not recommended - it will foam and smoke.

Choosing oils for frying based on benefits and taste

Butter is a well-known animal fat product. Rich in vitamins (A, D, E), macro- and microelements, phospholipids. Contains cholesterol. Despite the potential for frying butter, it is not recommended to use it for these purposes, because, Firstly , the beneficial substances contained in it are quickly destroyed when heated, and Secondly , “excessive” addition of oil to dishes disrupts lipid metabolism, which is harmful to the heart and blood vessels.

The exception is quick frying omelet or scrambled eggs, reheating ready-made dishes.

Sunflower oil– the most familiar and accessible in our area. Even the phrase “vegetable oil” itself is associated with sunflower oil, although the choice of vegetable oils is actually much richer. It contains vitamins (E, F), phosphatides and other beneficial substances. In its unrefined form it is only suitable for quick frying, while refined form is recommended for frying. However, in general, unrefined oil is healthier because it contains more beneficial compounds (vitamins A and E, antioxidants).

Olive oil – rich in vitamins and oleic acid, which increases the level of “good” lipoproteins. It is useful to use it as a salad dressing. You cannot fry in unrefined oil. For this, it is better to use extra-virgin or refined olive oil.

– has a rich set of vitamins, microelements, fatty acids and is considered more useful compared to sunflower. Used in dietary and baby food. Also used for refined frying.

Linseed oil contains vitamins (A, B, E, K, F) and a large amount of very useful alpha-linoleic acid. You cannot fry it, as its specific taste can spoil any dish, but it is recommended to use it “raw”. The high saturation of this oil with useful substances leads to the fact that it goes rancid very quickly. Therefore, it must be stored in the refrigerator in a carefully closed container.

Oil walnut, Coconut oil- It’s not easy to find on sale, but they have valuable properties. Contains vitamins and a large amount. Ideal for dressing salads, but should not be used for frying.

The health risks of fried food can be reduced if you choose the right oil for cooking it. Perhaps, best choice will be refined vegetable oils: sunflower, corn or olive. As for the harm to your figure, you also need to be careful with fried foods. Oils are high in calories on their own, plus the caloric content of the dishes themselves, which are especially tasty when fried... It makes you want to add some extra. Therefore, remember: eating a couple of delicious fried pies every day will definitely threaten you with weight gain, so try to limit yourself to such food.

Source:

Article protected by copyright and related rights.!

What oil to fry in: advice from chefs from different countries

Let's turn to the advice of chefs from different countries to decide which oil is best for frying.

Italian chefs, along with Spanish and Greek, most often use olive oil. This is mainly due to the fact that a large number of plants are growing in the Mediterranean olive trees.

However, olive oil is really healthy and dietary product. It contains monounsaturated fatty acids, in particular oleic acid, which, according to scientists, reduces the level of “bad” cholesterol.

But you should not assume that olive oil is the most valuable of vegetable oils: it is inferior to flaxseed oil in terms of omega-3-unsaturated fatty acids, and sunflower oil in terms of vitamin E content.

Most often, olive oil is used for dressing salads and preparing sauces. However, it is quite possible to fry in olive oil, unlike, for example, linseed oil, which is recommended to be used only cold - added to porridges and salads.

When frying with any oil, you should take into account the so-called “smoke point”, which is different for each oil. Olive oil has a relatively high smoke point (about 190°C), so it is quite suitable for frying.

Top advice from chefs- do not wait until the oil begins to smoke: firstly, the oil loses its properties when heated, and secondly, this is dangerous for the cook who inhales the fumes.

What oil is used for frying in Asia?

Soybean oil is the most popular in Asian cuisine. It has a high smoke point, therefore, it is excellent for frying and high temperatures, it contains 50-60% polyunsaturated fatty acids. In addition, consuming this type of oil has a positive effect on nervous system person.

Soybean oil used for frying vegetables, shrimp, fish and even meat, it gives dishes an interesting subtle taste.

Stir-frying is also popular in China - when the cook fries food in hot oil very quickly, stirring constantly. For this frying technique, Asian chefs most often use peanut butter. Peanut oil is convenient because it costs four times less for frying.

When choosing which oil to fry in, look for peanut oil. Peanut oil has a high smoke point, so it is suitable even for deep frying and hardly burns. But do not forget that peanut butter has a pronounced smell and taste and can be a strong allergen.

France is a trendsetter not only in clothing, but also in the kitchen. Haute French cuisine is escalopes, duck breasts, sauteed chicken with vegetables. So popular French dishes They are usually cooked over high heat or deep-fried. Therefore, French chefs use oils with a very high smoke point for cooking.

Corn oil used for frying in a frying pan, olive oil - for preparing tender sautés and dishes using the stir-fry technique, on rapeseed oil It's better to fry fish sunflower, corn or even grape seed oil used for deep frying.

When frying, heterocyclic amines are formed, which have a detrimental effect on the cardiovascular system. Do not overheat the oil and food so that the absorption of harmful substances is minimal.
If the oil smokes heavily in the frying pan, it is better not to use it and replace it with new one.
Sunflower oil is quite universal, but for cold dishes it is better to use unrefined oil with a more distinct aroma of seeds.
In order to increase the shelf life of vegetable oils (sunflower, olive, flaxseed), you can add grape seed oil to them - it is resistant to oxidation.
Olive oil easily absorbs all kitchen odors, so it should be stored in a cool place and in an airtight container.
Sesame oil widely used for cooking exotic dishes eastern and asian cuisine. It is better to fry in light oil, and dark oil should be used cold.
Use oil in reasonable doses, because the most important advice from chefs is that food should not only be tasty, but also healthy!

Refined vegetable oil

The cheapest oil that is available in every store. It has a relatively high smoke point, has no saturated fats, is practically devoid of its own taste and aroma and, it would seem, is ideal for frying.

But there is one caveat. This is not advertised too much, but as one of the stages of extraction of vegetable oils, which are then purified, a chemical method is often used - the seeds are treated with chemicals in order to extract the maximum oil from them.
Cleaning and deodorizing oil is also not a mechanical, but a chemical process, so the oil that is squeezed from the seeds and the one that stands on the supermarket shelf do not have much in common. In general, this oil can be used for any frying, but if possible, I would advise not to get carried away with it.

When to fry in refined vegetable oil:
when you need to avoid the appearance of foreign tastes;
when you deep fry or cook at high temperatures.

Can you fry in olive oil?

When asked whether it is possible to fry in olive oil, the answer is clear: yes. Olive oil is one of the best for frying - it can heat up to very high temperatures (170-180 degrees) without splitting and losing its valuable properties.
In order for food fried in such oil to benefit the body, you need to understand all the intricacies of the process.

1. Olive oil is high in calories, does this mean that foods will become more calorie-rich during frying?

Olive oil contains about 900 kcal per 100 ml. But at the same time it consists almost entirely of unsaturated fatty acids.

Unlike saturated ones, they are well absorbed by the body. It is believed that the main component of olive oil, oleic acid, helps reduce the level of “bad” cholesterol and increases the level of “good” cholesterol. In addition, it improves digestion and metabolism.

Thanks to its high heating temperature, olive oil allows you to cook food faster, which means it retains more nutrients. The protective layer formed on the surface by proteins prevents large amounts of olive oil from penetrating inside.

As a result, foods do not become fattier, and vitamins and minerals are preserved. Thus, the calorie content of the dish does not increase, but the benefits remain.

2. Which oil is better for frying, extra virgin or refined?

The highest quality extra virgin olive oil retains maximum beneficial properties. It is best to add it to salads as a dressing.

The heating temperature of this oil allows you to fry foods with a high water content, such as vegetables, without harm. They are cooked at 130ºС-140ºС. Products cut into pieces or instant cooking, such as egg dishes, potatoes, meatballs, convenience foods, battered dishes or breadcrumbs, fried at a temperature of 160ºС-180ºС. They can also be fried in this oil.

Refined olive oil is more suitable for frying food at high temperatures (up to 230ºС-240ºС). Remember that foods cooked with a crispy crust are no longer healthy. Besides frying, there are other ways heat treatment, such as stewing, baking or steaming. They are more suitable for a healthy lifestyle.

Whatever oil you choose, make sure it doesn't burn in the pan. In this case, it forms harmful substances with carcinogenic properties.

3. Is it possible to fry in olive oil mixed with sunflower?

Perhaps such a product will cost you less, after all, natural extra virgin olive oil costs quite a lot of money in our country. But you cannot fry with such a hybrid of oils.

This is all due to the difference in combustion temperature - sunflower oil has a lower temperature, and it will begin to smoke when olive oil is just warming up. Consequently, we will again receive substances that are toxic to the body.

4. Secrets of frying with olive oil

Cooks recommend using dishes with a small diameter and high walls for frying in olive oil. This will allow you to use more oil in a smaller area, as it expands in volume when heated.

Products must be laid out gradually to avoid a sharp drop in oil temperature. They must be dry so that the oil does not splatter. In addition, you can pre-marinate meat in it, including for cooking over coals. This will make it more juicy and tasty.

Reusing oil in a frying pan is acceptable if it has not been heated above 190ºC.

5. Store frying oil in the refrigerator

It is known that over time oils lose their properties and deteriorate. It is best to use them within the first year after manufacture. If you put olive oil in the refrigerator, a natural sediment will form in it. This is not harmful - the sediment completely disappears when heated.
A dry, dark and cool place without foreign odors is more suitable for storing oil.

Conclusions:

There is a misconception in our country that extra virgin olive oil cannot be heated to the temperature required for frying, although the maximum heating temperature for olive oil is 210°C, which is much higher than the 177°C required for frying. Frying with olive oil has been widespread in the Mediterranean for centuries.

Frying with unrefined olive oil when brought to a boil does not harm or significantly change the chemical composition of the oil as long as the heat is kept to the maximum temperature, and is still beneficial due to its polyphenol content and high levels of oleic acid, which remains stable and does not oxidize as easily.

Alternatives such as canola, soy and corn oil are less stable, contain almost no polyphenols and at high temperatures can decompose into dangerous, toxic secondary products due to accelerated oxidation. Olive, coconut and palm oils are the most stable fats for frying.

So: The maximum heating temperature for real olive oil is 210°C, which is significantly higher than the 177-191°C required for most types of cooking.

If the acidity of the olive oil is high and/or contains impurities (which is often an indication of an inferior grade from most oil producers), the maximum heating temperature may be reduced to approximately 10°C. However, you should fry foods using high quality olive oil and avoid mixing with other types of oils.
When to fry in olive oil:
when you need to give a product a pleasant aroma of olive oil;

when the roasting temperature may be high.

Is it possible to fry in butter? Often in culinary recipes
We are recommended to fry this or that product in butter. Sometimes this is dictated by the future taste of the entire dish, and sometimes by concern for our health. After all, it is known that mixing butter and vegetable oil when frying is harmful to the stomach, liver, and blood vessels.

Therefore, if the recipe, for example, calls for the addition of sour cream or cream, then it is safer to use butter when frying.
However, many housewives claim that it burns in a frying pan, and when they come across such recommendations in a recipe, without hesitation, they use margarine. This is the worst thing you can do! Although frying with it is more convenient, the harm from margarine is much greater than if you mix animal and vegetable fats.

It is this that increases the risk of heart attack and stroke, is deposited on the body in the form of extra pounds and contributes to the manifestation of cancer.

In addition, the taste of a dish prepared using margarine is strikingly different from that when natural butter is used. Therefore, if it is written: “fry with butter,” then you need to do exactly that.
Butter is about 80% fat, the rest being various impurities such as milk protein and water. It is rich in vitamin A, but also in saturated fat, which makes up about 50% of the total oil. When butter is heated, the same impurities in it quickly begin to burn, and the butter begins to darken and emit a nutty aroma. Frying with butter is very convenient if you want to quickly get golden brown crust , and if you do not allow the butter to overheat, products fried in it will acquire.

At the same time, let’s not forget that everything said above applies to real butter: alas, some manufacturers add low-quality vegetable fats to it, which is immediately obvious if you dissolve a piece of such butter in a frying pan.

When to fry in butter:
when you need to slowly simmer food in oil;
when the roasting temperature is not too high.

How to fry in butter without it burning?

1. First of all, if the cooking time is short, then it will not have time to do this. For example, if you cook scrambled eggs.

2. If we fry longer, we should not heat the pan too much. The algorithm is as follows: put the frying pan on the fire; wait until it warms up well; put a piece of butter; when it melts, put it in the right product; then reduce the heat and continue cooking, not allowing the oil to burn.

This advice is very popular on the Internet (I myself have used it several times):

3. But what to do if the dish must be cooked for quite a long time? You'll have to work a little harder here.
Let's make ghee from butter. We’ll prepare it just once, but we’ll be able to enjoy the fruits of our labor for a very long time.

Look, I deliberately threw 2 pieces of butter onto a hot frying pan and took a photo. In the photo: on the left - regular from the store, on the right - baked. The usual starts to burn very quickly, the melted melts without burning.

How to melt butter correctly?
This can be done in a regular thick or ceramic frying pan over low heat, or in a stainless (but not aluminum!) saucepan with a thick bottom if you intend to heat a lot of oil at once in reserve.

I do it differently. In a saucepan I put a piece of thick fabric folded in half at the bottom, pour water and put it on the fire. I put butter, cut into pieces, into a glass jar and place the jar on a cloth.
That is, I cook ghee in a water bath.
A half-liter jar holds approximately 450 grams of the original product.

After the water boils, I reduce the heat to the lowest setting so that the boiling is barely noticeable.
If this cannot be done on your stove, then I recommend another method so that glass jar didn't burst. You can use two pans of different sizes so that one is a few centimeters smaller in diameter than the other.
Pour water into a large pan, put the smaller one inside so that its handles rest on the sides of the larger one and are immersed in water.
This is another version of a water bath.

The oil heats up quite quickly, but this is not the product we want to get, so we wait for foam to appear on top. You should not remove it right away, since the milk protein will still separate for some time under the influence of temperature.

After about half an hour (or more), carefully remove the foam, turn off the heat and let the oil cool slightly.

Cover a fine sieve with gauze or a wide bandage folded 4 or 8 times, and carefully pour the oil into another bowl.
Make sure that no white mass comes from the bottom, otherwise you will need to strain again.

You can put the strained product in the refrigerator to use if necessary. We put what remains unstrained in the refrigerator and wait for it to harden.
You will see that a thick layer of butter has formed on top, and regular milk on the bottom. This oil can also be used, but do not store it for long.

We still have some foam left. In order not to fool myself, I immediately spread it on bread and eat it with pleasure. No foam - no problem.

It should also be mentioned that the longer the oil is heated, the longer it can be stored without refrigeration.

Ghee can be used for baking, sandwiches, cereal, pasta, and other dishes where you would normally add butter.
And most importantly, you can fry in this oil. The taste of ghee is different, however, many people like it even more than usual.
In addition, it does not contain milk proteins, and therefore everything prepared with it can be safely eaten by people with lactose intolerance.

And, of course, you can buy ghee (or ghee). This oil can be stored for quite a long time and is actively used in Indian cuisine and other cuisines of Southeast Asia, as well as in traditional medicine. Like regular butter, ghee contains a large amount of saturated fat, but unlike its relative, it has a high smoke point - about 250 degrees, which allows it to be used for deep-frying.
In general, keeping a small jar of ghee in the fridge for occasional frying can be a good idea - like butter, it works great for frying or sautéing vegetables, but won't burn if you accidentally overheat the pan.

When to fry in ghee:
when you need to quickly get a golden brown crust;
when you need to slowly simmer food in oil;
when you need to give a product a pleasant nutty aroma;

Based on materials from pistashka.ru, kuking.net, vitaportal.ru, arborio.ru

"Oil". Film from the series “Food Living and Dead”
The next issue of Sergei Malozyomov’s documentary series “Food Living and Dead” is dedicated to butter. Which one to choose - fashionable olive or traditional sunflower?
When should you be afraid of "palm oil" labels? The authors of the program visited where they make this product, which frightens many people.
What are trans fats? Why are they still not feared in Russia as much as in Europe and America? What diseases do they lead to and why can ordinary baking become fatal?
And also - rehabilitation of butter. Why did scientists return it to the list of healthy foods?

Interesting fact:

Scientists do not recommend cooking food with sunflower oil
Cooking with vegetable oils releases chemicals that are hazardous to health, causing cancer. British researchers from Oxford University came to this conclusion.

Vegetable oils for cooking, such as sunflower and corn, popular among many millions of housewives, when heated strongly, release carcinogens that can lead to the appearance of tumors and other dangerous diseases. British scientists recommend that people fry food in olive oil, coconut oil, butter, or simply pork fat.
A series of experiments have refuted the popular view that vegetable oils containing polyunsaturated fats, including the very popular sunflower oil or corn oil in Russia, are healthier than saturated fats, which are rich in animal products. Scientists have found that heating vegetable oils leads to higher concentrations of aldehydes, which are linked to cancer, heart disease and dementia.

Researchers have found that the content of toxic carcinogens in traditional English dish Fish and chips (fish and chips) fried in vegetable oil are 100-200 times higher than the daily limit set by the World Health Organization and considered safe for humans. In contrast, frying with butter, olive oil, or lard produces significantly lower levels of aldehydes. The lowest levels are released when cooking in coconut oil, as experiments have shown.

And one more thing: many people know that they should not heat food in a frying pan in which they have previously fried something with oil. Scientists at the University of the Basque Country conducted experiments that proved that the danger of reusing oil is not only a blow to the liver.

The Basques heated three types of vegetable oils - sunflower, olive and flaxseed (they heated sunflower and olive oil for 8 hours a day, and flaxseed for 20) and then analyzed them chemical composition food fried in this oil.

It turned out that food contains aldehydes from vegetable oils, resulting from the decomposition of fatty acids. Some of them came out along with the steam, but a noticeable part still remained in the food. Meanwhile, these aldehydes cause malignant tumors, as well as Alzheimer's and Parkinson's diseases.

Be careful! Do not fry in the same oil twice.

Why fried foods considered harmful? The fact is that the oil you fry in can produce harmful substances when heated. Thus, fried food becomes harmful to the body. The breakdown of oil into harmful substances depends on the temperature and frying time.

Experts recommend not to overheat the oil during frying, otherwise it will begin to form substances such as acrylamide or acrolein. When heated above 230 degrees, fat breaks down in all types of oils. How to determine the harm of fried food? If the oil has formed carcinogens, it will taste bitter; the fried dish will also have a bitter taste and smell of burnt oil. If the oil in the frying pan overheats and begins to smoke, it can no longer be used for frying. This oil has already begun to break down into harmful substances. It is important not to exceed the smoke point of the oil while heating.

Is fried food harmful or a myth?

It is impossible to say with certainty that everything fried is harmful. If you prepare the dish correctly, it will not be harmful. It is important to follow all roasting rules and use high-quality raw materials.

Much depends on the properties of the oils: natural, unrefined, cold-pressed oils contain a lot useful substances, and they are also more flavorful than refined ones. However, experts advise frying on the latter, because... they can withstand higher temperatures.

Olive oil is also known to contain high levels of unsaturated fatty acids and is therefore considered relatively resistant to heat. Sunflower oil is best used for dressing salads, i.e. cold.

The food itself also influences the formation of carcinogens, for example, acrylamide is formed at high temperatures in carbohydrate-rich foods.

Browning reaction

Why does food turn brown during frying? During heating, a chemical reaction occurs between sugars and protein components, which was described by Louis Maillard (1912).

The Maillard reaction is a very complex process. Its basic principle: when meat, bread or other proteins and carbohydrate-containing foods are heated from 100 to 180 ° C, some of the amino acids of these proteins combine with the sugar molecules of the carbohydrate chains. This heating of 100°C, 150 to 180°C or toasting reaction results in a brown color. The browning (brown color on foods) is made up of pigments called melanoidins. Depending on what sugars or amino acids are present in heated foods, characteristic flavors are created. Likewise, this reaction produces aromas or crispy crusts. In addition, there are many possible reactions and therefore a large number of possible secondary products.

Which oil is best for frying?

Oil consists of 80% fat and 16% water. Therefore, the oil is suitable for frying at low to medium heat. At higher temperatures it spatters and starts to smoke (smoke point 175°C).

It is better to use light oil for frying, because... it is more stable. This oil is usually devoid of certain substances. As a result, it can withstand higher temperatures (smoke point 200°C), making it ideal for frying. At proper preparation fried foods will not become harmful.

Acrylamide: a dose of poison

Dark brown crusts are known to be carcinogenic. Acrylamide is formed during frying, similar to the Maillard reaction. However, some studies have shown that the amount of acrylamide formed depends on the amount of carbohydrates in the original product. In addition, its amount depends on temperature. For example, fried potato slices contained 300 times more acrylamide than fried beef. In addition, the amount of carcinogen obtained when heated at 220 degrees was 20 times greater than when heated at 120 degrees. It should be noted that potato chips contain particularly high levels of acrylamide.

We can conclude that the amount of acrylamide obtained depends not only on the heating temperature, but also on the amount of carbohydrates. That's why nutritionists advise steaming food.

What oil to fry in?

The main thing when heating the oil is not to bring it to the smoke point. If the oil begins to smoke, it has already reached the smoke point and this indicates that it is inedible. Do not overheat the oil! Some experts advise keeping a moist stick in the fat when searing a steak to prevent overheating and smoking.

Butter

Butter contains about 16% water, so it splatters when heated. At a temperature of 175 degrees it becomes inedible. It is better to add it after frying, or at the end of frying at a low frying temperature.

Melted butter

This oil is devoid of water and protein, that is, we have pure fat. Clarified oil is more resistant to heat and does not burn even at a temperature of 205 degrees. You can fry steaks and schnitzel in this oil. Also, lard () is ideal for better frying.

Coconut, palm

Both oils are obtained from tropical plants. Coconut oil can be heated up to 180 degrees. Palm oil, which is extracted from the seeds of oil palm kernels, can be heated to 220 degrees.

Margarine

Margarine can be heated up to 160 degrees and is conditionally suitable for frying. However this product splashes due to high water content.

Olive oil

Extra virgin olive oil can be heated to 180 degrees. If the oil is further refined, i.e. clarified, it receives additional heat resistance up to 230 degrees. In this form it is ideal for frying.

Sunflower oil

Cold-pressed (dark) sunflower oil cannot be heated above 110 degrees. Refined oil, purified, can withstand temperatures of 200 degrees (smoke point 225 degrees). Ideal for frying.

Some fatty acids are broken down even at very low temperatures, and these include, in particular, polyunsaturated fatty acids. If an oil contains many of these fatty acids, its smoke point is correspondingly low. Therefore, the more polyunsaturated fatty acids an oil contains, the less suitable it is for frying.

The problem is that vegetable oils contain a lot of polyunsaturated fatty acids, such as omega-3 or omega-6. They are beneficial to the body, but begin to smoke at 150 degrees. Monounsaturated and saturated fatty acids are practically not broken down even at high temperatures. If more than half of the oil consists of monounsaturated fatty acids, it is suitable for frying. Olive oil contains 72% oleic acid, rapeseed oil 62%, thistle oil 60%.

Solid fats are very resistant to heat due to their high content of saturated fatty acids.