How to use oil for frying foods.
The oil used in cooking.
Vegetable oils and animal oils. With different vegetable oils (except coconut oil and palm kernel oil).
It is composed mainly of unsaturated fatty acids. The chemical composition of the body than animal oil.
Unsaturated fatty acid is not. Even in a refrigerator freezer, but do react with heat and oxygen easily.
And often result in rancidity after cooking it.
Animal oils such as lard are the majority. Saturated fatty acids. This feature can be easily edited.
When cool, moist air. Women's fat has a rancid odor when left at the ordinary temperature.
Animal fats are saturated fats and cholesterol are well.
Eating more animal fat can cause cholesterol to rise. This is a major risk factor for ischemic heart disease.
People with high blood cholesterol. Avoid the use of animal oil. Palm kernel oil. And coconut oil. Due to large amounts of saturated fatty acids.
How to use oil in cooking.
The cooking oil will be considered as a primary heat cooking.
It also makes the food taste the same. The selection of the appropriate type and fuel.
Type of cooking is to the benefit of such a body.
Stir a little of the oil or the oil Klukklik any type. Such as soybean oil. Sunflower oil.
Rice bran oil, corn oil, cottonseed oil or palm oil, olive oil, and E. Oe.
The frying oil is used. The high heat of cooking such as fried chicken, fried fish, fried banana chips.
Pateagok๋ fried or fried donuts, it should not ใchggm plants that are high in saturated fatty acids. I would smoke it.
Rancid oil. And the viscosity. Because of "polymers," said the.
Oil for frying foods in this manner. The oils that are high in saturated fatty acids, such as palm oil or lard.
You will be safe from toxic chemicals that are formed by using the wrong type of oil.
I also have a meal with a delicious crispy salad.
The dressing requires a different type of vegetable oil that does not freeze at low temperatures. The oil is highly unsaturated fatty acids.
Corn oil. Olive oil, soybean oil, and advice on using cooking oil.
Recommendations on the use of cooking oil.
Keep the oil in a cool place out of light. Vitamin E for preservation. Vegetable oil with vitamin E were much higher.
Sunflower oil. Wheat germ oil. Vitamin E is a powerful antioxidant that helps prevent cell membrane damage.
The oil used to cook meat. To an exchange of energy between fat and oil used to cook meat.
The saturated fat in meat decreased. And the North-side animal is often not easy to absorb fat.
If cooking with flour or bread crumbs to coat. The food is very basic oil.
The temperature of the oil. Small pieces of fried foods and take down all the oil has resulted in very little difference.
Large pieces of food with less oil than a small piece of food.
It is a build up of heat (about 180 degrees Celsius) will help the absorption of fat-fried foods at least.
The paper after frying oil. It reduces excess fat.
To reduce the risk of accumulation of chemicals in the body. Oil should be buying a brand switch.
Some kind of switch. Do not use oil of any kind of identification only.
To avoid the repeated use of frying oil, too. If food smells rancid oil thick black
The smell of smoke and burning should not be used next time.
The fried meat containing high amounts of the salt or seasonings. Frying oil should be changed more often.
Avoid storing fuel oil in containers of iron, copper, brass, it will accelerate the degradation of the oil.
Source.
Nutrition Division, Department of Health, Ministry of Public Health, Nonthaburi Road Nonthaburi 11000 Taladkwan Tue.
Guides frying.
1. The temperature of the oil content in fried foods is approximately 325-375 Fahmy Science in Forest Heights.
If no electric fryer or hot oil can be expected to Using chopsticks and dipped in oil.
If there are bubbles around the chopstick, the oil is hot, stitch it up. If a test here. Remove bread slices into 1-inch deep.
If the bread is brown, the oil temperature is about 365 degrees F all the time he put the food into pieces.
Oil temperature will drop. The additional power required to heat up the oil. Otherwise, food is oil.
2. Oil for use in frying oil should have a smoke (Smoking Point) as high.
Peanut oil, canola oil. Oil, corn oil, sesame oil, olive oil is a low smoke point.
Expensive and should not be used in frying food.
3. Fried food to be brought down to the left to cool to room temperature before To prevent the temperature of the oil products fell faster.
And a splash of oil. If the coating is wet, use a paper towel to mop it dry before frying.
If the sauce is a fermented sauce, then drain out. If the bread plate to tap. The bread and other debris. Dropped out before frying.
4. The amount of oil that poured in early enough to be fried. No need to fill during frying.
The temperature dropped and the resulting coating it with oil.
5. Oil used to fry, but it can be reused if it is heat, smoke, noisily
Or too dark. Or smell rancid then be poured off.
6. The oil fry the pieces of food. Is a leading power. And do not put excessive amounts of food items.
The temperature of the oil. However, the need for better temperature control.
If the light is too strong to make the surface on the outside is cooked faster. While the inside is still raw. The fried food must have the same size.
7. Do not cook food during frying. Should be marinated before. Sprinkle the fried ingredients or finished.
8. Do not use a fork, dip the fried food. The moisture inside the meat will come out.
The hard flesh inside. The oil is inserted into the meat.
9. When finished, place the frying oil on paper. Do not put it together. The inner liner is a liner to one side.
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