FRY is a great way to cook the most is not recommended by most nutritionists as it adds to the fat content in foods. So, what then do we have to stop enjoying the crisp, crunchy fried, and savory?
It was impossible for most of us, let alone that his tongue still native Indonesia. Let me not too feeling guilty, let us follow the various tricks. So we are able to bite the kemripik the fried without fat, piled up bad guys and excess calories in the body.
The fried products are not completely "evil" for our body because it still contains nutrients. In fact, the fried foods nutrition breaks more minimal than food are boiled, baked, steamed, and other processing methods. Protein content on the Pan is also relatively intact for almost the same as mentahnya material.
"However, oil or grease the Pan levels higher than the mentahnya material," says Dr. IR. Andarwulan, MR. Nuri, a food technology and nutrition of Bogor agricultural University. That's why we recommended not often eat the fried so that blood cholesterol levels are not increased.
He suggested that we choose the bercita cooking oil flavor savory, stable or not easy rancid, and nutritional value, for example containing unsaturated fatty acids. However, be reminded that fatty will break down at high temperatures and can transform into trans fat, which could lead to rising levels of blood cholesterol.
Almost any type of oil contain saturated fats and unsaturated, only simply applied differently. According to data from the POS Pilot Plant Corporation, Canada, coconut oil contain saturated fatty acids at about 91 per cent, whereas monounsaturated fatty acids 9 percent; Palm oil fat jenuhnya 51 peren; fatty jenuhnya 49 percent; peanut oil (19: 81), soybean oil (3: 85), olive oil (3: 85); corn oil (1.87), sunflower oil (12: 88), canola oil (13: 93).
-High Point
Oils with high smoke point-(at high temperatures not readily smoky), shows a good quality oil. The point is the temperature of the oil smoke when heated before out smoke, and change colors; that is an indication of the shift in the composition of the oil. If it will pull out the smell of smoky oil unsightly and makes it taste makanah so bad. The temperature of the FRY to be precise. If oil is not hot, the food is dipped, will cause the food absorbs too much oil.
If it gets too hot, the food will quickly burnt while the Interior has not yet matured. After frying, the food should-drained (could be with special paper) to reduce the levels of the essential oils.
There are several ways that include shallow frying, stir-frying or frying with a little oil suitable for meat or foodstuffs that slashed thin. Spring deep frying oil with the use of the material that is half the height of deep fried; fit-for thicker pieces, such as fritters. Frying with lots of oil (for deep frying) suitable for chicken, fish croquette, and others, while the sautéing (stir frying) uses very little oil.
This tip from Dr. Nuri, so that the cooking oil paintings:
* Frying washed and dried well.
* Use a stainless steel frying pan, avoid copper materials.
* Drain, drain, relieve es clot on foodstuffs that will be fried.
* Heat oil slowly and stir food setefah hot oil.
* Note the temperature frying pan, so that food does not absorb oil tertalu a lot.
* Clean the sediment or crust (leftovers) on a frying pan.
* Add oil and oil: comparison of adatah 6: 1.
* After frying oil cooled and filtered.
* Save oil datam sealed container, in a dark and cool place.
* If you want to use, add fresh oil
* If formed foam means broken oil, contain toxic and should be discarded.
Replace New Oil
Tofu, tempeh, sweet potato fries, chicken and fish fry jugs are sold at five feet, an average of unhealthy because of oil gorengnya already colored blackish, bubbly, daan still continued to be used. So the Pan we make at home stay healthy, do not hesitate to change the oil.
When cooking oil should be replaced with a new one?
* If you have changed the color to be tanned, even blackish.
* A Smells, extremely strong, much less to rancid.
* Sending plumes of smoke excessively on normal temperature.
* Appear excessive frothing around foods that are fried.
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