It seems that exists some divergences about if using Olive Oil for frying is a good idea.
There are some people who is thinking that answer for this question is NO, it isn’t a good idea, they argue with their opinions and their reports, but I would like to write about this next month.
Today I’m going to write about my own opinion ( as usual) and about how the traditional use of Olive Oil for frying food is inside our Mediterranean lifestyle.
Olive Oil for Frying
That Olive Oil is the best option to be used in a raw way is assumed by everybody in the health-food-reports world. I think that aromas are the key.
It’s obvious, a hundred scientific reports give us all the keys to use it in order to prevent and improve a lot of diseases. We use it as a way to ease the intake of vegetables which give us a better diet with all the benefits involved.
And every week it appears a new one.
But if you are talking about using Olive Oil for frying, that unanimity disappears, why?
Firstly I need to review How must we use Olive Oil for frying.
- Usually, all food that we want to fry has a part of water(althoug it was very small)
- Oil must be reached till level of 150ºC-190ºC.
- When food is submerged into the hot oil bath, water is sudden evaporated, a crispy layer is formed around the piece of food and the inside part is quickly cooked .
- And voilá, fried food is ready to be eaten.
After that, I want to remark some questions that improve this proccess.
- It’s very important to mantain the level of temperature between points listed above. if neccesary, you need to place only a part of food every time, don’t put all food together, it will make oil decrease its temperature and point 3 will not work anymore.
- After all process, it’s a good practice to use a dryer paper in order to absorb the excess of oil.
- If you are using olive oil to make this process, it’s pòssible to re-use the same oil, but taking care of filtering it to avoid rests of prior performances. No more than 2-3 times.
I think that process is clear until this point. But, what’s the problem?, where’s the difference between oils?, why some people says NO to Olive Oil for frying?.
In order to understand it, I will explain some points of this proccess depply.
- The Problem:Temperature affects oils structure. It deteriorates oils by oxidizing.
- Difference between fats: there are saturated (to avoid)and unsaturated fats, unsaturated fats can be divided into mono and polyunsaturated fats. Monounsaturated fats have only one double bond, but polyunsaturated fats have more than one double bond. The most double bonds an oil has, the quick it become oxidized.
- Why:some commercial interests paid for studies and reports in order to introduce their own fats in the world market, showing them as healtier than Olive Oil in their own ground.
Monounsaturated are anti-oxidizing champions
Olive Oil is the most resistant to oxidizing by its composition. Olive Oil is rich in Oleic Acid (monounsaturated)and phenolyc anti-oxidizing components.
My advice: It’s clear that you can use Olive Oil for frying as your best choice, in the Mediterranean area, we have been using it for centuries, and the results are that Mediterranean diet is shown as a model in the world.
Use it, taste it, enjoy it and become healthier
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