Which is the most suitable oil for frying?
it is an article by Gastroliart – gastroliart.blogspot.com
How many times did we talked about it? Often we create confusion and bad information. Let’s try to explane.
Frying is the cooking process that takes place at higher temperatures than other foods.
Around 180° C is the ideal temperature for obtaining a frying crunchy and dry; the high temperature favors the formation of the crust which acts as a barrier, This avoid oil entering inside the food allowing to obtain a dry and non-greasy frying.
Thanks to its greater stability, more than other seed oils, olive oil can be used in frying longer and in a wholesome manner.
In fact, the critical olive oil temperature * is much higher than the usual temperature for frying food.
The other fats such as butter, margarines and the most common seed oils, have a significantly lower critical temperature. During the frying they degrade quickly leading to harmful substances formation.
*CRITICAL TEMPERATURE FOR OILS AND FATS
PALM 240 ° C
PEANUTS 220 ° C
OLIVE 210 ° C
LARD – COCONUS 180 ° C
SUNFLOWER SEEDS – SOY 170 ° C
RAPESEED – CORN 160 ° C
MARGARINE 150 ° C
BUTTER 110 ° C
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