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Olive oil is known numerous health its benefits. It is healthy and beneficial for the heart and arteries fat. And eating a moderate amount of it a day protects your health and reduces high blood cholesterol. But many women mistake in using it.
Why refrain from frying with olive oil?
Many refrain from cooking with olive oil for fear of burning. The reason that it contains about 15% to 20% of unsaturated fatty acids, and 75% of mono-unsaturated oleic acid, the more saturated fatty acids or oleic acid, monounsaturated, rose oil smoking point. If the oil reached the smoking point, it disintegrates, and then not be used. From here many believe that olive oil may not be added to food, but only cold. But...
whats the truth?
In fact, olive oil potentially high heat more than other types of oils. The combination of olive oil remain constant and stable up to 180 ° C. It even maintains its purity after frying it several times. Recent studies have demonstrated that olive oil can be used for frying and also reddening, but provided they are not up to what is known as a point smoking oil. Valohmad fatty components of the oil are the decisive factor for the degree of heat resistance.
But what is the appropriate method for frying with olive oil?
Vary the way frying, and the best one is certainly not deep frying, which bathes the oil to be fried foods, which is unfortunately the most common way of frying fish and potatoes to get a taste crispy. Either way health, they are not deep frying surface, which do not expose the oil to high heat, and matures enough to eat. The heat ideal for frying is 180 ° C, and in the foundation know you fit the oil for frying, is to be the point of combustion and smoke, which for olive oil, about 220 degrees Celsius, which means it is suitable for frying and cooking. It can be fried chicken, meat or vegetables with olive oil to get a distinctive flavor and good health.