If You Must Fry - Do It The Healthy Way

If You Must Fry - Do It The Healthy Way

We all know that fried food is not particularly kindly for us, but that doesn't halt us craving the occasional crispy, crunchy golden brown something or other. Because frying means food comes into contact with hot chunky all the flavour and nutrients are sealed in which makes it tasty. In moderation it isn't the worst thing in the world, especially if you follow a few simple healthy eating guidelines to execute positive that it doesn't carry too considerable chunky into your system.

First of all you should settle the oil you are going to utilize with care. Hard fats such as lard, margarine and butter are not suited as they are high in saturated fats, as are many blended vegetable oils which acquire coconut or palm oil. For best results it is advisable to spend pure vegetable oils - sunflower, corn and safflower are agreeable. Olive oil is a friendly and nutritious oil but does not survive high temperatures so it is not respectable to utilize for very hot frying. Smoking temperature is valuable when frying, if the oil has a little blue smoke or haze rising from it then it is too hot and will initiate to demolish down which makes it indigestible. Sunflower and Corn Oil have the highest smoking temperature, and are probably the best to consume unless you have a particular reason to exercise anything else.

There are a number of ways in which you can fry food. Deep frying means the food is completely immersed in the hot oil and is probably the least healthy device especially if too grand food is placed in the fryer at once. This cools the temperature and causes the food to own oil rather than seal. If you must deep fry then be positive to drain the food on kitchen paper, turning it a few times to drain off as powerful oil as possible.

Shallow frying fast seals the surface of the food and. As it is generally itsy-bitsy items that are shallow fried, very runt more cooking is required. If you do need to cook it more than turn the heat down once everything is sealed and allow to cook more gently. A healthier contrivance of shallow frying is to dry fry. Using a fine quality non-stick pan, heat it to a high temperature and descend the food in. It will then seal posthaste and cook in any full that it releases itself. This is particularly salubrious for browning minced or ground meats, bacon and sausages. Again you should always drain everything on kitchen paper before serving. Shallow and dry frying are often archaic to brown off whole pieces of meat before putting them into a casserole or other type of dish and it can be very successful in removing any bulky from the meats.

walk frying is not really frying at all. It is generally frail for vegetables and meat which have been finely chopped to allow for quickly cooking. A small amount of oil is obsolete, personally I place a miniature oil on a fragment of kitchen paper and objective wipe the inside of the Wok or pan that I am going to spend. Once the pan is really hot I topple the food in, turn it mercurial to seal and then add the cooking liquid I am using. It might be a well flavoured stock, a petite Soy or Fish Sauce or even honest water. The food then steams as the liquid flashes off. This is one of my favourite methods of cooking as it seals in all the nutritional elements, you can add all sorts of flavours and it cooks swiftly as well as being very tasty.

Whilst frying is not really in accordance with healthy eating guidelines we have to salvage the realities of life - we like fried food. Given that if you consume some of the methods outlined and don't indulge too often, the occasional 'fry up' won't do too remarkable wound.