The idea of \u200b\u200bthis post comes from conversations around the use of oil in the kitchen ... It hear it said often that the best oil for frying is to seeds, but seeds that? Certainly the food and the non-catering prefer to use vegetable oils for their lower cost compared to olive oil, but among the seed oils of the peanut is what is best suited for frying because of its high point Smoke that industry decreased alterations during cooking.
Did you know that more fats are exposed to high temeprature, suffer more damage? All this has inevitable repercussions on the human body. It is also useful to know that the old grease should not be used for cooking and frying fats can not be reused ...
Extra virgin olive oil for example, in addition to being the best olive oil from all points of view, it is absolutely suitable for frying, but the pocket (the money) meant that one felt that this is not suitable, so ask around if the extra virgin olive oil is used for frying and note that you will never find someone who nods. It must be said that we treat the Sicilian extra virgin olive oil as something precious, so we would be a waste to use it for frying, rather than be eaten on a slice of bread, maybe freshly baked!
Before reading the information about olive oil and seeds, we would like to also suggest the risks involved if you do not perform proper disposal.
know where to throw the oil in a frying pan after home-made? Usually we throw used oil in the kitchen sink or in some drain, right? This is one of the biggest mistakes we can their illegal.
Why we do it? Simply because no one explains how to do it in an appropriate manner. The best thing would be to confer upon any public or private recycle because it can become fuel or biodiesel, or pour the oil, once that it is cooled, in plastic bottles or glass jars, closed course, and put them in the trash. Do you know why it would be better to do so? Why not make one liter of oil a million liters of drinking water, enough for the consumption of a person for 14 years.
For visitors to the blog Palermitani recommend, please contact: Vincent Sheehan
Oils SAS, Via Emeric Amari, 38 - Palermo
Hours: 8 - 13 and 14.30 - 17. Tel: 091328543
After all is not as hard ...
Attention then! Do not be fooled by the labels of the oils in the supermarket, often, oil, corn is the more suitable for frying, but it is not. Read, documentatevi if what we have proposed does not convince you, or do whatever and look at the things around us as something to doubt ... do not overdo it though!
And now we come to us ...
Oil is a fatty substance insoluble in water. Today the term refers to oil we all fats that are liquid at room temperature.
once its use was restricted only to food but also cosmetics and lighting, shooting practice even today.
E 'can get the oil from the fruits olive, palm, walnut, from grape seed, sunflower, rapeseed and cotton and legumes, peanuts and soybeans, and cereals such as maize, it There are also a number of animal origin.
phases of oil production, regardless of the source material are: cleaning and peeling of the raw material, grinding and squeezing that can be done either cold or hot, in which case it is necessary before make it edible, submit it to a series of treatments such as degumming, refining, bleaching, hydrogenation, fractionation, deodorization.
Olive oil
E ' characterized by a high content of monounsaturated fat , considered "good" fats in facilitating the replacement of LDL cholesterol in the blood, due to vascular obstruction and heart failure, with the HDL that represents a danger to the body .
It 's a product obtained by treating the fruit of the olive without the addition of another type, is energy-rich fats and vitamins, but protein-free and sugar.
olive oils are classified as:
- virgin olive oils obtained from olives that have not undergone any special treatment in thermal conditions that do not alter . Among these can be distinguished: extra virgin olive oil, virgin olive oil, virgin olive oil and virgin olive oil striking, with rates of acid oleic acid, respectively, not exceeding 1% in the first case, no more than 2% in the second case, not exceeding 3.3% in the case of virgin olive oil is above the 3.3% for the last type;
- refined olive oil, in which olive oil, to correct acidity or taste, has suffered physical and chemical processes;
- olive oil obtained by blending olive oils Virgin and refined olive oil;
- olive pomace olive oil , the residue obtained after pressing of virgin oils;
- refined olive pomace oil at a rate of oleic acid not exceeding 0.5%;
- olive pomace oil with maximum rate of 1.5% oleic acid, obtained by blending refined olive-pomace oil and oils other than virgin olive lamapante.
Its high smoke point, which is the temperature at which a heated fat begins to break down food, by altering its molecular structure makes it more suitable for frying, peanut oil together.
Oil Seeds
The oil is obtained from the processing of fruits and seeds of many plants, except the olive.
E 'possible to find different types: oils monosem and various seed oils first obtained by processing a single plant species, the second one mixture containing different seed oils, and oils Dietary absolutely not suitable for cooking and enriched with nutrients, like vitamins.
There are different types if it refers to the original raw material:
- peanut oil It is one of the less rich in polyunsaturated fats (which molecules are formed by a long carbon chain where you have to have at least two double bonds) with a good content of oleic acid, is obtained by pressure or by solvents from the seeds of peanuts. It is used in the manufacture of margarine and is the most stable at high temperatures, and then together with olive oil is best for frying because its smoke point is around 180 °
- corn oil : its level of polyunsaturated fatty acids is high, so it is not suitable for cooking. E 'extracted from the germ of the seed corn and is very subject to oxidation;
- sunflower seed oil: it is extracted from the seeds of the sunflower is about 50% from polyunsaturated fatty acids, therefore, is not suitable for cooking;
- oil soybean: is the most widely used oil in the world, is derived from the seeds of soybean and has a high content of polyunsaturated fatty acids, that can be used as a condiment for seasoning various dishes;
- oil Palm : made by pressing the palm fruit is rich in saturated fatty acids, therefore, is a semi temeperatura environment. Unlike precedents is reddish due to the high content of beta-carotene and has a pronounced flavor. It 'an important ingredient of many soaps, powders, detergents and personal care products;
- sesame oil: made from sesame seeds, much used in cooking asaiatica (we'll put it on bread in Sicily! ) has nutty flavor and is rich in monounsaturated and polyunsaturated fatty acids;
- grape seed oil: it is obtained from grape seeds and has a high percentage of polyunsaturated fatty acids, is used to produce margarine ;
- safflower oil: it is obtained from safflower seeds, given the large percentage of polyunsaturated fatty acids is uilizzato for the production of margarine;
- cottonseed oil: extracted from cotton seed, contains fatty acids: polyunsaturated, monounsaturated and saturated and is used to the production of margarine;
- rapeseed oil: extracted from the seeds of rape, is rich in erucic acid, which belongs to the class of fatty acids, is insoluble in water and soluble in methanol and ethanol, which is why it is prohibited its use for human consumption;
- coconut oil: extracted from the pulp of coconuts, is rich saturated fat, much used in the preparation of margarines and confectionery industry.
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