Extra Virgin olive oil, the best also for frying
We understand that frying is a type of dry cooking, where a food is subjected to a rapid immersion in oil at high temperature, between 150 and 180 ° C. This type of cooking is done to have a crispy and Golden dry at the final appearance.
It is not recommended normally this culinary technique, since it raises the calories of food and can contribute excess fat to the dish ... But once a year is not a big deal! And if we ever want to treat ourselves to something fried, it is important to know what type of oil is best to use and why:
Not all oils behave in the same way when it meets high temperatures. During frying, the oil presents a large number of chemical reactions that can produce a decrease in the nutritional components and increase in the formation of toxic compounds, such as polymers and monomers of cyclic fatty acids and polar compounds and these, cause harmful effects on health such as: intestinal irritation, increase in the size of some organs, atherosclerosis, fatty liver ...
What can we do to avoid this? Well, use a good oil! Do you remember in the previous posts where we commented that extra virgin olive oil has high levels of polyphenols and monounsaturated fatty acids and is low in polyunsaturated fatty acids, while vegetable oils that come from seeds, for example sunflower oil Is it richer in polyunsaturated fatty acids? As this difference in the lipid profile makes extra olive oil less susceptible to deterioration and the formation of harmful compounds, therefore better option for frying.
Thanks to their special composition, they have a better thermal and oxidative stability. In addition, olive oil is the only oil that can be reused as long as it stays clean, filtering the remains of food.
A practical tip: you can add new virgin olive oil to the used olive oil for the frying. This makes the antioxidants that have been degraded in the previous fried foods to be replaced and causes an improvement in the stability of the oil.