understanding of the fat ...
Although edible oils are pure fat, are not created equal.
All cooking oils are a combination of saturated fatty acids, monounsaturated and polyunsaturated fats. It's the hydrogen concentration, which determines the way in which it is classified. Without getting too technical, the following information, it is hoped to provide basic information on fats.
Saturated fats:
saturated fats found in animal products, and converted to cholesterol in the liver. butter products, margarine, meat and dairy products are particularly rich in saturated fats. saturated fats raise blood cholesterol levels and is linked to heart disease and stroke increased. This is a solid at room temperature.
Monounsaturated fats:
There are two types of unsaturated fats: monounsaturated and polyunsaturated fats. Monounsaturated and polyunsaturated fats do not raise blood cholesterol. Canola and olive oil contains the highest proportion of monounsaturated fat compared to other cooking oils. Safflower and corn oil are high in polyunsaturated fatty acids.
Trans:
Trans fats are man-made or processed fats, which are made from liquid oil. When hydrogen is added to liquid vegetable oil, and pressure is added, the result is stiffer fat, like fat in a can of Crisco. Trans fats also called hydrogenated fats and trans fats in margarine, partially hydrogenated vegetable oils. Trans fats pose a higher risk of heart disease than saturated fats (which was once considered the worst kind of fat). While saturated fats (found in butter, cheese, meat, coconut and palm oil) increase total cholesterol, trans fats not only increase the total cholesterol, but also deplete good (HDL) cholesterol that protects against heart disease.
partially hydrogenated fats:
If you have any health problems, you can read food labels to see if they list partially hydrogenated oil as an ingredient. Partially hydrogenated oils are present in all commercially made donuts, cookies, cakes, pastries, deep-fat fried foods (including those of all major fast food chains), potato and corn chips, imitation cheeses and confectionery fats are found in the frosting and candy. All these products contain unsaturated fats that can be damaged by high temperatures and converted to a trans fat oils.
Understand the difference between cooking oil refined and unrefined ...
Sophisticated:
Refined oils are extracted by extraction continues to be refined to produce a light oil, free from rancidity and foreign matter. These oils are used for cooking oil medium (225 ° F to 350 ° F), high edible oil (350 ° F to 450 ° F) and deep frying oils (greater than 450 ° F). Refined oils are bland and pale. They have a little taste and smell, which makes them ideal for preparing delicate dishes. Use for baking, sautéing, stir-fry and wok cooking, baking, burning, browning, frying and pan-frying.
crude oils:
These methods are crude oils cold-pressed and expeller pressed. They bring a taste of the plant, which yields oil. strong flavor of unrefined oils can overwhelm the dish or baked good that is ready with them, but the strong taste is not always desirable, and some of refined oil is used as a flavoring agent. (Usually when you have a strong natural taste and smell, has more nutritional value.) These oils are generally referred to as the oils used in salads and salad dressings, marinades, sauces and cooking oil light sautes oven warm and mild. As a rule, should not be cooked at high temperatures. (The only exception is oil, safflower oil, which can reach the required temperature for frying.) Unrefined oils should not be used at temperatures above 320 ° C.
Cooking oils and the recommended use of different ...
Some oils have low smoke points, which means they burn at low temperatures. These oils are typically called salad dressings, which are best used in salad dressings, marinades, sauces and cooking oil is a light sautes light and low heat cooking. Another point of cooking oil smoke is high, which means they can reach higher temperatures without smoking. These oils are especially ideal for frying, pan-frying and sautéing. The information below is to discuss the various cooking oils and their recommended use.
Canola - Canola oil is an oil extracted from seeds of monounsaturated plant in the mustard family. It has a mild flavor and aroma and is usually available in a refined form. It has a bland taste and is recommended for frying, pan-frying, sauteing, baking and salad dressings. Its mild flavor and relatively high smoke point (400 ° F) make refined canola oil a good all fields. All cooking oils, canola has the lowest saturated fat (6%) and is the cheapest -.
Made from corn germ from corn grain, corn oil is almost tasteless and is rich in polyunsaturated fatty acids (62%). It is used to make margarine, salad dressings and mayonnaise. With a smoke point of 450 ° F, it is excellent for cooking and frying pan, because it can withstand high temperatures without smoking.
Olive - Olive oil is a monounsaturated olive oil extracted from mature trees. The color can vary from pale orange to green with flavors ranging from bland to extremely strong. Olive oil is assessed on the degree of acidity and the process used to extract the oil. Oil labeled virgin is cold-pressed (a process without heat or chemicals) and contains a low acidity. It provides the body with vitamins E and F. The oil labeled clean that uses heat and chemicals to treat the following by pressing olives. Olive oil, crude has a smoke point of 320 ° F and is recommended for cooking, sauteing, stir-fry and wok cooking.
Peanut - Made pressed, steamed peanuts, peanut oil contains 18% saturated fat. It tastes sweet and is good for cooking because it does not absorb or transfer flavors. peanut oil for frying foods provide a rich, nutty, roasting. refined peanut oil is a smoke point of 450 ° C and is recommended for frying, wok cooking, frying and pan-frying.
Safflower - based on safflower, safflower oil is pale yellow and almost tasteless. He has more polyunsaturated fat than other oils (78%), but not vitamin E is considered a good multi-purpose cooking oil. Safflower is a favorite for salads because it does not solidify when cold. Refined safflower oil is a smoke point of 450 ° F, and recommended for frying, pan-frying, baking and jump to the leaven.
Sesame - made from pressed sesame seeds, sesame oil is rich in polyunsaturated fatty acids (43%) and monounsaturated (42%). It comes in two flavors, light and darkness. sesame oil light is made with toasted sesame seeds and not a nutty taste. This is particularly good for stir-fry, wok cooking and making sauces. dark sesame oil (Asian) is made with toasted sesame seeds and has a much stronger flavor than light sesame oil. It should be used in small quantities to food taste, and it is not suitable for cooking. Refined sesame oil has a smoke point of 350 ° F and semirefined sesame oil has a smoke point of 450 ° C.
Soy - Highly refined soybean oil at a reasonable price, very mild, versatile, and represents approximately 80% of all cooking oils used in commercial food production in the United States. Almost any product that shows vegetable oil as an ingredient contains probably the refined soybean oil. With a smoke point of 450 ° F soybean oil is a good all-purpose oil. Need cooking, cooking stove cooking wok, stir-frying and baking -.
Sunflower, sunflower seeds, sunflower oil is light yellow, has a bland taste and is considered a good all-purpose oil. It is low in saturated fat and rich in polyunsaturated fatty acids. Semirefined sunflower oil has a smoke point of 450 ° F and is excellent for sauteing, prepare salad dressings, frying and baking pan.
Vegetables - Vegetable oil is an inexpensive, all-purpose oil which is a mixture of refined oil made from vegetables, nuts and seeds. Most vegetable oils derived from soybeans and are rich in monounsaturated fat, polyunsaturated fat-rich and low in saturated fat. Designed to have a mild flavor and high smoke point, it is recommended for frying, baking pan, and fry cooking.
Note the American Heart Association Cookbook, Fifth Edition, recommends that all cooking oils, except peanut oil because of its high saturated fat content.
Miscellaneous, tips and warnings ...
>Essential fatty acids are essential to good health. Without some fat in our diet, we can not absorb fat-soluble vitamins A, D, E and K.
>All cooking oils contain 100% fat.
>Tablespoons cooking oil contains 14 grams of fat
> All cooking oils contain the same number of calories. - One tablespoon contains 120 calories
>Better health, choose oils and fats, which are low in saturated fatused cooking oil for frying can usually be reused several times ... Wait until the oil is completely cooled before treatment, then place it in a clean sealable container for storage.
>The most accurate method to check the temperature of frying oil is a deep-fat thermometer. Make your own bulb thermometer must be completely immersed in oil, but do not touch the bottom of the pan. Otherwise, the reading may be affected. If frying thermometer is not available, an ancient way of losing a square piece into the hot oil will suffice. If the bread cube rises to the surface crackling and frying, the oil is hot enough.
The rule to follow when using this method - If the uniform cube brown bread:
60 seconds, the temperature is 350-365 ° F for
40 seconds, the temperature is about 365-382 ° C for
20 seconds, the temperature is about 382-390 °F
>dispose of used cooking oil, carefully pour the chilled oil strong sealable container, like an old plastic jar lid or an old coffee can. (Avoid breakable glass jars.) If the oil level is low, the place filled, sealed jar in the trash. Disposal of large quantities of cooking oil, taking it to the local landfill.
>Do not pour cooking oil in the kitchen sink. Even small amounts eventually clog the pipes.
>Always remember to wait for the cooking oil is completely cool.
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