2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There are three main types of frying in a pan - classic frying, fast frying and breading. Each of them has its advantages, mainly taste, and disadvantages in terms of health.
Classic frying
In the classic frying, the products are processed in fat heated to more than 180 degrees, until the formation of a golden crispy crust on them. In order not to burn the dish prepared by us, it is necessary to constantly turn it. When preparing food with classic frying, we must not forget to change the fat, because with prolonged use it oxidizes.
The use of fat used for frying for the preparation of a dish is absolutely unacceptable, experts warn. This can lead to a serious health risk.
Classic frying leads to the release of trans fats from the prepared product, which, in turn, lead to diabetes, overweight, weakening of bone ligaments and even cardiovascular disease.
Fast frying
Experts warn that the fast frying or the well-known method from the native cuisine - the stir-fry, is a national scourge for the heart health of the Bulgarian. There are two main types of sleds - hard and soft. In the first type, fry oil, onion, flour and pepper in the pan. In the other, put tomatoes, carrots, celery and parsley in the oil.
During rapid frying, the substance acrylamide is released from the products. In industry it is used for the preparation of plastic products. Once in the body, this substance has carcinogenic effects and leads to gene mutations.
Breading
The breading differs from the other types of frying, because in addition to the taste, the aromatic qualities of the prepared product are preserved. There are several types of breading. Usually only flour, flour and eggs or butter and breadcrumbs are used.
Breading is extremely harmful because it changes the composition of the fat itself and releases free radicals, which have an adverse effect on the physiological processes taking place in the cells. Sometimes this effect is so strong that it can damage the genetic material of the cell and lead to mutation.
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