2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fried food is considered unhealthy. However, we often fry in the kitchen at home, and eat fried food in snack bars, restaurants and fast food restaurants.
Housewives who regularly prepare food by frying know a very strange feature of this process. Sometimes, after placing the product in the fat, foam appears, which can even boil in the fryers. Has it ever happened to you?
Theories about the appearance of foam when frying are numerous. The truth is that these are chemical processes. There are several cases in which the formation of foam occurs almost necessarily. The first thing we must mention is the frying of eggs or products that contain eggs - schnitzels, meatballs, breaded foods.
The contact of the egg with ordinary oil almost necessarily forms foam. If you haven't been impressed so far, you can set a goal to watch. You will certainly notice that breaded products are at the top of the list when it comes to the appearance of foam in the frying fat.
The second important point related to this "phenomenon" concerns the fat itself that we use. Foam is almost never formed when placing the first portion of products that we will fry. But after the third and fourth batch, the appearance of foam can already be clearly seen.
This is due to the fact that most fats, including the widespread sunflower oil, undergo a special chemical transformation after prolonged exposure to fire. The combustion process converts some of the ingredients in them into toxins that even have carcinogenic properties, as claimed in recent studies.
Therefore, more frequent replacement of frying fats is recommended, especially for the use of deep fryers. Large quantities of products are often fried in the same fat in electrical appliances. This is especially true for restaurants.
And one more thing that is related to the formation of foam during frying. Some unrefined fats, such as charlan, have a very low smoke point. With them, foam is formed much faster, and it is not necessary to fry foods containing eggs to notice this effect.
So keep in mind when buying unrefined fat, check its smoking point. And remember - the more often you change the fat, the less harmful are the fried foods you will eat.
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Basic Rules For Frying Meat
According to all modern views, fried food is very harmful to health. Frying is the basis on which food is prepared in fast food restaurants. This is only partly true. Fried food can also be nutritious, tasty and even healthy, such as cooked or baked, as long as the rules for preparing fried foods are followed.
Perfect Frying Products
Products or semi-finished products intended for frying are salted before the moment of frying. An exception is made for fish. It is left to stand with the salt for 10-15 minutes. The products must always be placed in well-heated fat. In this way, the proteins from their surface layer are crossed in a very short time and prevent the juice of the product from passing into the fat.
Frying In Olive Oil
The olive oil is the most suitable fat for frying vegetarian and fish dishes. 150 milliliters of olive oil are needed to fry 1 kilogram of raw vegetables. Olive oil is the most fatty of all vegetable oils. The molecules of fatty acids in olive oil are larger than in other vegetable oils.
Let's Make Cappuccino Or Coffee Foam
You will easily make an effective foam for cappuccino and coffee, if you have a coffee machine with a steam attachment, with the help of which you will make milk foam. You need fresh milk, preferably whole milk, which is poured into a jug to half the container.
Foam When Cooking
The foam that forms when cooking some vegetables and meat does not look good and most housewives try to remove it when preparing a special dinner. In Japanese cuisine, for example, peeling off the foam from cooking meat in a cooking pot is extremely important to create a nice and pure broth dish.
