Использовал масло оливковое, экстра-девственное.
Ну и помешивать не забывать...Лук должен стать прозрачным, золотистым...
)обсуждали как правильно жарить -
и легко регулировать желаемую
Панда wrote:.
При такой методе не подгорает, если конечно, не забыцца
и не отвлечься надолго
степень золотистости.
), надо об этом забыть.... Если стоять и мешать - оно жарится вечность Komissar wrote:А вот оливковое масло в процессе жарки теряет свои полезные качества? Т.е. пожарив лук в лужице о.м. - лучше скинуть лук в друшлаг (sp?) чтобы слить масло по возможности или так с маслом и кидать в еду?
Komissar wrote:А вот оливковое масло в процессе жарки теряет свои полезные качества? Т.е. пожарив лук в лужице о.м. - лучше скинуть лук в друшлаг (sp?) чтобы слить масло по возможности или так с маслом и кидать в еду?
avos'ka wrote:[http://en.wikipedia.org/wiki/Smoke_point
Мне кажется, что оливковое не совсем хорошо для жарки
Frying with canola oil releases more toxic fumes into the air than frying with olive oil, according to a new study conducted at the University of Dayton Research Institute. And frying at temperatures higher than 350 F, a common practice in American kitchens, releases higher levels of toxins --significantly higher levels from canola oil --than frying at the recommended 350 degrees.
As a result, researchers are recommending frying with olive oil whenever possible and adhering to the 350-degree frying temperature recommended by the International Olive Oil Council.
During a three-month visit to the University of Dayton Research Institute, Angel Carbonell Barrachina --a professor of food technology at Universitas Miguel Hernandez in Orihuela, Spain --worked with UDRI researcher Sukh Sidhu and visiting Fulbright Scholar Andres Fullana to collect and analyze emissions from canola oil and two types of olive oil --extra virgin and "lampante" virgin. Lampante, locally known as "regular" olive oil, is chemically processed to remove most flavors from the oil and is typically the most inexpensive of the virgin oils. It's often the choice of chefs who appreciate the health benefits of olive oil, but don't care for the strong taste of extra virgin oil, Carbonell said.
The researchers focused on emissions of volatile pollutants, particularly the chemical compounds acetaldehyde and acrolein --both the subject of pollution studies by the EPA. The EPA has declared acetaldehyde a "probable human carcinogen" and acrolein "extremely toxic to humans" and "a possible human carcinogen." (From the "National Air Toxics Program: The Integrated Urban Strategy Report to Congress," 2000.) They cooked the oils for 15 hours at 180 degrees Celsius (or 356 F), and for seven hours at 240 degrees Celsius (or 464 F).
At 180 C, canola oil released twice the amount of acetaldehyde as extra virgin olive oil and as much as four times the levels of acetaldehyde emitted from regular olive oil. Acrolein levels emitted at this temperature were five and one-half times higher than from either of the olive oils.
At 240 C, canola oil released two and one-half times the amount of acetaldehyde as extra virgin olive oil and as much as five times the levels of acetaldehyde emitted from regular olive oil. Acrolein levels emitted at this temperature were as much as nine times higher than from either of the olive oils.
"Those are significant differences, especially at the higher temperature," Carbonell said. "A lot of people fry at the higher temperature, especially when they stir fry. What's important about this research is that we're not talking about toxins being absorbed into the body by ingestion but by breathing them. So they can be harmful to the person who is cooking and others nearby. "
Although the researchers used deep-frying techniques to test the oil, Sidhu --a senior research scientist in UDRI's energy and environmental engineering division --said the emissions are just as harmful when using lesser amounts of oil, such as when cooking in a wok. In fact, the UDRI study was prompted by other studies released in the last decade that indicate the air in homes in China is often significantly more polluted than the air outside. Those studies also attribute toxins from burning coal and cooking oil to greatly increased rates of lung cancer in women in some areas of China.
Because of the common practice of cooking with olive oils in Mediterranean countries as well, Carbonell wanted to investigate the toxic properties of fumes from those oils in cooking.
Based on the research, Sidhu and Carbonell recommend using olive oil when frying. "It's also very important not to fry oils at temperatures hotter than the recommended temperature of 350 F," Sidhu said.
Olive Oil Myth: Olive oil loses its benefits when heated
The Facts: Excessively heating olive oil will evaporate the alcohols and esters which make up its delicate taste and fragrance. Heating olive oil will not change its health aspects, only the flavor. Use a cheaper olive oil which doesn't have much flavor to begin with if you want to fry with it, add a more flavorful olive oil after cooking or at the table.
Olive Oil Myth: Heating a cooking oil will make it saturated or a trans-fatty oil.
The Facts: As far as making a saturated fat, according to Dr. A. Kiritsakis, a world renowned oil chemist in Athens, (Book - OLIVE OIL FROM THE TREE TO THE TABLE -Second edition 1998), all oils will oxidize and hydrogenate to a tiny degree if repeatedly heated to very high temperatures such as is done in commercial frying operations. Olive pomace oil and virgin olive oil are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils. But in any case, the amount of hydrogenation is miniscule and no home cook would ever experience this problem.
The large refinery-like factories which take unsaturated vegetable oil and turn it into margarine or vegetable lard do so by bubbling hydrogen gas through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process can take several hours. You cannot make a saturated product like margarine at home by heating olive oil or any other vegetable oil in a pan. We don't know where this weird notion has come from. For more see our olive oil chemistry page
Changing a cis-fat to a trans-fat does not occur on a home stove.
