To get a perfect fried (gluten-free or not) there are rules! here are the tips and tricks to have not to make a mistake

Thursday, 21 October 2021 / Published in Insights
To get a perfect fried (gluten-free or not) there are rules! here are the tips and tricks to have not to make a mistake

The high temperatures to which the oil is subjected, usually higher than 180-190 C, put a strain on its healthiness.
The right temperature of the frying is usually 180 º C: below this threshold the foods are soaked in oil, above they burn and you risk to get to the point of oil smoke, that is, the temperature beyond which it emits smoke and toxic substances, including the acrolein.
It should be noted that the smoke point is not the same for all oils and an extra virgin could start smoking already at 190# C, so close to the frying temperature. Peanut seed oil is safer.
The seed oils that are commonly used for frying, corn, sunflower, are actually the least suitable because they have a low smoke point (less than about 150 C).
Peanut oil and olive oil that have a good percentage of monounsaturated fats and are better resistant to heat, for this reason fat rich in saturates such as lard, palm oil, technologically would be perfect for frying but should be avoided for the negative effect that saturates have on cardiovascular health. The extra virgin olive oil is also rich in vitamin E, an element that makes the oil even more stable, for its antioxidant effect, but has a very intense flavor, which is not always suitable for all recipes, such as those sweet or fish. In this case you have to compromise so with peanut oil and sunflower high oleic approach that of olive for use with high temperatures.
So we can conclude that the first step is to opt for the choice of peanut seed oil. Second step, precautions at temperatures and the ideal one is around 180 º C, here we are helped by electric fryers that modulate temperatures and signal them with the appropriate spies.
The other rules are quite simple and can be expressed in a list:
Use fryers or non-stick frying pans
the food must be immersed in the dry oil, the water alters the composition of the cooking oil and may also cause dangerous splashes
fry small pieces in a few quantities to avoid stacking them, avoiding the external burnt and the internal raw
seasonings such as salt and spices are recommended to add them to the end as in cooking they alter the oil further
once cooked, drain and dry on absorbent paper
finally eliminate the oil because you should never reuse
To fry gluten-free the alternatives to breadcrumbs of wheat flour are many: in addition to the gluten-free breadcrumbs mix ready, we can safely use coarse-grained corn flour, chickpea flour and rice flour are great for flour flour, panare and to prepare excellent pastels.

For recipes you can peek on my official website : www.marcoscaglione.it

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