Choosing the Right Oil for frying

In our culture, frying is a way of cooking that has become part of the tradition. But, how to cook like this is actually bad for health. Ceramic by selecting the right cooking oil.

Frying process there are two kinds, namely saute and fry with oil many. During frying, the oil will be absorbed into the food and dissolution occurs most of the components of food into cooking oil.

Today many people are switching to olive oil (olive oil) because it is considered healthy if used for frying. Yet according to Emilia Achmadi, nutritionist, olive oil is unstable when heated so it is not suitable for frying.

"It is costly to buy, but the allocation is wrong," said Emilia in educational media event held by PT.Unilever Indonesia in Jakarta (03/13/15).

He explains, olive oil and extra virgin olive oil, is more suitable if used for frying, pasta, or into a mixed salad.

Extra virgin olive oil has a smoke point of 160, which means it produces smoke after being heated to a temperature of 160 degrees.

"The smoke that many shows chemical structure has changed. The effect can lead to obesity and also carcinogenic," said Emilia.

For frying, Emilia recommends using palm oil, corn oil, or soybean oil. As for sauteing, you should use canola oil.

"If I always provide 3 types of oil at home, so for frying, sauteing, or salad, disparate oil. So to save do not always cook with frying way," he said.

In addition to oil, which must be considered is the temperature of the oil. The temperature in the frying process must be higher than the boiling point of water, but it should not be too high. The normal range is 163-196 degrees Celsius, depending on the type of food that is fried.

"Oil temperature will determine the absorption of fat in the diet. If the low-temperature frying fat will be absorbed more. So the temperature must be right," he said.