Frying can be more complicated than you might think. Most people fry in the wrong fat. See what fat professional chefs use for frying.
When you want a proper lunch, which is not exactly the healthiest by standards, but fills you up and you just feel like it, fried food is at the top of your imaginary menu. For example, such a fryer, steak, chicken pieces and so on. But many people use the wrong fat when frying, and this deprives the given dish of its true delicious taste. See what fat to use according to professional chefs.
You can find a YouTube video about clarified butter on the Lidl Kitchen channel:
Source: Youtube
What not to fry on
It may not seem important, but choosing the right fat really plays a key role when you are preparing a deep-fried dish. It affects not only the taste, but also the nutritional value of the given food. It is generally known that when it comes to frying, fats with a high heating point or smoke point are ideal. The smoke point is the temperature at which harmful and toxic substances begin to be released from the fat.
The higher the heating point, the more suitable and safer the fat is for frying. And fats such as butter, canola oil, margarine, sunflower oil and olive oil have a lower heating point. This means that they are good for preparations other than frying. And margarine can even have a negative effect on your health. As far as butter is concerned, only clarified butter is acceptable. Unrefined oils are only suitable for cold cooking. Refined oils are suitable for heat treatment at lower temperatures, such as stewing or sautéing meat or vegetables. So what fats are suitable for frying?
What kind of fat is ideal for frying?
So if you want to fry, the ideal fats are rather rice oil, lard or coconut fat. This fatty holy trinity has a smoke point, which means they are suitable and safe for frying. Coconut oil is more suitable for sweet dishes or for Asian cuisine. Lard is not pleasant for everyone. The ideal brand would therefore be rice oil. It has a slightly nutty flavor and gives the dish the right texture and color when fried. At the same time, rice oil is healthy, as it is rich in vitamin E and antioxidants that fight free radicals in the body.
Sources: www.dombydom.cz, www.tasteofasia.cz
