Extra
Virgin Olive Oil: Ideal for Frying?
Extra virgin olive oil has always been in talk among cooks, foodies and other
people who like to experiment with food. Are you one among them? Natural olive oil is well known for its
nutrients. It is beneficial for the body. It is often assumed that one should
not fry or heat it or else the nutrients might just get destroyed. It is wisely
recommended to consume it as a raw food. However, the statement is not correct
in totality as in its raw form, if consumed it will increase the fat ratio of
your body.
Whether
heating natural olive oil is good or
not depends on the time for and the way in which it is heated. There is a
standard temperature, approx 1800C, up to which you can decisively
fry the oil keeping the nutrients intact. One should not heat the oil till the
time smoke appears.
Before
coming to any conclusion one should study the role of oil in food first. At the
time when extra virgin olive oil is
added to a frying pan a thin film develops around the food. The film becomes
crusty and golden in color due to heat. This film prevents soaking of oil in
the food. Thus, the mechanism helps to keep the nutrients preserved.
When
we see food dipped in oil, it is commonly believed that the food is harmful. The
oily sensation comes to mind when the oil used for cooking is used repeatedly,
the food is not ideally drained or the use of natural olive oil didn’t take place.
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