(NC)—For years we have been told that deep frying is bad for you, but new research published in the International Journal of Food Sciences and Nutrition suggests that deep frying actually retains more antioxidant capacity in some vegetables compared to boiling or pan frying. In fact, some vitamins such as A, D, E and L, and beta-carotenes (found in yams), lycapene (in tomatoes) and luteinzeaxanthin (in spinach) actually require fat in order to be absorbed by the body.
But don't rush into a fast food restaurant just yet.
“Most commercial restaurants use oils high in trans fat and fatty batters,” says Noel Gallegos, a deep frying expert at T-fal Canada. “This is why our company has designed deep fryers that are safe and easy to use at home so you can ensure a healthy outcome using the right oils and proper method.”
Unlike a skillet or pot, a deep fryer has an immersed heating element that keeps oil at the ideal temperature throughout the cooking process, Gallegos says. This forms a barrier so only a small amount of oil penetrates the food to create a crispy crust.
T-fal steps to perfect frying:
Step 1: Selecting the right oil: Opt for healthier oils that are low in saturated fat and have a high 'smoke point' such as—like peanut, soybean and palm oil which have compounds that won't breakdown at high temperatures.
Step 2: Oil temperature: The key to minimizing fat absorption lies in reaching and maintaining the right oil temperature which for most foods is roughly 375°F. Any cooler than 325°F will result in foods soaking up to three times more oil.
Step 3: Remove excess: Always blot cooked foods on a paper towel to remove excess grease before eating to keep calories and fat as low as possible.
Step 4: Filtering & conserving your oil: Oil can be reused up to six times if properly cleaned and stored in an air tight container. Quality units feature built in filtration and storage systems that remove food particles and automatically drain the oil to keep its healthful properties.
www.newscanada.com
