Freedier oil - how is it different from the usual plant?

In this article, you will find out what oil is chosen for deep fruit, how deep -cream oil differs from the usual, what its properties, how to use it. Also find out the subtleties of using the product.

Content

If you decide to cook a deep -fruit, then ordinary oil is better not to use. These products have different properties, one who thinks the difference in price is mistaken. The difference is not only in value, but also in quality. For cooking fried deep -fruit dishes, peeled, evaporated, low -powered, refined, vitaminized vegetable oils are used. And what is the difference between deep -fry oil from the usual one - let's find out further.

Fatyur oil oil from the usual sunflower - how is it?

The product for the processing process can be not only vegetable oil, but also fat. But we are not talking about a fat basis, but about high -quality purified oil, which is called deep -fry. To prepare chips, you will need a special oil. What is the difference between deep -fry oil and usual - and consider now. The word itself - deeper means the process of frying various products in oil. In Japan, this process is called as Tempura. And in Russia they are called - spinning. So, deep -fry oil has a higher cost than ordinary vegetable, due to its high quality.

So, in deep -fry oil, in addition to vitamin E, there are also useful fatty acids (based on 1OO milliliters of the product):

Polyunsaturated fatty acids - 44 grams
Saturated fatty acids - 16 grams
Mononasized fatty acids - 42 grams.

To cook products in oil, ordinary oil is better not to use. There, during the process, harmful components are distinguished, carcinogens. And deep fry oil is a cleaned product, refined and still deodorized. Olive, sunflower, sunflower can be ranked to deep -fry oils, and no matter what, if only it passed cleaning.

Unlike conventional varieties of vegetable oil, deep frying oil does not contain substances, which can cause strong culminations, unpleasant aroma and darkening. These characteristics of deep -fry oil are acquired after refining and deodorization.

IMPORTANT:Ideal deep -cream oils are produced by those manufacturers who use modern equipment for cleaning vegetable oil. They get a product much better than refined and deodorized oils. These products are used to prepare deep -fruit dishes. After all, to use them for deep fruit at home is expensive. Yes, and deep -fruit dishes at home are not prepared every day.

In many stalls that sell fast food, they use palm oils. This is an inexpensive product that makes any pastries appetizing and crispy, melting in the mouth. It is these taste features of fast food that attract buyers. Even palm oils do not have the property of not oxidizing, and therefore the cooked dishes are deeply stored, they are not always sold in a freshly prepared form, more often in preheated.

An important feature of deep -fry oils is the ability to practically not absorb products, and they work at very high temperatures above 205 degrees. In these deep -frying products there is little harmful cholesterol.

It is possible to achieve the effect of healthy oil only at enterprises that use modern technological innovations, one deodorage and refinement of vegetable oil is not enough. Effective cleaning also needs. Who thinks that deep -cream quality oil is an advertising move and its price is unreasonably overstated, strongly mistaken. It is such oils that do not have a negative effect on the body, even when it is re -used. It is allowed to use the product up to 4-5 times. And the basis for cooking a product for the deep fat is selected according to strict criteria, it should be of high quality.

What is the difference between deep -fry oil and usual: what is deep -fry oil?

Oil for deep -bodies can be of different quality. High -quality varieties of the product are still called professional, while others are ordinary. What is the difference between deep -fry oil from the usual - we have already found out, but what oils are considered the best for the deep fat and in general, what they are, we will find out later. High-quality deep-quality matture oils include products such as manufacturing firms: Chefpro, FryDay (for frying and deep fruit).

Oils for professional use use a chef in large restaurants, cafes, canteens. With the help of the product, you can cook deep -fruit dishes from two to five times, it is not necessary to change the oil, it does not lose its properties. So, for example, Fryday is good for the use of up to five days of the continuous process of use, and Fryday for fried up to seven days. The use time depends on the dish and the technological process.

High -quality deep -fry oils must meet the following requirements:

Do not have any taste and fragrant properties.
To be qualitatively cleaned.
Physico-chemical parameters should be closer to zero.
Oils must withstand high temperature regimes, Save humidity due to the appearance of the film on the surface.
The film is capable of holding in the product not only the necessary percentage of humidity, but also gives oil ability do not absorb products.

Fritical oil is highly economic product. Not only is it suitable for use for up to several days, but also the product of the product is less than that of ordinary vegetable oil. If you divide the deep -gross oils into products of the highest quality and medium products, then the list will look something like this:

CHEFPRO PREMIUM OIL oil.
FryDay deep fry oil for deep fryer.
FryDay deep fry oil for frying.

And this is just a small part of the products whose assortment is available on the world market. It is interesting that each chef uses its product for the deep fry, or rather the oil that is more likely to him. Since everyone has their own exquisite taste and their own cooking methods.

Many products are designed according to new methods, Austrian technologies for the production of deep -casing oil are famous. After all, specialists for the process use only high -quality oils and modern technologies.
Tough requirements are set for the finished product, the controllers accept only products that meet the following characteristics:

Fritical oils without the content of GMI, GMOs.
Fritical oils without hydrated fatty acids.
Freedom oils that do not foam when heated.
Fritten oils are economical in the cooking process. They can be used from two to seven days, and they are also not absorbed into dishes that are deep -fried.
Freedier oils should withstand high temperature conditions, up to 215 degrees.
Frate oils should be without harmful substances and cholesterol.
For their production, they choose oils with a high content of vitamins (E, A).

It is recommended to store high-quality products at a temperature of 14-19 degrees in a dark room. If you store at lower temperatures, then the oil is partially crystallized. Such oil can also be used, but before use it is heated to get a homogeneous consistency. If you store the product in a dark place, this will allow you to protect deep -cream oil from the occurrence of bitterness, unpleasant aroma and damage to the main component for the deep fat.

What is the difference between deep -fry oil from ordinary vegetable - how is deep -fry oil used?

Freediers are prepared products from dough, meat, fish, vegetables, potatoes. The deep fryer looks like a deep vat. Inside it there is a convenient mesh to immerse products in this grid in a container. Freedie cooking is considered a quick cuisine. A large volume of oil is used for deep fruit. The cooked products in oil must literally swim, then they are evenly fried and baked.

At home, in order to save money, a small amount of product is used, but then the dishes must be constantly turned over so that it is fried from all sides. To cook small pieces of food, use a grid for deep fat. Products are applied there, and then, when they bake, taken out on a plate or dish.

For deep fryer, it is recommended to use a special product. What is the difference between deep -fry oil and usual - the content of substances. Freedier oil is a high -quality cleaned product, unlike simple vegetable oil.

Cooking in fruit drinks is not so difficult, especially if you have a grinding container. In front of the process, the deep -fryer is heated, this method gets rid of a small amount of protein compounds on the walls of the container. The oil consistency should be completely transparent. The product should not have any impurities and muddy precipitation.

IMPORTANT: To make the dishes tasty, you need to achieve the desired temperature balance. If the oil is not enough, then the products will be naked and in the finished state will be fat. And if the oil is overheated, it will split too much, then the products will become overgone, and they will not fried inside.

Fritten oils are used several times, especially good quality oils. But before subsequent applications, they must be filtered. Products are lowered into hot oil with a slotted spoon or in a grid for deep fruit. Products have a quick cooking time. Thanks to rosy crust, they look beautifully neat. They prepare dishes in small portions, and when they remove from deep fryer, put on a colander or paper napkins. Only when the excess oil is dragging from the product, the finished dish is laid out on plates.

The difference between deep -fry oil and usual: Subtleties of use

Now many people are adherents of proper nutrition. Therefore, deep -fruit dishes are considered not useful. Although the benefit of the dish directly depends on the quality of the oil. If the oil is of high quality, then the finished deep -fruit will not harm the body. What is the difference between deep -fry oil and usual containing harmful cholesterol.

And if you want to cook delicious and healthy deep dishes, then follow some rules:

Do not pour oil into a hot container, Otherwise, there is a risk of ignition of the product. If this happened, then the vegetable oil is noted not with water, but by a rag. Cover with a warm cotton blanket, be sure to put out the gas before that or turn off the stove. If you extinguish the fire with water, the oil may explode.
Try do not lower the products into hot oil with drops of water. Because the oil will spray in all directions. In this case, it is possible to pour salt into the container, it will absorb water.
Freedom it is recommended to fry only thawed fish, meat etc. And of course, they should be wiped with napkins so that there is no moisture.
It is undesirable to overheat the container, since the products are burned in hot oil, and the inside is not fried.
At repeated use of deep -cream oil is necessarily filtered. Experts also advise adding 2-4 drops of lemon juice.
When the oil interacts with metal surfaces, oxidation can occur. That's why after the first use, deep -fry oil is advised to be stored in the dark, In order not to aggravate the situation thanks to the daylight.
Definitely for freteen is undesirable to use ordinary unrefined oil With the aroma of seeds. It smokes and foams.

In any cafe, restaurant, and catering, only deep -fryer oil should be used so that the food cooked on it corresponds to the norms and rules. The product should also be changed after 2-5 days. There are special devices (testers) for deep -fry oil, with the help of which they determine the suitability of the product for subsequent use.

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