- Olive oil is best for frying. Is that better resists temperatures up to 160 º -200 º necessary. It is the most stable and it decomposes more slowly. Another advantage permeates least fried food, so the extra energy intake is lower.
- It Do not mix new and used, not olive oil with other seed. These products have different smoke points. The olive endure a higher temperature than the rest and, if mixed, burning one another and generate irritating and potentially toxic substances.
- Avoid overheating. It is preferable not to exceed during frying temperature of 170 º C. If using an electric fryer, you can adjust the thermostat and keep the oil smokes or not dark. If the temperature is too high also generate irritating and potentially toxic substances and therefore should be discarded whenever the cooking oil.
- Food should be dry, since water promotes the decomposition of the oil.
- It is advisable to filter the oil after each frying to remove food debris, which are prone to oxidation and decomposition.
- We have to change frequently the frying oil. His appearance (with traces of food, dark, dense or liquid …) is that which marks a new use (the maximum would be four), or withdrawal.
Tags: energy, food, healthy, how to, oil
