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Healthy Frying

post #1 of 10
Thread Starter 
is there anything that can be fried that actually healthy or good for your...or my a type of oil or grease that can be used....
post #2 of 10
I would say olive oil would be a healthier choice that most.
Keeping the surface area as small as possible too. ie. cutting chips big and chunky, rather than thin fries.

If you're using a deep fryer with vegetable oil, you could try giving the food a quick blast to seal, then transfer to the oven on a trivet or paper towel to finish cooking

I'm not a fan of the commercial "healthy" spray oils. They just seem to burn. But you can buy a spray can and use your oil. Havnt tried it myself, but worth a try. It may reduce the ammount you use
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #3 of 10
The idea that fried foods are inherently unhealthy is a myth that's been debunked more than once.

If you use oil at the proper temperature (i.e., 350F or higher) the food will not absorb a significant amount of it.

>I would say olive oil would be a healthier choice that most.<

But not for deep fying, Bughut. Olive oil has a relatively low burn point.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 10
I did say, vegetable oil for deep frying!
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #5 of 10
Mario Batali (sp) deep fries in olive oil all the time. I wouldn't reuse it over and over but once or twice should be fine.
post #6 of 10
there's more than one "grade" of olive oil. and the smoke points are different.
the smoke points, generally to be stayed below....

320F....... 160C....... Extra virgin olive oil
why a body would use evoo for deep frying is a mystery to me, but....
405F....... 207C....... High quality(low acidity) extra virgin olive oil
420F....... 216C....... Virgin olive oil
460F....... 238C....... Olive pomace oil
468F....... 242C....... Extra light olive oil

a touted "high temp" oil
440F....... 227C....... Peanut oil

so as sweeping - but inaccurate due to incompleteness - statement, one can say olive oil is better than peanut oil.
post #7 of 10
You could use a higher protein flour, make sure you pat your stuff dry, and use proper temp. oil.
post #8 of 10
I have read - maybe on this forum - that rice bran oil has a very high smoke point and other desirable qualities.

I've been looking for it, but haven't found any.

Anybody got knowledge or suggestions?

Thanks as always.

Mike
travelling gourmand
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travelling gourmand
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post #9 of 10
I remember watching on the food network IIRC that Belgian fries are lower in fat and saturated oils then regular fries. I believe it was due to the ultra high temp they finish flash frying the Belgian fry in. have always wondered if the same technique would help with other fried foods.

just in case anyone doesn't know. Belgian fries are first cooked like regular fries at 350 degrees , allowed to cool then added to an oil sitting at like 400 degrees the second time round. adding a great color and crispiness.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #10 of 10
Food/health questions are tricky, and often come down to "compared to what?"

Some oils are "healthier" than others. Oils higher in polyunsaturates, lower in oxidants, and lower in trans-fats, are generally considered more healthful. However none of that is as important as whether the oil is heated to an appropriate temperature, has a high enough "smoke point," and is clean and (relatively) fresh.

A lightly steamed vegetable is going to be lower in calories and fats than its fried equivalent, but won't taste as good. If you want to eat nothing but steamed food for the rest of your life, your business.

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BDL
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