Is it possible to fry meat in butter. What oil is best for frying

Nowadays, the choice of vegetable oil is quite rich. There are various types of oil on the shelves of stores: from the usual sunflower oil and the now well-known olive oil, to more exotic ones, such as sea buckthorn or mustard. This abundance of options naturally begs the question of which oils are considered the healthiest and which ones are best for frying.

There are many different types of cooking oil. But not all of them are equally suitable for frying or deep-frying. Although there are claims that fried foods are not the healthiest and most unhealthy for the body, many of us indulge ourselves with fried potatoes, donuts or brushwood from time to time.

In this article, we will understand what the best oil for frying means and which oils are suitable for this.

Burning temperature of oils

Any cook knows exactly which oil is suitable for salad dressing, and which for frying. The fact is that the main indicator of oil for frying is the combustion temperature of vegetable oil or fat. It is sometimes called the smoke point. Understanding what this definition means and how it affects the food you cook will help you avoid mistakes and cook only healthy meals.

The smoke point is the temperature at which the oil begins to burn and release smoke. This means that fats begin to break down and release carcinogens. This affects not only the taste and aroma of the cooked dish, but makes it dangerous to health. Below is a table of the combustion temperatures of the most popular and commonly used oils for frying and frying foods. You can print it out and hang it in your kitchen as a reminder.

Which frying oil is safer

It is important to know which oil is safer for frying and does not release carcinogenic compounds. Many have heard about the benefits of saturated and unsaturated fats. But some fats begin to break down already at low temperatures, which are not sufficient for cooking fried foods. Others are more stable.

The most stable fats are saturated. Therefore, oil with a low content of such fats is simply unsuitable for frying. Vegetable oils contain a lot of polyunsaturated fats, which are less resistant to oxidation, or in other words, they are unstable when heated to high temperatures and oxidize quickly.

Heating such oils to higher temperatures will lead to the formation of oxidized compounds - free radicals. These compounds are called carcinogenic. They can be the cause of many chronic diseases. They are associated with the risk of cancer, diabetes, Alzheimer's disease, cardiovascular disease and many other health problems.

In the production of vegetable oils, unrefined oil is first obtained. This oil is fragrant, able to give a special taste to the finished dish. But they are very unstable when heated and their burning point is low.

Therefore, some vegetable oils undergo a special treatment, in which heat-sensitive compounds are removed, while leaving more stable when heated. Such oils are called refined. They are safer for cooking at high temperatures.

How and what to choose oil for frying

Each type of oil has its own uses, and there are many factors to consider when deciding which oil to use, starting with the combustion temperature. For example, extra virgin olive oil can withstand relatively low temperature cooking, such as sautéing vegetables over medium heat or greasing a baking sheet in the oven. But at a higher cooking temperature, it is better to use canola or peanut oil.

It is allowed to use extra virgin or refined olive oil, i.e. refined, for cooking on low and medium heat. Priority in choosing oil for frying at higher temperatures should be given to those oils and fats that have a higher smoke point, even taking into account the loss of some taste and aroma of the finished dish and the dietary value of the oil. After all, during refining, all oils lose some of their useful substances.

Which oil is best for frying

Fried foods have a reputation for being very unhealthy and many of us have a default view that they should be avoided. Does this mean that they should be completely abandoned? Not necessary. If you are not forbidden for any health reasons to eat such food, you can deprive yourself of many wonderful experiences and pleasures from food. Fried dishes are popular in all cuisines of the world.

To treat yourself to such food from time to time, you may just need to change the oils with which you cook.

Before naming the most useful oils for frying, you need to know what is meant by the term "frying". Frying is one of the cooking methods that has its pros and cons.

When we see the word "fry" in the recipe, it does not mean at all that for this you need to heat the pan or oven to a high temperature.

To fry food in a pan or pan, you need a temperature of about 120 degrees. At or below this temperature, vegetables for soup and other dishes, meat or fish are fried. This is the temperature that can soften foods and give them a tender crust.

Deeper frying at high temperatures, as a rule, ranges from 160 to 180 degrees. This is the temperature that allows you to get a crispy appetizing crust.

Deep frying requires a temperature of approximately 177 to 191 degrees. In this case, the products are completely immersed in boiling oil.

If the temperature is chosen incorrectly, then a crust on the surface will form slowly. As a result, the fried product will absorb more fat.

On the other hand, if you cook at very high temperatures, the food will burn.

With that in mind, oils for simple frying and deep frying will be different. The key to selection is the relative degree of saturation of the fatty acids in the oil, which boils down to the bonds between the fatty acid molecules:

Saturated fats have single bonds;

Monounsaturated - double bond;

Polyunsaturated - two or more.

Polyunsaturated fatty acids are more unstable, i.e. when heated, they quickly oxidize and should be avoided.

Oils and fats with saturated and monounsaturated fatty acids are safer. These oils are the best for frying.

These include:

avocado oil;

Refined rapeseed;

coconut;

olive;

Peanut;

Soybean refined;

Sunflower refined;

Ghee;

Pork fat.

A more detailed list of oils useful for frying is given in the table.

Temperature above average, as a rule, is used for:

steam cooking;

Baking in the oven;

Fry in a frying pan.

Sometimes when extinguishing it is necessary to heat above 100 degrees.

To avoid the formation of carcinogens and prepare tasty and healthy food:

Use the correct temperature that is needed for the preparation of a particular dish;

Use only the healthiest and most non-oxidizing oils and fats;

Never reuse old oil. With each new heating, it becomes less and less resistant to oxidation each time.

Summing up, we note that fried foods can be eaten, but not often. To cook such food, you need to choose oils and fats that have a high combustion temperature or “smoke point”.

Table of combustion temperatures of vegetable oils

To print, click on the picture and open it in another window.

Milk fat is often used to prepare a wide variety of dishes. It not only has excellent taste, but also contains many vitamins and elements necessary for the proper functioning of the human body. But the answer to the question of whether it is possible to fry in butter is still uncertain. There are facts proving the negative impact of milk fat, but they come into force mainly when this product is used incorrectly. Before making a choice in favor of butter or other oil, it is recommended to understand how it is right and what can be fried on it.

Butter choice ghee or butter?

Fat from milk in solid form contains vitamins of groups A, K, E, D, various macro- and microelements, as well as phospholipids, sterols and other important substances. Therefore, natural animal oil is often used for cooking various dishes, both in finished form and during heat treatment. But such a useful product also contains harmful cholesterol, which is formed after the melting process. Some housewives simply do not know how to properly fry using this ingredient, and how to choose natural ready-made milk fat, which brings not only benefits, but also the desired taste.

A creamy treat differs from a ghee treat by having a lower smoke point, which is important for long frying. The baked product also gives the dish a nutty flavor and creates a golden crust on the surface. The use of such ingredients will depend on their quality and the impurities included in the composition.

Is it possible to fry minced meat or cook whole meat in butter, and also, is it not harmful to eat such a dish? It is possible to use solid milk fat, like lard, for preparing meat snacks, if certain rules are followed.

Advice! It is not necessary to melt the product too much, otherwise it will not only lose its useful properties, but also begin to smoke, “shoot” and cause burning.

It is also necessary to take into account the opinion and experience of culinary experiments, which urge not to bake with ingredients of animal origin that require a long toasting time.

What foods can be fried

Is it possible to fry several eggs in butter to enjoy a tasty and healthy scrambled egg, where the eggs will not be burnt, but will acquire a crispy crust? Preparing such a breakfast will be quite simple and easy, and the result will please with its attractive aroma only if you use a good solid product without harmful inclusions. When natural milk fat was not found in your kitchen, it is better not to use spreads or margarine, as they contain a lot of low-quality vegetable oils.

Experienced housewives assure that in order to be able to fry pancakes in butter until golden brown, and to give them a special taste that distinguishes fried pancakes on a different type of fat, you must not only choose the ingredient responsibly, but also observe a low level of heating of the pan. Natural butter loses its usefulness when overheated, and also spoils the taste and smell of the finished dish.

Is it possible to fry pasta or vermicelli so that they turn out to be fried with a crust if cooked in creamy fragrant oil? Any pasta can be fried in a pan using melted or butter fat. They contribute to the appearance of the crust and give a special taste. The main thing is to observe the cooking time, choose durum pasta and oils of natural origin.

Various snacks can be baked on milk fat, but those that do not require high temperature and a long time to cook are best.

Oil application

For a long time it was believed that the use of an oil ingredient of animal origin in the diet of most people is extremely harmful. Nutritionists talked about its negative impact on the vascular system and cholesterol levels. But in a daily dose (30 grams), there is not much of such a substance. Cholesterol is necessary for the human body in moderate amounts, as it performs many important functions, for example, it protects against pathogenic microbes.

Ready-made animal fat is useful even for children, but it is better to use it in its natural state. This milk ingredient well envelops and soothes the mucous membranes, so it is used for sore throats.

Any oil has positive and negative indicators, but in order to minimize the harmful effects, you need to know how to properly apply each of them and in what form it is better to use.

What are the oils

Oils are of vegetable and animal origin, with each category subdivided into types.

The most common vegetable oils are:

• sunflower;
• olive;
• soy;
• mustard;
• linen;
• corn.

The most famous are sunflower and olive. Sunflower - is used more often than others, as it has a pleasant taste, is suitable for long-term cooking and is a budget option. Olive - has a higher cost and is recommended mainly for vegetable salads and fish snacks.

Vegetable ingredients for roasting should be chosen with a low amount of fat and a high burning point.

Animal fats are absolutely natural and hypoallergenic. An example is creamy, which is well absorbed in the human body, saturating it with useful substances.

Milk fat is widely used in the preparation of many dishes around the world. It is a healthy and tasty product, both in its natural form and as an addition to other ingredients. To fry in butter, you need to be able not only to choose it, but also to apply it correctly, observing the heating temperature.

Today, many are switching to a healthy diet, refusing fried and fatty foods. This, of course, is correct, but how sometimes you want to treat yourself to fried potatoes, a juicy cutlet, and when you remember fragrant chebureks, the desire to forget about healthy foods and healthy food wakes up. In addition, if there is a festive feast, then it is unlikely that your guests will be satisfied with steamed vegetables with lemon juice and boiled breast. Therefore, today we will talk about how to make the least harmful. This greatly depends on the quality of the product itself, the temperature to which it will be heated, and also on the selected oil. Let's do a little research and find out which oil is best for frying.

What do we usually use in everyday life?

It will not be a secret that every housewife has a bottle of sunflower oil at home. It is used primarily for frying, added to the dough, dressing salads. However, the first criterion that formed the basis of this choice was the low cost and availability of this product. Speaking about what kind of oil to fry in, it should be remembered that sunflower oil is best not to use in your kitchen at all. The only option is to take a small bottle that smells like seeds and dress salads, that is, use it without heating.

Choosing an oil: what to focus on?

We will wait a little longer with the answer to the main question of what oil is best to fry in, because for this we need to deal with one more topic. Many of us have been taught to focus on the smoke point. That is, the higher the temperature the oil can withstand before smoke appears over the pan, the less dangerous such frying is, which means that much less carcinogens will be formed. In fact, this is not at all the case. We need to buy the oil that is the most stable, then there will be practically no danger from it. What does stable fat mean? That is, the probability of oxygen oxidation is minimal. When choosing which oil to fry in, be sure to pay attention to this point. Oxygen oxidation is a chemical reaction that produces free radicals and other harmful compounds.

Fat classification

This is not as difficult as it might seem at first glance. There are only three types of fats, and therefore, when deciding which oil is best for frying, you must keep this in mind. The most unstable oils are polyunsaturated. They must not be used for heating or cooking. This method will saturate your food with free radicals and increase the risk of developing various chronic diseases. This is primarily sunflower, rapeseed, corn, peanut, grape seed oil and some others.

The second type is monounsaturated fats. In principle, they are also unstable, and it is better not to heat them at all. The most famous representative of this species is olive oil. Very useful, but you need to use it only when cold. Finally, the last type is saturated fat. They are ideal for baking and frying, they easily tolerate heat. This is creamy and coconut, ghee and animal fat. If you choose from them which oil is better to fry, then the opinions of experts distributed them as follows. Coconut oil came first. Quite atypical product for our stores, but it contains 90% saturated fat, that is, it is the most resistant to heat. But that is not all. It can keep its freshness for up to two years and, in addition, contains a huge amount of useful substances. This oil is very multifunctional, so if you are wondering which vegetable oil is best for frying, then this is an ideal option that will help you out more than once. Be sure to choose unrefined organic oil. The second option, suitable for heating, is palm. Choose unrefined organic red oil.

Refined or natural

You can find quite a lot of controversy on this topic. Both have their pluses and the other. Refined has no taste and smell, however, no useful substances remain in it. The only plus is that unrefined requires a higher temperature, which means that it takes a little longer to reach the smoke point. However, as already mentioned, this does not guarantee the absence of carcinogens in food. Unrefined oil has a bright aroma and taste, which means that your dishes will be especially tasty. But it does not like heating even more than purified.

healthy french fries

In fact, this is nonsense, if you want a healthy potato, mash it or bake it in a sleeve. But you can somewhat reduce the harm of this delicious dish, and then the question arises of which oil is better to fry potatoes in. Choose coconut or palm, if this is not on sale, then it is better to stop at cracklings or animal fat. You will not get a lethal dose of cholesterol, and the body will perceive such a dish much better.

When frying in unrefined sunflower oil, acrylamide is formed - a dangerous substance. Therefore, if the choice of vegetable fats is very limited, then give preference to olive oil or, in the most extreme case, refined sunflower oil. But add it a little so that only the potatoes do not burn. Which olive oil is better to fry, we think, is already clear without additional comments, it is necessary to use only refined oil.

Meat and fish

Fried meat is very tasty, although it is not the healthiest food. On the other hand, this is exactly the product that requires long-term heat treatment, which means that the question of which oil is better to fry meat in does not have an answer at all. Any vegetable oil with prolonged heating and high temperatures will become a source of carcinogens. So do it the other way. Make a marinade with the addition of a small amount of oil, it does not really matter what it is. The meat will absorb it - and you can fry even on the grill, even in a dry frying pan.

Speaking about which oil is better to fry fish in, I would like to give advice from experienced chefs: it is best to drizzle the fish with lemon and olive oil, and then bake it in a sleeve.

cutlets

Juicy and tender, these meat balls are the most familiar second course. But what oil is better to fry cutlets - the question is not the easiest. The fact is that the cooking technology requires heating the pan to the maximum. Due to this, the crust quickly seizes and all the juice remains inside. At the same time, in order not to harm your health, it is better to do without vegetable oil, replacing it with melted and well-heated fat.

Dough products, chebureks and pies

When choosing which oil is better to fry pasties, do not forget that you need to change it every time after preparing the next portion. Do not use fryer many times in a row. An ideal option would be a mixture of beef and lard with the addition. Moreover, if it is possible to fully use it, it is better to use it.

So, the most popular today are olive, sunflower and linseed oils. Almost no one uses the latter for frying, which means that we still have two "candidates" for the title of the most harmful. Olive oil needs to boil much longer for harmful substances to form in it. And experienced cooks advise pouring a little water into the pan before frying, then laying all the products and finally adding oil. You can try another option: fry in a dry frying pan, adding oil only at the end of cooking. And do not forget to choose good non-stick cookware, because we add oil just so that the food does not stick to the surface.

1) Frying is generally harmful in principle, since during strong heat treatment, fats turn into trans fats. If you don't know what it is, you can google it, but in short - they lead to cancer. Also, if you are frying, then you are using a lot of oil and adding it to the fats that you already eat, that is, there is too much fat, and you are unlikely to be skinny.

2) Butter in any form is worse than vegetable oil, because these are saturated animal fats, and they are more harmful. They contain a lot of cholesterol, and cholesterol, if abused heavily and for a long time, leads to serious problems with the heart and blood vessels. Now they will begin to actively argue with me, so I will immediately explain: I'm not talking about the instant harm of cholesterol, I'm talking about its accumulation over the years. At 20, no matter what you eat, you are unlikely to have a heart attack, but at 50 it is already common in terrible quantities. On this occasion, I advise you to look at the statistics of countries on the level of CVD and reflect on how diet is related to this level (hint: countries where traditionally less animal fats and dairy products are traditionally on the table will be far below in this rating).

Therefore, for me, “fry” and “butter” are incompatible concepts (and I treat them separately with caution). If you need to fry, do it in vegetable oil (sunflower or olive, for example). It is very important that the oil refined(Never fry in oil that says Extra Virgin). I advise against frying and generally abusing palm and coconut oils (these are the only two vegetable oils that contain saturated (as in meat) fats). Good luck and stay healthy!

Vegetable oils turn into trans fats when frying (these are the only unhealthy fats). Animal products also contain trans fats in small amounts, but they are few and they are essentially different (there is even a positive effect on health) and they should not be feared.
There is no association between heart disease and saturated fat intake. Cholesterol-rich foods do not increase cholesterol levels, but regulate cholesterol. With age, everyone increases cholesterol due to the aging of the body, its need for the body increases. Sunflower oil is the worst choice for frying. There is a huge amount of unsaturated fats, which means there will be a lot of trans fats.
Heart problems are basically related to lifestyle (eg physical activity, vitamins), cooking method and preference to buy foods containing trans fats (eg margarine and other foods with unsaturated vegetable oils processed at high temperatures). Not observing the above tips, the amount of bad (oxidized) cholesterol increases, and the vessels are also disturbed, in which cholesterol then accumulates. But cholesterol itself is not something bad, on the contrary, you can’t do without it.

I often get asked what oil is best for frying. I decided to consecrate this topic and tell you more about frying oils. So,

TOP 3 OILS FOR FRYING.

NUMBER 1 - CUT BUTTER.

The best oil for frying is clarified butter (ghee), which has been used by people for frying since ancient times. No wonder the grandmothers of the 70-80s fried their pies only in such oil. Today, grandmothers have died out, some don’t even know how to fry pies at all))).

Unlike vegetable and other animal oils, this oil can be fried twice or even three times, because ghee does not contain lactose, water and impurities, antioxidants and other additives, it does not form carcinogens and does not spoil food. Regular butter burns at high temperatures, while ghee does not, and it retains its nutty flavor. You can read about the benefits of ghee

However, before buying ghee, you need to carefully study the label, because ghee is sold under the guise of ghee on the shelves in the store. Real ghee has only one ingredient: butter.

Now let's deal with vegetable oils, what is the best oil to use for frying?

The main thing to look at when choosing vegetable oil for frying is how easily the oil oxidizes or goes rancid when heated. Oxidized, the oil turns into a product that is harmful to health and contains carcinogens. Therefore, the lower the oxidation temperature, the less suitable the oil for frying.

The oxidation temperature, in turn, depends on how saturated the oil is. The temperature of active oil oxidation is also called the smoke point - it is at this temperature that oxidized volatile substances become visible to the naked eye. Accordingly, the higher the smoke point, the better the oil is suitable for frying. This temperature should be taken into account when you cook and choose an oil that does not start to smoke at the temperature you need.

When you fry or bake at high temperatures (around 180 degrees Celsius), the molecular structures of the fats and oils you use change. They go through oxidation - interact with oxygen in the air and form aldehydes and lipid peroxides. At room temperature, something similar happens, only more slowly. When lipids go rancid, they are oxidized. If the oil on which you are cooking has heated up and started to smoke, then you cannot even breathe such smoke, not that there is such an oil.

Many chefs recommend changing the vegetable oil during frying, and you need to do it like this: suppose you are frying cutlets (no matter what, even vegetarian), you have fried one batch of cutlets and want to add oil to the pan and fry the second batch, so, this absolutely impossible to do. After the first batch of cutlets, you need to drain the oil from the pan, wash it and only then fry the next batch of cutlets in new vegetable oil.

NUMBER 2 - COCONUT OIL

Coconut oil is 92% saturated fatty acids, making it very heat resistant. The smoke point of coconut oil is from 170 to 230 degrees. It is semi-soft at room temperature and can stay fresh and not rancid for months. It contains the beneficial lauric fatty acid. According to some reports, it improves the cholesterol profile and helps control disease-causing bacteria. Compared to other oils, coconut oil makes you feel full longer. The main thing is to choose organic cold-pressed oil (virgin).

Did you know that coconut oil can be easily prepared at home. In this video, you can learn how you can simply and easily make coconut flakes, coconut milk and first-class coconut oil from one coconut.

NUMBER 3 - OLIVE OIL, cold pressed.

According to some studies, the use of olive oil for frying is more preferable than the use of sunflower and corn oil, since the molecules produced by frying olive oil are less harmful to the human body than the molecules from sunflower and corn oil.

This is, generally speaking, a subtle point. Many cooks are sure that olive oil should not be used for frying, and all its beneficial properties turn into harmful ones when heated. This is not entirely true. Indeed, olive oil is only 14% saturated fat (monounsaturated acids in it 75%, and polyunsaturated - 11%), but its smoke point is relatively high - from 200 to 240 degrees, depending on the purity. The great Jamie Oliver on his blog strongly recommends the use of olive oil for both deep frying and frying.

Next comes the refining of the oil - depriving it of useful resinous and sticky substances. The hydration process removes lecithin (an essential element for every cell in the body), chlorophyll, vitamin E and minerals. Actually, everything that is most important for our body is removed, for the sake of which this oil was produced.

But that's not all. Since the oil has not yet been completely “killed”, for the final separation of important nutrients, which are an undesirable substance, an alkaline solution is added to it, and for discoloration, diatomaceous earth (this is an integral part of the dynamite that made Alfred Nobel famous, which is diatomite impregnated nitroglycerin).

The diatomaceous earth is then filtered from the oil along with carotene (vitamin A), chlorophyll and other nutrient residues to complete the oil purification process.

After that, the oil is subjected to deodorization at a temperature of over 230 degrees, then it is purified by cooling. This process is called demargarization. The result is a product that is devoid of everything that nature has endowed it with, as well as color, smell, taste and does not have any nutritional value for the body.

In the process of such “cleaning” of oil, fatty acid molecules are broken and twisted, which leads to the creation of molecules - freaks - trans fatty acids, or trans fats. Refined oils contain up to 25% trans fats, simply toxins! These substances do not exist in nature! Therefore, the body does not know how to deal with them and cannot bring them out. Over the years, they accumulate and create big problems for the owner of the body: trans fats are extremely toxic and cause serious consequences - stress, atherosclerosis, ischemia, heart disease, cancer, hormonal disruptions (for example, obesity), etc.

WHAT OIL DO YOU FRY?