THEThe friedness puts everyone in agreement. There is no person in the world I don’t like to. Yet it does not enjoy an excellent fame, especially if made with unsuitable raw materials and cooking methods. Considered, together with sweets, the number one enemy of the life lap, is on the contrary the best friend of the palate. But Are we sure is incompatible with the diet? We asked the Dr. Giorgio Doneganifood technologist, expert in nutrition and food education.
Fried: why is it so good?
The secret of its goodness is simple: «Compared to cooking in water, frying takes place at much higher temperatures, generally between 170 and 180 degrees centigrade. Just high heat causes two phenomena: it starts a series of chemical reactions that produce particularly tasty substancesand determines the formation of a superficial crust On food, which holds all the aromatic components inside, preventing its leakage and dispersion in the cooking liquid “, explains Giorgio Donagani.
Property of intact foods
With fried food the nutritional properties of foods deteriorate? «No on the contrary. Also from a nutritional point of view, fried foods have different positive aspects. The temperature inside the food does not go up so quickly and does not reach the levels of that on the surface, preserving the nutritional qualities well. But, even more important, The same crust which retains aromas and flavors inside the food, It also prevents the escape and dispersion of its nutrientswhich happens instead in boiling, “continues the expert.
The errors to avoid
«If you do not work with the right frying technique, that is, an inadequate processing At too low temperatures, food absorbs too much oilincreasing the calorie intake and decreasing digestibility. Furthermore, If you use unsuitable oil that cannot stand the high temperatures of frying, this It meets modifications Unwanted such as the formation of not very digestible compounds that then decompose and oxidated, developing other compounds of which it is good to limit the intake “, suggests Donegani. The secret is then limit as much as possible the formation of those components that could be harmful and minimize the absorption of cooking oil.
The tips for frying in a healthy way
“You have to choose a oil with a high content of oleic acida monounsative fat capable of resisting high temperatures without degrading quickly, and you have to fry well. For example, Never heat the oil until you smoke it: In addition to producing bad smells, the fried will be burned outside and raw inside. Vice versa, If you fry at too low temperatures, the crust will struggle to form and do not block the penetration of excessive quantity of fat in the food. In addition, the food to be fry must be small to offer the maximum contact surface with hot oil, e You have to fry in abundant oil to prevent its temperature from lowering when the foods to be cooked are immersed. Avoid immersing many pieces at a timetaking care to turn them over with the spider before extracting them to obtain uniform and not too dark gilding. Drying is necessary to eliminate cooking oil as much as possible that the food absorbed. Fried it must be dripped and spread for a few minutes to dry On a layer only of absorbent paper and avoiding covering it otherwise it softens. It should be served hot », recommends the expert.
Fried: How to choose the oil
According to the expert, Oleic high sunflower oil It can be the optimal solution, as it boasts A high content of oleic acida monounsative fatty acid also known for its potential health benefits. It has excellent heat resistance and a neutral flavor. Evo oil is certainly an optimal product for frying But it can present two “disadvantages”. Given the high quantity necessary for frying, it is not very cheap and, secondly, it can mark the flavor of the fried food as well as spreading a decisive smell in the environment and secondly. In this regard, the expert recalls that “The more intense and acre is the smell of frying, the worst is the quality of the fried foods”. By the scientific research ofZucchi Oleificiowith the supervision of the Department of Soil, the Plan and the Food of theUniversity of Bari Aldo Moroa specific oil for frying is born, which reduces smells of 50% compared to standard sunflower oils and with a high smoke point equal to 230 degrees centigrade. A discovery that promises to revolutionize the home cooking.
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