http___metro-portal.hr_najbolja-ulja-za-kuhanje_137730_1.xml
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There are so many different types of cooking fats and oils that it can be hard to know when to use them and when not to use them. This handy guide will walk you through everything you need to know about the smoking points of cooking fats and oils, helping you choose the best option every time. You’ll learn how to make the best deep-fried foods, cook those perfect scrambled eggs, and pan-fry foods that won’t leave your kitchen smelling like smokey bacon! It is obviously a topic to be thought more when cooking than when baking. But some baked goods are also baked at high temperatures and we should therefore, also there, think well about which option to use. So read on and find out everything you need to know about smoking points of cooking fats and oils! What are Smoking Points? The smoking point of cooking fats and oils is the temperature at which it begins to break down and smoke. This breakdown can cause the fat or oil to lose its flavor and nutrients and create harmful compounds that can be detrimental to your health. When choosing a cooking fat or oil, it’s important to select one with a high smoking point so that it can withstand the heat of cooking without breaking down. How do I Know if my Cooking Fat or Oil is at its Smoking Point? There are a few ways to tell if your cooking fat or oil is at its smoking point. Here are a few tips: - Use a cooking thermometer to check the temperature of the fat or oil. The smoking point will be listed in degrees Fahrenheit on the packaging. - If you don’t have a cooking thermometer, you can also use a method called the “flame test.” To do this, heat a pan on the stovetop over medium heat. Once the pan is hot, add a small amount of fat or oil to the pan. If the fat or oil begins to smoke, it has reached its smoking point. - Another way to tell if your fat or oil is at its smoking point is by its color and smell. If the fat or oil is beginning to turn dark brown or black and smells burnt, it has most likely reached its smoking point. What Are The Smoking Points of Common Cooking Fats and Oils? As you can see, there is a big difference in the smoking points of various cooking fats and oils. This is why it’s so important to choose the right one for your recipe. For example, if you’re going to be deep-frying foods, you’ll want to use cooking oil with a high smoking point so that it doesn’t break down and smoke. On the other hand, if you’re just cooking some eggs or bacon in a pan, you can use fat or oil with a lower smoking point. Which Oil is the Best for Deep-Frying? When it comes to deep-frying, you’ll want to use an oil with a high smoking point so that it can withstand the high heat of the deep-fryer. Some of the best oils for deep-frying are peanut oil, canola oil, and vegetable oil. These oils have smoking points of 400°F or higher, making them ideal for deep-frying. Furthermore, these oils are also relatively flavorless, so they won’t alter the taste of your food. How do I Avoid Overheating my Oil? There are a few things you can do to avoid overheating your oil: - Use a cooking thermometer to check the temperature of the oil regularly. - If you don’t have a cooking thermometer, you can also use the “flame test” method to check the temperature of the oil. - Turn off the heat if the oil starts to smoke. - Allow the oil to cool down before adding more food to the pan. By following these tips, you can help ensure that your oil doesn’t get too hot and smoke. What are the Healthiest Oils to Use? Not all oils are created equal. Some oils are better for your health than others. Here are a few of the healthiest oils to use: - Olive oil: This oil is packed with healthy monounsaturated fats and antioxidants. - Canola oil: This oil is also high in monounsaturated fats and has a high smoke point. - Coconut oil: This oil is rich in healthy saturated fats and has antibacterial and antifungal properties. - Avocado oil: This oil is high in monounsaturated fats and antioxidants. - Flaxseed oil: This oil is a good source of omega-3 fatty acids. When it comes to cooking, Olive oil and canola oil are good all-purpose oils that can be used for a variety of recipes. If you’re looking for a healthy oil to use in salad dressings or dips, avocado oil and flaxseed oil are good choices. Lastly, if you’re looking for an oil with a high smoke point, coconut oil is a good option. Does the Type of Oil I Use Really Matter? Yes, the type of oil you use does matter. Different oils have different smoking points, which means that they can withstand different amounts of heat before they start to smoke. Furthermore, different oils also have different flavors. This is why it’s important to choose the right oil for your recipe. For example, if you’re making a salad dressing, you’ll want to use an oil with a mild flavor so that it doesn’t overpower the other ingredients. On the other hand, if you’re cooking a dish where you want the oil to add flavor, such as stir-fry, you can use an oil with a more pronounced flavor, such as sesame oil. When it comes to cooking, it’s important to choose the right oil for your recipe. Different oils have different smoking points and flavors, so selecting the oil that will best suit your dish is important. Do Smoking Points Really Matter? Yes, the smoking points of oil do matter. The smoking points are the temperature at which the oil starts to smoke. Once the oil reaches its smoking point, it breaks down and releases harmful compounds. This is why it’s so important to choose an oil with a high smoking point for recipes that require high heat, such as deep-frying. Conclusion So, what’s the verdict? Smoking points are a good way to measure how much heat your cooking fat or oil can take before breaking down and smoking. When you reach the smoking point, the fat or oil will start to give off an unpleasant smell and taste, and it could also be harmful to your health. Keep this information in mind next time you’re preparing yourself to cook a delicious and healthy meal or to bake a cake above 340°F/170°C. Do you have any questions about smoking points of cooking fats and oils or other kitchen or baking tips? Let us know in the comments below! Leonor
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Najbolja ulja za kuhanje Ako zagrijete ulje iznad točke dimljenja, to može naštetiti okusu ali i razgraditi hranjive sastojke u ulju te osloboditi spojeve poznate kao slobodni radikali. Određivanje najzdravijeg ulja za kuhanje ovisi o vrsti kuhanja za koju se odlučite. Točka dimljenja ulja je prag na kojem ulje postaje nestabilno. Ako zagrijete ulje iznad točke dimljenja, to može naštetiti okusu ali i razgraditi hranjive sastojke u ulju te osloboditi spojeve poznate kao slobodni radikali. Ovi štetni spojevi mogu imati negativne zdravstvene posljedice, pa čak i uzrokovati oštećenje stanica koje može dovesti do bolesti. Zbog toga je važno pažljivo razmotriti je li ulje koje odaberemo zdravo za konzumiranje i nakon što je zagrijano. Tako će vam, primjerice, za prženje trebati ulje koje ima visoku točku dimljenja. U nastavku donosimo šest ulja koja su najgora za kuhanje na vrlo visokoj temperaturi. Ekstra djevičansko maslinovo ulje - neprerađeno ekstra djevičansko maslinovo ulje ima mnogo nižu točku dimljenja u usporedbi s rafiniranim maslinovim uljem. Kada tražite maslinovo ulje s visokom točkom dimljenja, odaberite bocu na kojoj piše lagano maslinovo ulje jer ono može izdržati više temperature. Neobrađeno ekstra djevičansko maslinovo ulje koristite za recepte s pečenim povrćem, juhama ili na laganoj vatri. Laneno ulje - ne samo da može izgubiti svoj hrskavi, orašasti okus, već na visokoj temperaturi može postati gorak. Preporuča se sirovo konzumiranje lanenog ulja i izbjegavanje obrade na visokoj temperatri kako bi se sačuvao okus, ali i zdravlje. Margarin - margarin je umjetni prehrambeni proizvod koji je stvoren kao alternativa maslacu. Proizvodi se od rafiniranog biljnog ulja za koje se ne preporuča izlaganje visokim temperaturama. Orahovo ulje - orahovo ulje ima nisku točku dimljenja pa nije najbolji izbor za kuhanje na visokoj temperaturi. Međutim, može se koristiti na mnogo drugih načina. Cijenjeno je jer ima dobar omjer omega-6 i omega-3 masnih kiselina. Suncokretovo ulje - kada se suncokretovo ulje kontinuirano zagrijava, odnosno kada je temperatura iznad 180 stupnjeva celzijusa, oslobađaju se toksični spojevi aldehidi, koji doprinose bolesti srca i Alzheimerovoj bolesti." Nerafinirano suncokretovo ulje najbolje je koristiti sirovo. Ulje sjemenki grožda - ovo ulje nije prikladno za kuhanje na visokim temperaturama, ali se može koristiti za sotiranje, kratkotrajno prženje ili prženje s minimalnom količinom ulja. Kao i mnoga druga ulja, najbolje ga je čuvati dalje od topline i svjetlosti. Znači, pripazite dobro....