It can become poisonous in a frying pan. Oil that isn’t really suitable for frying

Do you love fried food, or do you just cook it from time to time? Sure, nothing out of the ordinary – things like fried cheese, cauliflower or chips are definitely worth it. And what about langos? It really makes your mouth water. To fry properly, you need to choose the right oil. Unfortunately, many of us use a type that, at higher temperatures, can turn into something you simply wouldn’t want to eat. Yes, we’re talking about sunflower oil. Why is this the case, and what’s the alternative? We’ll reveal that to you in the following paragraphs.

Sunflower oil isn’t exactly all-purpose

This is the first point worth highlighting. It’s the most readily available and one of the cheapest oils on the market. It can be used without restriction in cold dishes, but the same isn’t quite true when it comes to frying. It contains monounsaturated fatty acids. These break down at high temperatures. The breakdown itself begins at a temperature of just 100 °C. At that point, frying can become unhealthy. It’s fair to say it can even be dangerous.

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Glycerol is produced

That’s right. If the temperature exceeds the aforementioned threshold – which is quite common – glycerol and free fatty acids are produced. Furthermore, some studies suggest that carcinogenic aldehydes may also be produced. This is rather worrying.

Vegetable oil is ideal

Correct. One in which sunflower oil makes up no more than 30 per cent of the blend. You can also find sunflower oils on the market that contain a higher proportion of oleic acid and are much better for frying.

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Lard can also be used

Certainly. With animal fat, we can be sure it won’t burn. However, not everyone likes the taste of lard, for example in fried cheese or cauliflower.

Tip: Better cutlets? Tenderise them the day before and leave them to marinate.

In cold cuisine, sunflower oil reigns supreme

Certainly; it is particularly valued for its high content of omega-6 fatty acids and vitamin E. Vitamin E acts as a very powerful antioxidant capable of ridding the body of toxic substances. Sunflower oil is mainly used in salads or dressings.

Sources: Author, Meta, https://pmc.ncbi.nlm.nih.gov/articles/PMC11816481/

Photo: Pixabay