Oil is used for frying and seasoning: how to distinguish which one to use and what damage can be avoided with this simple trick?
When it comes to using oils for cooking, it’s important to know which ones are best for seasoning and which ones are best for frying. The most common types of oil used in cooking are olive oil, seed oils such as corn, peanut, and sunflower, as well as coconut and rice oils.
For seasoning dishes, olive oil is often the best choice, especially extra virgin olive oil for a more delicate and refined flavor. Seed oils, like peanut oil, are preferred for frying due to their fuller and more rounded flavor that doesn’t overpower the taste of the food.
However, it’s important to be mindful of how oils are used in cooking as improper use can have negative effects on health. Frying oils release peroxides and free radicals that can be harmful to the body, causing gastric irritation, cellular oxidation, and potentially even carcinogenic effects.
One common mistake to avoid is reusing fried oil, as this can increase the amount of harmful substances in the oil and negate any of its beneficial properties. It’s recommended to avoid pre-fried and frozen foods as well.
Nutritionists suggest limiting fried food consumption to no more than twice a month to avoid health problems like insulin resistance, diabetes, cardiovascular issues, hypercholesterolemia, fatty liver disease, and obesity. When frying, it’s important to maintain the oil at an optimal temperature of around 160-180°C and to drain the food well before eating.
By being mindful of the type of oil used and how it’s used in cooking, individuals can avoid potential health risks associated with frying and enjoy the benefits of well-seasoned dishes.