Friday, December 18, 2009

Would it be better to fry a high fat food in Olive oil? cnsidring olive oil is a High-Density Lipoprotein.....

It can be used successfully for frying but be aware that the strong flavor of olive oil will still transfer to whatever you are cooking. If the food you are preparing is already high in fat, it won't make much of a nutritional difference at all. When you fry something at the correct temperature, very little of the oil should still be left on the food after cooking. It actually uses the moisture aleady present in the food to cook it. That is why you see the bubbles coming up. If the oil is too cool, it will soak into the food and make it greasy. Don't get me wrong, frying still adds a lot of fat and calories.








Check out this website which will tell you everythig you need to know about cooking with, storing, buying, and using olive oil. It's a great resource.





http://www.oliveoilsource.com/cooking_ol鈥?/a>Would it be better to fry a high fat food in Olive oil? cnsidring olive oil is a High-Density Lipoprotein.....
frying a high fat food is bad no matter what you use to do it with.
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