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How to make a good fry

Hello everyone (as) in this note I want to tell about how to make a "good fried" , beyond what we usually think of fried food injurious to health in general, we have the fact that oil consumption is very important because it represents the only source of certain fats to the body, as called unsaturated fats.

Of course we must remember that we must be careful and even limited consumption of oils and fatty substances, consumption of these foods in proper proportions must not present health hazards.

A good way to remove the chips from our diet is to use pans with antiadeherentes where only a few drops of oil can fry eggs, fish, breaded, among others, the oven is another good option if you want to remove the chips from diet.

If our taste and health allows us to consume any food that requires frying deep, then we must take into account some data to make an "good fried" :

• is convenient to use deep pots, which should be well dry before frying, as a single drop of liquid on heating oil, exploded as it evaporates.
• is recommended that the oil temperature is between 160 and 180 º C, thus sealed food and minimize fat absorption.
• Foods go for frying should be as dry as possible, since water promotes decomposition of the oil.
• should drain the fritters on absorbent paper for both sides.
• should be filtered after each frying oil to remove food debris left floating, which favor the oxidation and decomposition of the same.
• is recommended to periodically change the oil, an oil can be reused up to maximum of 2 times, taking into account that this is not burnt or blackened, apply in the case of using olive oil.
• For breaded foods are more crisp and absorb less oil, add one tablespoon per egg water or milk.

One of the most recommended for frying oils is olive oil because it can reach high temperatures without being altered, among other options are soybean oil, corn, grapes, sunflower seeds, as long as they are pure .

fritters can be eaten at least once a week and following the above recommendations, trying not to make the mistake of accumulating in a fried food more than, for example: Milan combined with potatoes and fried eggs, a practice that should be changed.

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