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ride-to-live
New Member
| Joined: | 23 Mar 2007 |
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| Posts: | 16 |
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Posted: 20 Apr 2007 03:51 am |
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Hi there
I'm hopeing there's a kitchen chemist out there that can help me out with this question.
If I shallow fry say a 250g peice of battered fish in a generous level of olive oil... how much of the oil will actually absorb into the batter?
I know the obvious solution would be to do it and measure out the oil thats left after cooking but I assume some of the oil would also burn off during heating/cooking?
I also heard somewhere that the temperature of the oil may have an impact on how much is absorbed i..e the hotter the oil the less is absorbed ... any truth to that?
Thanks in advance
M
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mamabear
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| Joined: | 9 Sep 2005 |
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Posted: 20 Apr 2007 04:01 am |
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I don't know that, but I do (on the rare occasions when I can) use Enova for fat frying, as only half of what is absorbed gets added to the waist line. I don't know how widely available that is, though.
Mamabear
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Peter
Founder of this forum
| Joined: | 24 May 2005 |
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Posted: 20 Apr 2007 04:08 am |
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I can't remember where I heard this but for years I have thought that really greasy French fries were the result of cooking them with oil that wasn't hot enough.
Peter
P.S.
BTW, you can start a fire with oil that's too hot!
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Nir
Senior Administrator
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Posted: 20 Apr 2007 06:59 am |
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I've had one of those [over here we call it a "chip-pan fire" even though I was actually trying for some egg-white pancakes, so it should be an "egg-white pancake" fire]. Remember not to fight one of those with water but instead to drown it of oxygen by covering it!
When cooking chicken breast it is best to remove the skin before cooking because otherwise the fat in/near the skin is going to be absorbed into the leaner part of the chicken breast. By the same token I might imagine that the oil is absorbed not just into the batter but further into the fish.
These days I'm so obsessive about oil that even the idea of cooking with a 1-calorie spray is a bit off-putting, and I haven't had maynaise, margarine or butter in the home for a long time, so much so that my mum enquired whether I was getting enough fat [answer is yes: nuts and seeds]
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Peter
Founder of this forum
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Posted: 20 Apr 2007 04:02 pm |
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And nuts and seeds provide healthy fats.
Peter
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ride-to-live
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| Joined: | 23 Mar 2007 |
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Posted: 20 Apr 2007 11:40 pm |
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Isn't olive oil a source of good fats too??
If not - what is the best oil to use if you are going to fry food?
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mamabear
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| Joined: | 9 Sep 2005 |
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Posted: 21 Apr 2007 01:20 am |
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From my understanding, cold pressed oils are better than hot pressed oils. Olive oil, in moderation, is good for any diet, as is grapeseed oil.
Hot pressed oils, (usually labled corn or vegetable oil) tend to be processed with hexane, which is not exactly good for health. In fact, for the last several years, any time my daughter even *smelled* hot pressed oils, she would become violently ill. (Sure makes going out to eat interesting...)
With olive oil, the closer to the first pressing you get, the better it is for you. Also, the stronger the olive taste. I prefer a lighter oil. Olive and egg beaters is *not* my idea of a good breakfast ;). I use a light virgin olive oil, and it's ok even scrambled egg beaters (now if the egg beaters themselves tasted better...)
There is (in the herbal world) something of a controversy with both canola and soy oils (each is different). With soy, the possibility of extra estrogen can be an issue (I wouldn't deep fat fry in it). If anyone is interested, I'd be happy to give some data and resources.
With canola, gee it's funny they changed the name. I'm not even sure if the "swear filter" would let me put the actual common name of the plant on the forum. Except for the extracted oil, the plant is poisonous to human consumption. That kind of makes me back off.
When a recipe calls for frying, either pan frying or (when I can get away with it) deep fat, I either use Enova (as mentioned before), or I use peanut oil. It has the benefit of also not being hot pressed, and it has a very high smoke point. (My smoke detector approves...I don't need a yearly test, mine gets tested daily.)
I will grant that Enova has a mixture of oils including soy and canola. I don't use it frequently, but as an option it's better than the others.
Mamabear
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ride-to-live
New Member
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Posted: 21 Apr 2007 02:05 am |
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Thanks for the info mumabear! you've certainly done your research on oils!
I really like the taste of extra virgin olive oil so that's all I ever buy :)
I havent had fried (in oil) battered fish or any shallow fried food for about 2 years now so I figure once isn't going to hurt ... I really do miss battered fish and it's going to be a special treat :)
BTW as of this moring I have surpassed my ultiamte goal of 59.5 and I am now 59.2kg! - That means I've officially lost more than 25kg!! Had to tell someone!! WOOT!
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mamabear
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| Joined: | 9 Sep 2005 |
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Posted: 21 Apr 2007 03:53 am |
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I dunno what that is in pounds, but I've been forgiven a small chocolate binge ;). Now that our rains have doubled over night (we had less than four inches during a supposed el nino), I'll have to wait for that first big hike.
Anybody know if my doc will kill me for hiking four months early? Otherwise, as soon as those trails are dry....
Mamabear, waiting to hike
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Reighchul
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| Joined: | 6 Jul 2007 |
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Posted: 17 Jul 2007 03:46 am |
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Alton Brown (from FoodNetwork) Explains this wonderfully on one of his episodes!!
If you fry fish and chips properly, the way he shows you how on the episode, your total oil intake for the whole plate can be only 1 1/2 teaspoons!!! You have to do it properly though.
-For information on this episode check the FoodNetwork website, they usually list the episodes previously aired and I think it might explain how to do it.
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