FRYING
What’s the best oil for frying ?
All oils marked “for frying and seasoning” can be used to fry foods. Two criteria need to be taken into account when choosing the best oil for frying :
- The oil’s resistance to high temperatures, which is important to ensure oils do not lose their qualities during frying (between 160°C and 180°C)
- The oil’s nutritional quality: the use of a hydrogenated oil, with a high saturated fat or trans fat content, is not recommended since when consumed in excessive quantities it can encourage arterial wall damage, thereby increasing the risk of cardiovascular diseases. What’s more, these saturated fats help increase the amount of bad cholesterol in the blood.
For frying, palm and soya oils are not really recommended because, although they can both withstand high temperatures, they have a high saturated fat content.
Can you use frying oil more than once ?
You can re-use the same oil 10 to 12 times, depending on the type of oil used. Oil used to fry battered or bread-crumbed foods should theoretically only be used once. The flavour of foods fried in the same oil afterwards will be impaired and there is a higher risk of the oil spitting, smoking or foaming.
Can oil that has foamed be used again ?
Oil that has foamed once, cannot be used again. The oil will foam again every time you put food in it, even at the right temperature (between 160°C and 180°C) and even if you don’t put the food in too quickly. This phenomenon can happen when the oil has been used to prepare foods with a high butter and/or egg yolk content. A persistent foam can make the oil unusable from the first time it is used. Again, there’s no point persevering. Even if you just want to make chips, the oil will still contain these specific fats that make it foam.
My frying oil has thickened after cooling. Is this normal ?
Don’t worry. This in no way affects the quality of your frying oil. Your chips have simply been pre-cooked using hard fats (palm, hydrogenated oil), which solidify at room temperature !
COMPOSITION
What are essential fatty acids ?
Essential fatty acids are fats that the body can’t make itself but which it needs to perform certain biological functions, such as the construction and maintenance of cells in the body and brain, inflammatory mechanisms or coagulation. There are two such “good fats”: linoleic acid (omega 6) and alpha-linolenic acid (omega 3).
What vitamins are found in oils ?
Oils are the main source of vitamin E, an anti-oxidant that helps combat free radicals causing cell ageing. Some products in the Lesieur range also contain vitamin D, which is essential to maintain healthy bones.
STORAGE
Can an oil be used after the date marked on the bottle ?
Yes, because it is a “best before” date and not a “use by” date. Oil is a product that ages over time. As the years pass, oil develops an unpleasant rancid taste and odour, but is never dangerous to your health.
CHow long should I keep my oil after opening ?
About a month, but possibly longer as it all depends on how much air gets into the bottle. The less oil is left, the shorter the period of time it should be kept for. It also depends on the oil: the higher the unsaturated fat content of an oil – such as walnut oil, for example – the faster it is oxidised. An oxidised oil is an oil that has aged due to the effects of oxygen. It then goes off.
To make sure they keep better, some fragile oils, such as walnut or rapeseed oil, can be stored in the fridge.
What gives oils a rancid taste ?
Heat, oxygen and UV light are the main three stress factors for oils. All three of these factors oxidise fatty acids, giving oils a rancid taste and impairing their flavour and nutritional qualities. Depending on their characteristics, some oils go off quicker than others.
PRODUCTION
What is a PET bottle ?
PET signifie PolyEthylène Téréphtalate. C'est une matière plastique très résistante et qui génère moins de déchets que d'autres matières plastiques.
What is Oleisol ® ?
Oleisol® is the best natural sunflower variety. It has a different nutritional composition (with a higher monounsaturated fat content) and withstands cooking better.
NUTRITION
What is the healthiest oil ?
No oils are bad for your health. Since every oil is different, to ensure a well-balanced diet you should vary the oils you use (sunflower/olive or sunflower/maize/rapeseed, etc.) or use specially designed oil combinations.
Should I eat oil every day ?
You should eat oil every day since the majority of oils provide essential fatty acids that we need regularly for some of our body’s biological functions. And we mustn’t forget that oils also make our food taste good.
What oils are recommended if I’m trying to lose weight ?
No oil in particular since all oils have the same energy content: 90 kilocalories (or 370 kiloJoules) per 10 g of oil (1 tablespoonful). Oils shouldn’t be eliminated from the diet as they contain essential fatty acids that the body cannot make itself.
I’ve got high cholesterol. Which oil should I favour ?
First of all, it’s important to know that no oils contain cholesterol. If you are prone to high cholesterol, alternate between olive, sunflower or rapeseed oils or use combined oils meeting nutritional and medical recommendations. These oils contain ingredients that play an important role in regulating blood cholesterol levels and help prevent cardiovascular diseases.
What are the best oils to help prevent the risks of cardiovascular diseases ?
Oils with a high omega 3 content, such as rapeseed or walnut oil, which help the cardiovascular system work properly.
What are the effects of Omega 3 and 6 on my body ?
Omega 3 and Omega 6 fatty acids are essential components for the membranes of all our cells. They also play an important role in regulating the body’s inflammatory mechanisms and in blood clotting. They also have an effect on blood lipid parameters (cholesterol, triglycerides, etc,) and thereby help the cardiovascular system work properly.
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Apple brouillade
Classic low-fat salad dressing
Background
Frying
LESIEUR - 2008