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Let’s learn how expert kitchens use cooking oil to optimize the uses of this essential ingredient in home meals.
1. Balance the use of vegetable oil – animal fat
Chief vegetable oil and animal fat both have their own advantages and disadvantages. Therefore, if you only use one type, that means only animal fat or vegetable oil is not good.
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2. Use flexibly for each dish
Both oils and fats are strongly affected by temperature, especially vegetable oils. Polish nutrition expert – Professor Grazyna Cichosz pointed out that, when heated above 180 degrees Celsius, the chemical structure of vegetable oil will change, producing substances that are harmful to users. As for animal fat, although it has a high saturated fatty acid content, it can easily cause cardiovascular diseases, but animal fat has better heat resistance, meeting the requirements of frying and frying.
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3. Do not use frying oil over and over again
Housewives often have the habit of draining excess oil into a bowl to reuse. This is especially harmful to the health of the whole family. The reason is that cooking oil used for many different foods easily produces chemical reactions, producing Aldehyde – a toxic gas that can cause cancer. On the other hand, when used repeatedly, the quality of grease also decreases.
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4. Store cooking oil properly
In professional kitchens, cooking oil is always kept in cool places, away from direct sunlight and heat sources. The reason is that ultraviolet rays from the sun can heat and promote oxidation in cooking oil, unintentionally producing toxic substances. The ideal temperature for storing cooking oil is 10 – 15 degrees Celsius and should not exceed 35 degrees Celsius.
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