Less Fat Frying
I watched a show on the Food Network a couple of days ago, and it was science based. They studied how much fat gets absorbed by frying in different bases. Most of the food absorbed about the same amount of fat from frying. The vegetable and canola oils had the “healthiest” of fats from frying. The lard had the most saturated fat absorbed into the food.
The most interesting thing to me was the result from when they fried something in old dirty used vegetable oil. That result, by far, had the highest fat absorbed! The reason being is that the older used oil had a lower smoke point so the food had to be fried at a lower temperature, resulting in a longer frying time, therefore allowing the food to absorb more fat. So to me, used vegetable oil seems to be the most fattening and worst choice.
I wonder how often restaurants change out their frying oil? It might be a good question to ask next time you go out to get some fries. It will bring new meaning to the phrase, “have you changed your oil lately?”
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