Why do nutritionists not recommend frying?
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It is believed that frying first appeared on ancient Egyptian kitchen at the time ancient kingdom, about 2500 BC e. And the first mention of the frying technique in the Western world was traced to the painting “The Old Woman Frying Eggs” by Diego Velázquez, which was painted around 1618.
At the moment, there are several types of frying:
- actual frying;
- sauteing;
- deep frying;
- frying food in WOK dishes.
The latter type of frying products has an advantage over the usual types. Cooking time is reduced, any dish can be cooked in 15 minutes (all because of the dishes on which the food is distributed evenly). Due to this speed of frying, the dish is covered with a crispy crust, which retains both a juicy taste and a lot of useful substances. Another plus is that WOK does not require a lot of fat.
The main requirement when cooking in a WOK is to chop the ingredients very finely and fry in small portions.
In any case, doctors recommend limiting yourself to fried foods and replacing frying with healthier alternatives, such as grilling.
This process differs from frying in that the product is roasted without contact with the frying surface. Using this cooking method, you can reduce the calorie content of your dish.
How is cooking on the grill better than frying in a pan?
Natalya Nikolaevna Denisova, a dietitian at the Federal Research Center for Nutrition and Biotechnology, Candidate of Medical Sciences, says:
“The product is cooked under the influence of high temperature. But in the grilled version, we do not add additional fats, as with frying in a pan. In addition, when we grill meat or vegetables, they form a dense crust. It is good in that it protects the product from further destruction and evaporation of the liquid – all juices and useful substances are preserved inside. Therefore, grilling is definitely one of the healthier cooking methods.”
You can also replace frying with stewing. Stewing – heat treatment of a dish in water with the addition of products containing an acidic environment (juice, cream, sauce, etc.) and fats (vegetable oil, butter). It is recommended to stew foods containing coarse connective tissue, as in meat and poultry, or coarse fiber (cabbage, legumes).
Under the influence of an acidic environment, the products soften quickly, all due to the acceleration of the breakdown of collagen (it is found in the connective tissue of the animal), which turns into glutin, which dissolves well in hot water.
Olga Bakhareva.
Photo of the author.
According to Rospotrebnadzor.
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