Braai met olyfolie

Is extra virgin olive oil suitable for frying dishes?

Braai is een van die min kenmerke wat algemeen is aan die hele Mediterreense gebied, of dit nou Europees, Asiaties of Afrikaans is, en aan die drie godsdienste wat beoefen word, Christelik, Moslem en Joods. Dit is een van die oudste metodes wat bestaan om kos gaar te maak.

Onlangse ondersoeke het getoon dat braai voordelig is vir die organisme, veral vanuit 'n fisiologiese oogpunt. As gevolg hiervan het dit uitgebrei na gebiede waar dit voorheen nie so gewild was nie. Of die gebraaide kos maklik verteer word of swaar op die maag lê, hang in groot mate af van die tipe olie wat gebruik word, die temperatuur van die olie en die manier waarop die kos gebraai is. Studies wat onderneem is op gesonde individue en pasiënte met gastroduodenale probleme (gastritis, maagsere, lewer- en galklagtes) het getoon dat daar geen verband is tussen kos wat in olyfolie gebraai is en hierdie siektes nie.

The alteration undergone by vegetable oils when heated for frying is quicker and more atty acids (seed oils), and the higher the initial acidity of the oil (it is more stable if it has a high content of natural antioxidants – vitamin E). This alteration also varies according to temperature and length of time heated, number of times used, manner of frying (in continuous frying it changes less), and the type of food being fried (frying fish, especially oily fish, increases the polyunsaturated acid content of the oil, facilitating its decomposition).

Extra Virgin Olive Oil is ideal for frying. Onder behoorlike temperatuurtoestande, sonder oorverhitting, ondergaan dit geen wesenlike strukturele verandering nie en behou dit sy voedingswaarde beter as ander olies, nie net as gevolg van die antioksidante nie, maar ook as gevolg van sy hoë vlakke van oleïensuur. Die hoë rookpunt (210ºC) is aansienlik hoër as die ideale temperatuur vir die braai van kos (180ºC). Daardie vette met laer kritieke punte, soos mielies en botter, breek by hierdie temperatuur af en vorm giftige produkte.

Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour. Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.

Extra Virgin Olive Oil goes further than other oils, and not only can it be re-used more often than others, it also increases in volume when reheated, so less is required for cooking and frying.

Die verteerbaarheid van verhitte olyfolie verander nie, selfs wanneer dit verskeie kere hergebruik word vir braai nie.

Olive oil should not be mixed with other fats or vegetable oils and should not generally be used more than four or five times.

The oil used for frying should always be hot; if it is cold the food will soak up the oil.

Daar moet altyd genoeg olie in die pan wees wanneer jy diepbraai. As slegs 'n klein hoeveelheid gebruik word, sal dit nie net makliker brand nie, maar die kos wat gebraai word, sal bo-op ondergaar en ondergaar wees.

FRYING TEMPERATURES of Extra Virgin Olive Oil (EVOO)

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210º C) is well above the ideal temperature for frying food (180º C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

TEMPERATURE  – TYPE OF FOOD

Medium (130–145º C)

Warm (155–170º C)

Baie warm (175–190º C)

TIPE KOS

Hoë waterinhoud: groente, aartappels, vrugte…

Bedek met botter, meel of broodkrummels, wat 'n kors vorm

Klein, vinnig gebraai: klein vissies, krokette

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Frying in Virgin Olive Oil Adds Healthy Compounds, Researchers Find

New research reveals that deep fry­ing cer­tain foods, such as French fries, with vir­gin olive oil, may enhance their nutri­tional pro­file. According to a new study pub­lished in Food Chemistry, dur­ing the fry­ing process, some of the healthy prop­er­ties of vir­gin olive oil are absorbed by the food.

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Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food

Deep-frying in virgin olive oil (VOO) is favorable due to its desirable composition and high content of bioactive compounds that can be transferred to fried food. The main goal of this work was to investigate the evolution of VOO metabolic profile during consecutive deep-frying cycles and assess the transfer of metabolites to French fries. The evolution of 56 compounds was monitored by two complementary liquid chromatography methods, using mass spectrometry, diode array, and fluorescence detectors. Sterols and lignans were remarkably stable (greater than 70 % retention in frying oil). Seven out of the ten compounds’ classes identified in the oil were transferred to the fried food.

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Dispelling the Myths of Frying with Olive Oil

Most peo­ple know that olive oil has many health ben­e­fits and that using it in low-heat cook­ing and for fin­ish­ing enhances the fla­vors in foods, but what about high-heat cook­ing like fry­ing? A recent study revealed that fry­ing veg­eta­bles in extra vir­gin olive oil was actu­ally health­ier than boil­ing them. It makes sense: Not only do you get to keep the nutri­ents in the veg­gies instead of pour­ing them down the drain, but the olive oil helps your body absorb them (not to men­tion pack­ing quite a few help­ful com­po­nents of its own, like can­cer-fight­ing polyphenols).

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Ons is 'n eeue lange familiemaatskappy (gestig 1912) in die produksie van EVOO-olyfolie op die eiland KRETA in GRIEKELAND. Ons premium Kretenziese ekstra suiwer olyfolie en kulinêre voedselprodukte word in meer as 40 lande wêreldwyd uitgevoer na 'n sorgvuldig geselekteerde netwerk van vennote. KONTAK ONS, WEES ONS VOLGENDE GEWAARDEERDE SAKEVENNOOT! vir Ekstra Suiwer Olyfolie (EVOO) – Organies (Bio) Ekstra Suiwer Olyfolie (Organies EVOO) – Griekse Tafelolywe – Balsamiese Asyn – Delikatesse, alles van KRETA, GRIEKELAND.

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