Stegning med olivenolie

Is extra virgin olive oil suitable for frying dishes?

Stegning er et af de få kendetegn, der er fælles for hele Middelhavsområdet, hvad enten det er europæisk, asiatisk eller afrikansk, og for de tre praktiserede religioner, kristen, muslimsk og jødisk. Det er en af de ældste metoder, der findes til madlavning.

Nyere undersøgelser har vist, at stegning er gavnligt for organismen, især fra et fysiologisk synspunkt. På grund af dette har det spredt sig til områder, hvor det tidligere ikke var så populært. Om den stegte mad er letfordøjelig eller ligger tungt i maven, afhænger i høj grad af den anvendte type olie, oliens temperatur og den måde, hvorpå maden blev stegt. Studier foretaget på raske forsøgspersoner og patienter med gastroduodenale problemer (gastritis, mavesår, lever- og galdevejsproblemer) har vist, at der ikke er nogen sammenhæng mellem mad stegt i olivenolie og disse sygdomme.

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. Under rette temperaturforhold, uden overophedning, undergår den ingen væsentlige strukturelle ændringer og bevarer sin næringsværdi bedre end andre olier, ikke kun på grund af antioxidanterne, men også på grund af dens høje indhold af oliesyre. Dens høje rygepunkt (210ºC) er væsentligt højere end den ideelle temperatur til stegning af mad (180ºC). Fedtstoffer med lavere kritiske punkter, såsom majs og smør, nedbrydes ved denne temperatur og danner giftige produkter.

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.

Fordøjeligheden af opvarmet olivenolie ændrer sig ikke, selv når den genbruges til stegning flere gange.

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.

Der skal altid være rigeligt med olie i panden, når man frituresteger. Hvis der kun bruges en lille mængde, vil den ikke blot brænde lettere på, men maden, der steges, vil også blive understegt foroven og overstegt forneden.

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

Middel (130–145º C)

Varm (155–170º C)

Meget varmt (175-190º C)

TYPE AF FØDEVARE

Højt vandindhold: grøntsager, kartofler, frugt…

Overtrukket med smør, mel eller rasp, der danner en skorpe

Små, hurtigt stegte: små fisk, kroketter

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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).

Olivenolie Engros – Olivenolie Engros Leverandører & Distributører

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Vi er en århundreder lang familieejet virksomhed (est. 1912) inden for produktion af EVOO olivenolie på øen KRETA i GRÆKENLAND. Vores premium kretensiske ekstra jomfruolivenolie og kulinariske fødevarer eksporteres i over 40 lande verden over til et omhyggeligt udvalgt netværk af partnere. KONTAKT OS, BLIV VORES NÆSTE VÆRDIFULDE FORRETNINGSPARTNER! for ekstra jomfruolivenolie (EVOO) – Økologisk (Bio) ekstra jomfruolivenolie (Økologisk EVOO) – Græske spiseoliven – Balsamicoeddike – Delikatesser, alt fra KRETA GRÆKENLAND.

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