Re: Why cannot we taste or smell the lipid peroxides in refined oils?
- From: Marshall Price <d021317c@xxxxxxxxx>
- Date: Sun, 27 Apr 2008 15:03:18 -0400
Mark Thorson wrote:
Taka wrote:On Mar 24, 6:42 am, Mark Thorson <nos...@xxxxxxxxx> wrote:Where in this citation does it say that theperoxidesSo are you saying that the foods fried in the cooking vegetable oils
can't be smelled? That was the original, bogus assertion.
Only 1 ppm ofperoxidesdoes not seem significant.
The larger amounts in the smoke from burned oils
could be significant, but all bets are off once you
start burning any oil.
are safe to consume and even beneficial sources of EFAs as long as
they don't smell bad (given that you compensate for the n-6/n-3 ratio
by eating some fatty fish)?
They might be. I've always used fresh oil when frying,
because I've noticed off-flavors indicative of breakdown
when saving oil for a second batch. But deep-frying in
general is not healthful because of the high fat content
of the food. I haven't deep-fried anything in years.
Commercial frying operations use highly saturated fats
because of their longer lifetime in the fryer. Those
are much more unhealthful, because of their role in
producing cardiovascular disease. Animal fats, coconut
oil, and partially hydrogenated oils are most commonly
used for commercial frying.
In the last 10 or 20 years, most brands of potato and
corn chips have switched from partially hydrogenated
oils to natural vegetable oils. I have no idea how
they deal with the oxidation of the oils. They might
be conducting frying operations under a nitrogen
blanket, to prevent oxygen from reaching the oil.
The best Japanese tempura restaurants use techniques that leave very little fat on the food. It never gets to penetrate the batter, much less the food inside. That's why it looks funny to us. Instead of a greasy, irregular surface, as you see on American fried chicken, the surface is smooth, dry, and pale, and the batter is soft and fluffy inside and crisp on the outside. I suspect the food is actually steam-cooked, by steam escaping from the batter.
I don't know how they do it (the secrets are closely guarded), but these things must be important: the small size and weight of the fried pieces (to keep the oil immediately around them from cooling too much); the temperatures of the food and batter; the make-up of the batter (it contains eggs, I know, and it's rather watery); the preparation of the pieces (dry, uniform in size, and already warm); the type of oil used (peanut? lard?); keeping the pieces well separated during cooking; using brief cooking times; and how they get the oil off afterwards (first by placing them on a rack and turning them, then with paper towels).
They never cook big pieces of chicken the way we do. They chop it into small pieces with a cleaver. On the other hand, they do leave bones in and skin on, which I don't like. The seafood and vegetables are much nicer.
The only time I have deep-fried food is when I eat tempura at my favorite sushi restaurant -- which is averaging about once a year nowadays. They make tempura ice cream, too, but not for me! ;-)
--
Marshall Price of Miami
Known to Yahoo as d021317c
.
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