Cooking in fats is a principle that can be applied to a thin lipid layer or to jump cooking, or through the total immersion of food or frying.
Jump cooking
In leap cooking, the lipid portion is modest and the temperature can fluctuate between 120 and 220 ° C.
The foods indicated in jumping cooking are: small pieces or slices of meat, small fish, potatoes, some types of vegetables, eggs.
Frying
Frying is done by heating the oil or fat to 160-180 ° C and completely immersing the food; the foods indicated are: potatoes, fish, meat, some vegetables and desserts.
NB . The choice of oil or fat and the cooking temperature are very important elements in cooking with fat; they must preserve a certain integrity and prevent the formation of toxic catabolites of lipid glycerol (acrolein and formaldehyde) and of food nutrients (polycyclic aromatic hydrocarbons and acrylamide). The most suitable lipids for frying are those that have the greatest smoke point, which do NOT contain cholesterol, possibly not even saturated or hydrogenated fats, but not even too much polyunsaturated fats: practically, virgin olive oil and, alternatively, olive oil. 'peanut.
