One of the most popular and useful oils in our time is olive oil. It is used in cosmetology and alternative medicine.

Given the unique composition of the oil and its versatility, many chefs are wondering: is it possible to cook potatoes or meatballs? olive oil, and whether its taste and medicinal properties after heat treatment?

Taste and benefits

Get this vegetable from the fruit European olive(lat. Olea europaea). In countries such as Spain and, it is national and is considered a calling card.

The unique slightly bitter taste and delicate aroma distinguish olive oil from all other types. vegetable fats.

The benefits of the "liquid gold" of the Mediterranean lies in its composition:

• monounsaturated fatty acids (mainly) - 73%;
• saturated fatty acids (mostly palmitic) - 13.8%;
• polyunsaturated fatty acid (Omega-6 linoleic) - 9.7%;
• polyunsaturated fatty acid (Omega-3 α-linolenic acid) - 0.76%;
• - more than 70% of daily allowance;
• - about 75% of the daily norm;
• vitamins,;
• antioxidant oleocanthal has an anti-inflammatory effect;
• the antioxidant oleuropein prevents low density oxidation.

Useful properties of vegetable fat are unique:

• Due to the work of the whole human body, strengthening and improving the condition of the integument occurs.
• improves the functioning of the digestive system:, pancreas,.

• Vegetable reduces the likelihood of -, poor blood clotting, instability.
• Prevention. Oleic acid in the composition of this vegetable fat changes the expression of oncology-causing ones, reducing the likelihood of the disease.
• Prevention of Alzheimer's disease. With this disease, senile plaques form in the structure of the head, the dissolution of which is facilitated by the use of "liquid".
• Benefit for and. The fatty acids that make up the composition contribute to the formation, apparatus and fetus. In addition, linoleic acid helps reduce the risk of disease.
• The use of vegetable fat in cosmetology. Products containing olive oil prevent, strengthen, and protect it from exposure to ultraviolet rays. Also used for, and to prevent stretch marks during the period.
• Herbal compresses relieve and relieve cramps.

Did you know? In ancient Rome, ships were built to transport "liquid gold". It was used as a monetary unit, poems and ballads were dedicated to it.

Kinds

According to the nomenclature of olive oils, depending on the content of fatty acids and the method of production, they are divided into such types:

• Extra virgin (unrefined, without chemical cleaning, of the highest quality);
• Virgin (unrefined, no chemical treatment);
• Olive oil (a mixture of refined and high quality).

extra virgin

Extra virgin is top quality oil. It is obtained by pressing, without the use of chemical cleaning agents. This product contains the most useful substances. The mechanical production process consists of washing, drying, centrifuging and filtering vegetable fat. Cold pressing is carried out at a temperature of 27 °C.
The acidity of the product is 0.8%. It is excellent and is used as a dressing for cold dishes.

Did you know? The average life expectancy of the inhabitants of Greece is 81 years, and a large part of the merit of this is their love for olive oil. One inhabitant of the country on average consumes 20 liters of vegetable fat annually.

Virgin

Virgin olive oil - natural unrefined product made mechanically. For its production, olives are not of the same high quality as for the Extra series. This vegetable fat has a less intense taste and smell, and its production quality standards are not as strict.

The acidity of Virgin olive oil is less than 2%. It is used for cooking hot dishes and as a dressing.

Refined vegetable fats, after cleaning and processing, lose their aroma, taste, and virtually all useful properties, but at the same time, the smoke point increases. This fact contributes to the improvement of the frying performance and the preparation of dishes with high heat treatment.

Olive oil contains blend of refined and unrefined oils and has a mild taste and odor. This olive oil is great for frying.

What oil is suitable for frying?

The product of the first pressing Extra virgin contains a lot of useful properties. It makes sense to use it as a dressing for cold dishes.

When answering the question whether it is possible to fry in unrefined olive oil, it should be noted that the maximum heating temperature for virgin oil is 160–180 °C. With this level of heat treatment, you can cook dishes fast food, semi-finished products, and . Frying foods with a high content, such as, at a temperature of 140 ° C is quite acceptable using this type of vegetable fat.

For frying in olive oil at temperatures up to 240 ° C, it is best to use refined olive oil.

The combined product Olive oil retains its properties during frying and has good taste qualities.
However, the most the best option used for cooking various dishes in a frying pan, is a fully refined Olive Oil Refined, which does not contain many useful substances, but is ideal for heat treatment. immunity and metabolic deterioration.
Olive oil loses some of it when it is fried useful properties, however, does not cause, since the level of fatty acids in it is optimal.

Some manufacturers produce a mixture of sunflower and olive oils. The content of the latter in it is no more than 10%, and the purchase of such a product is completely does not justify itself by its quality.

Important! A mixture of sunflower and olive oils is more of a marketing ploy, and the benefits to the body from it are minimal.

How about coconut?

Without a doubt, coconut oil is the leader in preserving beneficial properties during frying.
It contains 92% saturated fats that do not break down when exposed to high temperatures, and no more than 2% polyunsaturated fatty acids that are subject to decay. The smoke point of such a product reaches 230 ° C.

It great fit for baking, frying and stewing products at temperatures up to 350 ° C.

The unique composition of coconut vegetable fat , accelerates metabolism, reduces the level of low density, is human.

Despite the fact that olive oil loses its healing properties when heated, it does not adversely affect the human body and is one of the most useful vegetable fats used to make various dishes.

It would seem that you need to know to cook in a pan? But it turns out that there are many nuances that need to be considered when frying in a pan in order to do it right, and as a result, eat delicious food. Indeed, with this method of heat treatment, even the highest quality products can be pretty spoiled.

How to fry in a pan?

One of the most important aspects of frying is the pan itself. It should be with a thick bottom (for even distribution of heat), a large area (for frying most products), and with a comfortable handle, because if the handle is made of a material that overheats, this creates a lot of inconvenience when cooking.

In this case, the source of heat, that is, the stove that will be used during cooking, is of great importance. For example, an electric stove, due to slow heating and cooling, is not very suitable for frying dishes.

Also, the result of cooking by frying is affected by the oil on which the food will be fried. After all, even in a pan with a non-stick coating, it is more correct to fry with the addition of a small amount of oil.

I think everyone knows that it is not necessary to reuse oil for frying, since the oil, once heated, quickly oxidizes in air, and during subsequent frying, the amount of oxidation products in it increases dramatically.

The quality of cooking in a pan also depends on the cooking temperature.

How to cook without oil?

Unfortunately, it is not possible to fry food without oil in a regular frying pan. But there are a few tricks that will allow us to do this, and thus reduce the harmfulness of the food we cook. For example, use a non-stick frying pan or a grill pan for this, which can be purchased at a regular store or in a couch store. During cooking on the second, all the fat flows down the special ribs in the pan and does not come into contact with the food in the future. After cooking, excess oil is simply drained.

Fried healthy food

Are fried foods healthy? According to experts from the British Heart Society, if fried potatoes, fish or even chips are cooked in vegetable oil, then such food is harmless, since eating vegetable oil protects a person from heart disease. But it is worth remembering that the amount of oil should also be minimal, just to ensure that the food is beautifully browned.

According to the scientists of this society, it is important what kind of oil is used for frying, while it should not be reused. According to recent studies published in the well-known medical publication British Medical Journal, in Spain, where olive or sunflower oil, no relationship was found between human consumption of fried foods and the occurrence of heart disease.

Whether to eat fried foods is up to you.
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In order to correctly write a word in a sentence, you first need to determine what part of speech the word is.

Roasted or fried?

Right

Fried, fried, fried- if, according to the context of the sentence, it can be said that the word is a definition for a noun, then we have an adjective that answers the question “what? which? what kind?". In this case, the word defines a sign of something.
Fried potatoes are very tasty.
You ordered fried potatoes, mushrooms and cheese.
Fried carp served with sour cream.
I want a fried egg.

Fried, fried, fried- if in a sentence the word is used together with an explanatory (dependent) word, which gives verbality, then we have a participle, which is written with two "n". The word determines the result of an action on something, and the emphasis of the sentence falls on the action. The dependence of a word can be determined by a comma in a sentence.
Potatoes fried with mushrooms.
Egg fried in butter.
This is a fish fried in a special frying pan.
In front of you is a carp fried using a special technology.

To understand the difference in spelling, you need to compare the main message of these sentences.
Fried potatoes with mushrooms- tells us that a dish called "fried potatoes" is served on the table or eaten with mushrooms.
Potatoes fried with mushrooms- tells us that the potatoes were fried with mushrooms.

Fried carp with sour cream- Fried carp dish served with sour cream.
Carp fried in a pan- the carp was fried in a frying pan.

Fried egg with onions and herbs- Fried egg dish served with onions and herbs.
Egg fried with onions and herbs- the egg was fried with onions and herbs.

Fried or fried?

In the case of perfect forms of the verb, the situation is slightly different. The perfective "fry" can only form a participle, not an adjective. It is always written with the suffix "-enn". An adjective is possible only with the negation of "non-" and, accordingly, the suffix "-en" (not fried).

Right

fried- the perfect form of the verb, always written with only two "n", as it is a participle.
Grilled piece of beef.
Chopped and fried in breadcrumbs piece of beef.
Fried potatoes.

A little humor

“Look, we are frying potatoes. It turns out we " fried potatoes”, with one “n”, order. Another case: we fry potatoes and decided to add mushrooms to it for taste. Then we have a dependent word and it turns out “potatoes fried with mushrooms”, with two “n”, but everything seems to be logical. Or maybe the case when we fried potatoes, put them on a plate and decided to add mushrooms. It turns out "fried potatoes with mushrooms", and here again one "n". You see, it all depends on at what point you added the mushrooms.” ©

We love vegetables because they are so healthy and nutritious. And even more we love fried vegetables, with a dark, temptingly crispy crust, seasoned with sea salt and drizzled with olive oil. And although we know that this way of cooking is not considered the most correct, we do not really develop this topic. We have enough excuses “well, these are healthy vegetables. It's okay if I make them a little tastier by toasting them a little." The only question is, is there really nothing wrong with this?

There is an opinion that excessive temperature can not only deprive vegetables of all the nutrients that we value so much in them, but also enrich them with other substances that are not at all nutritious. However, nutritionists with this point of view are not entirely in solidarity. According to them, vegetables, even fried ones, are still the same vegetables in the soul, rich in fiber, useful minerals and containing so few calories.

"If you're choosing between eating fried vegetables or not eating vegetables at all, you're better off choosing the former," says Alice Lichtenstein, director of the Cardiovascular Nutrition Laboratory at Tufts University in Boston. “The question is that vegetables and fruits should, in principle, be eaten more than we usually eat.”

Of course, cooking vegetables is fraught with a decrease in their content of nutrients, especially vitamins B and C. But in the end it’s not so scary, because cooked (even fried) vegetables are more easily absorbed by the stomach. For example, cooked tomatoes provide higher levels of lycopene, while carrots provide carotenoids—all of which are very beneficial antioxidants. So it's a great compromise. But in general, it is important for health to eat and fresh vegetables and cooked - so you provide the body with the widest range of nutritional properties.

As for the most optimal cooking method, this, of course, is steaming, which will preserve the maximum of useful substances. But if at the moment steamed vegetables disgust you, then you can start with fried ones. Gradually, your eating habits will change, and you will no longer find steamed vegetables so repulsive.

You have to be careful when frying though. First, take it easy with the oil. It is rich in fat and extra calories, moreover, when frying, it can release carcinogens. Make sure you are using a quality natural oil. In olive oil, at too high a temperature, valuable phytochemicals are destroyed. Second, if you prefer to salt your vegetables, then do so after rather than during cooking. Thirdly, it will be more useful to first steam the vegetables, and then lightly fry. Lastly, don't turn your vegetables into coals, for good taste a light crust will suffice.

Photo: www.istockphoto.com

Is pasta too simple and too banal for a good housewife? If you think so, then let me disagree with you. In fact, properly cooked pasta can be the basis of a delicious, original, perhaps even fine dining. After all, this is just raw materials, the reincarnation of which depends solely on your imagination and culinary skills. Just imagine how to fry pasta in a pan with spicy spices and delicious fillings: meat, vegetables, sauces… Even a gourmet spoiled by gastronomic delights will salivate from the mere thought of such fried pasta.

In order not to be unfounded, we will be happy to tell you how to fry pasta in a frying pan tasty and unusual. Fried pasta recipes differ from each other, but among them you will surely find one or a couple of dishes that will become your signature dishes. Or let the family choose how to fry the pasta, because they will be your main tasters. In a word, enough cooking in a saucepan - it's time to fry them, stew them and cook pasta in a pan in other ways.

fried pasta, or is it possible to fry pasta in a pan?
Pasta is indeed a very versatile product. We are used to cooking pasta and we consider this cooking method to be correct and almost the only possible one. However, remember what you do with pasta cooked in excess, not eaten immediately after cooking and cooled down? That's right, you heat them up in a pan greased with oil. In other words, you fry boiled pasta, and it becomes not only appetizing, but even tastier than freshly cooked. So why not fry the pasta right away, without waiting for the need to “reanimate” it in the pan?!

There is nothing surprising in the habit of our compatriots to cook pasta. The Italians do the same - the most "pasta" nation in the world. But at the same time, Armenians have long been preparing fried vermicelli and other pasta. And frying pasta is just as normal for them as it is for us to fry potatoes. So, drop the stereotypes, try frying pasta in a pan. Moreover, any pasta is suitable for this purpose: horns, feathers, noodles, spaghetti. Only when frying spaghetti is it better to break them into several parts in order to avoid sticking into a lump. Better yet, use the simplest hollow pasta or spirals inside. They will definitely turn out to fry deliciously and without problems.

How delicious to fry pasta in a pan
You can fry in a pan both already boiled and completely raw, hard pasta. Both options are not difficult, but the first is more familiar, so let's start with it:

1. How to fry raw pasta:
   • Prepare the products: for 100 grams of pasta, about 3 tablespoons of vegetable oil for frying (refined), half a glass of hot water, half a pinch of salt.
     
   • Pour oil into a frying pan and heat it up.
     
   • Adjust the heat under the skillet to medium and drop the dry pasta into the hot oil.
     
   • Stir pasta to coat completely. You can do this with a spatula or just cover the pan tightly with a lid and shake its contents several times.
     
   • Remove the lid and lightly toss the pasta in the pan until it is golden brown on all sides.
     
   • After this point, pour hot water into the pan until it just covers the pasta.
     
   • Salt the dish, immediately cover with a lid and reduce the heat.
     
   • Cook the pasta in the skillet until all the liquid has evaporated.
     
   Pan-cooked this way, pasta can be served as a side dish or used as the base for more complex recipes. Fried pasta is used to make casseroles, warm salads and hot dishes with sauces and gravies. The same can be said about pasta fried in a dry frying pan:
2. How to fry dry pasta:
   • Prepare the dishes: a deep frying pan with a thick bottom and a lid with a steam outlet.
     
   • Prepare the products: for 100 grams of pasta, about 3 tablespoons of unrefined vegetable or melted butter, half a glass of hot water, half a pinch of salt.
     
   • Heat a skillet over medium heat and add pasta.
     
   • Fry the pasta on all sides for 3-5 minutes.
     
   • Then pour the fried pasta with oil (vegetable or melted) and mix.
     
   • Bring the pasta to a golden color, but do not wait until it darkens.
     
   • Once the pasta is light golden, pour enough water into the pan to just cover the pasta.
     
   • Cover and cook until the water has completely evaporated - this will take about 10 minutes.
     
   This method takes the same amount of time as the first, but is considered safer because hot oil does not splatter as much. However, when comparing the results, it turns out that the first option, when the pasta is immediately fried in oil, is tastier. Especially if you use high-quality sunflower oil with the aroma of seeds. You can also substitute olive oil if you like it.
   

It is hardly worth wasting time explaining how to fry boiled pasta in a pan - even a child can handle this task. The only important caveat is that before frying, make sure that all the liquid from the pasta is glass, otherwise there will be a great risk of burns from hot splashes. After frying, boiled pasta differs little from pan-fried pasta. Therefore, let's look at how to cook pasta in a pan more difficult, and therefore tastier.

Delicious pasta in a pan: recipes and tips
Every inhabitant of the post-Soviet space is familiar with the taste of naval pasta. But this, in fact, is also pasta fried in a pan with the addition of stew or minced meat. So you can assume that you already know how to cook one dish based on fried pasta. We will be happy to refresh it in memory, and at the same time we will tell you other proven recipes for fried pasta:

1. Fried macaroni and cheese. For 1 (up to 400 grams) pasta you will need 200-250 grams hard cheese any variety (or mixture different varieties), 3-4 ripe tomatoes, salt and pepper and dried herbs to taste, as well as vegetable oil for frying. Fry pasta in a deep frying pan. While the pasta is cooking, grate the cheese and cut the tomatoes into cubes. In the second pan, simmer the tomatoes for 5-7 minutes, salt, pepper and dried herbs. Transfer the tomatoes to the fried pasta, sprinkle with cheese, stir and cook covered over low heat for 4-5 minutes.
   
2. Fried pasta with minced meat (“navy style”). For 350-400 grams (1 pack) of pasta, take 300 grams of minced meat to taste or the same amount of stew, one carrot and onion each, a pinch of salt and pepper and a bunch of any fresh herbs, as well as frying oil. In one deep skillet, fry the pasta in either of the two ways above. In the second pan, fry the minced meat with finely chopped onions, grated carrots and peppers. Transfer the fried minced meat to the pan with pasta, salt and mix. Cook over low heat covered for 5-7 minutes. Sprinkle with chopped herbs before serving.
   
3. Fried pasta with vegetables. For 350-400 grams of pasta (1 pack), a couple of medium onions, two carrots, 4 cloves of garlic, 100 grams of tomato paste or tomato sauce, a pinch of salt and oil for frying. Finely chop the onion, peel and chop the garlic, and grate the carrots. Roast the vegetables in an oiled skillet. Fry the pasta in the second pan. Transfer the finished frying to the finished pasta, salt and mix. Pour tomato paste and simmer on low heat under the lid for about seven minutes.
   
4. Fried pasta with egg, sausage and cream. For 1,350-400 gram pack of pasta, you will need 3 medium-sized eggs, 3 ripe tomatoes, 3 tablespoons of medium-fat cream, 150 grams of boiled sausage or ham, a bunch of herbs, salt and pepper and vegetable oil for frying. Fry the pasta in a deep frying pan, and in the meantime, chop the rest of the solid ingredients. Fried pasta, without removing from the pan, pour cream and raw eggs, salt, add ground pepper, sausage and tomatoes. Stir and cook covered for 10 minutes, stirring a couple of times during this time. Serve under chopped fresh herbs.
   

As you can see, frying pasta in a pan is easy, and you can diversify them with almost any additives (vegetables, meat, cheese, sausages, sauces, herbs, spices). And, more importantly, when frying, pasta always retains its shape. Fried pasta is soft, but elastic, and boiling, as is the case in a pot of water, is simply out of the question. With experience, an automatic understanding of the amount of ingredients will come, and you will learn how to cook pasta in a frying pan flawlessly delicious. Therefore, we wish you culinary inspiration, free time and desire for experiments and, of course, bon appetit!