Tips for a healthy heart

Spread the fried food in Ramadan, so many became part of the Ramadan tradition which is indispensable, but the threat to the health of a hard fat, increased fat direct cause of deadly artery disease, and is also a strong reason for the endless problems of obesity.

Dr. Rueda Idris, dietician, offering a range of tips and correct methods of frying.

Frying in Ramadan:

• You must use a healthy oil, best oil for deep frying oils are unsaturated and plant, and the best corn oil.

● Make sure the power oil for frying, where exit food ingredients during frying in oil, it lowers the temperature and water dirty, and alter its flavor and color, which can lead to so-called "hydrolysis" of frying oil, and free fatty acids. The repeated heating oil lead to disunity and dissolution, all of which eventually lead to damage the frying oil, and smoke it at Kolea, and smell, and it is not valid.

● Not frying frozen food, non food before salting Kolea; it accelerates oxidation of the oil.

● Ensure that the fried pieces close together; because the disparity in size makes it small pieces cooked before, so this may burn small waiting for big sister!

● Are you permitted to use oil more than once?

As long as oil serviceable don't mind, but the problem is that women in the House does not detect the lack of quality oil only after corruption already, so best not to increase the total use of oil three times.

● To maintain adequate oil levels, commensurate with the amount of fried food and other food should not exceed one-sixth of the amount of oil.

● Advises many food experts nominated after each frying oils, of course after having cooled to remove food residues accumulated.

● Do add new oil to the old, but after the old nomination, and ensure that it remains on the situation has not changed.

• Store fuel in containers prevents entry of the Sun, and at the proper temperature.

The secret of deep frying:

Sautéing is a quick way to cook food, oil broker who transfer heat to food, as it evaporates water and other liquids, dissolved in food, this is the one that makes the fries crisp crispy on the outside. Oil also interacts with other food components such as carbohydrates, proteins, it gives a distinct flavor and aroma, luring hungry noses!

Do you cover the Pan or not? In the frying oil in food absorbs the CSS greater quantities, bringing the amount of fat in it, in contrast, may not guarantee the open frying frying inside of the food.

Source : Health&Fitness