Showing posts with label fried. Show all posts
Showing posts with label fried. Show all posts
Apparently healthy eating fried foods
Thursday, April 3, 2014
Apparently healthy eating fried foods? - Many people think of fried foods bad for health impact. But the new study finds that eating fried foods could actually be healthy. How can that be?
Apparently the consumption of fried food can be healthy if the oil used for frying is a type of vegetable oil.
According to researchers from the University of Missouri, a daily intake of vegetable oil four tablespoons highly recommended to protect the heart.
Itself is made from vegetable oil crops, such as sunflower, corn, soybean, and other plants. This oil is considered far more healthful than oils made from animal fats as well as cheaper than olive oil.
The researcher also said that vegetable oils contain omega-6 fatty acids that can lower cholesterol levels and reduce the risk of heart disease.
"Not that eating fried foods every day is healthy, but the choice of using vegetable oil for frying are perred over oil made from animal fat," said lead researcher Dr Kevin Fritsche, as quoted by the Daily Mail.
Previously, does a lot of research that says that eating fried foods can trigger inflammation, lowers the immune system, and causes the body susceptible to disease.
However, researchers confirmed that the inflammation caused by the most used cooking oil made from animal fat. Theore, the researcher suggests that the oil used for frying should include vegetable oils.
The research results were then reported in the Journal of the Academy of Nutrition and Dietetics.
Apparently the consumption of fried food can be healthy if the oil used for frying is a type of vegetable oil.
According to researchers from the University of Missouri, a daily intake of vegetable oil four tablespoons highly recommended to protect the heart.
Itself is made from vegetable oil crops, such as sunflower, corn, soybean, and other plants. This oil is considered far more healthful than oils made from animal fats as well as cheaper than olive oil.
The researcher also said that vegetable oils contain omega-6 fatty acids that can lower cholesterol levels and reduce the risk of heart disease.
"Not that eating fried foods every day is healthy, but the choice of using vegetable oil for frying are perred over oil made from animal fat," said lead researcher Dr Kevin Fritsche, as quoted by the Daily Mail.
Previously, does a lot of research that says that eating fried foods can trigger inflammation, lowers the immune system, and causes the body susceptible to disease.
However, researchers confirmed that the inflammation caused by the most used cooking oil made from animal fat. Theore, the researcher suggests that the oil used for frying should include vegetable oils.
The research results were then reported in the Journal of the Academy of Nutrition and Dietetics.
Paneer Fried Rice
Friday, February 14, 2014
Am starting again a week of blogging marathon with Restaurant menu as theme, as i told earlier dunno where Srivalli get these beautiful themes. She always comes with fabulous and very challenging themes and she never disappointed me. Restaurant, i love to go atleast once a month, my most favourite cuisine is Thai so obviously we go rarely to Indian restaurant.
In case if you are going to an Indian restaurant,mychoice will always goes definitely to a main course with paneer.Srivalli gave us a list of online restaurant menu cards and my choice went to Balaji Bhavan. I want to start this weeks blogging marathon with rice that too with a beautiful,catchy and delicious fried rice with our favourite Paneer. This fried rice takes very less time to get ready if you have cooked rice already, with usual spices and finally chopped carrots,sweet corns and capsicum needless to say how tasty this fried rice will be. My kids just relished this fried rice for their lunch.Check out the blogger running this 24th edition of blogging marathon here.
In case if you are going to an Indian restaurant,mychoice will always goes definitely to a main course with paneer.Srivalli gave us a list of online restaurant menu cards and my choice went to Balaji Bhavan. I want to start this weeks blogging marathon with rice that too with a beautiful,catchy and delicious fried rice with our favourite Paneer. This fried rice takes very less time to get ready if you have cooked rice already, with usual spices and finally chopped carrots,sweet corns and capsicum needless to say how tasty this fried rice will be. My kids just relished this fried rice for their lunch.Check out the blogger running this 24th edition of blogging marathon here.
2cups Cooked rice
1/4cup Onion (chopped)
1/2cup Carrots (chopped)
1/2cup Capsicum (chopped)
1/4cup Sweet corn kernels
1cup Paneer (cubed)
1tbsp Green chilly sauce
2tbsp Soya sauce
1tsp Tomato Ketchup
Salt (if needed)
Heat enough oil in a wok, add the chopped onions and saute for few minutes.
Add now the chopped carrots,sweet corn kernels and cook for few more minutes.
Meanwhile fry the paneer cubes in few drops of oil and keep aside.
Add the chopped capsicum,soya sauce, ketchup,green chilly sauce to the cooking veggies and saute for few seconds.
Immediately the rice,already fried paneer cubes,salt and toss everything gently.
Take care not to break the paneer cubes.
Serve immediately with your favourite side dish.
Toxic Compounds in Fried Foods Cause Cancer and Brain Deterioration
Wednesday, February 12, 2014
Many health-minded individuals understand that eating fried or overcooked foods is unhealthy due to the chemical transition of normally stable fats to trans-fats that have been shown to dramatically increase heart attack risk. Researchers from the University of the Basque in Spain publishing in the journalFood Chemistry are the first to discover compounds released from common cooking oils that significantly increase the risk of neurologic degenerative diseases and a variety of different cancers.
Breakdown chemical structures known as aldehydes are formed in cooked vegetable oils such as sunflower oil when heated to normal frying temperatures, and are also released into the air where they can be inhaled. Alternate food preparation methods such as roasting, steaming and broiling are safe methods of cooking foods to avoid the dangerous release of aldehydes and afford a shield against cancer forming particles and neurodegenerative decline.
Many Common Vegetable Oils Produce Dangerous Aldehydes When Heated
Prior studies have identified the health degrading nature of aldehydes, where their presence in organisms is linked to different types of cancer and neurodegenerative diseases such as Alzheimersand Parkinsons. Researchers also know that these compounds remain in vegetable oils after they have been used to fry foods and wanted to determine how they interact with proteins, hormones and enzymes in the body to impede its correct functioning.
The studyteam heated three types of oil (olive, sunflower and flaxseeds) in an industrial deep fryer at 190 degrees Celsius for a period of forty hours (twenty hours was used for the flaxseed oil). This length of time was used to approximate oils used commercially at a restaurant where fryers remain heated for extended periods of time. The oils were then analyzed using gas chromatography/mass spectrometry techniques.
Extra Virgin Olive Oil is a Healthier Oil for Cooking
Researchers found that the sunflower and flaxseed oils degraded significantly and are the ones that create the most toxic aldehydes in the least amount of frying time. These oils are high in polyunsaturated fats (linoleic and linolenic) and breakdown quickly to form the health-demoting aldehyde compounds that permeate the air and penetrate into the food. Olive oil, known to be high in monounsaturated fat, generates aldehydes to a lesser degree and after cooking much longer.
The research team concluded “The fact that significant concentrations of these toxic compounds were found in some oils … is a cause of concern for human health.” Although the scientists did not use coconut oil in their tests, studies have shown that the medium-chain fatty acid does not rapidly convert to deadly trans fats when heated, and may be less likely to produce aldehydes when compared to other vegetable oils. While fried foods are not part of a healthy eating plan, it is important to avoid cooking with low flash-point oils that produce aldehydes and increase the risk of neurologic disorders and cancer.
Mozzarella In Carrozza Fried Mozzarella in a Carriage
Sunday, January 26, 2014
Mozzarella is our favourite cheese, either in a salad or in a pizza seriously i love to add this cheese very much. Obviously i always have a couple of mozzarella balls in my fridge, they are seriously handy and you can make any dish out of this fabulous cheese. For my todays post, am here with an interesting dish with mozzarella and bread slices. This dish may sound almost like bread toast, but this mozzarella dish goes for deep frying, apart from it anyone who loves mozzarella will definitely go mad after tasting this fried mozzarella in a carriage.
With simple ingredients, you can make a fantabulous evening snacks with mozzarella,bread slices and egg. You can also serve this fried mozzarella as an appetizier too, this recipe goes for egg if you dont want or dont like eggs, you can skip it and prepare this dish with a simple flour coating as you need to coat the mozzarella stuffed bread slices with egg coating.This post goes to this months International Food Challenge ,a monthly event started by two wonderful food bloggers Sara and Shobana, coz am the host of this months challenge.
Recipe Source: Rustic Cooking
8slices White bread(crusts removed)
1pound Fresh Mozzarella(thinly sliced)
1/2cup Unbleached all-purpose flour
2nos Large eggs (beaten)
1/4tsp Salt
4 cups Extra-virgin olive oil or any cooking oil
Place 4 slices of bread on the counter. Top with the Mozzarella, being caul not to allow the Mozzarella to protrude beyond the edges of the bread (trim as needed).
Cover with the 4 remaining slices of bread, making 4 sandwiches in all.
Spread the flour on a plate. Dip the four edges of each "sandwich" in the flour.
Pour 1/2 cup of water into a bowl. Dip the four edges of each sandwich in the water, being caul to moisten only the edges and not the inside of the sandwiches.
The purpose of dipping the flour-dipped sandwiches in the water is to form a sort of glue that will prevent the Mozzarella to leak out once it is melted in the hot oil.
Arrange the four sandwiches on a platter in a single layer.
In a small bowl, beat the eggs with the salt. Pour over the sandwiches and set aside for 10 minutes.
Delicately flip the sandwiches over and set aside for another 10 minutes. The purpose is to allow the bread to soak in the egg as much as possible.
Heat the oil..drop gently the egg coated sandwiches and fry on both side until they turns golden brown.
Remove with a slotted spoon to a platter lined with paper towels.
Cut each of the sandwiches in half and serve hot.
With simple ingredients, you can make a fantabulous evening snacks with mozzarella,bread slices and egg. You can also serve this fried mozzarella as an appetizier too, this recipe goes for egg if you dont want or dont like eggs, you can skip it and prepare this dish with a simple flour coating as you need to coat the mozzarella stuffed bread slices with egg coating.This post goes to this months International Food Challenge ,a monthly event started by two wonderful food bloggers Sara and Shobana, coz am the host of this months challenge.
Recipe Source: Rustic Cooking
8slices White bread(crusts removed)
1pound Fresh Mozzarella(thinly sliced)
1/2cup Unbleached all-purpose flour
2nos Large eggs (beaten)
1/4tsp Salt
4 cups Extra-virgin olive oil or any cooking oil
Place 4 slices of bread on the counter. Top with the Mozzarella, being caul not to allow the Mozzarella to protrude beyond the edges of the bread (trim as needed).
Cover with the 4 remaining slices of bread, making 4 sandwiches in all.
Spread the flour on a plate. Dip the four edges of each "sandwich" in the flour.
Pour 1/2 cup of water into a bowl. Dip the four edges of each sandwich in the water, being caul to moisten only the edges and not the inside of the sandwiches.
The purpose of dipping the flour-dipped sandwiches in the water is to form a sort of glue that will prevent the Mozzarella to leak out once it is melted in the hot oil.
Arrange the four sandwiches on a platter in a single layer.
In a small bowl, beat the eggs with the salt. Pour over the sandwiches and set aside for 10 minutes.
Delicately flip the sandwiches over and set aside for another 10 minutes. The purpose is to allow the bread to soak in the egg as much as possible.
Heat the oil..drop gently the egg coated sandwiches and fry on both side until they turns golden brown.
Remove with a slotted spoon to a platter lined with paper towels.
Cut each of the sandwiches in half and serve hot.
Polenta with Swiss Chard Pancetta and a Fried Egg A Group Recipe!
Saturday, January 11, 2014
Today in my column for 2010 JAMES BEARD AWARD WINNING FOOD BLOG Serious Eats: Greek Orzo Salad. I want to eat it as my job. (Congrats, you guys!)
Sweet readers! You did it! Using last week’s Ask the Internet column, you jointly refined an okay recipe to be inexpensive, healthy, and totes delicious. Color me excited.
To recap: last week, I posted that I’d been having problems with a new dish, Parmesan Polenta with Spinach and a Fried Egg. The polenta was dry, the spinach left a funky aftertaste, the texture was mushy, and it lacked overall oomph. Based on your suggestions, I experimented with it three separate times, tweaking the ingredients and methodology a little each time. It kind of went like this:
ATTEMPT #1
Changes: For the polenta: skipped the parmesan, replaced milk and water with chicken broth, increased the amount, and stirred in butter at the end. Added a little more garlic and red pepper flakes to the spinach, and cooked it for a slightly shorter period of time. Left the egg as-was.
Result: Improved polenta flavor and texture. Egg so-so. Spinach and oomph still questionable.
ATTEMPT #2
Changes: Sauteed one ounce of chopped pancetta to start. Stirred it into polenta, and used the leftover oil to cook the garlic, red pepper flakes, and quick-wilt the spinach. Then, used the leftovers to “fry”/steam the egg.
Result: Pancetta an EXCELLENT addition – increased flavor and textural fun-ness. Didn’t need extra fat to cook the egg, either. Spinach continued to be the bane of my existence.
ATTEMPT #3
Changes: Swapped Swiss chard for spinach.
Result: VICTORY, sweet readers. The chard gave it all the scrumptious veggie goodness with nary a fraction of that annoying metallic residue. Now we dance!
Ultimately, the whole shebang was maybe a tad heavier and a few cents more expensive than I intended. But the former makes it suitable for dinners, and the latter can be easily remedied by buying Swiss chard in season. (Which I did not do. Mine was plated in gold, apparently.) These are minor quibbles, though. Overall, the whole thing rocked my socks. (And I’m not even wearing any. Go figure.)
So, I’m raising a pretend glass of champagne to y’all. Then I’m pretend drinking it. After that, I’m pretend stumbling around and wondering why the apartment is spinning. Finally, Im pretend sauntering downstairs, pretend shoving my face into the fridge, and pretend eating the leftover pancetta raw. Woo hoo!
~~~
If you like this recipe, you might also quite enjoy:
- Grilled Swiss Chard
- Kale with Mushrooms and Polenta
- Swiss Chard with Pinto Beans and Goat Cheese
Polenta with Swiss Chard, Pancetta, and a “Fried” Egg
Serves 2.
With help from Carrie, Ira, Morgan, Ona, Evelyn, Clea, Michelle, Meagan, Anna N., Claire Dawson, Diane, Katy, Rick, Val, anotheryarn, biankat, wosnes, Happy in Nevada, Katie, Rachel, LaDonna, JohnB, Deeds, Mary Joy, Dana, Elizabeth, Sassy Molassy, Rebecca, and sweet, sweet Anonymous.
2/3 cup corn meal
1 14.5-ounce can low-sodium, reduced-fat chicken broth
1 teaspoon butter
1 ounce thinly sliced pancetta, chopped
1 small clove garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
4 ounces fresh Swiss chard, stemmed and torn into bite-sized pieces
2 eggs
2 teaspoons parmesan
Kosher salt and freshly ground black pepper, to taste
1) In a medium pot, whisk the cornmeal and broth together. Cook over medium heat, stirring frequently, until all liquid is absorbed. This should take 8 to 12 minutes. When finished, turn off heat. Stir in butter until melted. Set aside.
2) Meanwhile, in a large nonstick skillet, cook pancetta over medium heat until it releases its fat and is almost crispy. This should take 8 to 12 minutes. Remove meat from pan with a spoon, and stir into polenta. Evenly distribute the mixture between two serving bowls.
3) Turn skillet heat up to medium-high. Add garlic and red pepper flakes. Cook in pancetta oil until fragrant, 30 to 60 seconds, stirring frequently. Add Swiss chard. Saute about 2 minutes, until just barely wilted. Spoon on top of polenta.
4) Crack two eggs into the skillet, making sure you keep the yolks intact. Add a teaspoon of water to the side of the skillet and cover. Cook 2 to 4 minutes, until the barest white film appears on the top of each egg yolk. Gently place the eggs (one each) on the polenta and chard. Sprinkle each bowl with 1 teaspoon parmesan. Salt and pepper to taste. Serve.
Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
333 calories, 12.2 g fat, 4.4 g fiber, 15.9 g protein, $2.13
Calculations
2/3 cup cornmeal: 336 calories, 1.6 g fat, 6.8 g fiber, 7.8 g protein, $0.30
1 14.5-ounce can l-s, r-f chicken broth: 9 calories, 0 g fat, 0 g fiber, 1.8 g protein, $0.75
1 teaspoon butter: 34 calories, 3.8 g fat, 0 g fiber, 0 g fiber, $0.03
1 ounce thinly sliced pancetta, chopped: 100 calories, 8 g fat, 0 g fiber, 6 g protein, $1.05
1 small clove garlic, minced: 4 calories, 0 g fat, 0.1 g fiber, 0.2 g protein, $0.03
1/4 to 1/2 teaspoon red pepper flakes: negligible calories, fat, fiber, and protein, $0.04
4 ounces fresh Swiss chard: 22 calories, 0.2 g fat, 1.8 g fiber, 2 g protein, $1.49
2 eggs: 147 calories, 9.9 g fat, 0 g fiber, 12.6 g protein, $0.42
2 teaspoons parmesan: 14 calories, 1 g fat, 0 g fiber, 1.3 g protein, $0.12
Kosher salt and freshly ground black pepper, to taste: negligible calories, fat, fiber, and protein, $0.02
TOTALS: 666 calories, 24.5 g fat, 8.7 g fiber, 31.7 g protein, $4.25
PER SERVING (TOTALS/2): 333 calories, 12.2 g fat, 4.4 g fiber, 15.9 g protein, $2.13
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