If you ask someone to describe deep fried food, the most common response is “tasty, but unhealthy.” This is a reasonable assumption; deep-fried food is widely regarded as a treat to be enjoyed only once in a while.
Is this, however, actually the case? Despite the negative press that fried food has received, there are some benefits of deep frying for both customers and restaurant owners.
Are Fried Vegetables Healthier Than Boiled?
It’s a fascinating question, but one with a potentially surprising answer. Researchers from the University of Granada published findings in the Food Chemistry journal last year that suggested that vegetables fried in extra virgin olive best oil contain more phenols than those boiled in water.
Researchers used four different vegetables, eggplant, potato, pumpkin, and tomato, to test three different cooking methods: frying in olive oil, boiling in water, and boiling in a combination of water and olive oil.
Deep-fried vegetables may be healthier than boiled vegetables.
The goal of the experiments was to see which cooking method produced the most phenolic compounds, a healthy antioxidant found in vegetables. Surprisingly, fried vegetables had more of these beneficial antioxidants than boiled or even raw vegetables.
Professor Cristina Samaniego Sánchez, one of the authors, explained, “As a heat transfer medium, extra virgin olive oil increases the number of phenols in the vegetables, in contrast to other methods such as boiling, which use a water-based heat transfer medium.”
Although the quality of the vegetables improved when they were fried, the calorie count increased, according to Samaniego. This means that the study effectively blurs the lines between “healthy” and “unhealthy” food preparation methods, potentially assisting restaurants in deciding whether or not to purchase deep fryers.
Benefits of Deep Frying: Faster Than Traditional Cooking Methods
The pure speed of deep-frying compared to other methods is one of the most obvious benefits of deep frying for restaurant owners and chefs. A heat transfer between a hot liquid (oil) and solid food is much faster in theory than a heat transfer between heated air (oven) and solid food.
Deep frying is a good option in cafes and restaurants where food must be delivered quickly and accurately. Of course, not all foods can be deep-fried, but in kitchens where items like chips are in high demand, chefs can consistently deliver food to customers.
Benefits of Deep Frying: Tender end Product
Food that has been deep-fried retains its tenderness and does not become dry.
Cooking food for too long in many appliances, such as commercial ovens and microwaves, can have disastrous results. In addition to the risk of burning, food that has been exposed to hot air for an extended period of time tends to dry out. This is certainly not what chefs want to send to their customers, but it does serve to highlight the benefits of deep frying.
Whatever you deep fry will keep its moisture within the inner layer no matter how long you cook it. Everything is locked in: fish, chicken, and ice cream. If left alone, the outer layer will eventually become inedible, but this has no effect on what’s inside.
Benefits of Deep Frying: Improved Flavour
A freshly fried chip smells and tastes great to most of us. When customers unwrap their fish and chips, you want the fats and oils to seal in the flavor so that when they bite into it, they get a burst of flavor. For some people, foods that have been deep-fried taste better than foods prepared in other ways. Food prepared in a professional kitchen will always taste better.
In addition, there are numerous recipes that call for deep-fried ingredients. For added crunch, deep fried garnishes are becoming increasingly popular in modern dishes.
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