Mikä on paras paistoöljy?

X-tran paistoöljy on varma valinta.

Oliivi-rypsi. Valmis seos, merkkiä en muista. Kohtuuhintainen ja hyvänmakuinen.

Auringonkukkaöljy esim. munkin paistoon. 

Vanhentunutta tietoa, joka on perustunut lähinnä mutuiluun. Oikeasti oliiviöljyn rasvahappokoostumus ja kylmäpuristetun öljyn muut ainesosat tekevät siitä ilmeisesti jopa parhaan kasviöljyn paistamiseen.

Lozano-Castellon, Julian, et al. "Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation." Trends in Food Science & Technology 123 (2022): 28-36. https://www.sciencedirect.com/science/article/pii/S0924224422000693

"Abstract

Background

Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is consumed both raw and cooked. During the cooking process, its major and minor fractions are transformed, degraded, and oxidized due to exposure to heat and oxygen.

Scope and approach

This review examines the effect of cooking on EVOO, including the modification of its fatty acids and minor compounds; the interaction between EVOO and food matrices; the migration of components from the oil to food and vice versa; and how EVOO may enhance the stability and health properties of the cooked food.

Key findings and conclusions

EVOO has several advantages over other vegetable oils used in cooking. Its fatty acid profile and minor constituents keep the oil stable under high temperatures. By absorbing the oil, the cooked food is likewise protected from oxidation and enriched with EVOO health-promoting bioactive compounds. Finally, food bioactive compounds become more bioavailable upon migration to the oil."

Voi. Mä paistan aina voilla. Tulee paras tulos.

Santos, Carla SP, et al. "Effect of cooking on olive oil quality attributes." Food research international 54.2 (2013): 2016-2024. https://www.sciencedirect.com/science/article/pii/S0963996913002421

"Nevertheless, olive oil performance under prolonged thermal processing is usually equal or superior to other refined vegetable oils, due to its balanced composition regarding both major and minor components."

Rypsiöljyn käyttö tuottaa selvästi enemmän aldehydeja:

Fullana, Andres, Angel A. Carbonell-Barrachina, and Sukh Sidhu. "Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils." Journal of Agricultural and Food Chemistry 52.16 (2004): 5207-5214. https://pubs.acs.org/doi/full/10.1021/jf035241f

"The generation rates of these aldehydes were found to be dependent on heating temperature, showing significant increases with increases in temperature. The LMWA emissions from both kinds of olive oils were very similar and were lower than those observed from canola oil under similar conditions. These results suggest that frying in any type of olive oil, independent of its commercial category, will effectively decrease the generation of volatile aldehydes in the exhaust."

Ai, niin - itse viitespämmääjä käyttää paistamiseen yleensä ainoastaan neitsytoliiviöljyä - joskus ryyditettynä nokareella voita.

Blinit täytyy toki paistaa kirkastetussa voissa.

Vierailija kirjoitti:

Vanhentunutta tietoa, joka on perustunut lähinnä mutuiluun. Oikeasti oliiviöljyn rasvahappokoostumus ja kylmäpuristetun öljyn muut ainesosat tekevät siitä ilmeisesti jopa parhaan kasviöljyn paistamiseen.

Lozano-Castellon, Julian, et al. "Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation." Trends in Food Science & Technology 123 (2022): 28-36. https://www.sciencedirect.com/science/article/pii/S0924224422000693

"Abstract

Background

Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is consumed both raw and cooked. During the cooking process, its major and minor fractions are transformed, degraded, and oxidized due to exposure to heat and oxygen.

Scope and approach

This review examines the effect of cooking on EVOO, including the modification of its fatty acids and minor compounds; the interaction between EVOO and food matrices; the m

Olisit edes kääntänyt tämän ensin, olisi uskottavampaa.

Mulla on luottoöljynä Borges 2 Oils. On rypsu- ja extra-neutsytoliiviöljyn sekoitus. Käy sekä paistamiseen, leivontaan että salaatteihin. On mulla myös kreikkalaista "vahvaa" oliiviöljyä. 

Cracking the myth behind cooking with Extra Virgin Olive Oil https://dietitianconnection.com/news/clinical/myth_behind_cooking_with_…

"There is a common myth that Extra Virgin Olive Oil cannot be used for high temperature cooking due to its smoke point. This myth is not supported by any published evidence around common cooking oil smoke points and the correlation with stability and suitability for cooking.

...

Key Findings:

Extra Virgin Olive Oil was found to be the safest and most stable oil to cook with, followed by Coconut Oil.

The top performing oils produced the least number of polar compounds after heating.

Production of polar compounds was more pronounced for refined oils which are higher in polyunsaturated fat such as Canola oil, Grapeseed oil and Rice Bran Oil.

An oils smoke point correlated poorly with the likelihood of the oil to break down and form harmful compounds when heated."

Vierailija kirjoitti:

Voi. Mä paistan aina voilla. Tulee paras tulos.

Kirkastettua voita niin kestää myös kuumia lämpötiloa. Tavallista voita sitten maun takia.

Laardi ja muut eläinrasvat ovat myös hyviä paistamiseen. Ei tule laardista myöskään sivumakua kuten rypseistä, rapseista ja oliiviöljyistä.

Avocadoöljy ja kookosöljy, molemmat kestää hyvin paistamisen.