Warnings about the wrong way to fry food

The Food and Drug Authority in the Kingdom of Saudi Arabia said that turning the color of food brown during roasting or over-roasting is not a clear indication that it is fully cooked, safe to eat and ready to eat, and may cause some harm to human health and be harmful compounds.

It indicated that the formation of these compounds in roasted foods can be reduced by adjusting the temperature of the oven, oil, or hot surface, and shortening the cooking period to the minimum for each food item to be roasted or roasted. It is completely flat from the inside to ensure its safety.

The SFDA pointed out that frying oils are subjected to chemical changes during storage and when exposed to heat and light, and these changes result in substances harmful to health, and some of these products can be identified through chemical analyzes in the laboratory.

She stated that the changes that can be observed in these oils include darkening of the color, thickening of the texture, the unpleasant smell, and the flavor of mineral oil, adding that the oxidation of the oil is one of the reasons behind these changes, and the more often the oil is used or misused, the more harmful oxidation products are formed.

The authority indicated that it is possible to reduce these harmful substances during frying by setting the temperature at 180 degrees Celsius or less, and adjusting the amount of frying oil in proportion to the amount of food to be fried, reducing the presence of food residues in the oil first, and using utensils made of materials that are not It has an auxiliary effect on the reaction and is resistant to rust, taking into account the quick cooling after the end of frying, and keeping the oil in glass containers, stainless materials or plastic prepared for this purpose, bearing in mind that these pots are opaque and impermeable to light.

For safety during frying, the authority recommended not leaving the oil on the fire unattended under any circumstances, and that the sleeves of the clothes be short and not loose, and the food to be fried in the oil should be placed gently in the oil before the oil begins to smoke, and the frying pan should be covered to prevent oil droplets from scattering during frying, and that the frying pan should not be scattered during frying. Frying in a confined space with insufficient ventilation, evacuating the frying area and its surroundings from any flammable materials, and keeping a suitable fire extinguisher ready for use.

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