Ngokutshisa ioli yeoli i-190 ° C, usengozini yokuchitha ukutya. Akunakuphela nje kuphela, kodwa kunobungozi.
Makhe ndiqale ngokuthi ioli yeoli yomnqumo imangalisayo ngokwayo.
Ehle kakhulu.
Okumnandi - oku akuthethi ukuba kufuneka kudliwe ngamapuni.
Unombala omhle.
Ioli yeoliyi iyayinceda ngakumbi entliziyweni kuneoli efanelekileyo yemifuno.
I-Organisation Seven Countries Study (SCS) ibandakanyeke ekuphuhlisweni kwezilwanyana kubantu abaphethwe zizifo zentliziyo. Iziphumo zophando lwe-SCS zibonise ukuba inani lokufa liye lahla ngenxa yokungena kwamafutha anesifo esiqulethwe kwioli yeoli kunye neyona nto ingonakalisa umsebenzi wentliziyo.
Ngoko ke, ukungahoywa kwamanye amafutha, abantu baqala ukupheka konke kwioli yeoli.
Kukulungele ukuzalisa i-vinaigrette.
Unokongeza ioli yomnquma malunga nayiphi na isidlo, ngoko ubeke umnqweno wokugqibela ekulungiseleleni.
I-pie ye-leyiti iyaba yi-oyile yeoli. I-flavour efanayo ifom nzima kunzima ukufezekisa ngeoli yelanga yelanga.
Ngokuqhelekileyo, amafutha omnquma kunye neoli yelanga ayingxabano.
Kodwa inkohliso kukuba akufanele usebenzise ioli yeoli ukupheka ngokupheleleyo izitya ZONKE.
Xa kuthelekiswa namanye amafutha, umnquma unomsi womsi ophantsi-160-190 ° C.
Umsi womsila ubushushu apho i-oyile iqala ukutshaya, kwaye iyatshisa. Kuyamangalisa, akunjalo? Oku kuthetha ukuba kulungele ngakumbi i-sauces kunye nokugqoka.
Ukuba ioli efudumele idlula umsi womsi, ungadli ukutya okuphekwe kuyo.
Akunjalo nje ngokuba abayi kuba nantoni, kodwa kubaluleke kakhulu-kungonakalisa umzimba wakho. Xa ioli iqala ukutshaya okanye ifinyelela emngceleni, izakhiwo zayo ziguquka. Ngethuba le-oxidation, i-oli ilahlekelwa yi-antioxidants kunye nayo i-radicals yamahhala e-carcinogenic. Uloyiko, kunene?
Ngako oko, thatha umgaqo wokungafisi kwioli yeoli.
Ukulungiselela ukutya okuninzi, unyango lwamafutha luyadingeka. Into ebalulekileyo yokutya inyama kukunika ucezu lombala othile kunye ne-caramelization, enokuthi yenziwe kuphela ngobushushu obuphezulu. Ukuba uzama ukutshiza inyama kwioli yeoli, kuyotshisa kwangaphambili kunokuba isiqwenga sinyanyisiwe. Ukuba uhlwaya imifuno kwioli enye, ngoko kwi-220 ° C, iya kukhanyisa, kwaye isitya siya kuba sikrakra kwaye sigcwele i-carcinogens.
Nazi imimiselo embalwa apho ioli yomnquma akufanele isetyenziswe:
1. Xa ukhanda i-steak:
2. Okanye intlanzi:
Hlola indlela epheleleyo yegolide! Le ntlanzi yayingapheki kwioli yeoli.
3. Okanye ingulube:
Akunandaba ukuba ucheba i-ngulube ye-ngulube okanye i-tenderloin-apha ioli yeoli iyancedisi.
4. Okanye imvana:
I-drop of olive oil, eyongeziweyo ekupheleni kokupheka, iya kunika isidlo i-piquancy.
5. Okanye i-cutlets yababhegi:
6. Xa ukhanda inkukhu:
Ukuba ucheba inkukhu e-230 ° C, i-crust ibeka into emangalisayo! Kodwa kungekhona ngeoli yeoli!
7. okanye imifuno:
Unokufumba imifuno ngeoli yeoli, kodwa ukushisa akufanele kube ngaphezu kwe-200 ° C, ngaphandle koko iziqwenga ziya kuba ngamalahle amabi.
8. Naliphi na isidlo esiphekwe kwinqwelo:
AmaCasans ayenzelwe ukupheka kumaqondo aphezulu. Ngokukhawuleza, oko kuthetha ukuba lipholile. Kodwa kungabi pholile, ukuba usebenzisa ioli yeoli.
9. Okanye ipani yokutshiza okuqhelekileyo:
Ukutya okukhawuleza kunokukhawuleza kuba kukushisa okuphezulu.
10. Xa ulungiselela izitya ezidliwayo ezinzulu:
Iminwe ithaqa! Musa ukulungisa izitya ezidyiweyo ezigayiweyo kwioli yeoli.
11. Iifrithi zaseFransi, umzekelo:
Ngaba uke waziva ngeentlanzi zesiFrentshi eziphekwe kwioli yeoli? Akunjalo nathi.
12. AmaFritters:
Ngendlela, i-fritter yimveliso yecilinary kwi-dough ecosiweyo yamanzi kunye nokugxila (izithelo, imifuno, inyama, ivenkile zaselwandle).
13. Ngoko yiyiphi ioli? Impendulo: ioli kunye nomsi wokuphakamisa umsi, umzekelo, i-canola.
I-Canola - eyona ndlela ingcono kwioli yeoli, ngokukodwa xa ukhanyisa ukushisa okukhulu. Umxholo ophantsi we-fatty acid acids unceda ukunciphisa umngcipheko wesifo senhliziyo. Ngokungafani neoli yeoli, i-canola inokufudumala ukuya kuma-250 ° C, ngelixa i-taste yayo yemvelo igcinwa. Ioli ye-nut kunye neoli yezolimo nayo inomsi wokuphakamisa umsi, kodwa ungeyithandi indlela yabo.