{"id":1081,"date":"2016-03-06T20:27:08","date_gmt":"2016-03-06T19:27:08","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=1081"},"modified":"2021-01-21T13:23:17","modified_gmt":"2021-01-21T12:23:17","slug":"richtig-frittieren","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/richtig-frittieren\/","title":{"rendered":"\u00d6lwissen: Welches \u00d6l zum Braten und Frittieren?"},"content":{"rendered":"

Fette und \u00d6le zum Braten und Frittieren – welches \u00d6l ist das Richtige?\u00a0<\/strong><\/p>\n

\"\"<\/a><\/em><\/span><\/p>\n

Geht es Ihnen auch so? Wer aktuelle Artikel zum Thema \u00d6l oder Fett in der K\u00fcche liest, f\u00fchlt sich schnell von der wissenschaftlichen Informationsflut \u00fcberfordert.\u00a0Alles gef\u00e4hrlich: Transfetts\u00e4uren, Acrolein,\u00a0Acrylamid, Omega\u00a06, aromatisiertes Pflanzenfett,\u00a0LDL-Cholesterin… \u00a0Dabei wollte man doch nur ein paar Bratkartoffeln zubrereiten… Aber welches Fett ist nun das Richtige? Ich mache es Ihnen einfach. Sozusagen von einem Genie\u00dfer zum anderen. \u00a0(allerdings ohne Anspruch auf wissenschaftliche Vollst\u00e4ndigkeit…)<\/p>\n

<\/p>\n

\"brat\u00f6le\"<\/a><\/em><\/p>\n

 <\/p>\n

Was Sie mit gutem Gewissen \u2013 sowohl im Hinblick auf Ihre Gesundheit als auch auf den Geschmack der zubereiteten Speisen \u2013 verwenden k\u00f6nnen, steht hier auf den einfachsten Nenner gebracht:<\/p>\n

\"trenner-seitentrenner\"<\/a><\/p>\n

Frisches oder gekochtes Gem\u00fcse, Salate, kalte Dips:<\/strong>
\nNatives Oliven\u00f6l extra,\u00a0Lein\u00f6l (gibt es jetzt auch „mild“ im Handel), Raps\u00f6l, Walnuss\u00f6l, K\u00fcrbiskern\u00f6l, Weizenkeim\u00f6l, Avocado\u00f6l
\n\u2192 Salat-Rezepte<\/a><\/p>\n

\"oliven-und-\u00f6l\"<\/a><\/p>\n

\"trenner-seitentrenner\"<\/a><\/p>\n

Mayonnaisen, Aioli:<\/strong>
\nAvocado\u00f6l, Macademia-\u00d6l, Lein\u00f6l, Raps\u00f6l, neutrales\u00a0Kokos\u00f6l, (Aioli auch mit mildem Oliven\u00f6l)
\n\u2192 Rezepte f\u00fcr selbstgemachtes Aioli und Mayonnaise<\/a><\/p>\n

\"trenner-seitentrenner\"<\/a><\/p>\n

Pfannengerichte, Steaks, Kurzgebratenes:<\/strong>
\nSpezielle\u00a0„Brat\u00f6le“, das sind desodorierte \/ ged\u00e4mpfte \u00d6le, wie z.B. Brat-Oliven\u00f6l (ohne den Zusatz nativ oder extra vergine), Kokos\u00f6l oder Sonnenblumen\u00f6l. Hoch erhitzbare \u00d6le und Fette wie\u00a0Butterschmalz, Ghee, oder\u00a0Palmkernfett.<\/p>\n

\"brat\u00f6l\"<\/p>\n

\"trenner-seitentrenner\"<\/a><\/p>\n

Frittieres:<\/strong>
\nPalm\u00f6l, Palmkernfett oder Kokosfett, Butterschmalz, Ghee, Erdnuss\u00f6l; in der asiatischen K\u00fcche manchmal auch Traubenkern\u00f6l.<\/p>\n

\"\"<\/a><\/p>\n

Warum diese Empfehlungen? Wer es genauer wissen – und sich \u00fcber Rauchpunkt oder die Auswirkung mehrfach unges\u00e4ttigter Fetts\u00e4uren informieren will, findet hier gen\u00fcgend Lesestoff
\nExperto \/ Stephan Pelzl: Frittieren – welches \u00d6l?<\/a>
\nDeutsche Gesellschaft f\u00fcr Ern\u00e4hrung: Welche Fette eignen sich…?<\/a>
\nEssen und Trinken: Palm\u00f6l
\n<\/a>Ketogen ern\u00e4hren mit Kokos\u00f6l <\/a>
\nBundesanstalt f\u00fcr Getreide- und Fettforschung: Welche \u00d6le…?<\/a>
\nInformationen zur Oliven\u00f6lverordung<\/a>
\nDie Oliven\u00f6lverordnung \/ EU Amtsblatt (EWG) Nr. 865\/2004<\/a><\/p>\n

Einkaufstipp f\u00fcr Genie\u00dfer \/ empfohlene Bezugsquellen f\u00fcr hochwertige \u00d6le:<\/strong>
\nOleofactum<\/a>
\nZAIT<\/a>
\nBio Plan\u00e8te<\/a>
\nInformationsgesellschaft Oliven\u00f6l<\/a>
\nMerum
\n<\/a>Das Gold der Bauern<\/a><\/p>\n

 <\/p>\n

\"\u00f6lfaden\"<\/p>","protected":false},"excerpt":{"rendered":"

Fette und \u00d6le zum Braten und Frittieren – welches \u00d6l ist das Richtige?\u00a0 Geht es<\/p>","protected":false},"author":1,"featured_media":3589,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70,76],"tags":[148,208,209,218,281,282,350,351,353,417],"class_list":["post-1081","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte-basics","category-gewurze-essig-oel","tag-bratoel","tag-fett","tag-fette","tag-frittieren","tag-kokosfett","tag-kokosoel","tag-oel","tag-olivenol","tag-oelwissen","tag-richtig-frittieren"],"yoast_head":"\n\u00d6lwissen: Welches \u00d6l zum Braten und Frittieren? - Culture Food Blog - Familie, Freunde & Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturefoodblog.de\/en\/richtig-frittieren\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00d6lwissen: Welches \u00d6l zum Braten und Frittieren? 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