What oil temperature for frying fish

What is the temperature when roasting?

If you want to bring tasty dishes to your plate, preparation plays an important role. Frying and roasting in particular is sometimes more difficult than expected. But if you do it right, not only does it produce a delicious taste, but the food also retains most of its vitamins and nutrients. We'll tell you at what temperature you can't go wrong!

What does roast actually mean and what is it supposed to achieve?

The roast is a classic (festival) meal for large groups of people; where roast beef, meatloaf, roast pork and sauerbraten have in common that the accompanying sauce plays the main role in taste for many people. This sauce is made from a separately and elaborately prepared roast stock, but can also be made quickly and easily from the roasted roast in everyday life. The temperature at which these roasts are cooked produces the substances that make up the “secret of a sauce” that is so often sought after.

Roasting is defined as “dry cooking at high heat”, so grilling is “roasting in its purest form”. You can also cook dry in the pan: meatballs and steaks, pancakes and stir-fried vegetables. The meat and sausages from the grill, the meatballs and the steaks from the pan should have a nice brown crust and the pancake tastes best with a few golden brown lights.

At what temperature does the perfect roasting process take place?

A roasting process must be carried out at high but different temperatures in order to achieve the best possible result. The required temperatures are simply specified in recipes, which does not promote a deeper understanding of the processes. Just following the instructions has little to do with cooking; Even without a recipe, a cook knows at what temperature to fry a certain food. However, you can only develop your own assessment criteria if you deal with the underlying scientific principles - which is much less complicated than it initially seems.

Aroma booster Maillard reaction: A good temperature feeling

The process by which all these delicious roasted and aromatic substances are created that we taste in the crust and / or want to dissolve in a sauce - is always called the Maillard reaction when it comes to meat or other foods with a high protein content . The Maillaird reaction is a complex chemical-physical process in which the heat on the surface of the meat creates chemical compounds from proteins, fats and sugars, which have a beautiful golden brown color and contain an abundance of delicious aromatic substances.

The optimal temperature: Between 140 ° C and 170 ° C

The many reaction steps that take place in the Maillard reaction determine the optimum temperature pretty precisely: The Maillard reaction starts at around 140 ° C. Above 170 ° C, acrylamide, a bitter, nasty-tasting substance, forms in leaps and bounds, which in these quantities is probably quite potent in promoting cancer. Many other substances are formed in the bitter charcoal of overheated foods that are not really good for the human body and also do not taste good at all.

Different temperature for different types of meat

The Maillard reaction sets in faster with finer roasts, where the egg white is quite loosely in the tissue structure (well-hung steak in the pan); For sturdy pieces of meat such as a sinewy roast beef, the oven is heated a little higher because it is also about "boiling soft" tough connective tissue fibers. Temperatures that are too high regularly arise on the grill, so frequent grilling without special precautions against overheating the food is therefore a health hazard.

Fry vegetables and other foods

If you fry vegetables or other mainly starchy foods with a low protein content, the Maillard reaction is only marginally involved in the formation of the flavoring substances, here, in particular, caramelization ensures the aroma and browning. This caramelization begins, depending on the sugar / starch, from 110 ° C, from 160 ° C an increasing amount of sugar color, a dark brown to deep black, unpleasantly bitter substance, forms.

Conclusion: the perfect temperature for roasting

The perfect frying temperature is almost always lower than most people think. Like most cooking processes, the optimum temperature for frying individual foods cannot be packed into a simple formula. At most, the simple formula makes sense the other way round: automatically putting the pan on the stove and the hotplate “at full capacity” is definitely not the right way to go.

You can only approach the optimal roasting temperature with sufficient attention for your food: For fine, tender meat and vegetables, set the hotplate to 2 or 3 of 5 levels, for more robust pieces of meat and strong-celled root vegetables, set the hotplate to 3 or 4 of 5; Roast in the oven at 140, 150, 160 ° C if you're not in a hurry. With your favorite foods, you will surely notice very quickly when they exactly form the wonderful golden brown crust, which contains most of the flavorings for full taste and, if necessary, the perfect sauce.

 

Which oil is suitable for frying?