

ANG ULTIMSAE DACQUOISE AKLSA NG PAGLULUTO
Ano ang Pagprito?
Ang pagprito ay isang paraan ng pagluluto kung saan niluluto ang pagkain sa isang paliguan ng mainit na mantika o taba, karaniwang nasa pagitan ng 350 at 375ºF. Depende sa uri ng pagprito, ang pagkain ay bahagyang o ganap na nakalubog sa taba hanggang sa ang pagkain ay naging ginintuang kayumanggi na may malutong na panlabas na layer at basa-basa ang loob.
Bagama't hindi maikakaila na masarap, ang mga pritong pagkain ay dapat na ubusin sa katamtaman, dahil ang pagkain ng mga pritong pagkain araw-araw ay maaaring magdulot ng mas mataas na panganib sa kalusugan ng publiko ng sakit sa puso dahil sa nilalaman ng taba at potensyal para sa paggamit ng trans fats.
Paano Gumagana ang Pagprito?
Ang pagprito ay nangyayari kapag ang isang pagkain ay ipinakilala sa mainit na mantika at nagsimulang mabilis na ma-dehydrate. Kapag ang pagkain ay nakalubog sa langis, ang tubig sa loob ng sangkap ay agad na nagsisimulang kumulo at tumaas sa ibabaw, na nagiging sanhi ng pagbuo ng mga libreng fatty acid. Ang isang starchy crust sa paligid ng labas ay nakakatulong upang mai-lock ang moisture, na pumipigil sa pagkain na tuluyang ma-dehydrate.
Sa panahon ng proseso ng pagprito, nangyayari ang reaksyon ng Maillard , na nagreresulta sa isang ginintuang kayumanggi na kulay at mayamang lasa. Ang init mula sa mantika ay nagluluto din sa loob ng pagkain, na nagpapahintulot sa mga hibla na lumambot, ang mga protina ay na-denature, at ang mga bituin ay nag-gelatinize.
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