{"id":24686,"date":"2025-07-19T23:17:03","date_gmt":"2025-07-19T21:17:03","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=editorial&p=24686"},"modified":"2025-07-28T17:13:12","modified_gmt":"2025-07-28T15:13:12","slug":"lutilisation-de-lhuile-en-cuisine","status":"publish","type":"editorial","link":"https:\/\/shumans-monini-stage.ccws.it\/fr\/article\/lutilisation-de-lhuile-en-cuisine\/","title":{"rendered":"L\u2019utilisation de l’huile en cuisine"},"content":{"rendered":"\n
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Apr\u00e8s avoir appris \u00e0 reconna\u00eetre une bonne huile, il ne reste plus qu\u2019\u00e0 s\u2019amuser \u00e0 associer les saveurs de l\u2019huile \u00e0 celles de vos plats, donnant vie \u00e0 des combinaisons nouvelles et parfum\u00e9es en cuisine.<\/p>\n\n\n\n

Assaisonner avec l\u2019huile vierge extra<\/strong><\/h6>\n\n\n\n

En vertu de son go\u00fbt riche<\/strong>, l\u2019huile vierge extra est conseill\u00e9e pour les salades, les vinaigrettes, les bruschettas<\/em>, les viandes, les poissons, les l\u00e9gumes, les soupes et les p\u00e2tes, mais \u00e9galement sur une simple tranche de pain. Selon le m\u00e9lange et la p\u00e9riode de r\u00e9colte des olives, il est possible d\u2019obtenir des huiles vierges extra plus fortes et d\u2019autres plus d\u00e9licates, chacune d\u2019entre elles adapt\u00e9es \u00e0 diff\u00e9rents types de plats et, surtout, aux go\u00fbts de tous.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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L\u2019HUILE DE FRITURE<\/h2>\n\n\n\n
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La temp\u00e9rature id\u00e9ale pour obtenir une friture croquante et s\u00e8che se trouve autour de 180 \u00b0C. Lorsque l\u2019on frit, deux des \u00e9l\u00e9ments les plus importants \u00e0 prendre en consid\u00e9ration sont le point de fum\u00e9e, c\u2019est-\u00e0-dire la temp\u00e9rature \u00e0 laquelle une huile commence \u00e0 faire de la fum\u00e9e, et la temp\u00e9rature critique<\/strong>, la temp\u00e9rature \u00e0 laquelle les graisses se d\u00e9gradent et lib\u00e8rent des substances nocives pour l\u2019organisme. Le point de fum\u00e9e est diff\u00e9rent en fonction de l\u2019huile et varie en fonction du pourcentage d\u2019acidit\u00e9 qu\u2019elle contient. La temp\u00e9rature critique d\u00e9pend de la composition typique de l\u2019huile et surtout de la quantit\u00e9 d\u2019acides gras poly-insatur\u00e9s pr\u00e9sents<\/p>\n\n\n\n

Frire avec de l\u2019huile de graines<\/h6>\n\n\n\n

Les huiles de graines, presque sans acidit\u00e9, sont \u00ab techniquement \u00bb tr\u00e8s indiqu\u00e9es pour frire puisque rendues neutres pendant le raffinage, mais ce sont \u00e9galement des huiles plus instables des huiles d\u2019olive puisque leur temp\u00e9rature critique* est inf\u00e9rieure \u00e0 celle optimale de friture ; elles se d\u00e9gradent donc plus rapidement, formant des substances nocives. Si l\u2019huile commence \u00e0 fumer, nous vous conseillons de la remplacer enti\u00e8rement dans la po\u00eale ou dans la friteuse sans la remettre \u00e0 niveau.<\/p>\n<\/div>

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Frire avec de l\u2019huile d\u2019olive vierge extra<\/strong><\/h6>\n\n\n\n

Les huiles d\u2019olives vierges extra ont un point de fum\u00e9e autour des 190 \u00b0C, elles ont donc tendance \u00e0 fumer moins souvent. L\u2019huile vierge extra \u00e0 tendance \u00e0 faire de la fum\u00e9e au d\u00e9but de la friture \u00e0 cause de l\u2019acidit\u00e9, mais reste dans tous les cas une huile suffisamment stable en friture. En revanche, la formation de fum\u00e9e pour les huiles de graines est due \u00e0 leur instabilit\u00e9 et \u00e0 la formation de substances nocives.<\/p>\n<\/div>\n\n\n\n

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Frire avec de l\u2019huile d\u2019olive<\/strong><\/h6>\n\n\n\n

Gr\u00e2ce \u00e0 sa stabilit\u00e9 et \u00e0 son acidit\u00e9 r\u00e9duite, l\u2019huile d\u2019olive r\u00e9siste aux temp\u00e9ratures de friture \u00e9lev\u00e9es sans br\u00fbler, donc sans produire de compos\u00e9s nocifs. Elle fait partie des meilleures huiles pour frire, non seulement parce que sa temp\u00e9rature critique* est sup\u00e9rieure \u00e0 celle habituelle de friture des aliments, mais \u00e9galement pour ses caract\u00e9ristiques organoleptiques, qui ne couvrent pas le go\u00fbt d\u00e9licat des aliments et permettent d\u2019obtenir une friture \u00ab s\u00e8che \u00bb et moins grasse.<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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*TEMP\u00c9RATURE CRITIQUE DES HUILES ET DES GRAISSES<\/h2>\n<\/div><\/div>\n\n\n\n
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PALME<\/td>240\u00b0 C<\/td><\/tr>
ARACHIDE<\/td>220\u00b0 C<\/td><\/tr>
OLIVE<\/td>210\u00b0 C<\/td><\/tr>
SAINDOUX, COCCO<\/td>180\u00b0 C<\/td><\/tr>
TOURNESOL, SOJA<\/td>170\u00b0 C<\/td><\/tr>
P\u00c9PINS DE RAISON, COLZA, MA\u00cfS<\/td>160\u00b0 C<\/td><\/tr>
MARGARINE<\/td>150\u00b0 C<\/td><\/tr>
BEURRE<\/td>110\u00b0 C<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Savoir assortir l\u2019huile \u00e0 l’alimentation est un art qui suit des r\u00e8gles pr\u00e9cises, que l\u2019on peut tous apprendre.<\/p>\n","protected":false},"author":3,"featured_media":31788,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"cat_editorial":[211],"class_list":["post-24686","editorial","type-editorial","status-publish","has-post-thumbnail","hentry","cat_editorial-guide-de-degustation"],"yoast_head":"\nL\u2019utilisation de l'huile en cuisine - Monini<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019utilisation de l'huile en cuisine - Monini\" \/>\n<meta property=\"og:description\" content=\"Savoir assortir l\u2019huile \u00e0 l'alimentation est un art qui suit des r\u00e8gles pr\u00e9cises, que l\u2019on peut tous apprendre.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/shumans-monini-stage.ccws.it\/fr\/article\/lutilisation-de-lhuile-en-cuisine\/\" \/>\n<meta property=\"og:site_name\" content=\"Monini\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MoniniOlio\/\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-28T15:13:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/shumans-monini-stage.ccws.it\/wp-content\/uploads\/2025\/07\/bitmap@2x-2-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"356\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/shumans-monini-stage.ccws.it\/fr\/article\/lutilisation-de-lhuile-en-cuisine\/\",\"url\":\"https:\/\/shumans-monini-stage.ccws.it\/fr\/article\/lutilisation-de-lhuile-en-cuisine\/\",\"name\":\"L\u2019utilisation de l'huile en cuisine - 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