Refined oil

Each beginning mistress sooner or later becomes faced with a choice: refined and unrefined oil to choose. The choice is really complicated, and whether it should be done at all, let's figure it out.

In essence, both these types of oils are useful in that they contain a variety of fatty acids, which are indispensable for the body. But in which of the varieties are they the most? It is widely believed that unrefined oil contains a large number of useful substances, It is not cleaned. However, this is a great mistake mistresses. The difference between these two varieties of oils (which can be assessed with the naked eye) is the elimination of smell and taste during deep cleaning. The remaining positive and negative qualities can be judged only when in a special laboratory.

To begin with, refined oil does not impart a foreign flavor to dishes, does not interrupt taste and smell, i.e. It is completely neutral. The process of cleaning sunflower oil, strictly speaking, is why it is necessary to prepare food without interrupting its organoleptic properties.

The process of refining oil to date can be carried out in two ways: by chemical cleaning and using adsorbents. I must say that for about 150 years only the first method has been used, since It is inexpensive and fast enough. If you have fears that with the purified oil you can get poisonous chemicals on the table , do not worry. In the refining process, only alkaline compounds are used that do not harm the body.

In addition to lack of taste and smell, the refined oil in the purification process acquires additional positive qualities. For example, in the course of cooking dishes, the purified oil reaches the point of smoking much later than unrefined. Accordingly, this has a positive effect on the comfort of cooking, the health of the chef and the cleanliness of the environment.

When the oil is heated, free radicals and carcinogenic substances are formed. So refined oil reaches its maximum point of heating much longer than unrefined. From this it can be concluded that refined oil is better suited for cooking foods at high temperatures.

Of course, one should not overlook the fact that the temperature of the oil heating depends on many factors (the thickness of the frying pan or other container, the heating intensity, even the environmental conditions), so the fact of reaching the maximum heating point is slightly subjective.

In addition, refined oil does not have such a pronounced foaming property as unrefined. The point is that in the process of deep cleaning, not only substances that impart a smell to the product, but also a part of the liquid are removed from the oil. That is why when contacting a hot surface, the purified oil does not foam or "hiss".

Thus, it can be concluded that sunflower refined oil is suitable for any thermal treatment of products. On it you can fry, do deep frying, bake in the oven and so on. But unrefined varieties of oil are suitable for salads and sauces that do not undergo heating. It will add flavor and unusual flavor to your dishes.

From all of the above, it is clear that there is no need to choose between two types of oils, it is better that the farm has a refined and unrefined oil. Only use them must be correct.

Any landlady should know that whatever oil you use, you can cook food only once. During heating in oil, aroilein is formed - a carcinogenic substance, the effect of which is intensified with each subsequent heating. Therefore, after each cooking, the container must be thoroughly cleaned from the debris of oil and fumes.