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How to use unrefined vegetable oil

How to use unrefined vegetable oil

Sunny yellow, green, red.

Fragrant, tasty, rich, extremely useful.

There can be only one danger in dealing with most of these vegetable oils: if you decide to fry something on them.

one. Mustard oil. Unrefined. Produced in Russia from raw mustard seeds (most often Sarepta).

It is used in sweet and savory dishes, in baking and for frying.

2 Peanut butter.

Unrefined.

It is made from raw peanuts.

It is traditionally used in many Asian cuisines for frying and dressing both salads and hot dishes.

3 Macadamia nut oil.

Unrefined.

It is made from raw macadamia nuts.

Used in confectionery dishes and for dressing salads and hot.

four. Sesame oil.

Unrefined.

From raw or roasted sesame seeds. In the first case, light straw with a delicate aroma, is used most often in Indian cuisine.

In the second — reddish-brown, the aroma is very strong.

Used mainly in Chinese cuisine.

five. Walnut oil. Unrefined. Traditional oil for the Caucasus and southern Europe.

Used for salad dressing, in sauces and for baking.

6 Olive oil. Unrefined.

Produced in Europe and South America from the fruit of the olive tree.

Used in all areas of cooking.

7 Sunflower oil. Unrefined.

It is produced from raw or roasted seeds and, depending on this, it is dark yellow, almost brown, with a strong odor, or light yellow, with a softer aroma.

eight. Almond oil. Unrefined. It is made from raw sweet almonds.

Used in vegetable and fish dishes, as well as in confectionery.

9. Pine nut oil.

Unrefined. It is made from raw pine nuts in Siberia and the Urals.

Used for gas stations, casseroles and vegetable dishes.

ten. Pumpkin Seed Oil. Unrefined. It is produced from raw pumpkin seeds of sweet varieties, traditionally in Austria and Germany.

Used for dressing cereals, vegetable dishes and salads.

eleven. Linseed oil. Unrefined.

It is produced from raw flax seeds in Slavic countries and in Germany.

It is used when filling vegetables and porridges.

12. Grapeseed Oil.

Refined.

It is produced in the USA, Australia and Europe from grape seeds dried after pressing wine.

Used for dressings, sauces and frying.

The temperature threshold for the incandescence of each type of oil is its own.

Therefore, it is possible to fry on some oils of the first cold-pressed.

First of all it refers to peanut butter — it can be heated to almost 190 ° C.

Behind him olive with the possibility of heating up to 170–180 ° С.

Following — mustard (160–170 ° С).

Still in this company completely unfairly grape seed oil.

Undeserved — not because it can not be fried, just the opposite. Simply, this oil is not unrefined — it is too bitter, almost inedible, after cold pressing.

A lot of myths arose around grape seed oil. Say, it is some very dietary, lean and very useful. These myths are obviously related to the fact that there is a lot of linoleic acid in this oil (an essential element of a wide variety of diets) and vitamin E — but this and that are enough in other oils, for example, flax or mustard.

And the caloric content of grape seed oil is not much different from other oils. But the taste is really light, unsaturated, with a pleasant grape smell.

They are good at filling salads, which include vegetables along with fruits, or simply green salad mixes without any additives.

In addition, it is very good to fry fruit pancakes and fry fruit for chutney or side dish with meat.

Let us return, however, to unrefined oils, which can also be fried.

Once we were quite surprised to see how the Italians pour their adorable “extra Vergin” on hot pans. But they have been pouring and pouring for many centuries in a row — and such a serious practice can be trusted.

Now we ourselves do not imagine how else you can make a sauce of tomatoes to pasta.

Of course, warming up olive oil the best quality and roasted on it a little onion, a couple of garlic cloves, more ripe tomatoes with greens, with a pinch of sugar, salt and freshly ground black pepper.

Well, except that adding there eggplants, zucchini, olives and other sweetheart vegetables.

In olive oil, they even fry in deep fat — for example, the French, when they cook stuffed zucchini flowers in batter.

On mustard oil It is best to fry pancakes — they turn out golden and remain soft for a long time. And in peanut butter, following the example of the Chinese, fry meat and fish, vegetables and mushrooms, cut into small pieces. It so permeates the products with its “earthy” aroma that sometimes you can do without spices — just sprinkle a little when serving with soy sauce.

If you decide not to fry vegetables, but bake in a low-temperature oven, you can use any unrefined oil (except, perhaps, flaxseed).

But water them with vegetables not at the very beginning — otherwise they will absorb too much oil — but after about 30 minutes, in order to get a fragrant crust.

Store any unrefined oil poured into glass bottles in a dry place protected from direct sunlight, with a maximum of 20 ° C.

There are perishable oils — mustard, linseed, from pumpkin seeds (the latter is generally stored exclusively in dark glass bottles). An open bottle should be used within 1–2 months.

Olive and nut oils — for 3-4 months.

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