Refined oil. Pros and Cons of Refined Oil. When it is possible to use unrefined oil.
Any beginner mistress at some point before the choice: refined and unrefined oil to choose. The choice is really difficult, well, and whether it should be done in general, let's understand.
By their own essence, both these types of oils are useful in that they contain various fatty acids that are non-renewable for the organism. But in which of the species are they the most? It is widely spread that the unrefined oil contains a huge amount of necessary substances, t. It is not cleaned. But this is a huge mistake mistresses. The difference between these two types of oils (which can be assessed with the naked eye) is the elimination of flavor and taste during the deepest cleansing. On the other positive and negative qualities can be judged only by being in a special laboratory.
To begin with, refined oil does not appropriate a third-party smell, does not interrupt taste and smell, t. It is absolutely not positive and not negative. The process of cleaning sunflower oil, in fact, in fact, is what is needed to prepare food without interrupting its organoleptic characteristics.
The process of refining oil for today can be done in 2 ways: by chemical cleaning and using adsorbents. It must be said that for about 150 years only the first method has been used, t. It's cheap and pretty quick. If you have any fears about the fact that together with the purified oil you can get poisonous chemicals on the table, do not worry. In the refining process, only alkaline compounds that do not damage the body are used.
Apart from the lack of taste and aroma, the refined oil during the cleaning process acquires additional positive properties. For example, in the course of cooking dishes, purified oil reaches the point of smoking even later, if unrefined. Accordingly, this favorably affects the comfort of making dishes, the health of the cook and the cleanliness of the environment.
When the oil is heated, free radicals and carcinogenic substances form. So here the refined oil achieves its own largest point of heating even longer, if unrefined. From this it can be concluded that purified oil is better suited for manufacturing goods at high temperatures.
Naturally, one should not overlook the fact that the temperature of the oil heating depends on many reasons (the thickness of the frying pan or other capacity, the intensity of heating, even the environmental criterion), because the fact of the merit of the greatest point of heating is a little subjective.
In addition, refined oil does not have such a pronounced foaming property as unrefined. The thing is that in the process of the deepest cleaning, not only substances that make the product smell out of the oil are removed from the oil, and even part of the water. Therefore, when contacting a hot surface, the purified oil does not foam and does not "hiss".
Thus, one can come to the conclusion that sunflower oil refined will be suitable for any heat treatment of goods. On it you can fry, do deep frying, bake in the oven and t. But unrefined varieties of oil are suitable for salads and sauces that do not undergo heating. It will give a smell and an unusual taste to your dishes.
From all of the above, it is clear that to choose between 2 varieties of oils is not necessary, it is better that the farm had a refined and unrefined oil. Just use them right.
No matter what mistress should know that whatever oil you use, you can cook food on it only once. During heating in the oil appears akoolein - carcinogenic substance, the effect of which increases with each subsequent heating. Therefore, after each food preparation, the container must be thoroughly cleaned of oil and grease.
Health. Sumy. Ua.