Culinary uses of unrefined vegetable oil

Culinary uses of unrefined vegetable oil

Culinary uses of unrefined vegetable oil.

Sunny yellow, green, red … Fragrant, tasty, rich, useful in the extreme … The danger in dealing with most of these vegetable oils can be only one: if you decide anything on their fires.

1. Mustard oil. Unrefined. Produced in Russia of raw mustard seeds (often sareptskoj). It is used in sweet and savory dishes, in baking and frying.

2. Peanut oil. Unrefined. Made from raw peanuts. Traditionally used in many Asian cuisines for frying and salad as a salad and hot dishes.

3. Oil macadamia nuts. Unrefined. It is made from raw macadamia nuts. Used in pastry dishes and for salads and hot.

4. Sesame oil. Unrefined. From raw or roasted sesame seeds. In the first case, a light-straw with a delicate aroma, is most often used in Indian cuisine. In the second – a reddish-brown, the flavor is very strong. Mainly used in Chinese cuisine.

5. walnut oil. Unrefined. The traditional oil of the Caucasus and southern Europe. It is used for salads, sauces and baking.

6. Olive oil. Unrefined. Produced in Europe and South America from the fruit of the olive tree. It is used in all areas of cooking.

7. Sunflower oil. Unrefined. It is made from raw or roasted seeds and depending on it is dark yellow, almost brown, with a strong odor or light yellow, with a milder flavor.

8. Almond oil. Unrefined. It is made from raw almond. Used in vegetable and fish dishes, as well as in confectionery products.

9. The oil from cedar nuts. Unrefined. It is made from raw pine nuts in Siberia and the Urals. It is used for refueling, in casseroles and vegetable dishes.

10. The oil from pumpkin seeds. Unrefined. It is made from raw pumpkin seeds sweet varieties traditionally in Austria and Germany. Used for filling cereals, vegetable dishes and salads.

11. Linseed oil. Unrefined. It is made from raw flax seeds in the Slavic countries and Germany. Used for filling of vegetables and cereals.

12. Grape seed oil. Refined. Produced in the United States, Australia and Europe from dried after pressing of wine grape seed. It is used for dressings, sauces and cooking.

Culinary Uses of crude oil

General rule regarding unrefined oils, is this: they are used for dressings and sauces, to heat them is not recommended because the passage of a certain temperature threshold in the structure of oil is changing – and not at all in favor of a healthy diet.

And here there is one “but.” The temperature threshold for each type of oil – a. So that some of the first cold-pressed oils to fry still possible. This primarily relates to peanut butter – it can be heated to almost 190 ° C. Behind him is olive to heat up to 170-180 ° C. Next – mustard (160-170 ° C).

Even in this company quite undeservedly got grapeseed oil. Unfairly – not because it can not be fried, just the opposite. It just does not happen unrefined oil – it is after cold pressing is too bitter, almost inedible. Around the grape seed oil in general there was plenty of myths. They say it is for a special diet, low-fat and very useful. Myths these are obviously related to the fact that the oil much linoleic acid (an essential element for the various diets) and vitamin E – and of both completely lacking and in other oils, e.g., linseed or mustard. And calorie grape seed oil is not much different from other oils. But the taste is really easy, unsaturated, with a pleasant grape scent. They are well fill salads, composed of vegetables along with fruits, green salads, or simply mix without any additives. In addition, it is very good toast, fruit fritters and fry for fruit chutney or side dish to meat.

But let us return to the unrefined oil, which also can be fried. Once we were quite surprised to see how Italians pour his adorable “extra virgin” on hot frying pan. But they poured and poured for many centuries in a row – and such a serious practice can trust. Now we can not imagine ourselves, how else can you make tomato sauce for pasta. Of course, heat the olive oil of the best quality and fry it a little bit of onion, a couple of cloves of garlic, lots of ripe tomatoes with fresh herbs, a pinch of sugar, salt and freshly ground black pepper. Well, perhaps that has added to the eggplant, zucchini, olives and other vegetables cherished. In olive oil, even fried in oil – such as the French, when preparing stuffed zucchini flowers in batter.

In the mustard oil is best to fry the pancakes – they turn golden and keep their softness. And peanut butter, for example Chinese, fry chopped into small pieces of meat and fish, vegetables and mushrooms. It so permeates our products “earthy” flavor, that sometimes you can do without spices – only lightly sprinkle with feeding soy sauce. If you choose not to fry the vegetables and bake in a cool oven, you can use any unrefined oil (except, perhaps, of flax). But they watered the vegetables are at the very beginning – otherwise they will absorb too much oil – and somewhere in 30 minutes to get a fragrant crust.

Any crude oil poured into glass bottles and store in a dry place protected from direct sunlight, at a maximum of 20 ° C. There are perishable oil – mustard, linseed, pumpkin seeds (the latter generally kept exclusively in bottles of dark glass). Open bottle must be used within 1-2 months. Olive and nut oils – for 3-4 months.

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