Depending on the level of purification, sunflower oil can be refined and unrefined. In the first case, the product goes through a number of procedures — hydration, deodorization, freezing, bleaching.
As a result, the oil is purified from harmful substances, free fatty acids, natural waxes. This oil is ideal for heat treatment.
Unrefined oil is treated minimally. It is filtered to remove heavy impurities, while all the benefits of the product are preserved. Unrefined butter is usually consumed raw, for example, added to salads.
To distinguish refined oil from unrefined oil and to use it correctly – there is nothing complicated here: refined oil is purified from natural precipitation, which, when heated, smoke and form carcinogens. This oil is perfectly amenable to any heat treatment, baking or frying. Unrefined cold-pressed oils are added to cold and ready-made dishes.
Sunflower unrefined oil will give the simplest vegetable salad the taste of childhood. After all, sunflower oil helps to remove excess cholesterol, cleanses blood vessels and normalizes blood circulation.
Sunflower refined refined oil is suitable for cooking on fire. The latest technologies allow it to be cleaned without the use of chemicals. Gentle refining preserves vitamins and natural amino acids in its composition. Suitable for deep frying.
This recipe was shared on the Internet by the cafe’s chef and I thank her from the bottom of my heart! The salad perfectly combines liver, grapes and leaf lettuce, and sour-sweet-spicy dressing appetising complements the taste!
The rolls are just wonderful-the dough is tender, soft and thin. But I was particularly surprised by the cream. I think that this is the best chocolate filling for this kind of rolls, bagels and puff pies of all that I have tried. It is prepared elementary, does not spread, has a beautiful, rich chocolate taste. Great treat!
Pancakes from oat flakes, white cabbage with onions. Flavorful and not troublesome to prepare. Suitable as an independent dish and as a side dish. I’ll serve them with a curd sauce with garlic and herbs.
Delicious and light salad of tomatoes and mushrooms with pine nuts. The salad contains fresh mushrooms. Do not be afraid to eat them raw, they are one of the few mushrooms that are consumed as such. In Italy and France, fresh mushrooms are often used in cooking, and what’s worse!? This salad is often prepared for gatherings with friends. You can also try this.
This recipe is from the series “it can’t be easier”. We mix everything, pour it into a mold, put it in a preheated oven and .. we sit, we do nothing! And as a result – a fragrant, tender, slightly moist pie!
