Vegetable oil is used in cooking all the time. These are not only salads with vegetable oil, but also any toasts for sauces, soups, second courses. Vegetable oil is also added to the yeast dough. Pancakes, fritters and pies are baked in vegetable oil.
The ideal oil for cooking and baking is coconut oil, even though it is unrefined. Feel free to grease a baking sheet or frying pan and even fry steaks.
Remember that 1 tablespoon of oil contains 120 kcal. Measure the oil with spoons, do not pour from the bottle. I recommend using sprays.
If you want to get the most out of the oils you use, combine 2-3 types, for example, linseed and olive oil for salads and avocado oil for baking. Diversity is the key point.
Vegetable oil is obtained when it is squeezed from the fruits, roots, seeds, stems of suitable plants. In principle, you can squeeze oil from almost any plant.
Most of the vegetable oil is triglycerides. Their content in the product is almost 97 percent. The remaining three percent are phosphatides, lipochromes, waxes, fatty acids, vitamins and tocopherols. In addition, these three percent of vegetable oil also contains substances that are responsible for the taste and color of the product.
Vegetable oil is divided into refined and unrefined. Unrefined sunflower oil is an oil with a richer aroma and taste. Since vegetable oil is made from plants, there can be no cholesterol in it by default, since cholesterol is a substance of animal origin.
Every housewife of the 90s has recipes that will help when you need to cook a delicious dish out of nothing; recipes when we have a little food… I have some of them. Today I propose one of them. Then, when preparing salads, I always “hid” 1-2 tablespoons of corn, peas to cook cutlets with them. My little children loved them very much.
On Shrovetide Week, I propose to prepare an exquisite dessert of pancakes: with a delicate nut filling and a luxurious chocolate sauce. We will prepare the most famous pancakes of Hungarian cuisine. Their recipe was invented by the famous chef and restaurateur Kara Gundel. They say that for the king himself, who visited his restaurant. There is one version of these pancakes on the website, I suggest another recipe a la Gundel. The prefix “a la” is not accidental, since real pancakes can be tasted only in Budapest, in the still existing Gundel restaurant. The recipe is designed for six pancakes d = 19 cm.
I liked everything in this recipe: the ingredients, the ease of cooking and, most importantly, the taste and aroma of meat with your favorite vegetables. I believe that this dish has been unfairly overlooked, and I ask for its restoration.
I want to offer an option that is not at all difficult to make from rye bread! Fragrant, ruddy, with a crispy crust! Kefir dough made of two types of flour – rye and wheat!