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.
Not so long ago, I cooked “Pangasius in cheese batter and Pangasius in egg” and this time I wanted to cook “Pangasius in sour cream batter” and see what happens. And it turned out all the same delicious, and it’s nowhere easier to prepare. And as a side dish, I had rice. Thank you all for your attention, everyone, have a good mood.
While there are still delicious seasonal vegetables – I suggest you please your loved ones with such a delicious snack! The products are the simplest. The cooking time is no more than 30 minutes.
Winter, cold weather, serious food… I went to the store, saw zucchini and realized that I wanted a light vegetable dish. Zucchini, cottage cheese, sour cream, dill greens, garlic – a nice and harmonious company.
A light summer salad wrapped in pita bread can turn into a great snack at work or on the road, when there is no time for a full lunch. This is a recipe for a snack that is convenient to take with you and not difficult to prepare.
The dish, of course, is not the most useful, but it is undoubtedly very tasty! These chips will appeal to both adults and children. Perfect for a trip to nature or just for a snack.
We prepare a delicious and quick snack of zucchini and processed cheese. It can be spread on bread, or it can be served as a side dish to the main dish. We liked it so much that we are ready to eat it for breakfast, lunch and dinner!
Salad with arugula according to this recipe is easy to prepare at home and in the country. Mushrooms and cheese with mold give a special taste to the salad. Arugula salad smells especially delicious, evoking Italian or Spanish notes.
