Good Lifestyle

Another ten years ago there was only one kind of oil in the shops. Today we are well acquainted with the choice problem when you want to choose from two dozen bottles during purchases. Do not be afraid of experiments, because natural vegetable oils will give your kitchen new tastes. In addition, all of them are rich in vitamins and useful properties (of course, if not abusing). So what should I try today?

1. Colza oil

In Ukraine, for a long time, rapeseed oil was considered to be the product of extremely low quality. Meanwhile, the fans of a healthy life in Europe adore this oil for the high temperature of smoke (that is, when cooking, smoke almost will not be) and neutral taste. If you need to smear something, especially in frying - you will definitely try rape oil.

2. Purified olive oil

Purified olive oil is worth using for stewing or baking, especially vegetable. The temperature of smoke in olive oil is much lower than that of Rapse, therefore, if you decide to fry on it, get ready to ventilate. Also, this oil has its own pronounced taste, so calculate that pancakes, for example, will have a corresponding taining taste.

3. Uncaught Olive Oil

Uncarried olive oil - thick, green, with a precipitate (do not be afraid, this really needs to manufacture technology) and an acute and intense taste. Do not advise it to fry - ventilate will have to be longer than cooked. But where it is worth using, so it's in salads or with freshly sliced ​​cheeses. It is in such an atmosphere that its taste is revealed most fully. And yet it is a wonderful source of vitamin B.

4. Oil Avocado

Ideal oil for intense frying, in particular frying. Avocado oil is almost no odor and taste, frying on it does not lead to smoke. In addition, it is very useful - for its receipt, it is not used chemical processing, so you can be sure that this oil is ecological. Minus in an avocado oil is very significant. This oil is one of the most expensive from vegetable oils.

5. Safflower oil

If the price on an avocado oil makes your wallet crying, do not mourn. For frying and frying, there is another ideal candidate with a neutral aroma, taste and framing smoke. This is a safflower oil that can be found on the shelves of our shops. The feature of this oil is that the taste and smell it loses when heated. But cold safflower oil has a characteristic aroma that will seem most unpleasant. Therefore, it is not necessary to use it for salads, its place in the path.

6. Peanut oil

Peanut Oil - Another Excellence for frying. But there is one but. Namely - an intense taste of this oil that it does not lose during thermal processing. Simply put, all that you have fallen in peanut oil, smells like peanuts and will have a peanut flavor. This is perfectly grazing to eastern cuisine, but it may be less organic for simple everyday food. So be careful and experiment with peanut oil in those evenings when you are not waiting for guests.

7. Sesameoil

Oil of sesame seeds - native peanut sister and has the same feature. All you are preparing for it or with it, will have a characteristic taste of sesame. If you like sushi and Japanese cuisine in general, he will like it, because it is there sesame and oil from it with wide use. Use it at home when you want the taste of the east and do not use it to dishes, where a neutral oil is more powered.

8. Linen oil

The most useful of all oils, linen oil contains a very large amount of vitamin B. Its regular use of a good influence on the mood. So we advise it to use it. However, there are certain restrictions. This oil is not adapted to high temperatures, its smoke point is very low. So, however you decide something on it to smoke, you will wait for a smoke and a terrible taste. But in the salads it is completely unsurpassed.