How there was the first sunflower oil? History of oilsHow many times we heard it: “ to take sunflower oil, but it is better olive “! It is seemingly best of all for everything on light: for frying and suppression, for salads and for care of face skin. But at sunflower there is one advantage: it is native. by
In the Soviet culinary grants, it is remembered, wrote approximately here that: “ The Hostess has to have in the kitchen two appearance of oil - refined and not refined. The first is ideally suited for frying and pastries, and the second is irreplaceable for seasoning of " salads;. Today the hostess focused on healthy food has oil in the kitchen: sunflower, corn, olive, rape, soy, cotton, linen …
This hostess, of course, knows that vegetable oils are absolutely irreplaceable for a diet of the person - from - for the fact that they contain polynonsaturated fatty acids, energy, and are the main sources of vitamins E and F. At each oil the structure and the advantages, and experts recommend to alternate - at least sunflower, olive, corn and soy.
But why, you think, the people who are quite understanding a gastronomy here so answer a question of what oil they prefer? “ For salads it is the best of all from the market, not refined, than Aram - and - atny “ “ Loved - sunflower fragrant that smelled of sunflower seeds “ “ I buy Many years from the same old woman in the Cheremushkinsky market sunflower of sunflower seeds “.
Would be to declare, of course, quite safely that sunflower oil - our invention. But in a sense it passed an own way in Russia. The sunflower, the native of North America, long roamed about the world under different names (“ Indian gold flower “ “ sun grass “ “ Peruvian chrysanthemum “) before Peter I brought it to Russia.
In Europe approximately in same it is a high time already learned to do of it oil and began to grow up it industrially, but at us so far only admired it and with relish nibbled sunflower seeds on a zavalinka. One fine day 1829 the peasant of the Alekseevsky settlement Dmitry Bokarev reaped on the kitchen garden a crop of sunflower seeds and a wooden beater “ processed “ these sunflower seeds so that from them oil suddenly turned out. In four years in Alekseyevka constructed the first oil milling plant, and in several years the Russian maslopromyshlennik already bragged that can fill in with the oil Black and Baltic exhausting.
Perhaps, because that our ancestors in long days of a post ate nearly one only sunflower (aka fast) oil - even cooked with it kissel, we treat it in a special way, and it forces us to curtail from a way to a supermarket and to glance on the Cheremushkinsky market.
The sunflower is beautiful, simple and unpretentious - not that, say, the same olive. Taste of olive oil depends on one thousand components: from type of the soil on which trees, from weather, from a harvesting method grow. Even from a container: only the glass large bottle can hold a smell of olive oil. Our sunflower not such is. The most remarkable (Aram - and - atny) oil by " method; cold pressing “ (thereby which the peasant Dmitry Bokarev used) can prepare any layman - by the way, in many southern villages and are engaged in it. Such oil turns out tasty and useful, in it practically all biologically active components remain. However, from - for presence of these substances it is stored badly - quickly grows turbid and becomes pro-rancid.
In house, and also the filtered and not refined oils in addition contain tokoferola and phospholipids which improve digestion of oil an organism. But also there can be also residual amounts of herbicides and other harmful impurity. (By the way, there are oils, for example, cotton which without refining cannot be used in general.)
You should not be afraid of not refined oil, it is necessary just to follow couple of simple rules. In - the first, buying it in the market, do not hesitate to ask the certificate of conformity. And in - the second, do not do large supplies: it is considered that period of storage of the not refined oil packaged in bottles - 4 months, and casting - only one and a half. Well and of course, do not forget that the advantage of such oil is shown only when it is used cold, and not when heating at all.
When business reaches heating, there comes the turn of the refined oil - oil of the most advanced stage of cleaning. It perfectly behaves on a frying pan - does not foam and does not shoot, it has no pungent smell and expressive taste. Carries out the duties when frying and roasting honestly. To be fair, however, It should be noted that olive oil is very steady against heating and keeps many of the useful properties in such state.
So, the choice for you! Each hostess how to tell, different tastes and, respectively, at kitchen has different types of oils.