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Oil and onions, oil and carrots: interaction

In recent years, the real trouble is with the quality of sunflower oil. I do not mean cold-pressed oil, which is suitable only in salads, but industrial-produced, in large quantities, sunflower oil. Ruthless competition between manufacturers, the desire to make the product even cheaper leads to a decrease in the quality of oil – and already far from the best.

Meanwhile, our health depends on the quality of vegetable oil and fats no less than on the quality of drinking water.

When choosing oil for cooking, one should focus on two characteristics:
whether its taste and smell are suitable for the planned dish and whether the oil will cope with the tasks assigned to it.

For each oil, there is a so-called smoke point – the temperature at which the substances contained in the oil begin to burn out and decompose. It is not necessary to heat the oil significantly above this temperature, it is at least unprofitable, but as a maximum it also spoils the taste of the dish.

Some oils, such as, for example, sesame oil shown in the photo, cannot be heated to the temperatures used for frying products – it begins to smoke very much and loses its original flavor.

Almost ready dish or salads are seasoned with such oil.
Nevertheless, just over a hundred years ago, it was a mixture of sesame and linseed oil (zigir yog) that was used very widely in Uzbek cooking. But such oil was necessarily calcined in advance, until it stopped smoking. Needless to say, it was not too useful?

Zigir-yog and now you can buy – the fashion for everything ancient and authentic has done its job. Try talking to sellers of spices and Uzbek rice – they probably have a bottle or two for special customers.

But now, if you have any kind of vegetable oil, cooking on pure zigir yog is unreasonable. In order to feel its taste and aroma, only one tablespoon added after frying the main products is enough.

In Soviet times, land for sowing flax and sesame seeds was given to cotton growing and cottonseed oil became the main vegetable oil in Uzbek cuisine. Some even mistakenly believe that cottonseed oil is authentic for Uzbek cuisine.
Olive oil is suitable in its parameters for the preparation of any dishes, you just need to decide – do you like the bitterness characteristic of first-pressed oil, is it suitable for other products?
Without good ghee, Azerbaijani cuisine is unthinkable. Starting from desserts and ending with pilafs – any Azerbaijani dish sounds the tastier the better the oil is taken as a basis.
But, alas, manufacturers have tried here too – only fake ghee comes out of fake butter. Real butter cannot cost three euros per kilogram – that’s the whole reason why in Azerbaijan, with cows and buffaloes, they stopped making homemade butter and ghee.
In Russia, the same trouble, only the prices are different. In the best case, you can buy “butter” in which natural butter, made from cow’s milk, will play the role of an impurity. An honest producer cannot compete with palm oil margarine and flavorings, improvers and food chemicals used for vile purposes.
But animal fats, provided they are used correctly, intelligently, give an excellent, excellent result.

We will also talk about how to properly fat tail fat.
And few people know what excellent fat is obtained from the interior fat of waterfowl.
In addition, you can very accurately and accurately melt the fat from under the skins of the same duck, and with such fat, little can be compared in quality. It smokes at a very high temperature, has a pleasant aroma of its own, and freezes at almost the same temperatures as vegetable oils – significantly below room temperature.
A wonderful oil is obtained from grape seed. This light, almost blue oil is obtained from the seeds of white grape varieties. It happens darker, yellower, but in any case, the taste of this oil is pleasant and unobtrusive, and the technical parameters are simply excellent.

It is on this oil that we will conduct several further experiments.
In so many national dishes, cooking begins with frying onions.
In order to understand this process, you need to consider the structure of the onion and find out what it consists of.
In the photo above, the onion cells in the cross section are round. And if you remove the onion film and put it under the microscope, you can see that the cells are elongated in length.
Therefore, in order for most of the cells to be cut and the onion juice can freely and quickly go outside, it is enough to cut the onion into rings or half rings. Do not cut too thinly – the thickness of the cut should be approximately equal to the thickness of the onion ring.
When diced, onion juice comes out just as easily.

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