Sunflower oil is one of the types of food without which cooking is unthinkable. Frying, stewing, cooking salads - you can't do without sunflower oil. However, the housewives often face the question: what quality sunflower oil?
When choosing an oil, first of all pay attention to the date of manufacture. The shelf life of high-quality sunflower oil is 4 months, no matter what the manufacturers write.
You shouldn't think that refined oil is the healthiest one. During refining, almost all vitamins are lost, so this oil cannot be vitamin.
It is better not to take refined hydrated sunflower oil at all. And there are no vitamins in it, and in the heat it will quickly evaporate, so you won't really have time to fry.
Non-carcinogenic oil is just a publicity stunt. Initially, any oil, even sunflower, even butter, even olive, is non-carcinogenic. And carcinogens appear in it after the first frying. So fry a batch of pies, drain the oil and - over the next.
If the label says that the oil is made by extraction, then be careful not to eat such sunflower oil. In the Soviet Union, oil was thus allowed to be produced only for the production of drying oil and paints.
The taste of normal sunflower oil should be without bitterness, even if the manufacturer calls it "exquisite aroma."
If you find a slight sediment at the bottom of the bottle with unrefined oil, rejoice: you got high-quality sunflower oil.
If the butter foams in a skillet, this is also a good sign: there are phosphatides and enzymes in the butter. Foam can be easily removed with a pinch of salt.
