In Russia, from time immemorial, butter was used for food. A quality product is a source of natural vitamins, minerals and microelements necessary for our organs: the brain, skin, blood vessels, joints. It should certainly be on every table.
Butter is a perishable product, so you need to know how to store it properly.
- Purchase a ceramic, metal or opaque glass oiler. The dishes for storing butter (as well as margarine) should not be transparent - in the light, the product is salted and acquires an unpleasant greasy taste. For the same reason, a polyethylene oiler is not suitable.
- Always keep the oil in the refrigerator.
- Do not keep the oil on the table for too long to soften it. Better to spread it on a sandwich, hold the knife in hot water.
- If you are in an environment where there is no refrigerator, wrap the oilcan with a towel dipped in salted water, or place it in a container of cold salted water.
- If the oil is rancid, pour boiling water over it with a little baking soda, stir well, and drain off when the mixture cools. Repeat the action 2-3 more times. Or heat in a skillet by adding slices of bread and chopped raw potatoes to the butter. Reanimated oil is not suitable for sandwiches, but it is useful for frying. You can put fresh peeled carrots in rancid ghee for several days.
- When frying in butter, it quickly darkens and smokes. To avoid this trouble, grease a pre-heated frying pan with vegetable oil, and then add butter.
Buy only a quality product. For information: the number of GOST of high-quality butter should be - R 52969-2008.
And do not forget that the consumption of the product should be moderate. It is not for nothing that there are 4 posts in the Russian mesyaslov.
