Each novice hostess sooner or later faces a choice: choose refined and unrefined oil. The choice is really difficult, and whether it should be done at all, let's figure it out.
In essence, both of these oils are useful in that they contain a variety of fatty acids that are essential for the body. But in which of the varieties of them the most? It is widely believed that unrefined oil contains a large amount of nutrients, as it is not cleaned. However, this is a great misconception of the hostesses. The difference between these two varieties of oils (which can be assessed with the naked eye) is the elimination of odor and taste during deep cleaning. The remaining positive and negative qualities can only be judged by being in a special laboratory.
To begin with, refined oil does not impart a foreign aroma to dishes, does not interrupt taste and smell, i.e. it is completely neutral. The process of refining sunflower oil, in fact, is necessary in order to cook food without interrupting its organoleptic properties.
The oil refining process today can be carried out in two ways: by chemical cleaning and using adsorbents. I must say that for about 150 years only the 1st method has been used, because It is inexpensive and fast enough. If you have concerns about the fact that along with refined oil poisonous chemicals can come to your table , then do not worry. In the refining process, only alkaline compounds are used that are not harmful to the body.
In addition to the lack of taste and smell, refined oil in the cleaning process acquires additional positive qualities. For example, during cooking, refined oil reaches the smoke point much later than unrefined. Accordingly, this favorably affects the comfort of cooking, the health of the cook and the clean environment.
When the oil is heated, free radicals and carcinogens are formed. So refined oil reaches its maximum heating point much longer than unrefined. From this we can conclude that refined oil is better suited for cooking foods at high temperatures.
Of course, one should not miss the fact that the temperature of oil heating depends on many factors (the thickness of the pan or other capacity, the intensity of heating, even the environmental conditions), so the fact of reaching the maximum heating point is slightly subjective.
In addition, refined oil does not have such a pronounced foaming property as unrefined. The thing is that in the process of deep cleaning, not only substances that give the product a smell, but also part of the liquid, are removed from the oil. That is why when in contact with a hot surface, the refined oil does not foam and does not "hiss".
Thus, we can conclude that refined sunflower oil is suitable for any heat treatment of products. It can be fried, deep-fried, baked in an oven and so on. But unrefined varieties of oil are suitable for salads and sauces that are not exposed to heat. It will add aroma and unusual taste to your dishes.
From all of the above, it is clear that you do not need to choose between two grades of oils, it is better that the farm has both refined and unrefined oil. Only use them correctly.
Any housewife should know that no matter what oil you use, you can cook food on it only once. During heating, acroilein is formed in the oil - a carcinogenic substance, the effect of which is enhanced with each subsequent heating. Therefore, after each meal, the container must be thoroughly washed from the remnants of oil and burning.