Cooking fat is a mixture of animal and vegetable salomas, which can be melted at a temperature of 60 ° C with the addition of vegetable oils and melted fats. During production, fats are cleaned of impurities, kneaded according to the recipe, melted and re-mixed, cooled and packaged. Cooking fat is absorbed by 96%, it is a high-calorie food product, which is the main source of energy. This type of fat contains vitamins A, K, E, D. During the production of high-quality cooking oil, fermented milk is added, due to which it contains magnesium, calcium and potassium. To assimilate beta-carotene and fat-soluble vitamins in the human body, at least 25 g of fat per day must be consumed. Fat is the building material of body cells. Moderate use of this product supports the beauty and health of women, and vitamin K neutralizes the effects of aflotoxins.

100 g of cooking oil contains:

• Water - 0.3.
• Proteins - 0.
• Fats - 99.7.
• Carbohydrates - 0.
• Kcal - 897.

  The different composition of cooking oil and its use

• The composition of the culinary (confectionery) fat contains mainly vegetable raw materials, but very often pork, beef and whale salomas are present in the composition. Coconut and palm oil these days are very often the main ingredients of this heat.
• Appearance of cooking oil is a white solid with a yellow tint.
• Confectionery fat is distinguished by the percentage of vegetable and animal fats. But in the composition of this type of fat, vegetable fats, animal fats and various types of food additives are necessarily present.
• In the manufacture of confectionery, a product of a separate type of cooking fat is used.
• Confectionery fat is an additive that binds together all the components of a particular cooking product, it improves its nutritional characteristics.

Useful information for those who count the number of grams of a certain type of fat in their diet:

• One teaspoon contains 5g of fat.
• One tablespoon contains 17g of fat.
• One glass contains 240g of fat.

  Harm and contraindications for cooking fat

• You need to know that it is the composition of cooking oil that is harmful to humans. Its calorie content is also very high. But the technology of culinary products cannot exist without this type of fat. It is the main component of cakes, cakes, sweet desserts, bakery products, pies, etc.
• Nutritionists warn of the frequent use of confectionery products, which can lead to digestive problems and obesity.
• The largest amount of cooking oil in chocolates and chocolate. The chemical composition of this product is poor, there are few active substances, but the digestibility of these confectionery products is very large. The body receives a lot of calories, which do not bring benefits, but contribute to an increase in body weight.
• Doctors have found disappointing facts about the use of foods that contain culinary fat in food, since the nutritional supplements that are used to prepare this type of fat contribute to the development of cancer.

They use cooking oil for frying meat, vegetables, fish, for deep-frying and sautéing. Before use, cooking oil is brought to a boil, and the resulting foam is collected. This type of fat is widely used in cooking, since it does not fade during frying, because its melting point is 220 ° C.

Cooking fats   - This is a group of ingredients that includes products consisting of vegetable oils or ghee. These products are likely to be in the house of every hostess. They are used for cooking by frying, baking or for adding directly to prepared dishes.

Cooking fats are an important component of the human diet, as they provide the body with the necessary energy. The taste of these products may vary depending on their variety, as well as the manufacturer. Often, cooking fats are made from salomas, which melt at a temperature of sixty degrees, as well as vegetable fats. The ingredients are mixed with each other and heated until completely melted, after which they thoroughly mix the mixture until smooth and cool quickly.

Today, there are a large number of varieties of cooking fats that can be found in absolutely any store. In case you like natural products without harmful additives, you can cook your own fats at home.   To do this, you will need to allocate some free time, as well as carefully read our recommendations, which you will find below.

How to cook at home?

Cooking fats can be easily prepared at home. For this you need pieces of pork or beef fat. They can be purchased separately, as well as cut from the meat that you use to prepare other dishes. In total, about a kilogram of such scraps will be required. The process of cooking cooking oil is as follows:

• The required amount of fat should be cut into small pieces, and then put in a pan, putting it on the smallest fire.
• After the fat is melted and becomes liquid, the result must be poured into a large pot and returned to the fire. Next you need to fill in the water, the amount of which will be three times the amount of fat, and also add salt (about three hundred grams) to the liquid.
• Stir the resulting mixture, and when it warms up, add five hundred grams of solid margarine, stirring the mass until the product dissolves.
• When the liquid boils, leave it on fire for half an hour, and then let it cool at room temperature. After that, remove cooking oil in the refrigerator.
• After the liquid hardens, you will see in the pan a dense snow-white piece of cooking oil. It must be cut into parts convenient for you and put into glass containers. Store the product in the refrigerator.

As you can see, cooking cooking oil at home is very simple. This method will appeal to hostesses who like to use natural products to prepare delicious dishes.   Try to make homemade cooking oil with your own hands - and you won’t want to return to the use of a store ingredient. You can use fat for frying vegetables or meat, and also add it to the dough.

Types of Cooking Fats

There are several types of cooking fats, which differ in taste, structure and method of application. Among them are the following:

• vegetable;
• animals;
• technical;
• liquid;
• solid.

Technical cooking fats, unlike all other varieties, do not directly participate in cooking, but are used as fuels and lubricants.   They contain substances that are dangerous to eat.   As for the other varieties, they differ only in texture, as well as in the presence and proportion of vegetable and animal fats.

An interesting fact is that cooking fats appeared only during the Soviet Union, when there was a shortage of food everywhere. The main goal in creating this ingredient was to provide the population with a cheap product, which negatively affected its quality. In this regard, Soviet cooking fats were not very popular. But over time, when a food shortage was experienced, the quality of fat increased significantly. Today, cooking fats are a popular product that is used in cooking in a pan, deep-fried, in the oven.   Replace the product with refined vegetable oil or margarine.

Cooking fats have a very high calorie content (about 800 kilocalories per hundred grams), so you should not abuse them. This can lead to an increase in cholesterol in the body, as well as the formation of cholesterol plaques. In addition, people with obesity or diabetes are strongly advised not to eat cooking fats and dishes containing them. Pregnant women are allowed to consume a small amount of the product, having agreed with the doctor.

Deep fat - the name of cooked fat and at the same time cookery, in which this fat is used.

Deep fat is usually melted interior lard, sometimes with the addition of vegetable oil, placed in a special deep fryer, reminiscent of a tureen, but without a support leg, and brought to a state of quiet boiling.

The deep-fryer is always pre-filtered before it is fried. After roasting, it is filtered again and reused. Therefore, the minimum dose of deep fat 1 kg of fat or 1 liter of melted fat.

When deep-fried, the food product or product is dipped in it whole, until completely submerged - either with a special spoon or on a special grid - and roasting usually takes 1-2 minutes, and sometimes less.

Deep-fried products have a smooth, standardly properly fried surface, a beautiful golden appearance, which is why deep-fried is used mainly in restaurant kitchens.
(From the "Culinary Dictionary" by V. Pokhlebkin)

  - fat for roasting potatoes, fish, donuts, various products in the dough. We can recommend the following deep-fat composition: 30% melted pork lard, 30% melted beef lard, 40% refined vegetable oil (olive oil can be unrefined, but it's a matter of taste). To give the deep fat a good taste, you can add a little ghee (3-5%). Nowadays, just some vegetable oil is often used as a deep-fat fryer - in this case, mixing various vegetable oils is not recommended.

1. Deep-frying

Deep-fried in the sense of the same tension. But only with the complete predominance of oil (medium) over the product. Deep-fried food product or product must float, must be completely immersed in oil, but not reach the bottom of the dishes, do not rest on the bottom. This method came to Russian restaurant cuisine already in the 19th century from French cuisine, when we almost forgot about the Russian tradition.

A deep-fat fryer is a regular pork kidney, interior fat, melted, strained and heated in a volume of at least one liter (1 kg), placed not in a round pan, but in a special oval deep fat fryer.

Deep-frying is ultra-fast: from a few seconds to a minute, a maximum of two. Products are simply immersed in hot fat and instantly cooked in it, covered with a delicate, beautiful and even golden crust.

So they mostly fry dough products - puff pastries with filling, donuts, brushwood, restaurant potatoes with side dishes, some vegetables to crunch, fish in batter and dough, fruits in dough (apples).

It is better to take out and lower the products in deep fat not with a spoon or even a slotted spoon, but with a special mesh. On the grid, everything that is deep-fried is dried from excess oil, before serving the dish on the table.

Deep-fried frying is convenient and fast with large mass production. In the household, it is especially convenient to use when a lot of guests gather on big holidays. In this case, it is simply indispensable: the frying is fast, the products get a beautiful look, their standard is accurately maintained.

The deep fat, fat itself, can be used repeatedly, stored in the refrigerator for a week or two, and reheated as many times as necessary, periodically filtered after frying to remove small particles of the toasted products (otherwise they will gradually burn and spoil the entire deep fat).

2. Electric fryers

“Friture” is a French word and means a very deep layer of vegetable oil or animal fat in which culinary products are fried. The products do not touch the bottom and walls of the dishes, but literally float in oil, by the way, heated to a very high temperature (150-200 ° C).

  Despite the fact that the name is French, in China, from time immemorial, they use this method of cooking. However, deep-fried dishes have long been listed in Russian cuisine. The famous culinary book of Elena Molokhovets at the end of the 19th century contains many such recipes: here are Kiev cutlets, and veal and lamb legs, and croquettes from rice and eggs, and apples and cherries fried in batter, sweet brushwood, dozens of types of pies ...

They say that the poet Eduard Bagritsky incomparably cooked fish "in Odessa" in boiling butter ...

Handling a hot deep fat fryer requires agility, patience, skill, time ... Actually, it is advisable to make some deep cookware for deep fat, intended exclusively for this purpose. For deep-frying, cookware with a thick bottom and walls (preferably stainless steel) is best suited. Usually used pots, stewpan, sometimes deep cast-iron pans. An extensive low aluminum pan will do. It should be filled with cooking oil or vegetable oil, which will not be used anywhere else except for deep fat ...

However, the yard has long been the 21st century! So you need to buy an electric deep fat fryer, which does not take up much space in the kitchen, but will make life easier and reduce the time spent at the stove.

Cooking in an electric fryer is very easy and convenient even for beginner home cooks. Modern devices heat the oil exactly to the temperature set by the thermostat, and a timer with an audible signal monitors the set time. Moreover, it is not necessary to even be literate to use it, or to have a good memory to remember the cooking time of each dish: all the popular dishes are pictographically displayed on the case with a hint of cooking time and temperature.

Note that in the vast majority of the timer does not turn off the heating at the end of the set time, but only gives a sound signal repeating several times. And rightly so, automatic shutdown is pointless here, because the oil has a lot of thermal inertia, and if the “culinary masterpiece” is not immediately removed “by the whistle”, it will burn even if the heating is turned off.

In many models, the oil bowl has a non-stick coating, which facilitates the maintenance of the deep fryer. A permanent filter protects the air from cooking odors, even appetizing ones.

On some models, a microfilter can also be integrated to clean the oil after each preparation. Thanks to this, one serving of oil is used a large number of times.

Cold wall deep fryers have a plastic casing and reliable thermal insulation. Even when the oil inside is heated to a temperature of 180 ° C, you can grab the case with your hands without risk of burns.

The deep fat fryer is usually stored directly in the deep-fryer closed until the next frying.

3. IS FRYTLE HARMFUL?

Once there was a rumor around the world that deep-fried dishes are supposedly harmful because the overheated oil contains carcinogens. In this regard, our beloved chebureks, pies, whites and donuts began to conceal an allegedly terrible threat to health. We will answer this with stubborn facts - the whole country was nourished by Soviet catering - and nothing, even a war, was won. There is one more fact: from ancient times, most Chinese dishes are deep-fried. And also as if they were not complaining about population decline.

The question of the harmfulness of deep-fried foods is similar to the question of the harmfulness of cutlets. If the cutlets are made from good fresh products, then they are useful, and if from any rubbish from the dump, then they are harmful. Unfortunately, in the pursuit of profit, often in public catering establishments and almost always in industrial deep-frying, fats (including trans fats) that are not very useful or simply unacceptable in food are used. No doubt, fried foods in such fats are either not useful or harmful. Dishes fried in good deep fat are as dietary and healthy for adults and children as boiled.

In Elena Molokhovets recipes (below), preference was given to animal fats with a high boiling point. Well, yes it was the year before last. Since then, much has changed, and fryers have since simplified in composition and become cheaper.

Modern cuisine often uses vegetable oils for deep-frying (by the way, cholesterol is completely absent in any vegetable oil). Why are they better? Without going into details, let's say: firstly, they help reduce unhealthy cholesterol levels in the body. Secondly; contain vitamin E, one of the main functions of which is to protect cell membranes from the destructive oxidation process and reduce the risk of cancer. And modern refined oils, which we recommend using for deep fat, do not have a specific sunflower smell.

Those who follow their figure will be interested to know: experts have calculated and found that dishes cooked in "vegetable" deep-frying are less caloric than is commonly thought. In addition, the modern cooking method preserves vitamins and minerals.

Well, the benefits from a culinary point of view are known. The products sharply lowered into the preheated deep-frying acquire a crispy fried outer crust. Hot oil immediately “grabs” their surface without penetrating inside, so the dishes are tender. This is especially liked by children.

4. SOME RULES FOR USING FRYING

At first glance it seems that deep fryer   requires too much oil - 1.5-2 liters - is it true that it is wasteful? But in fact, it takes 2-3 times less than with ordinary daily cooking.

  You can cook your favorite french fries at least every day, and with careful handling of oil one “bay” is enough for 15-20 cooking cycles. Now estimate how much it takes for 20 frying in a pan? In addition, fat is not sprayed in the deep fat fryer and does not stain the stove and the dishes standing next to it. In the intervals between cooking, you can not drain the oil, the main thing is that the lid is closed. In a deep fryer, oil is normally stored for up to 6 months. It is unlikely that gourmets have the patience to stretch 20 cookings for half a year. For frying, almost any clear refined vegetable oil is suitable, which does not foam when heated and has no smell. Sometimes on sale you can find oil marked on the label: for deep-fried dishes.But never mix different grades of oil! Do not add fresh oil to the already used, but completely replace the contents of the bowl.

If an oil microfilter is not provided in the fryer, it is easy to clean the used oil manually. To do this, pour it into a saucepan, put filter paper or folded gauze on the bottom of the grate basket, and pour oil into the fryer again through this improvised filter.

And yet, let's take into account that modern chemists and doctors do not recommend consuming boiled oil in food. Boiling fat during frying leads to the formation of new chemicals, in particular acrolein, which sharply irritates the biliary tract. The decomposition of fat is accompanied by the formation of substances with an unpleasant taste and smell. When frying it is not necessary to bring fat to smoke formation and thermal decomposition (over 200 ° C). The temperature to which the oil is brought in modern deep fryers is not higher than 190 ° C.

Protein-containing products (meat, fish) after 5-6 cookings cause darkening of the oil. But the matter is fixable. Even after preparing the fish to prevent a specific fishy smell, it is enough to heat the oil to 160 ° C and dip two slices of white bread into it. When the air bubbles around the bread disappear and it becomes evenly brown, it can be removed; the oil will free itself from unpleasant odors. Try to add salt and pepper after the finished dishes are removed from the basket, so as not to degrade the quality of the oil.

It’s time to replace the oil in your fryer if:
  - it begins to boil when heated;
  - acquired a rancid taste or smell;
  - became dark, and its consistency was syrupy.

Never empty used oil into the sink! You can irreparably ruin the sewer. Allow the oil to cool and discard it along with other household waste.

Before lowering the chopped potatoes into the fryer basket, rinse it with cold water (to rinse the potato starch) and pat dry in a napkin. Then the slices during cooking will not stick to one another. Any other deep-fried cooking products should also be as dry as possible, this prevents the oil from boiling out and prolongs its use.

Old fries are better for french fries and potato chips, young potatoes are too watery. When cutting into strips, make sure that the thickness of the pieces is the same.

If you are preparing frozen foods in a deep fryer, they should be smaller than usual (no more than 3/4 of the basket capacity), since they cool the heated oil. Before lowering the deep-frozen foods, shake them well above the sink to separate small crystals of ice.

When deep-fried breaded products, you can keep the oil clean if you put a paper filter on the bottom of the basket before loading.

5. FRYING OIL

Fries are suitable for deep fat with a minimum moisture content, which can be heated to high temperature. In addition, they should not change the taste, burn and child. Vegetable oil, melted pork fat, goose fat, beef kidney fat, vegetable fat, oats, etc. are suitable for such conditions. You can mix in equal amounts (1/3 each) of pork, beef tallow and vegetable oil. Fats are always mixed hot. Butter and margarine are not suitable for deep-frying, as they decompose easily at high temperatures.

From 200 to 500 grams of fat is usually consumed for deep fat (the thickness of the layer of fat should be no less than three fingers). You can put flavoring additives in fat: carrots, parsley and celery roots, onions, garlic, anise, dill seed. But after 3-4 minutes of heating, the additives should be removed by filtering the deep fat.

It is recommended to leave only carrots: a few peeled pieces of it protect the fat from burning. For the same purpose, you can put peeled potatoes. To improve the taste of fried products, deep-fryers are sometimes salted.

Some culinary experts pour a tablespoon of vodka into the deep-fried, while others prefer the same amount of alcohol or rum. Just do not pour into a hot fryer, because this will lead to explosive boiling and strong spraying.

Before frying, animal fat - especially this applies to superficial (not interior) fat - needs to be cleaned. To do this, cut the fat, pass through a meat grinder, then melt it in a pan and filter it. Melted, liquid fat is mixed with 1 liter of water (for any amount of fat) and 1 cup of milk is poured. Now the mixture needs to be salted firmly and with constant stirring slowly bring to a boil. After a 5-minute boil, allow the mixture to cool, put it in the cold, then remove the “cake” of fat from above.

Vegetable oil and fat for deep fat must be calcined. To do this, put a pan of fat over medium heat and heat until a light white haze appears above the surface of the deep fat fryer. The fat is purified from protein impurities and becomes transparent. Dough products are fried in very hot deep fat - 170-180 ° C. The degree of heating is determined by dropping a few drops of water into the fat. If the drops go under a layer of fat, making a strong crack, then the deep fat is not hot enough. If the water hissing evaporates from the surface, the deep-fryer is heated to the desired temperature.

You can throw a ball of crumb into fat. If the fat around the ball has moved, then the deep fat is not very hot. Rapid boiling around the ball indicates a hot deep fat, and the appearance of a slightly noticeable smell of smoke indicates that it is time to start frying.

Perhaps it is most convenient to check the temperature of the deep fat (if there is no thermometer) with a piece of raw potato dipped into it, which should quickly brown without burning. In general, after frying a portion of potatoes, any deep fat fryer becomes much tastier.

With poorly heated deep-frying, the frying time changes, the products are excessively saturated with fat, which affects their quality. But too hot fat also spoils the products: they quickly darken, often remaining moist inside. With overheated deep fat, reduce the heat.

During frying, certain safety rules must be observed. It happens that too much heat ignites the fat. In this case, immediately stop heating and close the pan with a lid. Never extinguish fat with water or salt - this is dangerous.

Do not fry many products at once. They should float freely in fat. It is desirable that the mass of fat was 4 times the mass of products that are fried in it at a time (400 g of fat per 100 g of products). Typically, fat is not fried for long - 5-7 minutes, and often less. Therefore, in deep fat it is convenient to quickly fry portions of meat or fish during a massive "invasion" of guests.

Frying time depends on the size of the product and the temperature of the deep fat. Put the products first upside down and turn them over with a spatula or a wide knife so that they are fried evenly. Take out the finished products with a slotted spoon (never pierce them with a fork!) And place them on a sieve or on kitchen paper to stack fat.

Usually, fried foods are eaten immediately after cooking, hot and do not heat, because it greatly affects their taste.

Deep fat can be used many times. Pour some hot water into the cooled deep fryer and mix well. Water along with impurities will remain at the bottom of the pan, and the fat will rise up. It must be collected and stored in a dark, cold place (in the refrigerator).

Deep-fried desserts and healthy batter tips

6. Deep-Fried Recipe from Elena Molokhovets

“Every time it is necessary to cut off excess fat from freshly bought beef, chop it finely, melt it in a saucepan, put the same fat that is removed from the broth; strain it all through a sieve and keep in a cool place; boil it before use; this deep-frying with the addition of fresh, can be used several times, each time filtering through a towel; or it’s better to boil it two or three times with finely chopped Antonov apples, which cleanse the fat, taking away its foul odor and taste, strain through a napkin into a pickled pot and put in a cold place. For roasting donuts, brushwood and other pastries, it is better to take goose, and lack of it is lard, which can be mixed with Russian butter; boil it before use; pour 1 tablespoon of alcohol or strong vodka for every pound of this fat, and then drop donuts and so on. Then clean the deep fat with apples, as mentioned above, or simply strain and put in a cold place.It is best to melt beef fat and lard as follows: chop both very finely, pour cold water and cook until all the lard has dissolved, then strain it, remove it to a cold place; when the lard hardens, put it out of the pan in order to drain the water, which, if not boiled off, will remain at the bottom of the pan. ”

Oil Information

Frying, from the point of view of cooking, is divided into six types: frying, frying, sautéing, frying, deep-frying and frying in oil vapor. The border between them is the ratio of oil and fried product.

In all types of roasting, however, it is extremely important to observe one condition. This is the overheating of the oil on which you are going to fry. Only the overheated oil does not burn, does not smoke, does not smoke and remains transparent, clean from the beginning to the end of cooking, and everything fried in such oil does not have an unpleasant aftertaste or smell.

  HOW TO IMPROVE VEGETABLE FAT The first way.Pour the sunflower oil into the pan half a centimeter thick and make a medium heat so that the oil heats up, glows, but does not boil. Outwardly, it remains motionless, but after 2-3 minutes it will brighten, and after a couple of minutes a white, barely noticeable smoke will appear above it.Throw a pinch of coarse salt into the oil. It will bounce off the surface of the oil with a bang, and if it falls into it, it will make a characteristic shooting sound. This means that the oil is overheated. Excess water, gases, suspended particles and other impurities accidentally boiled out of it, evaporated. It has become cleaner, denser, more uniform and will no longer change during further heating; it will be easier to fry on it.

The second way.Another way to improve oil is to use not one type of oil or fat, but a mixture of different fats or oils: sunflower oil and mutton fat, sunflower oil and lard, olive oil and chicken fat, etc.

Third way   to improve the oil is to add to it at the time of overheating in small amounts of spices (onions, garlic, anise, fennel, dill seeds), which must be removed after 2-3 minutes, as they burn out, carbonize. These spices will add flavor to the oil, make it cleaner, and also repel the specific smells of oil and fats. (It’s convenient to dip these spices into deep-fat in a bag tied to cotton thread from a thin 100 percent cotton fabric - but not in synthetics!)

WHICH OIL IS BETTER?

Vegetable oils   Vegetable oils are the most common type of fat, widely used in nutrition. They are extracted from finely ground heated seeds and fruits by pressing (squeezing) or extraction. Due to its composition, vegetable oils are physiologically very active, and their nutritional value is determined by the content of polyunsaturated fatty acids in them, which our body needs to build cells. That is why vegetable oils must certainly be included in the diet of a person of any age, even a baby.

Sunflower oil is one of the best types of vegetable fat (second place after olive oil). They are seasoned with salads, vinaigrettes, sauces and gravy are prepared on it, fish and vegetables are fried, it is used for baking.

  Sunflower oil

Sunflower oil is widely used as the main raw material in the production of margarine and mayonnaise, as well as in the manufacture of canned vegetables and fish. Sunflower oil goes on sale refined and unrefined; Refined oil is also deodorized, that is, odorless.

Refined sunflower oil - transparent, golden or light yellow in color, does not precipitate during storage, has a slight smell of seeds. Unrefined oil is darker in color and has a strong specific smell; it forms a precipitate during storage.

  Corn oil

Corn oil is light yellow in color, transparent, odorless. On sale, it comes only in refined form. It has no advantages over sunflower or even soy, however, this oil contains a certain amount of useful concomitant substances, which makes it very popular.

  Soybean oil

Soybean oil is most common in Western Europe, the United States and China. In terms of world production, it is in first place (palm oil is a little behind in second place). It is used in food only in refined form; it is straw yellow in color with a strong odor. Soybean oil is used in the same way as sunflower oil. Soybean oil is best suited for baby food, as it contains substances necessary for the formation of the central nervous system and visual apparatus. It is similar in composition to fish oils: they contain the same polyunsaturated acids.

  Cottonseed oil

Cottonseed oil is golden yellow and has a weak taste and smell. Only refined is sold (unrefined cottonseed oil is toxic). It consists of a mixture of liquid (70-75%) and solid (25-30%) fats. During storage, the latter form an abundant flocculent precipitate. When cooled to 0 ° C, the cottonseed oil completely hardens, and upon subsequent heating it melts and becomes transparent. Cottonseed oil is mainly used in the hot processing of various products. A special salad oil is made for dressing salads: solid ingredients are removed from cotton oil by freezing.

Olive oil(!)

Olive oil has a special place among others. It is most valuable in the nutrition of children and adults.

The percentage of fatty and polyunsaturated acids in it is not so high, but it is absorbed better than others. In our country it is not produced, and it costs much more than any other. The high cost of the product is also due to its special properties, due to which olive oil is often introduced into medicines and cosmetics: lotions, creams, etc.

Olive oil is well tolerated even by people suffering from digestive disorders, diseases of the liver and gall bladder. Moreover, doctors even recommend such sick patients to take a spoonful of olive oil in the morning on an empty stomach. It has a light choleretic effect. A spoonful of sunflower oil in a similar situation can provoke hepatic colic.

Olive oil prevents cardiovascular disease. It has been established that Mediterranean people rarely suffer from cardiovascular diseases due to the so-called Mediterranean diet, which includes a lot of vegetables, fruits, fish and cheese, but relatively little meat and butter. The main source of fat there is olive oil.

Olive oil, like any other, can be refined, that is, cleaned. As a rule, oil of not very high quality is subjected to refining. It is used most often in cooking. Connoisseurs appreciate unrefined natural extra virgin olive oil. It has a specific smell and taste, generally unusual for our consumer. But it is this oil that is most valuable and nutritious. It is ideal for preparing vegetable, fruit and vegetable and fruit salads, appetizers with crab and shrimp. Olive oil produces excellent hot dishes; It is used in the production of high-quality canned fish.

Real olive oil is easy to distinguish from fakes and surrogates by putting it in the refrigerator for several hours. In natural olive oil in the cold, white flakes form, which disappear at room temperature.

Peanut, Sesame and Rapeseed Oil

Peanut, sesame and rapeseed oils belong to the group of least useful vegetable oils. They have much less polyunsaturated acids and relatively many fatty acids with a high molecular weight. These products are used abroad for the production of margarine products (ersatz oil) and canned food, as well as for the preparation of salads and frying - for the same purposes as all vegetable oils.

  Palm oil

Palm oil is the least valuable of all vegetable oils in nutritional terms. It is the second largest global producer after soybean. It is solid in consistency and looks like pork fat. For cooking, it is used by the poor in a number of countries in the East, where, for religious reasons, pork fat is not consumed.

In most countries, this cheap oil is used to make low-grade margarines (replacing expensive sunflower oil) and is part of heat-resistant industrial deep-fryers. Most palm oil is used to make cheap soaps. Palm oil is eaten only in pre-warmed form - it is unsuitable for preparing cold dishes and salad dressing due to the high melting point (+ 28-32 ° С).

  WHAT IS REFINED OIL

Refining is the cleaning of oil from various contaminants: residual pesticides and other harmful impurities. The oil is treated with alkali, free fatty acids, phospholipids are removed from it; the product exfoliates, refined oil rises. Then it is washed again and filtered.

It is cleansed, but it almost loses taste and smell. For this reason, not everyone loves refined oil. Some people prefer the smell and taste of a natural product and believe that cleaning it is harmful. But it should be noted that we consume vegetable oil daily, and if it contains any harmful substances, then, gradually accumulating in the body, they can contribute to the emergence of various diseases. Therefore, the refining of most vegetable oils (with the exception of olive and sunflower oils) is also necessary for safety reasons (and unrefined cottonseed oil, even in a small dose, immediately causes severe poisoning).

In addition, during refining, only an insignificant part of useful substances is lost, so that the nutritional value of refined and unrefined oil is approximately the same.

KLAR - a protective cover for a product when frying

Liquid fresh dough (batter), salty

Ingredients: - flour - 250 g, - eggs - 1 pc., - refined vegetable oil - 10 g, - milk or water - 100 g, - salt - 2 g.

Grind the egg yolks with vegetable oil, add milk (or water), in which the salt is previously dissolved. Pour the sifted flour, mix well, and then introduce the whipped whites and mix well again. This dough is used in the manufacture of some dishes of fish, poultry, vegetables in the dough, deep-fried.

2.   A mixture of eggs and flour. It is used for frying food on both sides and for frying in a small amount of fat.

3.   Protective shell of whipped to thick foam of protein and flour. The shell is white, airy, used for all types of heat treatment and for confectionery "

4.   Flour and egg breading. The product must first be rolled in flour, and then moistened in a shaken egg.

5.   Breading in flour, egg and breadcrumbs. Products are baked in flour, moistened in an egg, and then crushed in breadcrumbs.

6.   White protective shell made of protein, starch and water. This mixture is used for frying in a small amount of fat.

7.   A thick shell made of starches of water. This mixture is used for deep-frying. The color after roasting is dark red.

8.

Fats - organic compounds of complex chemical composition, extracted from milk or animal tissue of animals (animal fats) or from oil plants (vegetable fats or oils). Fats are the main source of thermal energy necessary for the vital functions of the human body; they are more than 2 times superior in calories to carbohydrates.

Fat application

Fats improve the taste of food and cause a long-lasting feeling of fullness, as they are digested and absorbed more slowly than other nutrients. The amount of fat in the diet is determined by different circumstances, which include the intensity of labor, climatic features, age of the person. A person engaged in intense physical labor needs more high-calorie foods, and therefore, more fat. http: // site / reports that the climatic conditions of the north, requiring large expenditures of thermal energy, also cause an increase in the need for fats. The more energy is spent on the body, the greater the amount of fat you need to make up for it.

The fat contains:

In addition to high calorie content, the biological value of fats is determined by the presence of fat-soluble vitamins (A, D, E) and polyunsaturated fatty acids in them. Fats (or lipids) are synthesized by absolutely all living organisms and consist of "small" elements - residues of fatty acids.

According to the saturation of fatty acids with hydrogen atoms, they are divided into two large groups:

• Saturated Fat
• Unsaturated fats

Unsaturated fatty acids are most valuable nutritionally. Some of them are not synthesized in the human body and are thus indispensable. Unsaturated fatty acids are composed mainly of vegetable fats. They are absorbed faster by the body and bring much more benefits than animal fats.

Polyunsaturated fatty acids - linoleic and arachidonic - are indispensable, since their synthesis in the body is extremely limited. They play an important role in metabolism: their lack of nutrition negatively affects the vital functions of the human body. Linoleic acid makes up to 50% or more of all fatty acids contained in vegetable oils.

Calorie Fat

The caloric content of animal and vegetable fats is approximately the same. Fats should account for about 30% of the calorie intake of a person’s daily diet, i.e., daily intake of fats with food should be 90-100g. Given the body's need for polyunsaturated fatty acids, 30% of the fat consumed should be vegetable oils and 70% animal fats.

Much attention is currently being paid to fat-like substances in fats - phospholipids, cholesterol and others, which are actively involved in various processes of the body. The need for phospholipids is about 5g. per day. In significant quantities, they are found in fatty meat, egg yolks and other products. Cholesterol enters the body with products of animal origin, and is also synthesized by it.

Fats should be used in amounts that are most favorable to replenish energy costs.

It has been established that the adult's daily need for fat is satisfied 75-110g.

It should be noted, however, that the amount of fat in the diet is determined by different circumstances, which include labor intensity, climatic features, and the person's age. A person engaged in intense physical labor needs more high-calorie foods, and therefore, more fat. http: // site / The climatic conditions of the north, which require large amounts of thermal energy, also cause an increase in the need for fats. The more energy the body consumes, the greater
  the amount of fat you need to make up for it.

Despite the importance of nutrition, many dietary restrictions are associated with fats caused by the traditionally high fat content in many national diets. Currently, due to changes in living conditions and quality of work, which are increasingly requiring mental costs and less physical, their large consumption leads only to health problems.

But we must not forget that excess fat is even harmful.

Fats are not soluble in water or digestive juices. In the body, they are broken down and emulsified with the assistance of bile. Excess fat does not have time to emulsify, disrupts the digestive processes and causes an unpleasant sensation of heartburn.

A large amount of animal fat in food significantly impairs the absorption of proteins, calcium and magnesium, increases the need for certain vitamins involved in fat metabolism. It is with these disorders and limitations that various pathologies begin to form - for example, atherosclerosis, diabetes mellitus, gallstone disease. So it’s better to limit the amount of fat in food, especially the amount of animal fat, and get energy from carbohydrates.

The nutritional value of fats

The nutritional value of various fats is not the same and largely depends on the digestibility of fat by the body. The digestibility of fat, in turn, depends on its melting point. So, fats with a low melting point not exceeding 370 (i.e., the temperature of the human body) have the ability to emulsify most fully and quickly in the body and, therefore, are most fully and easily absorbed.

Low-melting fats include butter, lard, goose fat, all kinds of margarines, and liquid fats.

Fats with a high melting point are absorbed significantly worse. While butter is absorbed by the body up to 98.5%, mutton fat is absorbed only by 80-90%, beef fat, depending on its melting point, by 80-94%.

Cooking Fat

It is difficult to overestimate the importance of fats in cooking. One of the main culinary processes - frying - is usually carried out using fats, because due to poor thermal conductivity, fat makes it possible to heat the product to high temperatures without combustion and ignition. Forming a thin layer between the bottom of the dishes and the fried product, fat contributes to a more uniform heating.

Due to the ability to dissolve some coloring and aromatic substances extracted from vegetables, fat is also used to improve the appearance and smell of food. It is well known to improve the taste and nutritional value of food as a result of adding various fats to it. Choosing fat for cooking this or that dish, the cook should take into account not only the digestibility of his body, which is especially important in the manufacture of foods of dietary and baby food, but also how this fat reacts to strong heating.

Not all fats can be heated to high temperature without decomposition, which is detected by the appearance of smoke. The temperature of smoke formation is different. Butter, for example, can only be heated to 2080. When the temperature rises, it decomposes and gives the fried product an unpleasant aftertaste of bitterness.

Lard without decomposition can be heated to 2210, and kitchen margarine to 2300. Kitchen margarines, in addition, contain a small amount of moisture, which makes them very convenient for frying various products.

Ghee also does not withstand heating to high temperatures. It can be used for frying only when the product does not need to be heated very much and when the frying process is fast. The choice of fat also depends on its taste match with the culinary product.

All cooks are well aware that the taste of food determines not only the main product, but also the fat used for its preparation. Fat that does not suit the taste of the dish can worsen it. It is impossible, for example, to cook sweet pancakes with jam on beef or pork fat, and if there were no other fats suitable for these pancakes, then it was impossible to cook them and include them in the menu.

Improper selection of fat for the preparation of this dish is a violation of one of the basic laws of cooking, and only an inexperienced, inept chef uses fats outside their taste match with the product.

Butter

The delicate, delicate taste of many dishes corresponds to the pleasant smell and soft taste of butter.

Butter is mainly used for sandwiches, as well as for watering a number of ready-made foods, especially those prepared from dietary and gourmet foods, as well as for dressing sauces.

You should not use butter for frying, especially because this oil contains up to 16% moisture, and therefore is very sprayed. Butter in many cases can replace all types of table margarine.

Animal fats

Animal fats - beef and lard - are used for hot meat dishes and frying some types of flour products. Lamb fat is successfully used for the preparation of many dishes of Caucasian and Central Asian cuisine.

Liquid fats, vegetable oils

Liquid fats vegetable oils - used in all those cases when, according to the recipe, the use of non-solidifying fat is required.

The use of a particular fat for different foods is often determined by its melting point. So, in dishes that are served only hot, you can use refractory fats. For those dishes that are served both hot and cold, refractory fats are not suitable, because when frozen they give an unpleasant aftertaste, as they say, “get cold on the lips”. For these foods, it is advisable to use vegetable and cow oil, margarine, lard. Despite the fact that margarine and pork fat during solidification also become dense, they quickly melt in the mouth and do not give the dish a "greasy" taste.

Vegetable fats

Vegetable fats are extracted from oilseeds by pressing or extraction.

The essence of the pressing process is to squeeze the oil from the crushed seeds, which previously removed most of the hard shell (peel). Depending on the method of conducting the process, oil is distinguished between cold and hot pressing. During hot pressing, the crushed seeds are preheated in roasting apparatuses. Extraction consists of a series of sequentially performed operations: cleaning, drying, removing the shell and grinding the seeds, extracting them with special solvents of oil and then removing the solvent from the oil.

Vegetable oil is purified either by filtration or by exposure to alkalis. In the first case, the product is called unrefined, in the second, refined. The oil obtained by extraction is edible only in refined form.

Refined vegetable oil is most suitable for frying, as particles of mucous and protein substances and remaining in unrefined oil when the fat is heated to a high temperature quickly decompose and can give the fried product an aftertaste of bitterness and a specific unpleasant (“sweet”) odor.

Some vegetable oils, in addition to alkali refining, are bleached and deodorized. Deodorization is achieved by reducing or completely eliminating the specific smell of oil. Of vegetable oils, the assortment of which is very wide and includes fats that are different in their chemical and physical properties, and cooking, sunflower, cotton, olive, soy, peanut, and linseed, hemp, and corn oils are used less often. In the confectionery industry use sesame, nut, and in baking - mustard oil.

Sunflower oil

Sunflower oil is obtained by pressing or extracting sunflower seeds. The oil produced by pressing, and especially hot, has an intense golden yellow color and a pronounced smell of toasted seeds. Sunflower oil goes on sale refined and unrefined. Refined and deodorized oil is transparent and almost devoid of a specific smell.

According to their commercial qualities, unrefined sunflower oil is divided into three grades (the highest, 1st and 2nd).

In sunflower oil, dressings for salads, vinaigrettes, herring are prepared. It is used in cold appetizers, especially vegetables (squash, eggplant, mushroom caviar, stuffed peppers, eggplant, tomatoes). The same oil is used when frying fish, vegetables and some dough products. For salad dressings, as well as for the preparation of mayonnaise, refined and deodorized sunflower oil is most suitable.

Olive oil

  (olive oil) is extracted from the meaty part of the fruit of the olive tree and from the core of its hard bone. The best food grade olive oil is obtained by cold pressing. Olive oil has a delicate, mild flavor, and a pleasant aroma. It is used for cooking dressings, frying some meat, fish and vegetable products.

Cottonseed oil

Cottonseed oil is obtained from the seeds of a cotton plant. For food purposes, this oil must be refined with alkali, as unrefined oil contains a toxic substance - gossiopol.

Refined and deodorized cottonseed oil has a good taste. The color of this oil is straw yellow. In cooking, cottonseed oil is used in the same cases and for the same purposes as sunflower.

Soybean oil

Soybean seeds contain from 20 to 25% oil, which is extracted from them by extraction or pressing. Due to its good taste, this oil is widely used. Therefore, every year more and more large areas are sown. The main areas of soybean growth are the Far East, Ukraine, and the North Caucasus. Soybean oil is used only in refined form and for the same purposes as sunflower or cotton.

Linseed and hemp oil

After refining, linseed oil can be used for food purposes, but these fats are rarely used in cooking, since they have very limited storage stability, quickly thicken and are unsuitable for roasting, so kick gives the roasted product a specific “drying” flavor.

Mustard oil

Oil is obtained from seeds of white or blue mustard, which, after thorough cleaning, has a pleasant, mild taste. The color of refined mustard oil is intensely yellow. The specific smell of this oil is especially good
  corresponding to some dough products (mustard bread is made with mustard oil), it does not make it possible to widely use it for other culinary products.

Corn oil

To obtain oil, the kernels of corn kernels are pressed or extracted. Refined corn oil has a golden yellow color; it is used in the manufacture of confectionery.

Peanut butter

The walnut kernel contains up to 58% fat. Cold pressed walnut oil has a light yellow color, pleasant taste and smell; It is used in the confectionery industry.

Peanut butter

This oil is produced from the kernel of peanuts (peanuts). Refined oil obtained by cold pressing has a good taste and pleasant smell. Use it as a salad dressing and for roasting. Peanut butter is also used in the confectionery industry.

Animal fats

The type of animal, its age, fatness, food, the place of deposition and the depth of fat in the carcass - all these factors affect the chemical composition and properties of animal fats, increase or decrease the nutritional value of the product and determine the most appropriate and appropriate use for culinary purposes .

Animal fats widely used in cooking include beef, lamb, and lard. One cannot also ignore such a high-quality product as the fat of poultry (goose, duck, chicken).

Lamb fat

Lamb is one of the hardest and most refractory animal fats. Depending on the age of the animal and the place of fat deposition, the melting point of lamb fat ranges from 44 to 51 °.

Beef fat

Beef fat is more fusible and soft (melts at a temperature of 42-49 °) and, finally,

Pork fat

Pork fat, the mildest in its consistency (melts at 33-40 °).

Raw fat is used to drain the fat, i.e. adipose tissue taken from the outer or inner part of the carcasses of cattle, pigs and sheep. Raw beef fat, intended to melt fat of higher grades from it, is removed from carcasses of fat, medium and medium fatness, and for these varieties only fresh, not frozen carcasses are used. Depending on the age of the animal and the deposition site, raw beef is white or light yellow in color.

The fat removed from the digestive organs is grayish in color and sometimes has a specific odor, unlike external and internal fat. Fat is used to prepare higher grades of pork fat, removed from the internal and partially external parts of pork carcasses of greasy, half-fat and meat fat. Extra fresh pork lard is prepared from fresh, selected, mainly near renal fat.

Fat treatment

The technological process of processing animal fats consists of the following operations: cooling, washing with cold water, grinding adipose tissue and salotropeniya.

Salting can be carried out by dry and wet methods. In the dry method of refining, raw lard is loaded into a salotene boiler with double walls. Burning raw fat to make fat is produced by steam or hot water.

With the wet method of refining, raw lard is poured into the boiler with water and in this form is heated by steam. With this method of tapping, adipose tissue releases the greatest amount of fat; however, along with fat, nitrogenous substances also enter the broth, which reduce the stability of the fat during storage. The best results are obtained by dry heating in double-walled boilers heated by water or steam. This method of salon heating protects the squash - the tissue remaining after the fat is melted - from burning and provides very good quality of the finished product.

Beef fat

To obtain high-quality beef tallow, extra fat is extracted in two divided doses. The fat obtained after the first reflux is called the first juice. By separating the portion, extra grade beef fat is obtained. Extra beef fat is used in cooking for frying meat products. This high-quality fat has a low melting point (no higher than 320). Fat has a pleasant taste and smell. http: // site Due to its good taste, it is also used in other hot dishes and is used for frying foods in a large amount of fat (deep fat).

Premium Beef   It is made from selected, fresh, internal raw lard. The color of the fat is light yellow or yellow. The consistency at room temperature is solid, in the molten state, this fat is transparent. The taste of beef fat of the highest grade should be clean, without extraneous taste and smell.

1st grade beef fat   it is flooded from internal raw fat. It differs little in color and consistency from top-grade fat, but this product may have a slight aftertaste of toasted squash.

2nd grade beef fat   prepared from benign raw bacon. For a product of this class, the standard allows a slightly grayish or pale green hue and the smell of fried greaves. In the molten state, beef fat of the 2nd grade may not be transparent enough.

Lamb fat

This fat is available in three grades. Lamb fat of the highest grade is produced from selected fresh raw lard of the internal and fat tail part of the carcass. The color of the finished product is white or pale yellow; the consistency is solid; in the molten state, the fat is transparent. The taste and smell of this fat are specific with an inherent lamb flavor.

1st and 4th grade mutton fatprepared from benign raw bacon. These products are characterized by a slightly grayish or greenish tint and a taste of roasted shkvara. Grade 2 fat in the molten state may be slightly cloudy.

Pork fat

This fat is available in four grades. Extra pork fat is prepared from selected perineal fat of pork carcasses. This fat in its culinary qualities, taste, smell and nutritional value is deservedly considered the best of all animal fats (except butter). All varieties of pork fat, especially extra, are widely used in cooking for a wide variety of dishes and dough products.

Extra grade pig fat It has a white color, soft and delicate taste, with a slightly pleasant sweetish aftertaste and a subtle subtle smell. At room temperature, the consistency of pork fat is extra ointment. In the molten state, pork fat is extra clear.

Premium Fat   sunk out of fresh, selected raw lard, taken from the inside of the carcass. By smell, color, taste and texture, it differs little from extra grade fat.

1st and 2nd grade pork fat   It is produced from benign raw fat. Fat of the 1st grade is made from internal fat, and for the 2nd grade all kinds of fresh raw fat are used. The color of fat is white with a slight yellowish tinge; the texture is dense or oily. In the molten state, fat of the 1st grade is transparent, fat of the 2nd grade may be unclear. Both varieties are characterized by the smell of roasted squash.

Poultry fat

The fat of geese, turkeys, ducks, chickens is an excellent product. It is easily absorbed, melts at low temperature (goose fat, for example, at З5-37 °); its smell and taste are pleasant. This fat is good to use for the preparation of many dishes and snacks, especially from the meat of these birds. Especially great is the ability to accumulate fat in geese; fattened specimens of this bird may contain up to 46% fat. A lot of fat in first-class turkeys, ducks, chickens.

Catering establishments must remove and heat excess fat from oily poultry fed to heat treatment. This fat must be taken into account separately and carefully used in accordance with its culinary purpose.

Bone fat

Animal fats also include bone fat. Lean fat is evaporated from clean, fresh bones, freed from the remnants of meat, tendons, etc. In appearance, this product resembles melted cow butter. The consistency of bone fat is fluid, ointment-like or dense. In the molten state, fat of the 1st grade is transparent, 2nd turbid. The taste and smell are pleasant, with a slight aftertaste of fried greaves.

Fat of marine animals and fish

It is not directly used in cooking, as it has a specific aftertaste and smell.

Hydrogenated whale oil is known to have excellent qualities, high nutritional value and digestibility. This fat has become the main raw material of the margarine industry, which undoubtedly improved the quality of some varieties of margarines, which include hydrogenated whale fat.

Margarine

Margarine is produced in factories equipped with the latest technology, with the most careful laboratory and technochemical control. This is such a benign and complete product that doctors consider it possible to use margarine for some types of diet food. The main raw materials for the production of margarine are various vegetable and animal fats. Of animal fats, whale fat is the most widely used.

Of the vegetable oils, the margarine industry uses mainly sunflower, cottonseed and soybean oils.

Vegetable oils and fats of marine animals for the production of margarine are subjected to a hydrogenation process (i.e., they are transferred from a liquid to a solid state) and deodorization. Hydrogenation of fats provides the finished product with the necessary consistency, and deodorization eliminates the specific taste and smell inherent in marine animal fats and certain vegetable oils.

Depending on the source of raw materials, methods of processing, culinary purpose and taste, margarine is divided into table and kitchen. When using both dining rooms and kitchen margarines, the chef must take into account the taste characteristics of various types of margarine and their taste match with the prepared dish. http: // site For those dishes, appetizers, dough products, the taste of which corresponds to butter, only table margarine varieties can be used.

For all dishes that correspond to the taste and aroma of animal fats, to hot dishes from meat products and to some flour products, as well as to meat and vegetable mincemeats and toppings, you can use combined kitchen margarines, especially pork overalls.

All kinds of kitchen margarines are suitable for frying in a large amount of fat (deep fat), and in particular hydro-fat, which has a high smoke formation temperature (233 °) and even with very strong heating does not give the roast product a taste of bitterness and smell of offspring.

Table margarine

Table margarine in appearance is difficult to distinguish from butter. Similarity is not only external. Margarine is similar to butter both in composition and in digestibility by its body, and in nutritional value. It is close to butter also in its aromatic, flavoring properties.

Butter contains 82-84% fat, margarine contains the same amount. In butter from 0.45 to 0.5% protein, in margarine from 0.5 to 1%. Summer butter, which is most valuable in terms of its nutritional qualities, contains a significant amount of vitamins A and D. In order to make margarine no different from butter in this respect, the vitamins mentioned above are often added to it.

To maximize the approximation of table varieties of margarine to butter during the preparation process, fermented milk is added to it. And for better assimilation and so that margarine and in the culinary sense most fully reproduces butter, the raw materials prepared for the production of margarine are emulsified.

Emulsification provides a strong connection of two mutually insoluble liquids - fat and milk, a good consistency of margarine, creates a uniform boiling of margarine in a pan and prevents it from spattering. The emulsifier, that is, the substance intended to combine fat with milk (or fat with water on dairy-free margarine) in this case is lecithin. Other emulsifiers are also used.

The milk added to the margarine is pre-pasteurized and fermented with lactic acid bacteria, which gives the margarine a milky taste and aroma. Depending on the feedstock, table margarine is divided into creamy, dairy, dairy animals, dairy-free.

Creamy Margarine

Creamy margarine is prepared by mixing natural and hydrogenated vegetable fats (i.e., solidified) with pasteurized, fermented milk with the addition of 25% butter.

Table milk margarine differs from cream margarine in that it does not contain butter, and table milk animal margarine stands out among other types of table margarine by the presence in its composition of up to 25% of hydrogenated whale fat.

Whale fat has a higher calorie and digestibility than vegetable oils and animal fats (beef, mutton and back), and careful refining and deodorization free this very nutritious fat from its specific taste and smell inherent in its raw natural state. Dairy-free table margarine is obtained by emulsifying fats with water.

Each of these margarines is produced by salted (not more than 1.7% salt), unsalted (0.2% salt), with or without vitamins (A and D). By marketable qualities, all varieties of table margarine are divided into the highest, 1st and 2nd grades.

The signs of good quality of table varieties of margarine include: uniformity, density and plasticity of its mass, color uniformity and good pleasant taste without extraneous odors and smacks.

Kitchen Margarine

If in the manufacture of table varieties of margarine, the main indicator of the quality of the product is its maximum approximation in taste, food, culinary properties and appearance to butter, then in the production of kitchen margarine the main task is to select such fat mixtures and process them so that the finished product would most fully reproduce all the qualities of the best animal fat of pork fat.

Using the physical property of liquid vegetable oil and solid fat mixtures to melt at lower temperatures than the solid fat included in these mixtures, the industry selects such fat mixtures for cooking margarine that are as close as possible to pork fat.

Repeated studies proved that both kitchen margarine and lard are absorbed by the body in the same way - by almost 96.5%.

Raw materials for the preparation of kitchen margarine are animal and vegetable fats. In the manufacture of kitchen margarine, the fats included in its composition are pre-melted and then mixed in various ratios.

Depending on the feedstock, kitchen and vegetable margarines are distinguished.

The group of vegetable kitchen margarines includes hydro fat and vegetable fat.

Hydro fat is prepared from refined vegetable oil, which is converted to a solid state by hydrogenation. Vegetable fat consists of a mixture of hydrogenated vegetable oil (80-90%) and natural liquid vegetable oil (20-10%).

The group of combined kitchen margarines (overalls) includes:

• animal combi,
• special animal combi,
• pork and margaguselin.

Animal Combi   contains 30% natural vegetable oil, 55% edible salomas (hydrogenated fat) and 15% beef or pork fat or hydrogenated whale fat.

Special animal combi   contains up to 25% premium beef or the same amount of hydrogenated whale fat, and the pork lard is combined.

Margaguselin contains 70% edible salomas, 10% natural vegetable oil and 20% pork lard. In order to give margaguselin the taste and aroma of goose fat fried with onions, this type of kitchen margarine is flavored with an oil extract from fried onions.

Kitchen margarines, as can be seen by the composition of each of their varieties, are, therefore, various fatty compositions, almost identical in their, of course, high nutritional value, or different in taste.

1. Loban, D.I. et al., Culinary, Sunday-M: 1955, 91-102s.
  2. Sivolap I.K. et al., A Book of Tasty and Healthy Food –M: Flamingo, 1955–235–237 pp.
  3. Baranov V. S., Technology for the production of catering, Economics –M: 1986, 29-44s.

The list of food products is so wide that listing them can be very difficult, especially considering the gastronomic preferences of various nationalities. In our article, we will talk about one of the rather exotic products - lamb fat (or fat tail), which is not as common in Ukraine and the Russian Federation as in some other countries of the world. Is it worth believing the benefits of such an unusual culinary ingredient and how it can be used for medical purposes - read on.

Chemical composition

If you look at the indicated product from the “inside” side, you will notice a very rich chemical composition represented by B vitamins, vitamins A and E, as well as fatty essential substances (in particular, sterol and phosphatide), carotene, caprine, laurin, selenium , magnesium, copper and zinc.

Together, these components guarantee the normal functioning of the body, the correct metabolic processes and protection from the harmful effects of the environment.

The calorie content of mutton fat is quite high and amounts to 897 kcal per 100 g of product. There are no proteins and carbohydrates here at all, but fat - as much as 97% (the remaining 3% is water). Moreover, there is more saturated fat here than in the usual pig and beef fat.

What is useful mutton fat

The interconnection of all these components provides great benefits for humans, and even more than other products of animal origin.

This is not difficult to verify by simply looking at the effect of a fatty product on different systems and functions of the body:

1. Reproductive system. In large quantities, saturated fatty acids can harm a person, but in small doses they are necessary, since they normalize the general hormonal background, preventing the development of impotence in men and infertility in women.
2. Brain activity.   A large amount of vitamin B1 is a real find for people engaged in hard mental work. It has a good effect on memory and analytical capabilities, preserves brain cells and prevents their aging.
3. The immune forces of the body can be strengthened thanks to vitamin A, which is part of lamb fat. People who regularly use the product for culinary purposes are less likely to suffer from colds and quickly get rid of existing diseases.
4. Organs of vision.One cannot but note the positive impact on the activity of visual analyzers and the improvement of blood supply, which maintains visual acuity.

In addition, the antioxidants present in the product accelerate the recovery processes in the body and significantly reduce the risk of cancer. It is not for nothing that the sages of the eastern countries call mutton fat “a storehouse of youth”, considering it a good source of energy.

Important! Even despite its high calorie content, the product is very well absorbed and does not overload the human digestive system. However, a small amount will be enough to saturate the body and replenish its lost energy.

In addition to all the benefits, mutton fat protects a person from ultraviolet radiation and supports natural beauty.

How to use mutton fat in cooking

In our country, the described product rarely takes pride of place on the kitchen shelves, but at the same time there are many dishes prepared with his participation (most of them are not only healthy, but also very tasty).

In which countries is popular

Sheep fat was especially popular among Uzbeks, Kazakhs, Turkmens, Tajiks and representatives of other eastern nationalities. All of them use it both in raw and in melted form, in particular, for frying various meat and vegetable dishes.

In the liquid state, the product is great for baking, although it can often be added to tea or other drinks. Such a drink will be especially useful in the cold season, as it not only warms, giving the body strength, but also increases its resistance to colds.
If you wish, you can also use mutton fat as a standalone product, and you can add other vegetable or animal fats to it, which will only complement the taste of the dishes you cook.

Did you know? Even if you lead a sedentary lifestyle, 50 g of fat per day will not provoke weight gain, but will saturate the body with the energy it needs. After the age of 40, this product prevents constipation and helps to eliminate bile from the body.

What dishes are cooked on it

The first and most famous dish prepared using the described fatty product is a traditional Uzbek pilaf, which with its presence acquires a special aroma and good taste.

A shish kebab made from offal is not without such a component, but for this purpose fat is used only for frying, which makes the dish soft, with more pleasant taste.

  Video: recipe for pilaf on mutton fat

Other popular Asian dishes used to create this product include:

• puff cake with onions and meat;
• kebabi;
• tatar noodles cooked in a slow cooker;
• cake "Belish";
• samsa;
• lamb kebab.

In addition to these goodies, you can cook many others by simply replacing the mutton fat with similar fatty components of animal origin.

Traditional medicine recipes

Alternative medicine boasts an abundance of recipes, including those involving animal raw materials, and given the enormous benefits of lamb fat, it is not surprising that it has become one of the main components in the preparation of effective medicines for a variety of ailments.

When coughing

In the simplest version, the melted medicine is used for compresses or rubbing, although a drink made from equal parts of milk, honey and fat itself will be no less effective.

In the latter case, before use, it is desirable to heat the mixture in a water bath until all components are completely dissolved. Such a composition perfectly fights dry and wet coughs and can even help with bronchitis.

Important! At high temperatures, the use of a "fat" drink is extremely undesirable, as it can only aggravate the situation.

Another possible use of lamb fat in the fight against cough is this recipe: 250 g and 4-5 finely chopped leaves are taken for 200 g of product, everything is thoroughly mixed and the mixture is transferred to a clean, tightly closed jar.

The finished drug can be stored in the refrigerator (and for a sufficiently long time), and you need to use it three times a day in a tablespoon before the main meal. To enhance the taste, you can add a tablespoon, only it must be of high quality.

For preventive purposes, the same composition is consumed by 0.5 tablespoon 2-3 times a day, half an hour before meals.

For joint pain

To eliminate joint pain, only unsalted mutton fat is used, which is applied in a thick layer to the affected areas of the body and is additionally wrapped with cling film.

   To ensure the proper warming effect, it is recommended to wrap the limb with a woolen scarf, leaving it for the next week. Once every few days, the old fat is replaced with a new one, while continuing to wear a compress.

If you cannot afford to wear a bandage daily, then melted, necessarily warm, fat should be rubbed into a sore spot every day for a month, performing this procedure mainly at night and additionally using a wool scarf for warming.

With varicose veins

With varicose veins, the sebaceous product is cut into thin small pieces and applied to the sore spot, wrapped on top with polyethylene and then with a woolen shawl or scarf. Two such compresses per day are enough, and within a few weeks the veins will become less noticeable and almost completely cease to hurt.

From the heel spur

A mixture of a whole raw egg (in shell) with 100 grams of mutton fat and the same amount of vinegar essence will help to cope with this unpleasant problem.
   Before use, it is advisable to leave the medicine in a dark place for a day, and then you can moisten the swab in it and apply it to the spur in the form of a compress, putting on the sock on top. With regular use (every day at night) after a week, the heels will become soft and smooth.

From Wen

In the fight against wen, you do not have to prepare a medicine based on lamb fat for a long time. All that is needed is to melt a teaspoon of the product, cool it a little and lubricate the bulge daily, until it disappears completely.

How to use in cosmetology

The beneficial properties of lamb fat did not go unnoticed by cosmetologists. World-famous brands often use it as one of the main ingredients for their products, in particular creams, masks and even shampoos. The main benefit of the product is its positive effect on the skin, which with regular use of the product is quickly smoothed and rejuvenated.
   In addition, kurdyuk is able to protect the skin from the effects of frost, so that face masks prepared on its basis will be especially appropriate in the winter. Consider several recipes for creating such a homemade cosmetics.

Option 1.For good hair growth and strengthening, you can prepare an ointment from a mixture of lamb and pork fat (350 g each) and sodium chloride powder (120 g). After thorough mixing, all the ingredients are placed in a water bath and heated well, stirring constantly.

In the resulting homogeneous composition, you need to add 120 g of parsley seeds, 15 g of dill seed powder and mix everything well again, leaving the container with all its contents in the same water bath.

After boiling, you can pour the ointment into jars and send it to the refrigerator so that it can be rubbed overnight for 10-15 minutes (the procedure should be performed daily). After such a mask, oily hair is rinsed in the morning in warm water or in the infusion of nettle leaves.
Option 2To prepare a nourishing cream for the whole body, equal amounts of pork and mutton fat, butter and beeswax are taken.

As in the previous version, these components must be melted in a water bath, mix well and pour into a jar for further storage. The finished product can be used daily, applying to different parts of the body, in particular, and damaged by burns.

Some women simply add the melted product to their standard cosmetics and, after mixing, use in the usual way, only in this case you should not exclude the possibility of an unpleasant odor.

How to choose upon purchase

In order to get the maximum benefit from fat tail, it is important to choose a really high-quality product without confusing it with goat fat (outwardly similar, but the properties differ).
  This mutton product is distinguished by the following characteristics:

• it is light, almost snow-white;
• dry;
• without unpleasant ammonia smell.

To minimize the risk of acquiring fake or low-quality fat, buy it only from trusted private sellers (preferably on farms) or in reputable stores with a good reputation.

Where to store

After the purchase, the fat tail is usually poured immediately to be placed in a refrigerator for further storage. In such conditions, it does not lose its properties and can lie up to 3-4 months.

If you still do not have the opportunity to engage in reheating, then temporarily freeze the product, then to cook it in this way. The standard storage temperature in the refrigerator is within + 2 ... + 5 ° C.

Important! Do not use kurdyuk if he suddenly has an unpleasant ammonia odor or the surface is covered with mold. Such fat will not be useful, on the contrary, you can harm your body.

How to melt lamb fat at home

To melt the fat tail is not difficult, and all you need is an oven and a capacity for melting.   All actions are performed in the following sequence:

1. A fresh piece of fat is cut into small pieces and poured with cold water for an hour (thus blood clots and unnecessary tissue residues are separated from it).
2. After the specified time, it is taken out of the water, washed well and put in a cast-iron or clay container, in which the fat should completely melt.
3. Now it remains to place the pot in the oven for 1.5 hours, after sprinkling it well with water (the temperature in the oven should not be above + 150 ° C).
4. At the end of the procedure, the melted fat is removed from the oven, filtered through a sieve and cotton cloth and poured into a jar for further storage.

As an acceptable alternative to the task, you can use a slow cooker. In this case, the purchased kurdyuk is well washed, cut into small pieces or passed through a meat grinder with a fine mesh, to then melt in the multicooker bowl in the “Baking” mode (the process usually takes about an hour).

Then the appliance is put on the "Extinguishing" mode, and the fatten continues to cook for another 2-3 hours. After filtering, the product is put into the refrigerator and used as needed.

Important!Whichever method you choose, it is very important to stir the fat periodically for even melting.

Who is not allowed

For all the multifaceted benefits of lamb fat, there are cases when it can harm the human body. First of all, this applies to people suffering from obesity, kidney disease, liver problems, gallbladder inflammation and atherosclerosis.
   It is also desirable to limit the use of fat tail to persons with peptic ulcer or high acidity, due to its high fat content. In some situations, discomfort may occur due to individual intolerance to the product, which is also worth considering when buying it.

Did you know? The ancient Romans called lard "lardo", and, interestingly, this name has survived to the present day, although it now means« lard» . There is evidence that the emperor Justinian himself at the legislative level obliged subjects to supply lardo to the army so that all military personnel had enough strength and energy, and this happened about 1,500 years ago.