Kitchen stuff (1)

Thank you. Oksanochka, this is all because of your kekisiks on apple broth, I have not added anything to them, different things (except eggs, of course). two servings 2-3 times a week. I'm not even glad that I gave it a try, now you can cook whatever you want, but the buns are a must.

maybe someone wants to order such a bottle, who knows and knows the language, let me together, I don't know how to order

if this bottle contains oil, then only non-drying. sunflower is not allowed in such.

Yes, I remember Temka in oil rasters, but it seemed to me that it was clogged up there because everything was thin and it seemed to be just a pump but thick ...

Such a bottle is not only suitable for oil, although I keep different varieties of them at home. For alcohol, vinegars, liquid sauces. The kitchen will not remain idle.

if this bottle contains oil, then only non-drying. sunflower is not allowed in such.

Olive is also her ... and the rubber push buttons after a while begin to stick (I have eight months) and sometimes strive to completely pop out at the most inopportune moment (I wipe mine after each use). But for the sauce, vinegar is great. By the way, these bottles are 500 ml and 300 ml.

Leska, why not olive? it does not dry out and does not thicken ...

[Sens]

Sens , I do not know why . Although they supply me with the most natural oil, one can say straight from under the cow - from the islands. But everyday life with soy sauce is like new during this time.

[Sens]

Sens , I do not know why . Although they supply me with the most natural oil, one can say straight from under the cow - from the islands. But everyday life with soy sauce is like new during this time.

does the oil in the refrigerator freeze well? even if the olive oil hardens slightly above 0C. yes even at +5.

I do not store in the refrigerator ... but I will try ... then I will tell

I'm not about storage. this is how the olive oil is checked for quality.

I'm not about storage. this is how the olive oil is checked for quality.

Good olive oil should freeze in the refrigerator.

Went to put all kinds of olive oil in the fridge. And should it thicken, like sour cream or thicker?

[Sens]

does the oil in the refrigerator freeze well? even if the olive oil hardens slightly above 0C. yes even at +5.

Sens, the oil did not completely solidify (did not turn into a solid mass) and flakes appeared, turned white.

[Sens]

Went to put all kinds of olive oil in the fridge. And it should thicken as sour cream or thicker?

Become like butter, only yellow or greenish

Sens, the oil did not completely solidify (did not turn into a solid mass) and flakes appeared, turned white.

Maybe a little stood in the refrigerator? Leave it there for a day or two.

[Sens]

Sens, the oil did not completely solidify (did not turn into a solid mass) and flakes appeared, turned white.

Leska, everything is correct, so it should be with good oil. Here is an excerpt from the article "How to choose quality olive oil?":

"Of the most affordable ways to determine the quality of olive oil, we can only talk about testing it in the cold. Good quality olive oil does not tolerate cold. If you put it in the refrigerator for a few minutes, it will form white flakes. However, it does not taste like olive oil. As soon as the oil warms up to room temperature, all white crystals will disappear. "

Oh, how great I have now checked mine too - it is in flakes And I also heard that good oil is sold only in dark glass bottles, but how true this is, I don’t know, although purely intuitively I bought my first bottle just like that

I also heard that good oil is sold only in dark glass bottles, but I don't know how true this is.

Absolute truth! The oil must not oxidize from exposure to sunlight!

Today I went to Pyaterochka and bought such a teapot for 70 rubles and adapted it for sunflower oil - sooooo convenient, it pours out in a thin stream and does not drain anywhere under the spout from the outside

Cool notion! And how many ml is in the teapot?

750 ml

And in my opinion, any oil freezes in the refrigerator and cheap sunflower and expensive olive oil

And in my opinion, any oil freezes in the refrigerator and cheap sunflower and expensive olive oil

Cheap sunflower seeds freeze at lower temperatures - below zero. It doesn't even thicken in the refrigerator. I know for sure, since I specially store sunflower oil in the refrigerator - it is advisable to take chilled mayonnaise for mayonnaise, and I may need fresh mayonnaise at any minute.
I have not tried olive oil, because there was no need to check for quality. Now I'll put it in the fridge and see what happens.

Tanya, what do you need to check? Aren't you being snobbish straight?

So I say - I don't need to check the OIL, because I bought it myself in Italy, extra virgin, everything is as it should be. I'm not checking the oil, but the method of checking. Since my oil is of high quality, let's see how effective this method is. Does it really freeze in the refrigerator, and if it does freeze, at what temperature. For example, I have a refrigerator for + 8 * set, I don't need less.

You can be sure, it will freeze!

Yes, I do not really doubt it, it just became interesting to look at the frozen oil. To what extent will it freeze? Is it just flakes, or something cooler? Or maybe +8 is hot for it to solidify? In general, whatever the child is amused with
And also, I think my experiment will be interesting for those who buy ol. butter in the nearest supermarket. It’s just to see if high-quality oil is delivered and whether it is worth paying a lot of money for it. Because on the label you can write a lot, and what is inside the bottle - fig knows. Our unusual ol. oil people are unlikely to taste a fake. As a rule, we don't know much about it.
In a whisper: I don't understand that at all. I can't stand him! Unless I add it to bread, and sometimes I cook on it. But in salads, no, no! The muck is rare (as for me). Once I made mayonnaise on it. I didn't throw it away, I shoved it into myself, but what effort did it cost me In general, the taste and color.

I think any vegetable oil in the refrigerator freezes slightly. It seems to be thick at the bottom, but flakes float in the oil itself. Only refined oil is used in mayonnaise, any.

I think any vegetable oil in the fridge freezes slightly. It seems to be thick at the bottom, but flakes float in the oil itself. Only refined oil is used in mayonnaise, any.

The olive oil freezes completely in the refrigerator, it is impossible to pour a drop from the bottle. The longer it stands in the cold, the more it freezes. Unrefined olive oil is only suitable for cold dishes. You can't cook on it, they don't make mayonnaise from it - it will taste bitter.

[dalida]

... Unrefined olive oil is only suitable for cold dishes. You can't cook on it, they don't make mayonnaise from it - it will taste bitter.

dalida
I wrote only refined oil.

The olive oil freezes completely in the refrigerator, it is impossible to pour a drop from the bottle. The longer it stands in the cold, the more it freezes.

So all these years I bought not olive oil in the Metro, but a fake. I always bought expensive oil in dark bottles.My oil never completely solidified.

completely or not - depends on the temperature in the refrigerator .. the colder - the harder it solidifies

So all these years I bought not olive oil in the Metro, but a fake. I always bought expensive oil in dark bottles. My oil never completely solidified.

You should buy the olive oil that says "Extra Virgin".
This oil is delicious for salad dressing, but not for frying. It is better to fry on refined rapeseed. And for mayonnaise, refined rapeseed is also better.

Yes, it is Extra Virgin of the first cold pressing that I always buy. And I make mayonnaise on refined sunflower, I have not seen rapeseed on sale. I did it with refined olive-corn oil, and it turned out to be an excellent mayonnaise!

So all these years I bought not olive oil in the Metro, but a fake. I always bought expensive oil in dark bottles. My oil never completely solidified.

not really fake ...
I had such an observation in the Metro ..
winter. the store is neither cold nor hot.
At the very bottom there are 5-liter transparent cans of oil. all the oil was Extra Virgin. And here is one view - with frozen flakes, the rest without. The one with the flakes is probably the cleanest. By the way, in the refrigerator it froze and looked like creamy.

and further. good unrefined (peasant) olive oil, when tasting, creates a sore throat. I even coughed.

rapeseed was not seen on sale.

We call rapeseed oil "canola oil". Maybe you call it that. It is possible that they were not seen precisely because of the name ...

good unrefined (peasant) olive oil, when tasting, creates a sore throat. I even coughed.

It's delicious. We sometimes take this from the Arabs. But it is exclusively for dressing salads and other cold snacks, and is not subject to heat treatment.

[Sens]

... good unrefined (peasant) olive oil, when tasting, creates a sore throat. I even coughed.

Yes, Sens this is the kind of oil I buy, if I taste it, it has a sore throat, and a bitter, peculiar taste. I really love olive oil.
I ran and put the bottle of oil in the refrigerator in the coldest zone. Let's see how it freezes
Caprice Thank you! I will look in the shops "canola butter", it would be interesting to try.

It is better to fry on refined rapeseed. And for mayonnaise, refined rapeseed is also better.

Rapeseed oil is healthy. I haven't tried it in bread and pastries, I haven't tried it in mayonnaise, but in salads - it's just disgusting for my taste ...

[Gypsy]

Rapeseed oil is healthy. I haven't tried it in bread and pastries, I haven't tried it in mayonnaise, but in salads - it's just disgusting for my taste ...

Gypsy made mayonnaise in the topic of preparing mayonnaise. We then discussed at midnight where to put it? he was like that - I wanted to spread it on my hair, like a mask, they decided on the hair, only on the legs, away from the nose

Mayonnaise is delicious from grape oil - it is neutral. Metro has the cheapest Aro brand.

I support, I also had a wonderful mayonnaise on my grape

[Gypsy]

Gypsy made mayonnaise in the topic of preparing mayonnaise. We then discussed at midnight where to put it? he was like that - I wanted to spread it on my hair, like a mask, they decided on the hair, only on the legs, away from the nose

And I really thought that it only reminds me of fish oil, which in childhood every day was forcibly poured into the neck of a tablespoon ... and without a snack. True, after this execution, they gave out a glass of mash: yeast dissolved in milk.

in salads - just disgusting to my taste ...

It's not disgusting in salads. There is simply none in salads. It is tasteless and odorless. We put olive in salads.

[Gypsy]

Gypsy made mayonnaise in the topic of preparing mayonnaise. We then discussed at midnight where to put it? he was like that - I wanted to spread it on my hair, like a mask, they decided on the hair, only on the legs, away from the nose

It's strange. I got normal rapeseed mayonnaise. True ... I bred it with olive in mayonnaise ...

You should buy the olive oil that says "Extra Virgin".
This oil is delicious for salad dressing, but not for frying. It is better to fry on refined rapeseed. And for mayonnaise, refined rapeseed is also better.

At the dawn of perestroika, rapeseed oil was supplied to Russia as humanitarian aid, it was everywhere - heaps of it. Not now. But for mayonnaise, I agree with you, there is nothing better than rapeseed, it is not as "fat" as all other oils, and therefore it was whipped quickly and well.

Py. Sy. there were no foreign smells or tastes.

Mayonnaise is delicious from grape oil - it is neutral. Metro has the cheapest Aro brand.

I love grape oil !!! But its current in salads !!! It is sacrilege to translate it into frying. And I haven't tried mayonnaise until there is no need for mayonnaise, but thanks for the tip! I will definitely do it for Easter!

[Insoles]

I got normal rapeseed mayonnaise. True ... I bred it with olive in mayonnaise ...

Here I have the same picture oil , excellent mayonnaise in rapeseed oil. I make mayonnaise according to our recipe Insoles, 170 gr. rapeseed oil I take 40 gr. olive, everything is fine, I really like the taste !!!

I love grape oil !!! But its current in salads !!! It is sacrilege to translate it into frying.

Yeah, then I koschey blasphemer ... I fry donuts on grape, of course a little expensive, but I don’t fry donuts every day ... But what a result !!!

:

And I really thought that it only reminds me of fish oil, which in childhood every day was forcibly poured into the neck of a tablespoon ... and without a snack. True, after this execution, they gave out a glass of mash: yeast dissolved in milk.

Lucky, you were given a mash, and I was given a pickle. And the fish oil was homemade from katran. My grandfather was a professional fisherman at a fish farm in Yalta. When it was being made, the whole apartment smelled like this for a month. As I remember, I will shudder! She did not subject her son to this execution.

hee, that's what I asked for a bottle - 2 pages about oil about mayonnaise ...

Anh, I'll ask you about pearl sugar now, where did I get it ... I need it ...

in our "Perekrestok", in the local market, in Rostov in the "Metro", you will not find it - you want to send it.

[Gypsy]

And for mayonnaise, refined rapeseed is also better.

perhaps Gypsy then did on unrefined, I do not remember the subtleties.

... this is the kind of oil I buy, if I try it, it has a sore throat, and a bitter, peculiar taste. I really love olive oil.

and, most importantly, useful!
with many diseases, including cholecystitis and dyskinesia - not started and without exacerbation !!!!!!!!!!

At the dawn of perestroika, rapeseed oil was supplied to Russia as humanitarian aid, it was everywhere - heaps of it. Not now.

No, at the "dawn of perestroika" we were flooded with soybean oil as humanitarian aid. Here it is, just, and there is the one that "Brrrrr" and resembles fish oil. And rapeseed was just beginning to be mastered.

I checked the oil. It stood in the refrigerator for less than a day. + 8 * in the refrigerator chamber, oil was on the door (where the temperature must be a little higher). Result: the oil became slightly dull in the light. The fluidity is normal, no light flakes are observed.
Conclusion: either olive oil thickens at lower temperatures, or ordinary Italians are given a burda in the form of extra virgin olive oil. The oil was bought in a conventional it. supermarket, NOT an olive oil specialty store.