Tip 1: Does the color of butter affect the quality

Food

Tip 1: Does the color of butter affect the quality

Today, butter is oftencounterfeit product, under the packaging of which unscrupulous producers hide margarine or spread. The quality of butter can be recognized by many characteristics, but its color indicates the composition of this product most clearly.

Instructions

Quality butter has notlight yellow or yellow, and white or pale yellow, which is completely homogeneous throughout the mass of the product. Usually yellowish color is associated with the presence of carotene - in winter this substance is not enough in oil, so its color can vary from pale yellow to white. In addition, uneven color is often obtained with a non-uniform distribution of the dye, used when mixing butter of different colors.

If the butter is unevenly coloredin the form of a dark yellow layer formed on the surface of the product and depleting the unpleasant odor, as well as having a bad taste, it should be discarded. Also by color, you can determine the naturalness of butter and the presence in it of foreign additives - if it is for a long time lying in the refrigerator, without changing the color and smell, it means that 100% added various preservatives.

To choose a really high-quality product,you need to carefully read its packaging. So, it should specify the composition in which the main ingredient is cow's milk, from which they produce real butter. If instead of this component the manufacturer indicates a substitute for milk fats, vegetable fat, as well as peanut, palm or coconut oil, this product is a cheap analog of high-quality butter.

In addition, this creamy product is alwayspasses in accordance with GOST R-52969. Under packing with other figures, margarine or spread is always concealed, which are also manufactured according to GOST, but the manufacturer has the right to add a large number of preservatives, flavoring agents and emulsifiers to them. The shelf life of a quality butter should not exceed thirty-five days, and the product itself must crumble after ten minutes in a freezer and cutting off a piece of it. Spread and margarine in similar conditions will not lose their homogeneity, remaining completely flat.

Tip 2: Why sunflower oil has gained popularity in Russia

Sunflower was first brought to Russia by PeterI, who saw a bright large flower in Holland and was subdued by his appearance, reminiscent of a small sun. At the end of the 19th century, Russian enterprises began to produce sunflower oil on an industrial scale, as it became extremely popular among the people.

Popularity of sunflower oil

Initially sunflower oil was welcomeaccepted by the Russians, since it was a product of plant origin and was not prohibited during the fasting - in contrast to butter. No less important role in its popularity was played by the climate of Russia, in which the sunflower grew very willingly, giving a tasty and, most importantly, inexpensive vegetable oil. It was able to get ahead of soybean, rapeseed, linseed, mustard and corn oil in the market of this product. The share of sunflower oil produced in the Russian Federation occupies about 87% of the vegetable oil market. In addition to the above factors, decorative sunflower quickly moved to the category of valuable crops for a huge benefit account for the human body that his seeds bring. They began to be widely used not only in food industry and cooking, but even in cosmetology with folk medicine. In addition, it turned out that the flowers of the sunflower give beautiful honey, which has unique properties and a large number of active enzymes.

The Benefits of Sunflower Oil

The seeds of sunflower contain a lot of vitamin E- a powerful natural antioxidant, protecting the body from free radicals, which destroy the structure of cells, which leads to various failures in the work of organs and tissues. Also in sunflower oil contains the amino acid arginine, which helps to prevent and fight diseases of the cardiovascular system, strengthen the walls of arteries and vessels. Vitamin B1, as part of this oil, reduces the risk of blood clots in blood vessels of various sizes. Sunflower seeds are natural "enemies" of harmful cholesterol, causing problems with arterial pressure, blood vessels and heart. One of the most useful components of sunflower oil are phytosterols - reducing the concentration of cholesterol in the body and preventing its excessive absorption. In addition, sunflower oil is popular due to its antimicrobial properties - it treats some diseases of the mouth, provoked by pathogenic bacteria, using oil as a rinse. Active sunflower oil substances have a positive effect on the respiratory, digestive and circulatory system, as well as on neurological diseases.

Tip 3: How to choose corn on the cob

Boiled corn is a wonderful, nutritious,rich in vitamins and a very delicious vegetable. There are many ways to prepare it. But the taste of cooked maize depends more on its maturity, so you need to know how to choose the right cob.

How to choose corn on the cob

Buying corn in the cob on the market,that an unscrupulous seller can give a sweet corn for animal feed. Grains of fodder corn, in contrast to food, have a more intense yellow color. It can also be eaten, but it will take a long time to cook, and it will not taste so sweet and juicy. When choosing corn in the cob, you can resort to a small trick - imperceptibly pierce the nail grain. If the juice splashed on the finger, it means corn of good quality. It's good if the seller allows to deploy the cob and inspect the corn. In a young vegetable, the kernels should be whitish-yellow in color, and the antennae white, soft, silky to the touch. If the leaves of the corn are dry, this is a sign that the vegetable has been waiting for the buyer for a long time and has lost its juiciness. Turning the cob, we must also pay attention to the fact whether the same color of the grain. The combination of white and yellow grains, different in size, indicates that the corn is not ripe or is intended for feed. And of course, under the leaves and mustache there should be no worms. Between the cleared cobs and the whole, it is better to give preference to the latter, corn kernels wrapped in leaves spoil more slowly.

The Benefits of Corn in the Cob

Corn in the cob - very valuable in itsqualities product. It almost entirely consists of fiber, which, getting into the intestines, relieves the body of harmful toxins and toxins. Corn is a very low-calorie product, it consists of starch, fats, sugar, protein and lots of vitamins. Thanks to its composition, corn can restore broken metabolism. This sunny vegetable has a beneficial effect on the condition of hair, nails, skin, helps to cope with insomnia and depression. In addition, corn helps to normalize the liver and gastrointestinal tract.

How to cook corn on the cob

Depending on personal culinary preferenceseveryone cooks corn the way he likes. But it is indisputable that the maximum of useful properties of the vegetable is preserved when cooking for steaming or baking in the oven. Young corn is ready for use after 20-30 minutes of cooking. If you cook it longer, it will become stiff and tasteless. Boil it better in salted water, laying on the bottom of a pot or a steamer leaves cob. Spice lovers add black or fragrant peppercorns. On the table, corn is served hot with butter.