Throw home creamy oil. How to melt the creamy oil? Boil the fuel oil along containers for storage and further use

Creamy oil is one of the most luxurious gifts of nature to mankind.
The tastiest butter It is born where natural conditions are in favor of man and his pet. After all, everything you need to get a good cream oil is excellent milk, a little skill and clean conscience.

It is a pity that natural creamy oil is perishable. After all, in addition to fat, it contains water, protein and sugar in the form of lactose, which can serve as a nutrient medium including for not the most useful and worsening the taste of bacteria products.
It is a pity that on natural butter is not so easy to cook: until water evaporates, the oil hits and sprinkles, the temperature is so low, which is really not fussing, and when the water in oil does not remain, the squirrels and sugar will be burned.
But people learned to separate water, squirrels and sugar from dairy fat, which is stored as much as you like, and prepare one pleasure on it, and its taste fully corresponds to the aroma of meadow herbs and colors that ate a cow.

The easiest way to get a foiled oil is to put butter on fire and wait until water is evaporated. During this time, part of the proteins will rise along with the foam to the surface, of them, of course, can be removed.
But the other part of the proteins will be held at the bottom heavier than fat, water. There these proteins will be burned when the water evaporates, from there the products of the breakdown of proteins and paint oil with the taste of the valley milk. Now you understand why you didn't like the taste of baked oil before?
But, perhaps, you didn't like it also because it was treated with a fresh butter, but a slightly "stepped", which in pure form is already impossible. So to say "saved the product."
Another reason is that some confused foiled oil from one day heated. Correctly - who will like grains, which are formed when freeing it?

In addition, in the heated oil, water, proteins and carbohydrates remain in place. Is that part of bacteria dies when heated, but they will inevitably begin again. Yes, and cook on such oil - it's like that on the creamy - the same problems.
But if the oil is heated very slowly and do not bring to the boiling point of water, it will sooner or later cut into the components. Lighter fat will rise upstairs, and water, proteins and carbohydrates will fall down. The slower the heating was conducted, the longer the temperature was maintained about 85С, the better the result.
How to do it? Help multicookers, rolds, medical and other kitchen appliances, capable of maintaining the temperature in a given range for a long time. For example, five-six hours, if we are talking about three or four kilograms of butter. If nothing is listed - build water bath.

And with less quantity and not to contact! And the troubles are unjustified, and oils turns to the offensive little. After all, even if the butter was acidic, crumbled when I was trying to smear on the bread, it strives to spoil or at least get into the edges - in the word, behaved like the most ordinary natural product, anyway - as a result, it turns out surprisingly delicious foil oil.
How to separate one liquid from another? Very simple if you remember that when cooled milk fat harden faster water. Just set the vessel with butter to the cold, and then remove the solid foam oil. Remains of cream from below a piece can be washed off cold water. After that, the oil must be heated again to 125s to evaporate the remnants of moisture and remove a small amount of foam. Properly cooked foam oil does not need even in the storage refrigerator.

One of the most delicious and useful dairy products is butter. For most, this product is an integral part of the breakfast. It is used for frying and sandwiches, giving dishes a more rich creamy dairy taste. However, being in a frozen state, when the briquette of butter is very solid, its use becomes difficult.

Many dishes involve the use of exclusively softened or shaken oil. What methods exist to achieve the necessary consistency of the creamy oil - you will learn in this article.

Classic heating method

This method requires the presence of a plate and a frying pan (or pans). Initially, it will be necessary to separate the required amount from the butter briquette and cut it into several parts. Thus, the product warms uniform and faster. Dishes in which this dairy product will melt, mandatory should have a thick bottom. Thanks to him, pieces of butter will not be burned to the surface of the dishes, and the product will be warm evenly.

So, for softening cream oil on the stove it is advisable to use the minimum fire.This is due to the fact that the oil begins to change the consistency to the softer already at temperature mode in thirty degrees. The use of high temperature heating mode will provoke the burning of the lower surface of the butter, while completely without changing the consistency of the whole piece. Be patient and be sure to wait until the whole piece of oil is mounted.

Touch and stir the oil to complete softening is not recommended. It is permissible only to move large pieces of oil on the surface of the dishes. Next, remove a frying pan or a saucepan from the plate and with the help of a kitchen spatula, prevent a well-colored cream mixture.

Due to the fact that the dishes remain hot for a few more minutes, its temperature is enough in order to allow the product to dissolve to a homogeneous consistency.

Properly melt this product to room temperature at home, for example, in a slow cooker or in the microwave. In this article you will learn other ways.

With a water bath

Melt the briquette of the butter, using a water bath, it means to achieve a soft consistency and get a more rich taste. Indeed, due to the use of this method, any possibility of burning cream oil is excluded. This is due to the use of low temperature regime, in connection with which the product is heated slowly, but evenly, gently softening the layer behind the layer.

This process will require a water sauna. In the absence of special dishes, you can build a water bath yourself. It will be necessary to prepare two pans with different volumes. Water poured to the greater of them and put on the middle fire.

In a saucepan with a smaller volume, pre-sliced \u200b\u200bpieces of butter should be placed. As soon as water in a large saucepan starts to pour, carefully place the dishes with butter on top of it. Water bath is ready.

Will only have to wait for the required consistency milk Product. It is possible to stir the pieces of oil, however, in this, as a rule, there is no need. Oil warmers evenly and does not burn to the inner surface of the pan. The only thing that is worth paying attention is what Water in a large saucepan should not be filled to the edges.Otherwise, there is a possibility of obtaining a burn or a flame treason in the burner (provided that you have a gas stove).

In a microwave oven

This method of softening the cream product is quite common and is widely used. However, its use should be taking into account several nuances. Due to the fact that when heating this dairy product in microwave oven It is the utensils stronger than the product, rather than the product, must be followed by some recommendations. It is worth noting that if desired, it is recommended to use other methods if desired, it is recommended to use other methods.

Let's start with the fact that the cheerful oil briquette is cut into small cubes in the required quantity. Then sliced \u200b\u200bpieces are laid out in a special dish intended for a microwave oven. As a rule, these are shallow plates made of glass. Be sure to cover the dishes with a dairy product with a paper napkin. This will not allow the appearance of splashes when the oil begins to heat up much and change the consistency to a more liquid. A hot creamy mixture, sprinkled along the inner surface of the microwave oven, is extremely difficult to remove.

By placing a plate with pieces of oil inside the microwave oven, shut the door and turn on the "defrost" mode. In the absence of this mode, set the highest power indicator to which your equipment has. Ten or fifteen seconds will be enough to soften the top layer of the product. But one procedure will not be enough. Remove the plate and intensively mix the migrated mixture with more solid pieces of cream oil. Leave the contents of the plate to cool for 1-2 minutes.

Then put the oil into the microwave oven again. Repeat the procedure within 20 seconds. Watch what happens to the dairy product. If there are very powerful equipment, the heating time can be reduced. Repeat the procedure until the product acquires a homogeneous consistency. In general, the process of the heating of butter in the microwave does not take more than fifteen minutes.

Do not forget that the dishes in the microwave oven heats up much faster and more intense, so be sure to use tacks or a dense towel to safely reach the dishes with the coat butter.

How to soften with appliant means

There are situations when there is no possibility to use a microwave or water saving change in the consistency of this dairy product. But there are two simple methods that allow you to achieve the desired result using funds that can be easily found. For the first method, a large flat plate and an ordinary glass will be required. To begin with, put the kettle boil. It is worth mentioning that you will need a small amount of water. Remove from freezing chamber Briquette butter and separate the quantity you need. Then place the piece cut from the briquette to the surface of the plate.

For the next method of softening a cream oil briquette, two subjects will be required that are necessarily present in any kitchen. These two subjects include a kitchen rod and an ordinary packet of polyethylene. You need to separate the required amount of oil from the briquette. It is advisable to use small pieces of oil, it will greatly facilitate the process of its softening. Next, all sliced \u200b\u200bcreamy pieces are put in the package of polyethylene, and the package itself is tied.

The packet is then placed on a flat surface (for example, on a cutting board). And with the help of a kitchen rolling pin, you need to begin to intensively smooth out the sliced \u200b\u200bpieces of oil. A solid consistency of the milk product is already through a couple of smoothing becomes much more fuel and softer. These two simple way The softening of the cream oil briquette is extremely efficient and fast. Using them, you can achieve the necessary consistency for further preparation of creams, dough and other delicious and appetizing dishes.

About how to melt the creamy oil, see the next video.

This indispensable product is quite widely used for the preparation of some dishes, and for healing purposes, and in cosmetics. Predated people attracted its quality. Fine oil at home is preserved much longer than ordinary. It contains useful substances and trace elements, for example, magnesium and zinc, so necessary for the proper functioning of the body. And if many nutritionists consider ordinary creamy oil harmful, then with flexible - a completely different situation. Some doctors even recommend him. About how to prepare baked oil at home, will be discussed in our article.

What consists of

In India and Pakistan, a similar product is particularly common, they say that according to the rules, the cooked melted oil should have a thin aroma of nuts. What does it actually represent? This is nothing more than 99% cream fat, obtained as a result of dehydration of ordinary raw materials - butter. This is a slightly turbid product of golden with yellow colors, very calorie. We should not forget when using that 892 kcal per 100 grams is not a joke for observing a diet!

A little about the benefits

But, oddly enough for such high fat, this oil It is perfectly absorbed in the stomach and helps to absorb other products, having a beneficial effect on food digestion processes. Nutritionists suggest that it has protective properties: increases immunity and protects the stomach from harmful substances, eliminates the body from free radicals.

Boxed oil, at home cooked, is a wonderful and inexhaustible source of fatty acids, the constant consumption of which in food has a beneficial effect on the whole body as a whole (it is best visible in hair and nails). A - "visual" vitamin. E - antioxidant. Vitamin D is used to prevent Rahita. In this regard, the foiled oil, at home, obtained, can be considered not only a very useful product, but also a real natural medicine that tones, rejuvenates, enhances immune protection, normalizes the operation of the central nervous system.

And about the harm

Alternatively, the human body can only use this product. When overeating this animal fat, there is a risk of harm to the heart and vessels. Careful should be related to the use of oil and people sitting on diets and considering calories, since they are 100 grams - about 900. And in the rest of the contraindications there are no special - well, of course, if you use it in moderation.

How to make foam oil at home

What ways can this product be prepared? There are several options. Consider each of them in more detail.

On fire

The shelter of the creamy oil of ordinary oily (72-82%) and a saucepan with a dense bottom, preferably antitrigar.

In the oven

How to make foiled oil at home in the oven? Make it is also quite simple, the main thing here is to observe the temperature regime.

Heat the oven to 150 degrees. In the pan put a kilogram of chopped unsalted butter. The dishes must be chosen with such a calculation so that the oil be placed freely, and up to 10 centimeters remained to the edges.
Fine oil at home in the oven is prepared at a temperature of a little less than 150 degrees (constantly monitor the temperature mode - it should not boil and burn, namely to dry) and a half or two hours.
Butter do not mix. As a result, a golden product with a thin film on the surface and precipitation flakes on the bottom should be turned out. Both are removed from the mass. The film is cleaned by noise. And in order to get rid of precipitation, make a product through gauze into a jar. Usually, at the bottom of the pan, there remains two to three centimeters of a precipitate, which can also be used in culinary purposes, for example, for baking.

In a slow cooker

How to prepare foam oil at home using a slow cooker? This is done simpler. We take the shelter of the creamy unsolved oil of medium fat, cut into pieces and fold into the multicooker's bowl. So that the oil is melted, we turn on the "Baking" mode for five minutes. Then choose in the "Captivity" menu and leave the product for an hour and a half. The lid does not close and the first ten minutes constantly remove the resulting foam, rather loose. In this way, the oil is released from part of impurities and additives. At the end of the Multicooker's work, we drain the foiled butter, at home the obtained, through the gauze in the jar so that the precipitate does not hit (it can also be used in culinary purposes). And some prefer this sediment just pour.

GCH: a recipe for fused oil at home

When preparing the GCH (or Gi, as this product is called in South Asia) water is removed from the oil, milk proteins (and milk sugar), which makes it possible to eat it even to people whose body does not absorb lactose. Traditionally, in India, 1.7 liters of fatty cream (which, in turn, are obtained by separation from 30 liters of milk, are taken for the production of GCA in the amount of 1 kilogram. The cream is then whipped into the oil. After that, the product is filled with low portions (1 kg) on \u200b\u200bslow fire on firewood. On average, the preparation of foam oil at home requires about an hour of time for each portion. Usually, the GCHs are produced on small farms using this long-time method. From the industrial, it is distinguished by the long boiling of oil, cleans it from casein and dairy dry residues. As a result - the caramelization of the product and the acquisition of the taste of the nut. For medical purposes, oil is used, which longer "matures" in the already cooked form.

Storage

And when oil flipping, its storage time is significantly increased. This was known about this in ancient times - because the refrigerators were not in the messenger. As a result of its composition at room temperature, the GCH can save useful qualities For 9 months. And left in a closed jar at the bottom of the refrigerator - and at all 15.

Use in cooking

AT national Kitchens Pakistan and India traditionally the GHC is one of the most common food fats. Such dishes, as gave, Roth, Sabji, Puri, Samos, Lada, Halva, do not fail without it. By the way, such oil under the influence of the temperature is not toxic, but it starts to smoke only at 250 degrees and does not burn.

In our latitudes, they are squeezed by various kinds of porridge. It also freshes various products (as it has non-stick properties). Oil used when baking meat and fish. And pilaf with fucked oil - rare yummy! Also, it is customary to add to some species. sweet bakingthat improves her taste. Now, knowing how to make foam oil at home, you can prepare a lot of delicious and original dishes. For example, pilaf to the following recipe.

Pilaf with vegetables in a slow cooker

You need to take the ribs, two glasses of long rice, a couple of foam oil, a mixture of spices for pillion, bow, bulgarian pepper and tomatoes (2 pcs.). Marine meat is pre-in the spices, and the rice boil to half-preparation separately. Next, on the bottom of the container for a slow cooker lay out the cut ribs, oil, vegetables and rice. Pour the pollnaya water. We are preparing in the "quenching" mode 40 minutes under the covered lid. Bulk oil gives me a unique nut aroma and bright taste.

Tobacco chicken (tapac) with fused oil

We will need a small chicken size, garlic head, two large spoons of GCH oil, black pepper ground, sea salt.

The most important thing is that the main semi-finished product is flattened. To do this, you need to find either the old cast iron iron, or a small weight or dumbbell. A brick wrapped in polyethylene is suitable (so that the crumbs and the sand are not falling). Cut the chicken along the abdomen and give it a characteristic flat shape. The frying pan, greater and with a thick bottom, we wash the foiled oil and put the chicken, salted and across there. Fry under the morning 15 minutes with each of the sides. In the final, seasoned crushed garlic and greens (in the Imeretin version - blackberry mixed with cilantro and garlic).

Fine oil is well-deserved in many owners. The product has excellent taste qualities, very well suited for frying and is actively used in cosmetology. Another plus - it is easy to cook it without any problems independently and get not only a delicious, but also harmless product.

So, what is the benefit and does the potential harm of this product, how to prepare it and store it?

In fact, this product is pure milk fat, which is obtained from cow butter after cooking and boiling. During such treatment, water, dairy proteins and sugar leave the primary product. The resulting purified product has gentle taste Both the smell contains such useful substances such as vitamin A and RR, the trace elements needed for the coordinated work of the body, potassium, magnesium, iron.

During frying, the foiled oil does not highlight carcinogens, on the contrary, is an antioxidant and helps to remove free radicals from the body.

Food. Cooked with its use, has more pleasant tasteThan the one prepared using the classic creamy.

But with all the advantages, there is a product and disadvantages:

Since it is fat, it is forbidden to use patients suffering from diseases of the gastrointestinal system, especially pancreatitis.
It is uncomfortable to people with obesity.
It is undesirable to eat patients with diabetes.
Even healthy people do not need to abuse. The maximum rate per day for a healthy adult is no more than 10 grams.

How to make foiled butter from creamy

Many owners have a lawsager question: how to make foam oil at home? There are several molding methods, but taste properties and appearance Product will differ slightly.

For cooking classic option It will take oil with a high fatness (home best), as well as thick-walled dishes. Aluminum in this particular case is not recommended - the risk is the risk that the product will nourish.

Usually, 1 kg of raw materials are taken to prepare one portion of the foiled product. At the output, about 750 grams of broken oil is obtained.

A classic recipe is quite simple.

The oil is cut into small pieces, put into the container and put on the middle fire.
As soon as the mass has become liquid and homogeneous, the fire is reduced and tomatifs the mixture of about 40 minutes, removing the resulting white foam.
After that, the fire is turned off, and the resulting oil is spilled according to pre-prepared clean and dry banks, pre-move through the sieve and gauze.

Cooking in a slow cooker

Creamy coat oil can be obtained using a slow cooker.

For this:

The desired amount of the source product should be chopped into small pieces and put in the bowl of the device, exposing to the "quenching" mode.
As soon as the whole product was melted, the temperature is reduced by 100 degrees. It must be remembered that during the entire cooking process it is impossible to close the cover.
Tomber product is no more than 2 hours, periodically removing foam and stirring.

The resulting oil is spilled in pure containers. The exit is the product of a honey-yellow color.

How to make in the oven

Such a reception is good in cases where a large amount of product is required. It is important to remember that the processing of oil rods in this way will take about one and a half hours.

The oven is warm up to 150 degrees in advance, they put the dishes with thick walls, put the right amount of oil. It is important to ensure that at least 8 cm remains to the edge, then the tomging mass will not splash much.
Tomber product until it becomes transparent, with an amber tint. Film should form on the surface of the mixture.
After that, the dishes are pulled out of the oven, the film is gently removed by noise, and the contents are filtering through the gauze and spill on clean banks.

GHCH Fox oil

Such a product is used not only for cooking, but also in care. On the basis of it makes all sorts of masks for the face and hair.

The final product has a thin aroma with walnut notes. Cook it is needed longer than foam oil classic recipe, but the result is worth it.

Butter is placed in a thick-walled saucepan and allow to melting on medium-weak heat, stirred.
As soon as the mixture begins to boil, the fire is weak, but at the same time the boiling should not stop.
The resulting foam is neatly removed by noise, the product is not stirred. It is important to watch carefully when the fat, milk protein and water are separated in the mixture. The latter will be on top and quickly evaporated.
Now it is important to follow the protein. It will fall on the bottom in the form of a white sediment. As soon as the color starts to change from whitish on golden - the fire is turned off, and the obtained high-quality fat is filled through a sieve and several layers of gauze into clean banks. It is very important not to miss this moment. If the protein begins to burn - the taste of the product will be spoiled, it can not be used in food.

With the addition of black pepper

Such a product has a bitter taste and pronounced aroma. For this, half a kilogram take 2 - 3 tablespoons of black pepper peas. The spice is wrapped in gauze and add to the mixture at that moment when it has already melted, but has not yet started boiled. After that, the product is prepared as usual, the pepper is cleaned before filtering.

How to store baked oil at home

Boxed butter has a long shelf life. At room temperature, it can be stored until six months. In hermetically closed glass container in the refrigerator - no more than 3 years.

It is allowed to store the product in the freezer - it should be decomposed into plastic containers with a tightly closing lid.

An important addition - the product always takes from the can a clean dry spoon, such a precaution will help extend its shelf life.

Prepare baked oil from the cream is not at all difficult. It is important to strictly observe the recipe and temperature regime to get not only delicious, but also useful productwho will have to taste the whole family.

Fleece oil gained wide popularity in ancient Russia. In those days, the workers were facing the peasants from the morning to night, wanting to get a product of proper consistency. The heating was performed on all the rules taking into account certain technology, so the process continued for a long time. Today it is possible to prepare high-quality felled oil at home. It is enough to have an oven, a gas stove or microwave.

Use of fuel oil

The valuable qualities of the product are favorable effect on the entire functioning of the body. This includes a nervous and vegetative system, the activities of the kidneys, liver, pancreas, digestive tract.
Linoleic acid, which enters the oil, contributes to the natural regeneration of tissues at the cellular level. The element is responsible for cleansing the vessels, the production of new blood cells, water-salt exchange. Acid cannot be replaced, it must be obtained with food.
The rejuvenating effect protects the body from premature aging, and the hair is from the early seeding. Fleece oil tones psycho-emotional background, increases physical endurance and accelerates the activity of the brain.
Antioxidants release cells from free radicals, prevent atherosclerosis, purify the liver from toxins. The dosage use of oil contributes to the normal intestinal peristalsis and the withdrawal of solar slags.
The product is widely used in folk medicine For the treatment of burns, wounds and microcracks. The joint oil lubricates the joints to eliminate discomfort during arthritis. Girls in the period of menstruation are recommended to rub the oil lower back for the removal of painful syndrome.
The composition is useful when cold and flu. It increases the protective functions of the body, removes the heat. It is enough to grasp the face of the palm and feet, then lie under a warm blanket and penetrate. To increase efficiency, oil is mixed with natural balm and ointments.
Retinol, or Vitamin A, is responsible for the beauty of the chapels, skin and nails. Most often with fule oil moisturize and nourish the skin of the face, prepare masks for hair and fingers (nails in particular). The element is also responsible for the reproductive function of men and women.
Many illnesses cure with fuel oil gastrointestinal tract. The composition accelerates metabolic processes and allows valuable enzymes to quickly be absorbed into the blood.
The usual creamy oil includes proteins that, as a result of heating, form harmful carcinogens. On the funeral product you can fry food without fears, getting in the end only benefits.

Fucking oil in the oven

Select the container in which you can cook by oven. The size of the dishes depends on the volume of the cream oil, which will continue to dry. It is impossible to fill the container "with a slide", retreat from the edge of 7-8 cm.
Put the entire volume of oil with pieces of relatively the same size. Each portion should not exceed 100 grams. Fold the components in the dishes, it is desirable that the container had dense walls and the bottom.
After filling the tank, heal the oven to 150 degrees. Send oil to it, follow the process. Throughout tomturation, the oil will be cleaned of moisture and impurities. Ultimately, you will get a mass of golden-amber shade with a thin crust at the top. On the bottom there will be a light golden precipitate.
When you get homemade felled oil, remove the dishes from the oven. Duration heat treatment Depends on the amount of source oil. For example, 0.5 kg. The composition takes 1.5 hours.
Now arm yourself with a wooden spoon, remove the solidified upper part (crust). Move into a small glass container. In the future, it is possible to prepare dishes from the crust.
Now transparent oil pass through a gauze or sieve, not touched against the sediment. He must stay in a saucepan. Give the oil to cool (room temperature), then break to the appropriate to storage to the container. Tightly encap.

Pick up a saucepan with a thick bottom of about 5 liters. This will be enough for processing 2 kg. Butter. Take care of the presence of noise, cooks, sieves with a shaved marlevary tissue, butter storage containers with a lid.
Put the creamy oil with equal size cubes. The number of one portion should not exceed 80 gr. Send the raw material to the cavity of the package, do not trambet.
Stop the gas burner on the mark between the middle and minimum. Cook the oil without giving it to ruin. The heating should be carried out systematically.
When oil melts, increase the fire to the maximum level. Get a mixture of boiling, wait for the formation of bubbles. After that, interfere with the composition, reduce power to a minimum.
Leave the mixture to spill, do not close the container with a lid. Periodically, mark the contents. Tomate the mass until the moment the fixed crust appears on the surface, and at the bottom - precipitate.
Remove the dry crust with noise, you can use it for frying different dishes. Move the oil through the sieve, eliminated gauze. Clause at room temperature and move to the container to save.

Multicooker fuel oil

For the preparation of the fuel composition, choose butter with a fatness ratio of at least 80%. If possible, use home ProductYou will need 1 kg.
Prepare a bowl of the slow cooker, begin to cut the oil with cubes of equal size. Better if the pieces do not exceed 70 gr. Stop multicooker at 860 watts, turn on the "Multiproductor" function with a duration of 5 minutes (heating temperature is 120 degrees).
Expect the moment when the oil melts and start sprout. You can not miss the moment of boiling. Immediately reduce the temperature regime to 105-110 degrees, prepare for another 2 hours of 45 minutes.
For cooking, observe the process. Oil should not be brown, otherwise the final product will unpleasantly smell. If you notice a boil, reduce temperatures up to 100 degrees.
Preparation of fuel oil is carried out in an open multi-key. Upstairs will begin to accumulate the film from which it is necessary to get rid of. After the conclusion signal, drain hot oil from the sediment, cool down and keep in a glass container with a lid.

Indian fuel oil GCH in a slow cooker

For the preparation of fuel oil "GHCH" on Indian technology, it is better to use a farmer product that does not contain salts. The ratio of fat content is at least 82%.
Place 1-1.5 kg. Oil, sliced \u200b\u200bby cubes, in multicha. You can load the tank almost to the edge, retreating 7 cm. Turn on the "Baking" function with a duration of 10 minutes. This period is given to the full melting of the composition and the beginning of its boiling. It is impossible to allow intensive drilling.
Preparation of the fuel composition is carried out without a lid. Once the oil is slightly boiled, translate the device into the "quenching" mode, set the duration of 1 hour 25 minutes. Follow the formation of the film, remove it from the surface.
Do not mix content. In the process of heating, the oil will highlight the protein that is generated at the bottom of the sediment. After the specified period of time, appreciate the shade of the oil. It should be transparent amber without visible blesse film upstairs. At this point you can turn off the device.
Cook the sieve, unlous it, filter the oil without a precipitate (it remains in the multichest). Take the dry storage container, move the finished product to it. Cool up to 23 degrees, close and store in the cold.
In India, the precipitate is not discarded, people use it as refueling for salads, side dishes, first courses. The product on consistency resembles sour cream and does not matter much harm. As for the film, it can fry eggs or onions.

The use of fuel oil is proved repeatedly. The composition has a positive effect on the activity of the digestive tract, struggling with chronic constipation and gastric ailments. Oil lubricate wounds, they prepare face masks on it. There are 3 main ways to prepare a product, each chooses an option for yourself.