Getting rid of the unpleasant smell of butter is very simple.
Gotta take the rancid butter, go to the trash cans and without any regret, throw it away. If it emits such a smell, then it has deteriorated and the only way to get rid of it is in this way. It is not suitable for any purpose, it will only bring harm. It is not recommended to feed to pets, they digestive system not ready for such a "delicacy".
Spoiled butter should not be eaten!
I didn't have to deal with rancid smell of oil, but musty - yes. A yellow coating is also familiar.
Our grandmothers were not rich enough to throw away the product. The most reliable way to "reanimate" the supporting oil is to melt it and boil it.
This is done in an ordinary saucepan, over low heat until completely dissolved, boiling and boiling, and then completely cooled. Three "substrates" are formed in the saucepan. White foam - remove it. Vodichka, "casein" - drain it. And a small lump of oil grains. In the process, you may feel bad smell but eventually he has to go. The product undergoes a kind of disinfection during heat treatment.
If a lot of oil accidentally accumulates in the house and you doubt that you can save it, melt it right away. Drain the casein. Remaining product, natural melted butter can be stored in the refrigerator much longer.
Butter melted at home is a peculiar product. Some people like it, some don't. But it's worth a try. A penny saves a ruble.
★★★★★★★★★★
How to fix rancid oil.
If butter, after lying in the refrigerator for a while, has acquired a rancid taste and smell, do not rush to throw it away, there are several proven ways to deal with this problem.
1) Rinse the butter bar in cold boiled water, then salt a little. After these steps, the oil must be immersed in carrot juice for a while. carrot juice absorbs unpleasant odors and gives the oil a delicate and refined taste.
2) Washing in a soda solution will help rid the oil of a rancid smell. To prepare the solution, you need to mix one glass of water and one teaspoon of baking soda. After that, the oil must be washed well with clean water and a little salt.
3) Soak the butter briefly in fresh milk, then mash and salt. natural fresh milk dissolves butyric acid, which is found in excess in rancid oil, and will remove from the product the stale smell present in it and bad taste. After this procedure, the oil is recommended to be thoroughly rinsed in cold water.
4) Melt rancid butter in a pan with a small piece of black bread. Bread will absorb bitterness and unpleasant smell, after hardening you can again pleasant taste butter.
5) You can restore the old taste of butter in this way: melt the butter in a pan, adding finely chopped Antonov apples to it. After that, strain the oil with apples, beat hot. The oil recovered in this way will lose its bitter taste and unpleasant odor.
Vegetable oils are included in the daily diet of every person. They are produced from various crops and have their own characteristics. The choice of a product that is available in species abundance for sale, everyone makes himself, based on taste preferences.
It is not always possible to use it quickly and, after standing for more due date, it can acquire new qualities - a change in color and taste. A product with a bitter taste raises doubts among housewives about the advisability of its further use. Why is oil bitter and is it normal?
There are types herbal products, having a slight bitterness initially, and those that receive it in the oxidation process. To substances that have a spicy bitterness during taste palette, are well-known and in demand among the population, linseed and olive oils. They are a worthy competitor to the usual sunflower oil.
From flax seeds
Flaxseed oil is useful when used in food and medicine, but is specific in taste. natural bitterness in a small amount testifies to its quality, but does not contribute to the use in undiluted form.
For dressing salads, it is used in a mixture with sunflower or olive oils, in proportion 1/2. Taste bitterness is due high content beneficial acids beneficial for human body. It can not be fried in order to avoid the complete loss of useful properties.
Regular intake of a flaxseed product in food contributes to:
- prevention of diseases of the heart and blood vessels;
- pressure normalization;
- support for visual function;
- stabilization of the nervous system;
- improving the condition of the hair and skin;
- reducing the risk of cancer.
The substance is rich in lanolin, folic, fatty acid. It is useful for combating overweight, the formation and development of the fetus during pregnancy. It's not worth it to abuse it, it's enough daily allowance in one teaspoon. Strong bitterness indicates its spoilage as a result of oxidation.
from the olive
Olive oil has been known for a long time. This is an important component recipes and cosmetics. A sore throat and a feeling of bitterness indicate the presence useful substances. Olive oil is a storehouse of antioxidants:
- relieves inflammation of the organs;
- slows down the aging process of the body;
- improves cardiac activity;
- protects against free radicals;
- strengthens blood vessels.
Taste saturation indicates the amount of flavonoids, determined by the variety of olives, the method of production, the conditions of conservation. A quality product is impossible without the presence of a slight bitterness, which is not felt at all in salads.
The color differences are a consequence of the way the olives are processed. The refined product is purified, increasing its shelf life, but reducing its usefulness, and the unrefined product is not processed in any way. It is valuable for the preservation best qualities but specific in taste and smell. it natural product, which can be of different colors depending on the extraction and variety. The presence of a dark color and sediment, coupled with bitterness, does not give grounds to consider it spoiled.
Destroyed or not?
Corruption can be judged by the signs that appeared in the process of use. For example, the color, taste and texture have changed.
How to prevent damage:
- do not use after the expiration date;
- choose a dark, cool place for storage;
- uncorked, do not save for a long time.
The oily substance is well preserved in a dark container. Kinds of herbal products with natural bitterness are not recommended to be stored for a long time due to loss of useful qualities. Do not use it for frying again - it is harmful. Remember, the presence of herbal ingredients in the daily menu will improve appearance, health and mood.
Much needed advice.
Burnt-on food can be saved by immediately transferring it to a clean pot, covering the pot with a paper towel, sprinkling salt on top, and continuing to cook.
Do not stir the burnt milk with a spoon, but as soon as it boils, pour it into another container.
The taste of burnt milk can be corrected if salt is added to it, and the vessel with milk is placed in cold water.
Burnt milk should be filtered through a clean white cloth, rinsing it thoroughly each time until the taste of bitterness disappears.
If the curd is very sour, mix it with equal amount fresh milk and leave for 1 hour. Then, throwing it on cheesecloth, put in a colander, let the milk drain and put the curd under the press. The curd will be fresh and tender.
To eliminate the acid in the curd, it is necessary to wrap it in gauze folded 2-3 times, squeeze it into a ball, twist the ends of the gauze, put the curd on a board, cover it with another board on top and keep it under moderate pressure for 2-3 hours.
Dried cheese should be put for a while in spoiled milk- it will become soft and fresh.
Old dried cheese will acquire a fresh taste and look if it lies down for some time in milk.
If the ghee has acquired an unpleasant odor, put a few chopped raw carrots in it.
Rancid butter must be poured cold water, add a teaspoon of baking soda and mix thoroughly. After draining the water, add a glass of milk for every kilogram of butter and melt.
You can also put a slice of bread in the butter while melting and leave it until it acquires a golden hue. This slice will absorb the bad smell of the oil.
Butter will not darken if you drop a few drops of vegetable oil into the pan beforehand.
To prevent the fat from turning black when frying the pies, put sliced raw potatoes in it.
To destroy the unpleasant taste and smell characteristic of rancid fat, it is necessary to put 2 onions or 1-2 potatoes cut into pieces (per 1 kg of fat) into steamed fat and heat it for 1-1.5 hours, stirring occasionally. The foam is removed from the surface of the fat and filtered through a cloth.
To use the fats left over from frying or baking, cover them with cold water and boil. Water will remove all odors.
To give beef, lamb or pork fat the taste of butter, you need to cut it into pieces, put it in a saucepan and pour milk so that the fat is only covered by it. Put the saucepan on fire. When the milk boils well, you need to strain it. The resulting fat should be stored in a cold place.
To prevent sunflower oil from becoming rancid during storage, it is necessary to drain the sediment, add 1 teaspoon of salt and one bean grain crushed with a hammer (per 1 kg of oil).
Can also be poured into a bottle vegetable oil a little cold water. Let stand for a day or two. Carefully drain the clarified oil. Repeat a few more times. The sediment will thicken. It can be used in the preparation of vinaigrette, salads as a dressing.
If the mayonnaise that you cook yourself coagulates and cannot thicken, you need to take a new yolk in a separate bowl and add curdled mayonnaise instead of butter. After the mayonnaise is fixed, add required amount vegetable oil.
Frozen eggs can be thawed by soaking them in cold salt water for a long time.
To prevent eggs cracked during cooking, add 1 tbsp. a spoonful of vinegar.
Beaten eggs can be boiled in salted water, wrapped in parchment paper.
To boil a cracked egg, you need to rub the cracks with lemon, carefully lower the egg into very hot, but not boiling water and leave for about ten minutes from the moment of boiling.
A soft-boiled egg will be fresh and tasty in a few days if it is again dipped in boiling water for 15-20 seconds before eating.
If the ham is a little dry and windy, put it in a bowl of cold milk for half an hour.
Gutted chicken, fish, do not throw away those pieces that got bile. Rub them well with salt and rinse with cold water - the bitterness will pass.
Herring strong salting soaked in cold water. Water is changed every 3 - 4 hours. Herring is soaked for 1 to 2 days, depending on its salinity and hardness.
To make strong salted herring juicier, after soaking, cut it and fill it with milk for 3-4 hours.
The taste of herring will improve if it is soaked in tea infusion.
If the lids are swollen on jars with canned tomatoes (pickled tomatoes, tomato puree, tomato paste), you need to put the contents in a saucepan, boil well, add salt (10 percent by weight of the product), transfer to clean jars and cork again.
Withered vegetable greens can be refreshed by putting them in cold water for an hour, to which add 1 tbsp. a spoonful of vinegar.
Frozen vegetables are thawed in cold water. After a few hours, this water is poured out and another, slightly salted, is poured.
The sweet taste of slightly frozen potatoes usually disappears if the potatoes are kept for 5-7 days at a temperature of plus 18-20 degrees.
If the potatoes are frozen, before boiling, dip them for a minute in cold water, and then in boiling water, adding a little vinegar to it.
Old potatoes will not turn black when boiled if a little is added to the water. wine vinegar, and it will become much tastier if a little sugar is added to the water in which it is boiled.
Slightly frozen onions, if thawed slowly at a temperature of 3-5 ° C, retain the properties of fresh onions.
Frozen onions can be eaten without defrosting - its taste will not change from this.
Very sour sauerkraut, it is better not to rinse, as this will lose vitamins. Before cooking, it should be squeezed out and sugar or fresh cabbage added to taste.
Moldy pickles, mushrooms should be washed with salt water, transferred to a clean bowl and poured over with freshly cooked more strong brine. You can do the same with pickled apples.
If the pickled mushrooms start to mold, then they must be sorted out, the spoiled ones removed, and the rest washed and poured with freshly cooked marinade, and sunflower oil on top.
If the mustard is dry, add a little vinegar, sugar to it and mix.
You can also restore the freshness of hardened mustard, if you add to it gradually, in drops, a little white wine.
Potatoes will help fix the oversalted sauce. Five minutes before serving, put a raw potato and a piece of sugar into the sauce.
damp dried mushrooms are dried in the oven or oven, but this leads to a loss of flavor.
If the foam has sunk to the bottom of the pot while cooking the broth, pour in a glass of cold water and the foam will rise to the surface.
If the pickle is not sharp enough, boiled, strained cucumber pickle is added to it.
You can refresh stale bread. If a loaf of stale bread is sprinkled with water and placed in the oven for 3-5 minutes at a temperature of 150-160 ° C, then the bread will again acquire the properties of fresh.
Stale bread can be refreshed by pouring a little water into the pan, put a grate on the bottom (the water should be below the level of the grate), and sliced stale bread on it, cover with a lid and put on fire, and after 5-12 minutes after the water boils, remove the pan from the heat. But you need to eat such bread right away, because after 2-3 hours it will become stale again.
If there is a lack of salt or sugar in the dough, they must be dissolved additionally in a small amount of water and mixed well with the dough.
To correct the oversalted dough, knead a new portion without salt and combine with the oversalted mass; also correct the dough, which turned out to be too sweet.
If the biscuit or cake is burnt, you need to let it cool, then remove the burnt layer with a grater or knife and sprinkle with powdered sugar.
Estuary zest will lose bitterness if kept in boiling water for 5 minutes.
Shriveled apples regain their original appearance when placed in cold water for several hours.
Excessively dry and tasteless walnuts you can return the original quality if, without removing the shell, hold them for 5-6 days in lightly salted water.
Dried fruits may become damp, or bugs may appear in them. Dried fruits are freed from moisture by drying at 55-60 ° C in the oven, and you can get rid of bugs by freezing them for a week with further drying in the oven.
Cloudy jelly can be lightened egg white. To do this, mix the protein with cold water, pour into the heated jelly, bring to a boil, remove from heat, strain and leave to gradually lighten.
If bubbles of gas or foam appear in the jam, smelling of alcohol, then you need to add 1/2 cup of sugar to liter jar and boil for 10 minutes on low heat.
Put the stale coffee beans in a dry saucepan and, stirring constantly, hold for several minutes over high heat so that the beans are slightly roasted. This treatment will bring back the aroma of the coffee.
Raw coffee beans that have been kept in a closed box for a long time have lost their aroma. It can be restored if the grains are placed in cold water for 10 minutes and then immediately dried in the oven.
If your coffee has "run away" and lost its taste and aroma, immediately remove the coffee pot from the heat and pour a teaspoon of cold water into it. Taste and smell will be restored.
Getting rid of the unpleasant smell of butter is very simple.
You need to take rancid butter, go to the garbage cans and, without any regret, throw it away. If it emits such a smell, then it has deteriorated and the only way to get rid of it is in this way. It is not suitable for any purpose, it will only bring harm. It is also not recommended to feed to pets, their digestive system is not ready for such a "delicacy".
Spoiled butter should not be eaten!
I didn't have to deal with rancid smell of oil, but musty - yes. A yellow coating is also familiar.
Our grandmothers were not rich enough to throw away the product. The most reliable way to "reanimate" the supporting oil is to melt it and boil it.
This is done in an ordinary saucepan, over low heat until completely dissolved, boiling and boiling, and then completely cooled. Three "substrates" are formed in the saucepan. White foam - remove it. Vodichka, "casein" - drain it. And a small lump of oil grains. There may be an unpleasant odor during the process, but it should eventually go away. The product undergoes a kind of disinfection during heat treatment.
If a lot of oil accidentally accumulates in the house and you doubt that you can save it, melt it right away. Drain the casein. The remaining product, natural ghee, can be stored in the refrigerator for much longer.
Butter melted at home is a peculiar product. Some people like it, some don't. But it's worth a try. A penny saves a ruble.
★★★★★★★★★★
How to fix rancid oil.
If butter, after lying in the refrigerator for a while, has acquired a rancid taste and smell, do not rush to throw it away, there are several proven ways to deal with this problem.
1) Rinse the butter bar in cold boiled water, then salt a little. After these steps, the oil must be immersed in carrot juice for a while. Carrot juice will absorb the unpleasant odor and give the oil a delicate and refined taste.
2) Washing in a soda solution will help rid the oil of a rancid smell. To prepare the solution, you need to mix one glass of water and one teaspoon of baking soda. After that, the oil must be washed well with clean water and a little salt.
3) Soak the butter briefly in fresh milk, then mash and salt. Natural fresh milk will dissolve butyric acid, which is found in excess in rancid butter, and remove the stale smell and unpleasant taste from the product. After this procedure, the oil is recommended to be thoroughly rinsed in cold water.
4) Melt rancid butter in a pan with a small piece of black bread. Bread will absorb bitterness and unpleasant smell, after hardening you will again be able to enjoy the pleasant taste of butter.
5) You can restore the old taste of butter in this way: melt the butter in a pan, adding finely chopped Antonov apples to it. After that, strain the oil with apples, beat hot. The oil recovered in this way will lose its bitter taste and unpleasant odor.
The lack of information on this issue affects those who have used sunflower oil all their lives - and then switched to something else.
Sunflower oil deteriorates somewhat more slowly than others (the bottle is on the table, the sun shines on it for 20 minutes a day - it does not become rancid in 2 weeks). Rancid oil (whatever it is: with a clear taste of bitterness; and brightened - for flaxseed) is a poison for the reason that the fats have oxidized - their chemical formula has changed, and instead of benefit, they cause harm (the body continues to absorb them into itself - and their functions are no longer performed).
Flaxseed oil has an optimal composition for omega-3 and omega-6 amino acids: there are more of the former (due to the peculiarity of these amino acids to compete for absorption and interfere with each other in this process). Flaxseed oil is also completely absorbed, unlike sunflower oil. But linseed oil 3 dangers: oxidation in the light and in the presence of air (therefore open bottle must be stored in the refrigerator), taste with bitterness (weak ability to distinguish rancid oil from normal), the speed of the oxidation process.
I did not take this oil for about 4 days (I forgot, and it has already been 2 weeks since I opened the bottle and I did not keep it in the refrigerator). Having taken it again - I feel, not something, bitterness is great, unlike last time(but reflexively swallowed). I doubted and climbed to read what it means "the oil has become bitter." ...oops...
I will not say that I was poisoned by rancid oil. But, firstly, I only drank a tablespoon; second, ate activated carbon; thirdly, in the morning I felt only weakness. The conclusion I made about flaxseed oil: it is better to use it within 2 weeks after opening, buy it in an opaque container, store it in the refrigerator. And you can drink a lot of it: I set up an experiment, and 2 hours before bedtime I drank half a glass (100 milliliters) - everything is completely normal.
You should not buy all sorts of grilled chickens and the like in tents: frying rotten meat in rancid oil is quite likely (the smell of "machine" oil - isn't it from him?). And poisoning can occur not so much from rotten meat as from the oil in it (spices can kill bitterness, or chicken can be sprinkled with pepper).
(added 09/18/2014): found a way to distinguish ordinary linseed oil from rancid. regular oil from the refrigerator begins to taste bitter on the tongue about 10-15 seconds after being placed in the mouth, rancid - the more spoiled, the stronger the bitterness, the shorter the time of its detection, the longer its sensation. You can designate 5-6 seconds as the last time when this oil can be used.
