If you like softer potatoes in a rustic, try to cook it in the sleeve. It is very simple and convenient, because after such a dish you will not have to wash the baking sheet for a long time. You can add your favorite to these spices, if desired, you can add.
Even in ancient times, the Indian tribes grew corn and processed it in all possible ways. Around the same time, the first recipes with corn oil appeared. And this is despite the fact that the old cobs looked completely different - they were small, up to 5 cm, and were appreciated by its weight in gold. Everything changed when Corn discovered Columbus, and delivered it to Europe with his other finds.
Now corn oil in popularity is very slightly inferior to sunflower and olive. According to the production technology, corn oil is divided into refined and unrefined. The unrefined does not undergo additional cleaning, so it is more useful and fragrant, but not too good for frying, because it burns at lower temperatures. In composition, corn oil is similar to soybean, but it has much more vitamin E than in all other popular species.
They use it standardly - for gas stations, sauces, frying and deep fat. And dishes with corn oil of cold pressing are suitable even for dietary and baby food!
