Olive Oil Congealing
The Wolf
refrigerator.
Anyone know what the commercial folks but in their dressings to prevent
this?
Wallace
"The Wolf" <elv...@compuserve.com> wrote in message
news:C889AF7D.4BE8B%elv...@compuserve.com...
oil other than (or in addition to) olive oil, I would imagine.
Wilson
want to use it. Pour it into smaller containers and store other open ones in
fridge if you must.
What the first reply says.
--
Wilson 44.69, -67.3
Dan L.
Wilson <Pyde_...@excite.com> wrote:
I use canola oil and ultra fine sugar my salad dressings.
There also different kinds of olive oil. I believe others use fine
virgin olive oil. Again I prefer canola for mine.
--
Enjoy Life... Dan
Garden in Zone 5 South East Michigan.
Kitty
>
> Anyone know what the commercial folks but in their dressings to prevent
> this?
They use soy oil or whatever is cheaper. if you read the bottle it'll
list 3 or 4 oils as part of a "blend" that way they don't have to put
one higher in case the other one was cheaper that month. So they can
vary the oils according to what's cheaper without changing the
label.
Sticking to your own olive oil is healthier, just stick the bottle of
homemade dressing in warm water for about five minutes before serving,
olive oil tends to solidify if it gets to cold but it'll warm up
quickly.
Nick Cramer
We keep the olive oils, vinegars and dry spices on the counter. Why would
we need to refrigerate them after combining?
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/
http://www.helpforheroes.org.uk/ Thank a Veteran! Support Our Troops!
http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~
Wilson
whenever I fry with it, it imparts a fishy flavor. And it requires
refrigeration to prevent it from going rancid.
Peanut oil & EVVO are the two oils that I use constantly. Peanut for high
heat and EVVO for almost everything else. Much of our EVVO has been flavored
with our tarragon or rosemary. Both peanut & olive oils seem to last a very
long time without going rancid. Oh, and lest I forget, my third favorite fat
is butter which might get added to either of the other two depending on
recipe or cooking ingredients.
When EVVO is enhanced with the herbs mentioned above, we freeze it in pint
jars until we need it.
bon appetite
--
Wilson 44.69, -67.3
George Shirley
I've been using canola oil for twenty years and store it at room
temperature, never noticed a fishy taste unless I cooked fish in it and
then strained it and saved it for other fried foods, never had it go
rancid either. How high do the inside temperatures at your house go?
>
> Peanut oil & EVVO are the two oils that I use constantly. Peanut for
> high heat and EVVO for almost everything else. Much of our EVVO has been
> flavored with our tarragon or rosemary. Both peanut & olive oils seem to
> last a very long time without going rancid. Oh, and lest I forget, my
> third favorite fat is butter which might get added to either of the
> other two depending on recipe or cooking ingredients.
>
> When EVVO is enhanced with the herbs mentioned above, we freeze it in
> pint jars until we need it.
I've never frozen any kind of oil as I've never had a need to, how does
it do when frozen? I make flavored oils and vinegars myself and just
bottle them in a sterile bottle, cap and keep on the shelf at room
temperature. Our house runs at about 80F during the summer and about 68F
during the winter.
>
> bon appetite
>
Kitty
we don't use our dressings very fast,
we're used to cold dressings,
The water in the dressing combined with the herbs might allow mold to
grow,
but most importantly I don't want the oil to go rancid and
1) olive oil seems to be susceptible to that
2) particularly when mixed with an acid.
For Anyone who doesn't have these concerns, don't refrigerate.
Kitty
On Aug 14, 10:59 am, Wilson <Pyde_pi...@excite.com> wrote:
>
olive oils seem to last a very
> long time without going rancid.
>
> --
> Wilson 44.69, -67.3
Where do you get your oils?, many times I have bought olive oil in the
store to find it is already rancid when I get it home.
Now I try to buy ONLY in green or dark GLASS bottles or in bulk in
metal cans to try to reduce the chance of getting something rancid
because I can taste it even if it's just beginning to go and other
people don't notice it.
Olive oil that is fresh seems almost sweet, when it starts to go
rancid it begins to feel bitter on the back of my throat. it hurts
sort of.
Wilson
>
> I've been using canola oil for twenty years and store it at room
> temperature, never noticed a fishy taste unless I cooked fish in it and
> then strained it and saved it for other fried foods, never had it go
> rancid either. How high do the inside temperatures at your house go?
that experience with Canola. Before the entire bottle goes rancid, the top
of the bottle under the cap will get a 'varnish' smell that's not very
appetizing.
>
>>
>> Peanut oil & EVVO are the two oils that I use constantly. Peanut for
>> high heat and EVVO for almost everything else. Much of our EVVO has been
>> flavored with our tarragon or rosemary. Both peanut & olive oils seem to
>> last a very long time without going rancid. Oh, and lest I forget, my
>> third favorite fat is butter which might get added to either of the
>> other two depending on recipe or cooking ingredients.
>>
>> When EVVO is enhanced with the herbs mentioned above, we freeze it in
>> pint jars until we need it.
we make infused EVVO (and that's the only oil we bother doing this with) we
take a gallon jar, stuff it fully with tarragon or rosemary, young branches
& all into the jar and cover with oil. Let sit a couple of days in the sun,
but covered with a brown bag just to keep the light off it. After that, like
I said, we freeze what we won't immediately use. Frozen, it's like pale
green frozen butter. Just like fresh when thawed. It's just what we do once
the can of EVVO is opened and exposed to air to keep it fresh. The most
problem here is taking up freezer space.
>
> I've never frozen any kind of oil as I've never had a need to, how does
> it do when frozen? I make flavored oils and vinegars myself and just
> bottle them in a sterile bottle, cap and keep on the shelf at room
> temperature. Our house runs at about 80F during the summer and about 68F
> during the winter.
>>
>> bon appetite
>>
>
--
Wilson 44.69, -67.3
Wilson
--
Wilson 44.69, -67.3
Wilson
usually in the 3 liter or gallon can. Mostly Bertolli these days as it's
what they carry.
--
Wilson 44.69, -67.3
George Shirley
Maybe it's the brand you're using Wilson. Personally I have been happy
with the Kroger brand canola, like it better than some of the national
brands.
George Shirley
George Shirley
I only buy in pint bottles myself, it doesn't get a chance to go rancid
around here. I keep my oils in the pantry and the light in there doesn't
get turned on unless I'm in there rummaging around.
Nick Cramer
> Well, ordinarily I might not, but
> we don't use our dressings very fast,
> we're used to cold dressings,
> The water in the dressing combined with the herbs might allow mold to
> grow,
> but most importantly I don't want the oil to go rancid and
> 1) olive oil seems to be susceptible to that
> 2) particularly when mixed with an acid.
>
> For Anyone who doesn't have these concerns, don't refrigerate.
>
>
> > We keep the olive oils, vinegars and dry spices on the counter. Why
> > would we need to refrigerate them after combining?
We buy the olive oils in gallons. Never had them go rancid. Salad dressings
are made on a per-use basis. 1 tsp vinegar to 1 Tbs oil for an individual
salad.
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
Kitty
> Kitty <basyfe...@verizon.net> wrote:
> > Well, ordinarily I might not, but
> > we don't use our dressings very fast,
> > we're used to cold dressings,
> > The water in the dressing combined with the herbs might allow mold to
> > grow,
> > but most importantly I don't want the oil to go rancid and
> > 1) olive oil seems to be susceptible to that
> > 2) particularly when mixed with an acid.
>
> > For Anyone who doesn't have these concerns, don't refrigerate.
>
> > On Aug 13, 7:26=A0pm, Nick Cramer <n_cramerS...@pacbell.net> wrote:
>
> > > We keep the olive oils, vinegars and dry spices on the counter. Why
> > > would we need to refrigerate them after combining?
>
> We buy the olive oils in gallons. Never had them go rancid. Salad dressings
> are made on a per-use basis. 1 tsp vinegar to 1 Tbs oil for an individual
> salad.
>
SO you just use oil and vinegar? no herbs?
Nick Cramer
> On Aug 14, 11:42=A0pm, Nick Cramer <n_cramerS...@pacbell.net> wrote:
> > Kitty <basyfe...@verizon.net> wrote:
> > > Well, ordinarily I might not, but
> > > we don't use our dressings very fast,
> > > we're used to cold dressings,
> > > The water in the dressing combined with the herbs might allow mold to
> > > grow,
> > > but most importantly I don't want the oil to go rancid and
> > > =A0 =A0 =A0 =A02) particularly when mixed with an acid.
> >
> > > For Anyone who doesn't have these concerns, don't refrigerate.
> >
> >
> > > > We keep the olive oils, vinegars and dry spices on the counter. Why
> > > > would we need to refrigerate them after combining?
> >
> > We buy the olive oils in gallons. Never had them go rancid. Salad
> > dressings are made on a per-use basis. 1 tsp vinegar to 1 Tbs oil for
> > an individual salad.
> SO you just use oil and vinegar? no herbs?
No, Kitty. Herbs, too. I like oregano and garlic. I think my daughter likes
basil. I also like using Balsamic vinegar. Sea salt and white or fresh
ground black pepper, of course.