Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
raebates said:Hey, Bee, don't worry. Your body temperature is much higher than the fridge. Olive oil is liquid at room temperature and more "slushy" than solid at 40 degrees. The olive oil won't solidify in your body unless, of course, your body temperature drops below about 50 degrees.
Olive oil actually comes from the FRUIT of a tree. It's pressed out of the olives.jenniferknapp said:I think that it is the cellulose...canola and vegetable come from plants, where olive oil comes from a tree. Olive oil is much healthier for us. I am not sure if pure vs. extra virgin would make a difference, but whenever I have accidentally used it (and I get all dif kinds of olive oil) they always solidify in the fridge.
Ann - where are you and your brains on this one? She will have a scientific explanation
That's exactly what I was thinking!sushimommy said:..and then you have a whole 'nother set of problems...
chefann said:OK, folks. I did a little research (very little - I just pulled a couple books off my shelf at home) and this is what I found.
Brilliant Food Tips and Cooking Tricks by David Joachim (2003, Rodale, Inc.) has this to say about using solidified olive oil (p. 314):
To use solidified olive oil: Olive oil solidifies in the refrigerator, which can be seen as a drawback or an opportunity. Solidified olive oil makes a flavorful, cholesterol-free spread that is also low in saturated fat. Use solidified olive oil like butter. You can even stir in garlic, herbs, or other seasonings for flavor.
I say yum to that!
The same book does indicate (p. 172):
To store oils: For the longest storage, keep all oils in the refrigerator, including olive and canola oils, but especially fragile nut oils such as walnut, macadamia nut, and almond. The cool temperature may make the oil solid or cloudy. If this happens, simply bring the oil to room temperature and it will become clear again. If your refrigerator is full, store oils in the next coolest, darkest spot.
Additional information is found in The Penguin Companion to Food by Alan Davidson (2002, Penguin Books Ltd.). That book includes a 3 1/2 page section on fats and oils (pp. 347-350). One pertinent paragraph follows:
Oil can also be affected by low temperature. If it is kept in a cold place, some of the heavier molecules may fall below their solidification temperature. The oil clouds and a solid deposit forms at the bottom of the bottle. This does no harm, and the oil will reliquify if warmed.
I hope this helps!
GourmetGirl said:I can totally tell! Your fact checking tells me education and your creative costumes scream that you are a very creative woman, which the music fits with... I'm sad that you're in wave 1... I think there should be a chef success wave
p.s. proper attire huh? I don't think I have a chiquita hat yet... I'll have to add that to my to-do list
ChefNic said:I bet one of our PC Canola oils - just half/half maybe - would add some nice flavor to dressings...
Yes, it is normal for the dressing to solidify. This is due to the natural separation of oil and vinegar in the dressing, and it can easily be fixed by shaking the bottle before each use.
Yes, you can still use the dressing if it has solidified. Simply shake the bottle well before using to redistribute the ingredients and restore the original consistency.
The time it takes for the dressing to solidify can vary depending on factors such as temperature and storage conditions. However, it typically takes a few days for the dressing to solidify.
Unfortunately, there is no way to prevent the dressing from solidifying as it is a natural occurrence. However, storing the bottle in a cool, dry place can help slow down the process.
Yes, it is safe to consume the dressing if it has solidified. The solidification is simply a natural separation of ingredients and does not affect the safety or quality of the product.