Re: Freezer burn question



"Bob (this one)" wrote:
>
> treeline12345@xxxxxxxxx wrote:
> > Bob (this one) wrote:
> >
> >>Rancidification doesn't depend on being exposed to air. Essentially,
> >>it's decomposition of fats (it's actually more complicated than that,
> >>but that's the net effect) caused by any of several external and several
> >>internal triggers and processes. I just found this heavily linked site:
> >><http://www.factbites.com/topics/Rancidification>
> >>
> >>Pastorio
> >
> > Wonderful URL there. Thanks!
> >
> > So I gather the custom of leaving olive oil out is what?
>
> A custom.
>
> > The monosaturated oils in olive oil do not go bad that quickly?
>
> Sure they do. But the habitual users consume it before that happens to
> the point where it becomes objectionable. Infrequent users should only
> buy small quantities.
>
> > Keeping it in the 'frig is a hassle since it solidifies at frig temps.
> >
> > in southern Europe, not many problems with leaving olive oil out or
> > do they now keep it in the 'frig?
>
> No. They use it quickly.
>
> > I used to keep olive oil in the 'frig for the Vitamine E content.
> > But since it's not a biggee in the health world, vastly over-rated,
> > not concerned about Vitamine E breaking down as much as before.
> >
> > What do you think?
>
> My oils sit out at room temp.
>
> Pastorio

Would you refridgerate if there were cloves of garlic in it? ...Sharon
.

Relevant Pages

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  • Re: Freezer burn question
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