ickplant@lemmy.world to Food Crimes - Offenses against nutrition@midwest.socialEnglish · 2 days agoSpaghettimidwest.socialimagemessage-square93linkfedilinkarrow-up1405arrow-down19
arrow-up1396arrow-down1imageSpaghettimidwest.socialickplant@lemmy.world to Food Crimes - Offenses against nutrition@midwest.socialEnglish · 2 days agomessage-square93linkfedilink
minus-squareSkua@kbin.earthlinkfedilinkarrow-up15·2 days agoOlive oil solidifies at fridge temperatures, surely it wouldn’t help much here?
minus-squareanguo@lemmy.calinkfedilinkEnglisharrow-up5·2 days agoI’m hesitating between “How cold is your fridge?” and “What sort of olive oil are you using?”.
minus-squareSkua@kbin.earthlinkfedilinkarrow-up4·1 day agoMost extra virgin olive oil starts to solidify somewhere around 5-10 C. Different manufacturing processes and different tyoes of olive oil can after if and when it happens though
minus-squareickplant@lemmy.worldOPlinkfedilinkEnglisharrow-up9·2 days agoIt seems to work for me, but I’ll admit it’s not perfect. I think the real key is not to pack the container that tight.
minus-squareSkua@kbin.earthlinkfedilinkarrow-up4·2 days agoFair enough, if you’ve tried it you’ll know better than me. I prefer other types of pasta most of the time so I don’t have to store spaghetti often
Olive oil solidifies at fridge temperatures, surely it wouldn’t help much here?
I’m hesitating between “How cold is your fridge?” and “What sort of olive oil are you using?”.
Most extra virgin olive oil starts to solidify somewhere around 5-10 C. Different manufacturing processes and different tyoes of olive oil can after if and when it happens though
It seems to work for me, but I’ll admit it’s not perfect. I think the real key is not to pack the container that tight.
Fair enough, if you’ve tried it you’ll know better than me. I prefer other types of pasta most of the time so I don’t have to store spaghetti often