Quick References

Everything You Need to Know About Storing Oils and Fats

olive-oilKellene Bishop at PreparednessPro.com had a really nice two part article on storing oils and fats. She talks about storing shortening, butter, olive oil, lard, coconut oil, and more:

“Every chef knows the value of having the right oils and fats on hand in order to ensure unlimited culinary possibilities and any nutritionist who’s worth anything understands the necessity for quality fats in our diet. But most of us face a dilemma in purchasing the right kinds of oils which provide us with long shelf-life, affordability, and taste. I’m sure that most of my Preparedness Pro friends have been assaulted at one time or another with that terrible smell of rancid oil as we open a container that’s been hanging around in our pantry for a while. I don’t care if your sinuses have been stuffed up for a year, there’s no one that can ignore that nasty smell! Whew! But the truth is oils and fats aren’t exactly the golden child of long-term storage given current production and packaging standards today. Most are very susceptible to going rancid as a result of oxygen exchange. In many instances we purchase cooking oils without understanding that they are already in the first stage of being rancid as is the case with Canola oil and any other hydrogenated oil. Did you know that much of the restaurant industry actually adds a fragrance/deodorizer to their cooking oil (i.e. deep fryers) so that they can get extended use out of it while masking the rancid odor that would typically be present?  Anyway, enough about all of that. I’m sure you’d prefer to learn everything you need to know about properly storing cooking and baking oils and fats. Sure. No problem!”

Read part 1 of the full article here and Read part 2 here

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