New answers tagged olive-oil
It's easiest to do this in metric because in the metric system 1 liter of water is 1 kilogram (under standard temperature and pressure, but let's not get complicated). If olive oil had the same density as water then you could say 7 kilograms of oil would be 7 liters of olive oil, however oil is less dense which is why it floats on top of water. You need to ...
The density of vegetable oils is within a few percent of that of water. For the purpose of rough price comparisons, treating it as such will give you sufficiently accurate comparisons. So use a pint a pound, or a kilo a liter. Don't drive yourself crazy with it.
You can use this tool for any conversions you need. I'd imagine this is about right averaged out. It also allows you to calculate the measurement for extra light olive oil and extra virgin
According to this, a gallon of olive oil weighs 7.6 lbs.; 1l weighs .91kg.
First of all: I am not very familiar with fermentation. Therefore I cannot give you any advice as to whether your oil is still edible or not. Could it be capillary action that caused the oil overflow? If I remember rightly PC enthusiasts who submerge a whole PC into an aquarium with cooking oil (for cooling) always have the problem that oil "climbs" the ...
I agree that fermentation from bacteria is the most likely explanation. So, to tackle your questions point by point: It is unsafe, as the other posts already mentioned, due to botulism danger. Plant matter without access to oxygen is not shelf stable, unless it has been pickled with sufficient acid. There will be some chemistry going on between garlic ...
I would throw it away quickly. Making garlic oil is a huge risk for botulism (botulism is a bacteria that thrives in food when there's a lack of oxygen, as is the case with garlic submerged in olive oil). You CAN make garlic-infused olive oil, but it's best to keep it in the fridge to prevent the botulism from growing. They say that it's difficult to tell ...
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