Timeline for How to best store not-yet-used frying oil?
Current License: CC BY-SA 3.0
5 events
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
replaced http://cooking.stackexchange.com/ with https://cooking.stackexchange.com/
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| Feb 23, 2012 at 18:47 | vote | accept | derobert | ||
| Jan 9, 2012 at 17:47 | comment | added | Aaronut | I have to concur, admittedly I live in a much colder climate (though we do have warm summers), but I've stored opened oil in the pantry for a few years with not even the tiniest sign of rancidity. I go through peanut oil fast but I'm still on the same bottles of canola and sunflower oil that I bought when I first moved in here over 3 years ago. | |
| Jan 9, 2012 at 17:38 | comment | added | derobert | Hmmm, opened I've never gotten a year. Either I'm more sensitive to the rancidity, or my room is warmer. In the summer, it can be almost 80°F, and I unfortunately don't have anywhere in the kitchen cooler (other than the fridge and freezer of course). | |
| Jan 9, 2012 at 17:32 | history | answered | hobodave | CC BY-SA 3.0 |