ickplant@lemmy.world to Food Crimes - Offenses against nutrition@midwest.socialEnglish · 2 months agoSpaghettimidwest.socialimagemessage-square92linkfedilinkarrow-up1415arrow-down18
arrow-up1407arrow-down1imageSpaghettimidwest.socialickplant@lemmy.world to Food Crimes - Offenses against nutrition@midwest.socialEnglish · 2 months agomessage-square92linkfedilink
minus-squareSkua@kbin.earthlinkfedilinkarrow-up15·2 months agoOlive oil solidifies at fridge temperatures, surely it wouldn’t help much here?
minus-squareickplant@lemmy.worldOPlinkfedilinkEnglisharrow-up10·2 months 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 months 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
minus-squareanguo@lemmy.calinkfedilinkEnglisharrow-up5·2 months agoI’m hesitating between “How cold is your fridge?” and “What sort of olive oil are you using?”.
minus-squareSkua@kbin.earthlinkfedilinkarrow-up4·2 months 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
Olive oil solidifies at fridge temperatures, surely it wouldn’t help much here?
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
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