ickplant@lemmy.world to Food Crimes - Offenses against nutrition@midwest.socialEnglish · 1 年前Spaghettimidwest.socialimagemessage-square93linkfedilinkarrow-up1446arrow-down19
arrow-up1437arrow-down1imageSpaghettimidwest.socialickplant@lemmy.world to Food Crimes - Offenses against nutrition@midwest.socialEnglish · 1 年前message-square93linkfedilink
minus-squareSkua@kbin.earthlinkfedilinkarrow-up16·1 年前Olive oil solidifies at fridge temperatures, surely it wouldn’t help much here?
minus-squareickplant@lemmy.worldOPlinkfedilinkEnglisharrow-up11·1 年前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.
minus-squareSkua@kbin.earthlinkfedilinkarrow-up5·1 年前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
minus-squareanguo@lemmy.calinkfedilinkEnglisharrow-up6·1 年前I’m hesitating between “How cold is your fridge?” and “What sort of olive oil are you using?”.
minus-squareSkua@kbin.earthlinkfedilinkarrow-up5·1 年前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
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