Storing Oils and Fats
Oils and fats can begin to go rancid quickly when not stored safely. Rancid cooking oils and fats do not often smell rancid until well after they have spoiled. Oxygen, light and heat all contribute to cooking oils becoming rancid. The higher the level of polyunsaturated fat that an oil contains, the faster it spoils. The percentage of polyunsaturated fat in some common cooking oils is: safflower (74%); sunflower (66%); corn (60%); soybean (37%); peanut (32%); canola (29%); olive (8%).
To help prevent oils from going rancid, they should be refrigerated once opened. Opened, refrigerated cooking oils should be used within a few weeks, when some types begin to go rancid. Unopened oils can have a storage life of up to one year, but some types have a shorter shelf-life even when unopened (such as sesame and flaxseed).
Famous quotes containing the words fats, storing and/or oils:
“Fast Eddie, lets play some pool.”
—Sydney Carroll, U.S. screenwriter, and Robert Rossen. Minnesota Fats (Jackie Gleason)
“Computers are good at swift, accurate computation and at storing great masses of information. The brain, on the other hand, is not as efficient a number cruncher and its memory is often highly fallible; a basic inexactness is built into its design. The brains strong point is its flexibility. It is unsurpassed at making shrewd guesses and at grasping the total meaning of information presented to it.”
—Jeremy Campbell (b. 1931)
“He must be theory-mad beyond redemption who ... shall ... persist in attempting to reconcile the obstinate oils and waters of Poetry and Truth.”
—Edgar Allan Poe (18091849)