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Where to store vegetable oil: in a locker, on a table or in the refrigerator
Storage of vegetable oil is an issue that affects almost everyone and about which few people can say anything intelligible. I used to not bother much in this case and until recently put a bottle of oil right next to the stove, so that I was always at hand.
Everyone I know has the same picture. The oil either stands 10 centimeters from the stove, or at best is in the locker at arm’s length. However, if you take the trouble to read the small beads on the back of the label, you will see the following: "After opening, store in the refrigerator."
Storage of vegetable oil So should you store vegetable oil in the refrigerator? Yes and no. But everything in order. All vegetable oils have 4 enemies: light, oxygen, heat, sharp temperature changes.
Their effect causes the oil to oxidize, makes it rancid, leads to loss of taste, aroma and useful properties. The best way to avoid this is proper storage.
The ideal temperature for storing sunflower oil is in the range from +8 to +17 degrees. In summer, near the hot stove, it can be +40, and in the refrigerator it does not exceed +4.
It would seem to keep the oil in the locker away from the stove and there will be no problems. Why does the manufacturer recommend storing oil in the refrigerator? It turns out that you can really store oil in the kitchen locker, but only until you open the lid.
After opening the package, oxygen gets inside and oxidative damage to the oil occurs, simply speaking, it gets rancid. By the way, this significantly saves the shelf life. An open bottle in the locker should be used for 3-4 weeks. In the refrigerator at a temperature not higher than 11 degrees, it can be stored for up to 3-4 months.
Under the influence of ultraviolet light, vegetable oil changes the chemical composition, and also quickly loses its taste and characteristic color. Therefore, the ideal packaging (such as olive oil) should be made of dark glass.
However, for reasons of economy, vegetable oil, which is used massively and in large quantities, is still bottled in transparent plastic containers. Which eventually begins to release harmful substances (especially when heated).
What's the way out? Keeping the beneficial properties of oil at home is quite easy. It is enough to simply keep the oil in a closed kitchen locker, and even better immediately after opening, pour the oil into dark glass dishes with a dense lid.
The most convenient (always at hand) place to store vegetable oil is a countertop. But it's also the worst. The proximity of the red-hot plate, the abundance of day and artificial light, sharp temperature changes affect.
An ideal solution for both long-term and daily storage of oils can be a closed cabinet, preferably a lower one (it is cooler there). To make it more convenient, you can keep a large bottle in the locker and, as necessary, pour a weekly stock into a small one that will stand near the stove.
Keep an open bottle in the refrigerator. For example, in the department for fruits and vegetables (the temperature is set at about 8 degrees). On medium shelves, the temperature is lower (can be 4-5 degrees), and this is harmful to oils.
The refrigerator door is not the best option either. On the one hand, the temperature corresponds, on the other - constant temperature changes that do not benefit the oil.
Now I store vegetable oil according to the rules. The taste is just as pleasant even after a few months. How do you store butter?
Everyone I know has the same picture. The oil either stands 10 centimeters from the stove, or at best is in the locker at arm’s length. However, if you take the trouble to read the small beads on the back of the label, you will see the following: "After opening, store in the refrigerator."
Storage of vegetable oil So should you store vegetable oil in the refrigerator? Yes and no. But everything in order. All vegetable oils have 4 enemies: light, oxygen, heat, sharp temperature changes.
Their effect causes the oil to oxidize, makes it rancid, leads to loss of taste, aroma and useful properties. The best way to avoid this is proper storage.
The ideal temperature for storing sunflower oil is in the range from +8 to +17 degrees. In summer, near the hot stove, it can be +40, and in the refrigerator it does not exceed +4.
It would seem to keep the oil in the locker away from the stove and there will be no problems. Why does the manufacturer recommend storing oil in the refrigerator? It turns out that you can really store oil in the kitchen locker, but only until you open the lid.
After opening the package, oxygen gets inside and oxidative damage to the oil occurs, simply speaking, it gets rancid. By the way, this significantly saves the shelf life. An open bottle in the locker should be used for 3-4 weeks. In the refrigerator at a temperature not higher than 11 degrees, it can be stored for up to 3-4 months.
Under the influence of ultraviolet light, vegetable oil changes the chemical composition, and also quickly loses its taste and characteristic color. Therefore, the ideal packaging (such as olive oil) should be made of dark glass.
However, for reasons of economy, vegetable oil, which is used massively and in large quantities, is still bottled in transparent plastic containers. Which eventually begins to release harmful substances (especially when heated).
What's the way out? Keeping the beneficial properties of oil at home is quite easy. It is enough to simply keep the oil in a closed kitchen locker, and even better immediately after opening, pour the oil into dark glass dishes with a dense lid.
The most convenient (always at hand) place to store vegetable oil is a countertop. But it's also the worst. The proximity of the red-hot plate, the abundance of day and artificial light, sharp temperature changes affect.
An ideal solution for both long-term and daily storage of oils can be a closed cabinet, preferably a lower one (it is cooler there). To make it more convenient, you can keep a large bottle in the locker and, as necessary, pour a weekly stock into a small one that will stand near the stove.
Keep an open bottle in the refrigerator. For example, in the department for fruits and vegetables (the temperature is set at about 8 degrees). On medium shelves, the temperature is lower (can be 4-5 degrees), and this is harmful to oils.
The refrigerator door is not the best option either. On the one hand, the temperature corresponds, on the other - constant temperature changes that do not benefit the oil.
Now I store vegetable oil according to the rules. The taste is just as pleasant even after a few months. How do you store butter?
