Claire
Master Chef
What is the usual, safe temp of a refrigerator? At what temp do peanut and olive oil coagulate? I have a pantry closet -- very shallow and half sub-terranian (I live on a hillside and the back of the house is actually chest high under ground on one side). I can't keep olive or peanut oil in that cupboard because it turns semi-solid in the winter. I bought a refrigerator thermometer and it doesn't register any lower than the kitchen itself, although the oils become liquid when I place them on the counter. I suspect the thermometer may be faulty (it was an el cheapo Wal-Mart purchase). On the other hand I had some beef spoil prematurely this week (in the fridge). Needless to say, I'm going to purchase a new thermometer as soon as I can get to some store besides Wal-Mart (the only game in town). I've never had this problem before in my life, but obviously my pantry is too cold (not a real problem and nothing I can solve anyway, just store the oils in a different cupboard) and maybe my fridge is to warm. OK, you food science guys, let me know before I get to a store to buy a better quality thermometer.