"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-14-2010, 10:03 PM   #1
Senior Cook
 
Join Date: May 2006
Location: Chicago, soon to be Boston
Posts: 130
Cons of Storing Oil in Fridge?

Hi everyone,

I've recently started storing my oil (olive, safflower) in the fridge. I figure it's cold and dark, so the oil won't degrade as quickly.

Are there any cons to this?

Thanks!

Tim

__________________

__________________
SNPiccolo5 is offline   Reply With Quote
Old 03-14-2010, 10:55 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,371
Some oils will gel at fridge temps. Dispensing it may be an issue.
The oil takes up space that could be used for other things.
It's not necessary.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-14-2010, 11:05 PM   #3
Senior Cook
 
Join Date: May 2006
Location: Chicago, soon to be Boston
Posts: 130
Hey Andy. Thanks for the reply!

I'm curious -- which oils gel at fridge temps? I'm guessing ones that are more saturated would.

Tim
__________________
SNPiccolo5 is offline   Reply With Quote
Old 03-15-2010, 06:57 AM   #4
Cook
 
Join Date: Mar 2010
Posts: 69
Sesame and olive oil don't do too well, but we do put the sesame in there because sesame oil goes rancid really quick.
It gets gloppy and forms white goo which all dissapates when heated, and olive oil does get cloudy in the fridge.
I dunno if the temp would alter it in any way, as heating things does alter them.
Hopefully it wouldn't do anything unhealthy to it.
I'm thinking it might attract moisture which could be slightly dangerous while heating, but not sure there.
__________________
MoodyBlueFoodie is offline   Reply With Quote
Old 03-15-2010, 09:38 AM   #5
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,794
If you have room, and you don't mind them getting a little thick and hard to pour, there is no problem. My cabinet where I keep my oils gets very cold in the winter, and I have never noticed any moisture accumulation inside the bottle, or any other problems.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 03-15-2010, 01:37 PM   #6
Senior Cook
 
Join Date: May 2006
Location: Chicago, soon to be Boston
Posts: 130
Thanks for the replies, everyone. It's good to know that "geling" is normal. So far they've been fine (even the olive). I don't imagine moisture would be a problem as long as the bottle is sealed.

Tim
__________________
SNPiccolo5 is offline   Reply With Quote
Old 03-15-2010, 02:09 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,371
Tim, as others have said, there is no issue, it's just not necessary. Have you had a problem with oils going rancid?

Also, I see you're moving to Boston. You'll love it here.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-15-2010, 02:24 PM   #8
Senior Cook
 
Join Date: May 2006
Location: Chicago, soon to be Boston
Posts: 130
Hey Andy -- I did have some trouble with oils going rancid. My apartment right now is situated so that we used to store the oils above the oven and stove and that area can get pretty hot. I had some troubles with chocolate melting, etc... It was not good! So the fridge is more a convenience than anything else :)

And, I DO love Boston! I've never stayed there for more than a couple days, but I have work starting in Boston in the fall, so I am very excited to move there. I'm excited about the East Coast in general, too. I love how you can city hop to say, Newport, RI, or take a train to New York for a weekend. Also, it helps that my fiance's family is there.

You can be sure I'll be asking about restaurants sometime VERY soon after I move :)
__________________
SNPiccolo5 is offline   Reply With Quote
Old 03-17-2010, 05:25 PM   #9
Assistant Cook
 
Join Date: Feb 2010
Location: Philadelphia, PA
Posts: 3
No doubt you will get improved shelf life in the fridge with most oils. Viscosity at room temp will give you a heads up which oil will gel. The heavier the oil at room temp, the more viscosity at 34 degrees. Animal fats (duck, back, etc) will do better from a frozen state. For some puff hors'd ouerves for a , we like to brush the pastry with duck fat. Nick
__________________
Nick
Bucks Wedding Planner is offline   Reply With Quote
Old 03-17-2010, 05:32 PM   #10
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
i've learned to go with the smallest bottle of oil that I use and just make do even if it's more expensive per oz as mine mostly go rancid before I finish them.....I've gotten into the habit of always doing a sniff test before I use oil or even shortening (crisco) before using in a recipe......amazing how quickly they can change on you..and believe me you'll know when it's rancid and anything that you cook with it will have that awful smell
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:36 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.