"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 01-23-2005, 10:42 AM   #11
Executive Chef
Join Date: Nov 2004
Posts: 3,468
Originally Posted by Bangbang
When in doubt throw out.

Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
kleenex is offline   Reply With Quote
Old 01-23-2005, 08:30 PM   #12
Senior Cook
Join Date: Mar 2004
Location: USA,Colorado
Posts: 358
Some delicate moulds would break up if the bottle were shaken vigorously. Moulds are strange things, they can grow almost anywhere and in almost anything. I don't suppose you have access to a microscope do you (even a kids one), you would be able to see the mould filaments then.... but don't panic too much, most moulds are harmless (think brie, antibiotics LOL!).


Paint is offline   Reply With Quote
Old 01-23-2005, 10:59 PM   #13
Sous Chef
Lugaru's Avatar
Join Date: Dec 2004
Location: Body: Boston Heart: Mexico
Posts: 857
Send a message via AIM to Lugaru
Originally Posted by artichoke

Probably more furry than smooth, and they weren't opaque, though not transparent either. I find it odd that a lot of them "dissolved" after the bottle was in my house for a few hours.. would mold do that? The ones I saw in the store today had a lot more little balls in them than mine did by the time I brought it back.
Sounds to me more like oil that had turned into little "butter balls" than mold, especially since they "melted" after changing envirment. Still Im with bang, when in doubt throw it out. Working in food buisness has taught me that you should take any iregularity seriosly (especially expiration dates!).
My english, she's not so good... I meant to say I did it with the malice of forethought.
Lugaru is offline   Reply With Quote
Old 04-17-2007, 05:49 PM   #14
Assistant Cook
Join Date: Apr 2007
Posts: 1
Olive Oil is OK

We just came home from the store with a 1L size of EVOO and it was full of exactly what you described as little white balls, some floating throughout, some sinking to the bottom and some clinging to the sides of the glass bottle. The Store Manager assured us that it was OK and was simply caused by the cold during shipment from Italy and that it would disappear as it warms up in our house.

Dubious, we took it home, left it on a warm air vent in the kitchen while we went out for a few hours and when we came home, guess what ... it was as clear as any EVOO we had ever had. And it tastes great, too.

So, relax and enjoy your EVOO.

~ Erik
KlnAir4U is offline   Reply With Quote
Old 04-17-2007, 06:10 PM   #15
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
Next time, buy your olive oil in a three liter tin can!

Out of sight, out of mind.
Caine is offline   Reply With Quote
Old 04-18-2007, 01:54 AM   #16
Head Chef
Join Date: May 2006
Location: Spain
Posts: 1,167
Olive oil solidifies when very cold and remelts when warmed up. Solidified olive oil usually takes the form of white globby blobs in the bottom of the bottle. These are absolutely nothing to worry about.

Has anyone here bought anchovies in olive oil and then kept them in the fridge? You'll have seen that the oil solidifies and turns white. Turn them out onto a plate and leave to warm up and the oil goes runny again.
Snoop Puss is offline   Reply With Quote
Old 05-14-2007, 02:03 PM   #17
Senior Cook
Join Date: Mar 2007
Location: DC
Posts: 103
would it be possible for mold to grow in oil? i can't even imagine that?
IronSides is offline   Reply With Quote
Old 05-15-2007, 12:46 PM   #18
Sous Chef
BBQ Mikey's Avatar
Join Date: May 2007
Location: USA
Posts: 750
I don't believe oil molds. if so, probably not easy. for that matter, oil properly covered does not spoil, at least most varieties. I will warn you that after being heated the chemical compounds in oil change and it becomes very very unhealthy. if you re-use oil, be ware of this. brown, get outta town, seriously throw it out. I use my oil 2-3 times and renew. I find it much healthier doing this.
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 05-15-2007, 01:22 PM   #19
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,102
All fats, including all vegetable oils will turn rancid in time. You can delay the process by proper storage.
"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 05-26-2007, 10:09 AM   #20
Assistant Cook
Coochinator's Avatar
Join Date: May 2007
Posts: 3
Olive oil is expensive and taste like *** anyways...

Coochinator is offline   Reply With Quote

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

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sun-dried Tomato and Kalamata Olive Chicken kitchenelf Chicken, Turkey & other Fowl 2 02-10-2005 05:15 AM
Cauliflower, Olive, and Sun-Dried Tomato Salad pdswife Salads & Salad Dressings 0 02-04-2005 01:49 PM
Chinese fried rice... missing something OU8thisSN International Cuisines and Ethnic Cookery 48 01-24-2005 05:51 PM
Chocolate Mousse using Olive Oil! Chopstix Desserts, Sweets & Cookies & Candy 3 01-02-2005 09:07 AM
Olive Marinara and Garlic-Basil Linguini Weeks Pasta, Rice, Beans, Grains... 6 10-15-2004 03:46 PM

» 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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:33 PM.

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