My pesto turned solid. Why?
Warning: I am a cooking noob. I might overlook something ridiculously simple.
Anyway, I just made my first pesto sauce (do you call this a sauce?). Basil, Parmesan cheese, garlic, etc. At the end, I added vegetable oil. All was good and I was proud. Put it on bread and on pasta, and it was very tasty.
However, I stored what I had left in a small jar in the fridge. Only one day later, and it became solid! You can clearly see that the oil had solidified. Why is this? In fact, I poured in too much oil and took some out, and what I took out I put it in the fridge, in a cup (just the oil). This is also one massive block. I am used to oil solidifying, but AFTER you use it to cook. The oil that I used has not been cooked, and the rest of the oil I bought at the store is stored in a cupboard, in its original packaging, and is still liquid.
What went wrong?
Extra question:
- Can I somehow still de-solidify this and still eat this?
Best Answer
Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge. The shop-bought pestos you buy probably adulterate the olive oil with other kinds of oils.
In any case, you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta.
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Quick Answer about "My pesto turned solid. Why?"
It most likely solidified due to the presence of the parmesan cheese - essentially a fat as opposed to an oil. You are right in thinking the latter doesn't solidify in the fridge on its own.How do you fix pesto that is too thick?
Also, if your pesto is too thick, feel free to thin it out with a few tablespoons of extra olive oil or water. Taste and season. Give the sauce a taste (you can dip a veggie stick or piece of bread in, if you'd like), and season with extra salt and pepper if needed.How do you liquify pesto?
You want the leaves to become limp but not cooked\u2014just a few seconds in the hot water. A shock in ice water stops the cooking and keeps the color. This blanching step makes the pesto super-creamy and helps it stay emulsified.Can you overcook pesto?
If overheated, the pesto could lose its taste, and that fresh herby flavor could be destroyed. The key to reheating pesto pasta is to ensure that you do not overcook the pasta, or expose it to high heat for too long.How do I know if my pesto is bad?
If the sauce doesn't smell fresh like it usually does, it's past its prime, and you should discard it. Next in line are the basil leaves. If they've changed color from green to brownish, it's a good indicator that the pesto should be discarded.Jet - Are You Gonna Be My Girl
More answers regarding my pesto turned solid. Why?
Answer 2
It most likely solidified due to the presence of the parmesan cheese - essentially a fat as opposed to an oil. You are right in thinking the latter doesn't solidify in the fridge on its own.
If you leave it out for a few hours it may melt, but you are probably better off simply melting it in a saucepan and using to dress pasta.
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