What's the correct way to store fats?
What are the decision parameters, when you have rendered fat to store? Glass or plastic? Refrigerated or not? I'm not looking for long-term storage; just what's the best-practice way to store it for use over a month or two?
Best Answer
To store fats, you should always use glass as plastics react to fats by absorbing some and perhaps discoloring or transferring flavors to your fat. Depending on use, I prefer to work with cold fat at the start as it has a much broader possible use and I don't like to wait when I make biscuits, so I keep mine in the fridge. However, you gain very little extra life out of keeping it in the fridge and if you don't keep it in a sealed container you run a very real risk of flavor transference there to. If you don't make pastry dough or other such, your counter top is a perfectly acceptable place to store, as long as you use it up before it goes rancid. One thing to keep in mind is that fats can sometimes have very different shelf lives, so make sure you taste or smell before use, regardless of storage method.
Pictures about "What's the correct way to store fats?"
Quick Answer about "What's the correct way to store fats?"
Fats should be stored in cool or cold and dark conditions and sealed, so they are not exposed to air—never in a warm pantry. We store our vegetable oil, olive oil, and shortening in a dark, fifty-degree room. Once opened, we store our vegetable and olive oils in the refrigerator.Should fats be refrigerated?
If stored in a cool, dark cupboard, it will remain fresh for as long as 3 months, but like most unrefined oils and oils high in polyunsaturated fat, it is best to store it in the refrigerator to prevent it from becoming rancid.What fat is best for long term storage?
At over 85% fully saturated fatty acids, coconut oil it the king of long lasting unprocessed fats! There are two common types of coconut oil. Refined coconut oil doesn't have much of a taste or odor and is a bit better in high-heat applications.What fat is shelf stable?
#4. If you have no particular problem with using it, the culinary fat with the most shelf life as it comes from the store is hydrogenated shortening in its unopened metal or metal lined can. The brand most familiar in the U.S. is probably Crisco, but there are many others.Rnbstylerz \u0026 AREES - WHAT
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ksenia Chernaya, Ksenia Chernaya, Evgenia Basyrova, Stanislav Kondratiev