Using the right cooking oil is very important for our health and to keep ourselves away from diseases. However, the way you store your cooking oil also matters a lot.
Recently, Chef Divya Bhutani shared How to properly store your cooking oils-
- Cooking oils should never be transferred into special containers or pourers because it allows oxygen to degrade the oil. Oxygen and moisture reduces the quality of the oil causing rancidity
- It’s best to keep your cooking oils in the containers in comes in, and buy only what you’ll use within 1-2 months.
- I used to think buying in bulk was best but I never finished my 5L bottle of oil within 2 months, so the heat, light, oxygen and moisture made the oil rancid. These 4 variables affect the composition of the oil, causing long term negative effects on our health.
- Always check the expiration date of your oils. Generally, extra virgin olive oil can be kept for up to 6 months after opening. It generally has a very long shelf life but storage conditions can change the oil shelf life significantly.
- Purchase your oils in dark green bottles to reduce UV light exposure to the oil and reduce the effects of oxidisation
- Avoid storing your oils right by the stove. I used to do this before I researched how the heat from the gas accelerates the oxidisation process, turning the oil rancid. Oxidisation produces free radicals which are very harmful to our body, and causes cancer.
- It’s best to store oils in a cool dark place, like a cupboard. It’s ok if you’ve transferred your oils in special containers or pourers already. Just use it up within the expiration date and throw away any unused oil in the dustbin.
- Store your special oils in the fridge to extend its shelf light and reduce the oxidisation process.
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