My mother is in town and staying with us (sigh). She is very insistent that things are always done her way, especially in the kitchen, despite the fact that I haven't lived under her roof for over a quarter of a century. But I digress....
She was shocked that I keep my bottle of extra-virgin olive oil out, and not in the refrigerator. When I went to grab it for dinner tonight, I found it in the fridge (along with a lecture from mom about how it will "go bad" if I leave it out).
Anyway.... it clouded up something fierce. I know that it is typical for EVOO to do this if refrigerated, and will recover if allowed to come back to room temp. But, is there any cooking issue with using it immediately in its "clouded" state before it "de-clouds"?
Submitted December 08, 2015 at 11:53AM by chrismichaels3000 http://ift.tt/1IBFejN Cooking
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