I bought my VWG in the bulk section of the store and it wasn’t refrigerated...which is odd, because all of their bulk flours were refrigerated. Anyway, I decided it’s best to stay on the safe side and refrigerate it...

or not (I smelled it and tasted it. It seemed fine. Though when I cooked with it, my boyfriend told me that the smell of the duck fat seemed stronger than before— I agreed though my food tasted fine). I also read rancid fat...

OK, I am getting some new cast iron cookware today from Lodge. I really didn’t like the result I got from veg. oil, it was always sticky on the outside. The only argument I heard against lard is that it may turn rancid, but...

How long after opening a bottle does it start to taste bad and begin getting rancid?

It’s high in monounsaturated fat and thus resistant to rancidity. In the fridge with a teaspoon of salt it shouldn’t go rancid for several months if kept cool and away from light and excess air. You can wrap some to...

Can’t hurt (it won’t turn green quickly) but it will become rancid. Next time, throw it in the freezer instead. Meanwhile, it won’t hurt to try it, but I’d have a backup available.

How do you prevent your nut oils from getting rancid quickly? Apart from the normal refrigerating them – which sometimes doesn’t really increase its longevity – would vacuum sealing the containers in those...

Oil will turn rancid. Give it a whiff. Also, the truffle aroma fades with time.

I’m not sure just how long it will last at room temp since we go through at least a bucket a week, but I do believe it will go rancid. Maybe not the solids, but the oil will for sure. If you buy some fresh and then smell...

Well, that’s strange! My only guess is that the nuts were going rancid. Did they smell off?

When i’m canning homemade stock, should i let it chill and separate before i can it and run it through the water bath? I cant imagine leaving the layer of fat in there to go rancid.

I blanch, toast and freeze nuts because the oils will become rancid. Once I pull them out to use them they somehow never make the migration into the refrigerator; they just go straight into my mouth.

? Is there a way to know if it’s already rancid? I realize that a lot of oils don’t actually smell bad when they’re rancid, but can still make you sick.

I usually refrigerate mine, otherwise the oil might turn rancid.

I read that you should refrigerate certain oils like olive oil if you have an amount you’re not going to use up fairly quickly- so it doesn’t go rancid. Then when you want to use it, you should take it out and let it...