Posted by Jeanette Guire on October 14, 2007, 11:18 pm
Neither olive oil nor vinnegar need to be refrigerated; yet when mixed (as
in home-made salad dressing), the recipes all ask for it to be refrigerated
(where it congeals to a gooey mess).
What is different about olive oil + vinnegar + a few spices & salt from a
microbial culture standpoint?
Why must I refrigerate a mix of that which doesn't itself need to be
refrigerated?
Posted by Rod Speed on October 14, 2007, 11:55 pm
> Neither olive oil nor vinnegar need to be refrigerated; yet when
> mixed (as in home-made salad dressing), the recipes all ask
> for it to be refrigerated (where it congeals to a gooey mess).
> What is different about olive oil + vinnegar + a few spices & salt
> from a microbial culture standpoint?
> Why must I refrigerate a mix of that which
> doesn't itself need to be refrigerated?
Essentially because the mixing will normally end up contaminating
the mixture, if only because the container wont be sterile.
Posted by Goomba38 on October 15, 2007, 1:02 am
Rod Speed wrote:
>> Why must I refrigerate a mix of that which
>> doesn't itself need to be refrigerated?
>
> Essentially because the mixing will normally end up contaminating
> the mixture, if only because the container wont be sterile.
They technically weren't sterile beforehand either.
Posted by Rod Speed on October 15, 2007, 1:30 am
> Rod Speed wrote
>>> Why must I refrigerate a mix of that which
>>> doesn't itself need to be refrigerated?
>> Essentially because the mixing will normally end up contaminating
>> the mixture, if only because the container wont be sterile.
> They technically weren't sterile beforehand either.
The containers they came in were near enough.
Posted by Goomba38 on October 15, 2007, 1:46 am
Rod Speed wrote:
>> Rod Speed wrote
>
>>>> Why must I refrigerate a mix of that which
>>>> doesn't itself need to be refrigerated?
>
>>> Essentially because the mixing will normally end up contaminating
>>> the mixture, if only because the container wont be sterile.
>
>> They technically weren't sterile beforehand either.
>
> The containers they came in were near enough.
Not nearly...clean is a far cry from "sterile" which is what I was
responding to.
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> mixed (as in home-made salad dressing), the recipes all ask
> for it to be refrigerated (where it congeals to a gooey mess).
> What is different about olive oil + vinnegar + a few spices & salt
> from a microbial culture standpoint?
> Why must I refrigerate a mix of that which
> doesn't itself need to be refrigerated?