0 Members and 1 Guest are viewing this topic.
In some cases can it be dependent on the temperatures are different to change their state of the matter.
When I make salad dressing with olive oil and vinegar, the oil freezes when I put it in the fridge, so I have to stick in the microwave for a couple of seconds before I can use it again.
yes, yes this happens ..this is why ewe don't really store oil based salad dressings in the fridge !!..*sheesh !!..some people !!* []
5W/20 ? is that like WD40's little bro ?
Quote from: tommya300 on 06/09/2010 19:33:16In some cases can it be dependent on the temperatures are different to change their state of the matter.Thank ewe tommyya300...yep..that's a good answer...Why then are there the differences at your bog standard room temperature ? []
If you make 'em with 5W/20 instead of olive oil, they don't freeze.
Quote from: neilep on 06/09/2010 21:23:475W/20 ? is that like WD40's little bro ?It's the viscosity rating for the multigrade oil that prevents the engine in the Sheepiemobile from seizing up.It's supposed to have the viscosity of 5 "weight" mineral oil at winter temperatures, and 20 "weight" mineral oil at summer temperatures, not that there is much difference where you live []
Quote from: neilep on 06/09/2010 19:49:48Quote from: tommya300 on 06/09/2010 19:33:16In some cases can it be dependent on the temperatures are different to change their state of the matter.Thank ewe tommyya300...yep..that's a good answer...Why then are there the differences at your bog standard room temperature ? []Is some margarine, ( really one molecule away from becoming a plastic), made from a mixture (agitated) of water and corn oil little salt and coloring, butter is man made it has to be made from certain parts of liquid milk product. Crisco and Lard have the somewhat the same solid consistency. Both have to be made from a process using different sources of fat product.The majority of veg oil, products seemingly mechanically extracted purely at room temperature, not from a heating process (which might be different in minor different cases), seem to hold their own liquid state they were extracted in.
Crisco - wot the ... is Crisco Quote from: Geezer on 06/09/2010 21:09:03If you make 'em with 5W/20 instead of olive oil, they don't freeze.I recently drained the oil out of the pepper-mobile and served it up with some vinegar drizzled over some lettuce - It was not altogether a culinary success, although I have remained quite regular since then.
http://www.practicallyedible.com/edible.nsf/Pages/shortening. [ Invalid Attachment ] .Hydrogenation helps make shortening a solid, flavourless fat product that will keep its form regardless of room temperature, and not puddle or pool like butter or other animal fats do on hot days or in warm rooms.I think you can do the same with 5W20(Copyright 2010 Practically Edible. All rights reserved and enforced.) Read more of this snippet here : http://www.practicallyedible.com/edible.nsf/Pages/shortening#ixzz0ynrUHTQN
I should actually know this as I sat an exam on lipid structure less than 3 months ago!!! If I remember rightly, at room temp anything solid is called a fat and anything liquid is called and oil. They are both made up of lipids, but the difference is in the structure, primarily what type of bonds there are linking the molecules together, and the bonds inside the molecule. Different bonds melt at different temperatures, if you have more of one type of bond than the other the melting point will be lower. It is a bit more complex than that, but without boring you with naming bonds and types of fats blah blah that is about the best I can remember! Plus I would have to blow the dust of my notes.... lol
Reverting to the actual question for a moment (yes, I know that contravenes our normal policy) it might be something to do with the average temperatures of of veggies compared to animals. Animals (at least the warm blooded variety) tend to keep their temps a bit above ambient. Veggies don't seem to be able to do that.