I want to make some marinated goat cheese, which will be put in a jar with olive oil and some herbs and spices and then kept in the refrigerator. I want the olive oil to remain liquid and I think that will help the flavors meld more. The only thing I've been able to think of is to mix a little soybean oil in with the olive oil to lower the solidification temperature. My main concern is that the oils might separate, and so I'll have a jar with congealed olive oil on the bottom and liquid soybean oil on the top.
Right now I'm thinking 25% soybean oil will be enough, but if that doesn't stop the solidification rate I'll go to 33%. Thanks for any help!
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