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  • 2 days ago
Transcript
00:007 Signs Your Cooking Oil Has Gone Bad
00:03Unpleasant Odor
00:05Fresh oil smells light or nutty.
00:08Rancid oil has a sour, metallic, chemical-like odor
00:12similar to paint due to oxidative rancidity.
00:15Strange taste
00:17Even if the aroma seems fine,
00:19rancid oil tastes sharp, bitter, soapy, and lingering.
00:24Discard to avoid irritation and inflammation.
00:27Change in Color
00:29Oils darken or turn cloudy with light and air exposure.
00:33This oxidation accelerates near heat or sunlight.
00:37Thick or Sticky Texture
00:40Spoiled oil feels thick, sticky, and tacky as triglycerides degrade,
00:45often from age or poor sealing, compromising heating and texture.
00:50Smoke at Low Temperature
00:52If oil smokes sooner than expected, its structure has degraded,
00:56lowering heat stability and producing irritants like acrolein.
01:01Sediment or Particles
01:04Visible particles, residue, or clumps signal oxidation and spoilage.
01:08Cold-induced crystals dissolve at room temperature, unlike rancidity.
01:13Expired shelf life
01:14Expired shelf life
01:15Expired shelf life
01:16Opened oils deteriorate within months
01:18Use extra virgin oil within six months
01:21Refined oils slightly longer
01:23To protect flavor and health
01:29Press use extra virgin oil
01:30To protect flavor and health
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