Interesting Information

We consume an average of 85.5 lbs. of oil and fat yearly. Fats and oils don’t store well. Anything with oil becomes rancid over time. Your nose and your palate are the best method of detecting rancidity. Many cooking oils go bad after a year (eg. corn oil and sesami seed oil). Olive oil tends to last up to a year longer on average. Coconut oil in a solid form probably has the longest shelf life, up to 2-5 years depending on conditions like room-temperature or a cooler root cellar.

A jar of coconut oil and some fresh coconuts

Learning to press oil from plants (nuts, seeds, avocados) could make sense but few cooking oils plants grow at northern latitudes.

Butter powder is not intended to replace spreadable butter but can replace the flavor of butter in dry mixes. Butter powder in #10 cans can store up to five years under the right storage conditions.

Lard replaces butter in many restaurants throughout Europe. Instead of chips and salsa, they serve bread and lard. Lard is beef fats minus the water. This process is called “rendering fat”.

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