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need recommendation

Daniel_Levy_59584

im using olive oil for something, as i like the tasste it gives, but the problem with it is that ti congeals in the fridge. is there somehing i could add to it so that it doesnt congeal? either another oil or some other additive?

thanks.

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Amos_Schorr_168815

Well, first off, is this a problem? Because it will un-congeal rather quickly when you take it out of the fridge. But if it IS an issue, do a better job of emulsifying it. You can do this by simply balancing the ingredients differently, upping the ratio of acid/sugar:oil. Or you could simply cut it with vegetable oil. A 1:1 ratio of olive:canola oil should be fine in the fridge. Olive oil has way more fat than veggie oils, so it congeals easier.

tshewman

See @Amos Schorr response. I'd be curious as to what is the "something" so we can provide better feedback.

Daniel_Levy_59584

thanks for the suggestions. its a problem because im hopefully going to be selling it in stores, and it doesnt look as appetizing like that; it wont sell as well. acid and sugar arent options, but ill try cutting it with other oil. is a 1:1 ratio for ex virg too or just pure?

thanks

Amos_Schorr_168815

Ahhh. Makes sense. You can try reworking the recipe by balancing the acid/sugar differently while maintaining the same flavor profile. I understand that can be a pain, but understand you're going to have to do it anyway if you're adding canola oil or using virgin/regular olive oil, which are more acidic than extra virgin, have a different flavor, and should emulsify better. You can't just swap out olive oil for canola and not expect to have to adjust the recipe to get back to the previous flavor.

Daniel_Levy_59584

cured salmon, see my response to him below

Daniel_Levy_59584

itll need a lil tweaking, but not as much. the acid, tho, at least, will change the texture as well as its cured salmon. i want to keep that velvety texture. i tried adding a small amount of lemon juice instead of zest once and even the small amount i added totally changed the texture.

FoodIsDecent_204467

I'm confused as to why you're using olive oil in a cure. It'll promote rancidity and botulism.