QUOTE(CharlotteWebb @ Fri 4th December 2009, 9:28am)
![*](style_images/brack/post_snapback.gif)
QUOTE(Sarcasticidealist @ Fri 4th December 2009, 3:49pm)
![*](style_images/brack/post_snapback.gif)
QUOTE(CharlotteWebb @ Fri 4th December 2009, 11:47am)
![*](style_images/brack/post_snapback.gif)
Try checking in the cabinets below the spoon-drawer, or on the lazy susan if you've got one. I've never heard of anyone refrigerating vegetable oil. For most people I think container size alone would discourage it.
Oh, I've got plenty of vegetable oil (none of it in the fridge). But no shortening (which I was brought up to refrigerate, though that might be one of those things that one's parents do that one grows up assuming are normal, but are actually batshit).
For practical purposes shortening is veggie oil with a higher melting point, owing to the hydrogenation process. This also gives the shortening a longer shelf life than liquid oils, even before half a dozen preservatives are added. Lower storage temperature may extend it a bit longer but if this is a concern, your mom picked the wrong one to keep cold.
That is the correct answer. Basically, vegetable shortening like Crisco brand, is an attempt to create "artificial lard" by hydrogenating (cheap) vegetable oil. [Whenever you see something sold as mere generic "vegetable oil" in the US, that means it is soybean oil]. Hydrogenation particularly destroys the really unstable-to-oxygen-attack fatty acids that make vegetable oils go rancid-- some faster than others. The worst player here is the alpha linolenic acid (ALA) oils-- this is the one infamous for being what makes paint-thinner, linseed oil, oxidize in air so fast that it ignites spontaneously.
Alas for the unintended consequences: the ALA in oils, and some extent other kinds of polyunsaturates also in vegetable oils, are essential fatty acids you need in your diet, a bit like vitamins. If you don't get them, you probably are more suceptable to atherosclerosis. You can actually give atherosclerosis to dogs (which normally NEVER get it) by feeding them nothing but hydrogenated oil for fat. It's not the saturated fat at all, so much as lack of polyunsaturated fat, plus also trans-fats.
The trans-fats in many hydrogenated things are the SECOND part of the unintended consequences. High temp hydrogenation makes these things. There are some trans-fats in milk (they are made by bacteria in cow guts), but in few other places in nature. The ones made in shortening are not even the same set as in milk. Unlike milk-fats, the trans-fats in shortening are epidemiologically disasterous, and they raise both blood cholesterol and risk of atherosclerosis worse than anything known. Before about a decade ago in the US, they were in high levels in plain vegetable shortening for cooking, and also in most margarine (which is vegetable shortening with coloring and flavor). Since then, political pressure from consumer health advocate groups has mostly taken them out, but not before half a century of vegetable shortening arguably caused an epidemic of atherosclerosis (showing up mostly as heart disease, but also as many other problems from ED to stroke). Crisco has gotten rid of most of its trans-fats, but not all. The US was far slower to do this than Europe-- another razzberry for unregulated capitalism.
If you let your oils and even shortenings sit around, both eventually will go rancid, due to the residual unsaturated fats in them. But the shortenings are far more resistant to this, as was noted.
QUOTE(Random832 @ Fri 4th December 2009, 9:28am)
![*](style_images/brack/post_snapback.gif)
In the US, products sold unrefrigerated intended to be refrigerated say "refrigerate after opening" on the label - do they not do that in Canada?
They don't have to. Instead of "Refrigerate after opening," in Canada it merely says, "Open at home."
![wink.gif](http://wikipediareview.com/smilys0b23ax56/default/wink.gif)
Or sometimes that's assumed, eh, and it says nothing.