@[email protected] to Lemmy [email protected] • 3 months agoMoar garliclemmy.worldimagemessage-square40fedilinkarrow-up1695
arrow-up1695imageMoar garliclemmy.world@[email protected] to Lemmy [email protected] • 3 months agomessage-square40fedilink
minus-square@[email protected]linkfedilink1•3 months agoYou could just use rapeseed etc oil to avoid it going solid in the fridge, unless there’s a specific reason why you use olive oil?
minus-square@[email protected]linkfedilink2•3 months agoI just prefer a good olive oil. The confit is way better used on pasta that way. But you’re right, rapeseed oil might be a better choice if you don’t want it to solidify.
You could just use rapeseed etc oil to avoid it going solid in the fridge, unless there’s a specific reason why you use olive oil?
I just prefer a good olive oil. The confit is way better used on pasta that way. But you’re right, rapeseed oil might be a better choice if you don’t want it to solidify.