Exotic Pantry and Flax seed oil

[Guest guest]

>So far I've not tried the recipes -- the pantry is a bit exotic.

>umeboshi vinegar, almond butter, brown rice vinegar.... thing that

>are mail order for me. Also, the amounts of oil and fat are higher

>than we allow in our diets ... so I'd have to tweak the recipes.

 

Pat, while I don't keep almond butter on hand, I do always have

umeboshi vinegar and brown rice vinegar. Umeboshi vinegar is awesome

on corn and Brussels Sprouts and other veggies. It's salty and sour.

It's delicious.

 

You can use regular rice vinegar in lieu of the brown rice vinegar.

I'm not sure I notice much of a taste difference, but there is a big

price difference! :-)

 

>

>I think I've asked before but i don't recall the answer. Is flax

>seed oil stable at room temperature when the house is as hot as 80?

>what is it's shelf life? is it photosensitive?

 

 

Flax seed oil is extremely UN-stable. It's imperative it's kept cool,

and in a non-light permeable container. Don't ever buy it if you

aren't sure it's been refrigerated the whole of its journey and in

the store. Don't ever cook with it. It is OK drizzled over hot foods

such as vegetables.

 

So, no it isn't stable at 80 degrees, and yes, it is very

photosensitive. I've thrown out more bottles than you can imagine. I

gave up on flaxseed oil, and now grind flaxseed weekly. Whole

flaxseed is very shelf stabile, up to a year, but once ground needs

to be refrigerated. It'll keep for more than a week ground. Frozen

and ground, it will keep for a couple months.

 

Ellen

[Guest guest]

thanks, Ellen. I've been looking for umeboshi vinegar but it wasn't even

available at our new BIG HUGE Asian market a few towns over. maybe it's too

soon.

 

and the flax? I went to our health store and noticed their flax was in white

glass on the shelf next to other oils. room temp. I did ask them but no one

seemed to know anything. shame, really.