ickplant@lemmy.world to Food Crimes - Offenses against nutrition@midwest.socialEnglish · 27 days agoSpaghettimidwest.socialimagemessage-square6linkfedilinkarrow-up13arrow-down10
arrow-up13arrow-down1imageSpaghettimidwest.socialickplant@lemmy.world to Food Crimes - Offenses against nutrition@midwest.socialEnglish · 27 days agomessage-square6linkfedilink
minus-squareRidgeDweller@sh.itjust.workslinkfedilinkEnglisharrow-up0·27 days agoWow, it never occurred to me this is an option. Honestly seems more efficient than trying to pry out the cold strands while trying unsuccessfully to not break them.
minus-squareickplant@lemmy.worldOPlinkfedilinkEnglisharrow-up1·27 days agoIf you add some olive oil to the spaghetti before storing it and don’t pack the container that tight, you won’t have that problem in the first place.
minus-squareSkua@kbin.earthlinkfedilinkarrow-up0·27 days agoOlive oil solidifies at fridge temperatures, surely it wouldn’t help much here?
minus-squareickplant@lemmy.worldOPlinkfedilinkEnglisharrow-up1·27 days agoIt seems to work for me, but I’ll admit it’s not perfect. I think the real key is not to pack the container that tight.
Wow, it never occurred to me this is an option. Honestly seems more efficient than trying to pry out the cold strands while trying unsuccessfully to not break them.
If you add some olive oil to the spaghetti before storing it and don’t pack the container that tight, you won’t have that problem in the first place.
Olive oil solidifies at fridge temperatures, surely it wouldn’t help much here?
It seems to work for me, but I’ll admit it’s not perfect. I think the real key is not to pack the container that tight.