Stir the food every 10 to 15 minutes to distribute the heat to the cold areas so the food cools down evenly. As the ice melts, drain the water a little bit and add more ice. Monitor the food with a thermometer. Once your food has reached 40Â° F (4Â° C) it is now safe to put it in the fridge or freezer.
High-oleic safflower oil contains monounsaturated fats, while high-linoleic safflower oil contains polyunsaturated fats. Polyunsaturated safflower oil is good for unheated foods and monounsaturated safflower oil is good for high-heat cooking, making it a good substitute for olive oil when cooking.
Safflower oil has a lower melting point because it contains mostly polyunsaturated fatty acids, whereas olive oil contains a large amount of monounsaturated oleic acid. A polyunsaturated fatty acid has two or more kinks in its carbon chain, which means it does not have as many dispersion forces compared to the hydrocarbon chains in olive oil. Why does coconut oil have a melting point that is similar to fats from animal sources?