|MadSci Network: Chemistry|
I eat spaghetti with canola oil.I have eaten it with olive oil,which was better since the olive oil is stickier and didn't run through the spaghetti as much as canola oil would. I use canola oil now, because olive oil costs more.I would like to know if there is some simple way I could treat it to make the canola oil have the stickyness of olive oil. They would both have the same viscosity when at the same temperature. I don't want to make the oil inedible, and I don't have a lab, just a kitchen. Is there a moderately easy way to make coanola oil more viscous? Thank you.
Re: Is there a moderately easy way to make canola oil more viscous?
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