Actually, I said they don’t dissolve - in response to Johnny L.A.'s suggestion that oil could dissolve in water. And yes, I’m aware of the different colloids out there, but they don’t function the same way as solutions. After all, the way to fit more sugar into water than will normally fit is to heat the water. But you don’t heat up the vinegar when you make mayonnaise in order to “dissolve” the oil - you do it cold, while stirring. I was just trying to point out that analogies with the way solutions act aren’t necessarily accurate.
I am aware that oil doesn’t dissolve in water. Poor choice of words on my part. Nevertheless, the solidified vegetable oils do “melt” (if that’s more acceptable) in hot water.
Well, I for one am glad you posted that. All this time, I thought I was the only one who liked to watch the powdered creamer dissolve into my coffee. . .
I was going to recommend the “Paste Trick” - the same that KP describes. It also works for cocoa.
The trick is to only use a tiny, tiny dribble of liquid in the powder when you start. Move from a thick sticky paste, to a thinner one, and so forth.