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Food » rec.food.preserving » Infused olive oil
| Infused olive oil [message #2588] |
Do, 30 Dezember 2004 19:02 |
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Saw a filler bit on DIY (a cable network on US television) about making
infused olive oils. Link that covers what was on the short bit on TV is at
http://www.diynet.com/diy/cr_diy_people/article/0,2025,DIY_1 3752_2277178,00.html
No mention about keeping the home-infused oil in the fridge. I thought
home-infused oils, particularly those kept at room temperature, were a
pretty good way of brewing up some nice botulism. Has the thinking changed
on this, or should I send an informative e-mail to the folks at diynet.com,
who I suspect don't really want to poison their viewers?
Anny
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| Re: Infused olive oil [message #2592 ] |
Do, 30 Dezember 2004 19:47 |
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Anny Middon wrote:
> Saw a filler bit on DIY (a cable network on US television) about making
> infused olive oils. Link that covers what was on the short bit on TV is at
> http://www.diynet.com/diy/cr_diy_people/article/0,2025,DIY_1 3752_2277178,00.html
>
> No mention about keeping the home-infused oil in the fridge. I thought
> home-infused oils, particularly those kept at room temperature, were a
> pretty good way of brewing up some nice botulism. Has the thinking changed
> on this, or should I send an informative e-mail to the folks at diynet.com,
> who I suspect don't really want to poison their viewers?
>
> Anny
>
>
You can send an email, but it usually doesn't do any good. I never got
a reply from Martha™ when I emailed her about some dangerous stuff she
made on TV.
Bob
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| Re: Infused olive oil [message #2615 ] |
Sa, 01 Januar 2005 19:39 |
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On Thu, 30 Dec 2004 18:02:21 GMT, "Anny Middon"
<AnnyMiddon [at] hotNOSPAMmail.com> wrote:
>Saw a filler bit on DIY (a cable network on US television) about making
>infused olive oils. Link that covers what was on the short bit on TV is at
> http://www.diynet.com/diy/cr_diy_people/article/0,2025,DIY_1 3752_2277178,00.html
>
>No mention about keeping the home-infused oil in the fridge. I thought
>home-infused oils, particularly those kept at room temperature, were a
>pretty good way of brewing up some nice botulism. Has the thinking changed
>on this, or should I send an informative e-mail to the folks at diynet.com,
>who I suspect don't really want to poison their viewers?
You know, I like making flavored oils with the herbs and peppers
I grow, but I always worried about the botulism. So, I went
looking for more information. It amazed me how reluctant most of
the county extension folks I spoke with were to discuss the
subject beyond "Don't do it." I wanted specific information on
botulism and how to kill it, and most of them couldn't or
wouldn't help me. So, I guess it's no wonder these TV shows don't
get it right either.
I was seated at a table with a very nice man from the CDC by
chance at a meeting a few years back, and he was able to help me.
I still make flavored oils, but I run them through the autoclave
at work to make sure I don't poison anyone.
Penelope
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn" <elissa [at] everybodycansing.com>
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| Re: Infused olive oil [message #2618 ] |
Sa, 01 Januar 2005 20:41 |
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in article e1rdt0p9vb0i3ns7degqmritbqoc4ahm0k [at] 4ax.com, Penelope Periwinkle
at pperiwinkle [at] mindspring.com wrote on 1/1/05 10:39 AM:
> On Thu, 30 Dec 2004 18:02:21 GMT, "Anny Middon"
> <AnnyMiddon [at] hotNOSPAMmail.com> wrote:
>
>> Saw a filler bit on DIY (a cable network on US television) about making
>> infused olive oils. Link that covers what was on the short bit on TV is at
>> http://www.diynet.com/diy/cr_diy_people/article/0,2025,DIY_1 3752_2277178,00.h
>> tml
>>
>> No mention about keeping the home-infused oil in the fridge. I thought
>> home-infused oils, particularly those kept at room temperature, were a
>> pretty good way of brewing up some nice botulism. Has the thinking changed
>> on this, or should I send an informative e-mail to the folks at diynet.com,
>> who I suspect don't really want to poison their viewers?
>
> You know, I like making flavored oils with the herbs and peppers
> I grow, but I always worried about the botulism. So, I went
> looking for more information. It amazed me how reluctant most of
> the county extension folks I spoke with were to discuss the
> subject beyond "Don't do it." I wanted specific information on
> botulism and how to kill it, and most of them couldn't or
> wouldn't help me. So, I guess it's no wonder these TV shows don't
> get it right either.
>
> I was seated at a table with a very nice man from the CDC by
> chance at a meeting a few years back, and he was able to help me.
> I still make flavored oils, but I run them through the autoclave
> at work to make sure I don't poison anyone.
>
>
> Penelope
Here in Canada, the Canola oil people have a pamphlet out. I don't know
whether they have a website with the information on it or not.
Ellen
--
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| Re: Infused olive oil [message #2623 ] |
So, 02 Januar 2005 04:20 |
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Penelope Periwinkle wrote:
> On Thu, 30 Dec 2004 18:02:21 GMT, "Anny Middon"
> <AnnyMiddon [at] hotNOSPAMmail.com> wrote:
>=20
>>Saw a filler bit on DIY (a cable network on US television) about making=
>>infused olive oils. Link that covers what was on the short bit on TV i=
s at
>> http://www.diynet.com/diy/cr_diy_people/article/0,2025,DIY_1 3752_227717=
8,00.html
>>
>>No mention about keeping the home-infused oil in the fridge. I thought=
>>home-infused oils, particularly those kept at room temperature, were a
>>pretty good way of brewing up some nice botulism. Has the thinking cha=
nged
>>on this, or should I send an informative e-mail to the folks at diynet.=
com,
>>who I suspect don't really want to poison their viewers?
>=20
>=20
> You know, I like making flavored oils with the herbs and peppers
> I grow, but I always worried about the botulism. So, I went
> looking for more information. It amazed me how reluctant most of
> the county extension folks I spoke with were to discuss the
> subject beyond "Don't do it." I wanted specific information on
> botulism and how to kill it, and most of them couldn't or
> wouldn't help me. So, I guess it's no wonder these TV shows don't
> get it right either.
>=20
> I was seated at a table with a very nice man from the CDC by
> chance at a meeting a few years back, and he was able to help me.
> I still make flavored oils, but I run them through the autoclave
> at work to make sure I don't poison anyone.
Above about 250=B0F (roughly 2 atmospheres), it ought to be essentially=20
sterile. The drawback to doing this is that it hastens=20
rancidification. Refrigerating the oils will delay that for a time.
Another way to accomplish the same thing is to put the oil in a=20
saucepan with whatever flavoring agents you wish and raise the=20
temperature to 275=B0 and quickly cool it. Let it sit for an hour or=20
two, strain out the solids and bottle it. It's safest when the=20
flavoring ingredients are dehydrated to begin with.
Pastorio
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| Re: Infused olive oil [message #2624 ] |
So, 02 Januar 2005 04:33 |
|
On Sat, 01 Jan 2005 22:20:23 -0500, "Bob (this one)"
<Bob [at] nospam.com> wrote:
>Penelope Periwinkle wrote:
<infused oils and botulism>
>Above about 250°F (roughly 2 atmospheres),
Well, no.
Which is why I run it through the autoclave.
> it ought to be essentially
>sterile. The drawback to doing this is that it hastens
>rancidification. Refrigerating the oils will delay that for a time.
My oils have never gone rancid, and there is some hot pepper oil
in the kitchen that is from the 2003 season.
>Another way to accomplish the same thing is to put the oil in a
>saucepan with whatever flavoring agents you wish and raise the
>temperature to 275° and quickly cool it. Let it sit for an hour or
>two, strain out the solids and bottle it. It's safest when the
>flavoring ingredients are dehydrated to begin with.
I'm very happy with the techniques I'm already using. The oils
are quite a hit with my friends; and, while I'm probably being
over-cautious, I'm comfortable with the safety precautions.
Thank you for the suggestions, however.
Penelope
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn" <elissa [at] everybodycansing.com>
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| Re: Infused olive oil [message #2625 ] |
So, 02 Januar 2005 04:35 |
|
On Sat, 01 Jan 2005 19:41:07 GMT, ellen wickberg
<ellengw [at] shaw.ca> wrote:
>in article e1rdt0p9vb0i3ns7degqmritbqoc4ahm0k [at] 4ax.com, Penelope Periwinkle
>at pperiwinkle [at] mindspring.com wrote on 1/1/05 10:39 AM:
>
<getting information on botulism and flavored oil making>
>Here in Canada, the Canola oil people have a pamphlet out. I don't know
>whether they have a website with the information on it or not.
Ha! Now you tell me!
Penelope
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn" <elissa [at] everybodycansing.com>
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| Re: Infused olive oil [message #2627 ] |
So, 02 Januar 2005 06:32 |
|
Penelope Periwinkle wrote:
> On Sat, 01 Jan 2005 22:20:23 -0500, "Bob (this one)"
> <Bob [at] nospam.com> wrote:
>=20
>>Penelope Periwinkle wrote:
>=20
> <infused oils and botulism>
>=20
>>Above about 250=B0F (roughly 2 atmospheres),
>=20
> Well, no.
Well, yes.
"Home-canned products should be heated to 241=B0F (116=B0C) using a=20
pressure cooker to kill the spores of Clostridium botulinum. Specific=20
guidelines for home canning are available from the USDA=20
(http://extension.usu.edu/files/foodpubs/cangui1.pdf)."
< http://dhfs.wisconsin.gov/communicable/communicable/factshee ts/BotulismF=
oodborne.htm>
> Which is why I run it through the autoclave.
The autoclave is a pressure steamer. Just like a pressure canner is a=20
pressure steamer. Two atmospheres autoclave is the same as processing=20
at 15 psi in a canner. That brings it to 240=B0-250=B0F unless it's at=20
altitude and compensations need to be made.=20
< http://www.olemiss.edu/depts/environmental_safety/autoclave. html>
<http://www.sterilizers.com/mdt.asp>
For a slightly different take on autoclaves and supplies=20
<http://www.bigdaddystat2.com/generic7.html>
------------------------
Look at this one: <http://msucares.com/pubs/infosheets/is734.htm>
Temperature of Foods for Control of Bacteria
* 0 =B0F - 32 =B0F -- Freezing temperatures stop growth of bacteria =
but may allow bacteria to survive. (Do not store food above 10 =B0F for=20
more than a few weeks.)
* 32 =B0F - 40 =B0F -- Cold temperatures permit slow growth of some =
bacteria that cause spoilage.*
* 40 =B0F - 60 =B0F -- Some growth of food poisoning bacteria may oc=
cur.
* 60 =B0F - 125 =B0F -- DANGER ZONE. Temperatures in this zone allow=
=20
rapid growth of bacteria and production of toxins by some bacteria.=20
(Do not hold foods in this temperature zone for more than 2 or 3 hours.)
* 125 =B0F - 140 =B0F -- Some bacterial growth may occur. Many=20
bacteria survive.
* 140 =B0F - 165 =B0F -- Warming temperatures prevent growth but=20
allow survival of some bacteria.
* 165 =B0F - 212 =B0F -- Cooking temperatures destroy most bacteria.=
=20
Time required to kill bacteria decreases as temperature is increased.
* 212 =B0F - 240 =B0F -- Canning temperatures for fruits, tomatoes, =
and pickles in waterbath canner.
* 240 =B0F - 250 =B0F -- Canning temperatures for low-acid=20
vegetables, meat, and poultry in pressure canner.
---------------------------------------
The point of canning/processing low-acid foods at these temperatures=20
is to kill the spores of Clostridium botulinum. Oils are low-acid foods.
>>it ought to be essentially=20
>>sterile. The drawback to doing this is that it hastens=20
>>rancidification. Refrigerating the oils will delay that for a time.
>=20
> My oils have never gone rancid, and there is some hot pepper oil
> in the kitchen that is from the 2003 season.=20
I manufacture them commercially according to guidelines from our=20
friends at FDA and have a bit of experience with them. Most hot pepper=20
oils are intensely seasoned and the scents of rancidity would be=20
well-hidden. It's that way with mine. Try one that's more subtly=20
flavored like a tarragon oil or maybe basil oil. I put a 3-month sell=20
by date and a 9-month use by date on them.
>>Another way to accomplish the same thing is to put the oil in a=20
>>saucepan with whatever flavoring agents you wish and raise the=20
>>temperature to 275=B0 and quickly cool it. Let it sit for an hour or=20
>>two, strain out the solids and bottle it. It's safest when the=20
>>flavoring ingredients are dehydrated to begin with.
>=20
> I'm very happy with the techniques I'm already using. The oils
> are quite a hit with my friends; and, while I'm probably being
> over-cautious, I'm comfortable with the safety precautions.
> Thank you for the suggestions, however.
<LOL> You're certainly warmly welcome.
The alternate processes are equivalent in safety performance to yours,=20
unless you're processing them at considerably higher pressures and=20
therefore temperatures. No need to be defensive about it. Just more=20
choices in how you might want to do it.
Here's part of the copy from my propaganda sheet about oils. Maybe=20
some ideas for you to make for a new round of oils to be an even=20
bigger hit with your friends.
A zillion things to do with
Bob Pastorio=92s Seasoned Oils
A few drops of any of our oils added to the oils you normally use will=20
give you subtle flavors and surprising new depth and richness. One=20
other good use is to trickle a few drops into your bath. Have faith...
* Mongolian Fire Oil - Canola oil with oils of garlic, ginger, black=20
pepper, with dried chili peppers. Moderately hot and very rounded flavor=
=2E
* Persian Spiced Oil - Olive oil with oils of ginger, bergamot,=20
Persian lime, and clove with dried lime slices Wonderfully clean scent=20
and a gently citric flavor.
* Sweet Spice Oil - Canola oil and a cinnamon stick with oils of=20
cinnamon, ginger, mint, anise and allspice. Warmly familiar aromas.
* Five-Citrus Oil Medley - Canola oil with oils of lemon, tangerine,=20
grapefruit, lime and orange, and dried orange slices. Well-rounded,=20
nicely blended flavors; strikingly rich.
* Mediterranean Saut=E9 Oil - Olive oil with generously stated flavors=20
of oils of garlic, rosemary, oregano, thyme, lavender and sage. Very=20
herbal scent and intense flavor combination.
* Spanish Seasoned Olive Oil - Olive oil with pan-toasted chili=20
peppers, rosemary, bay leaves, dried bitter oranges and lemons, with=20
orange and lemon oils. Splendid with seafoods.
* Italian Bread Dipping Oil - Olive oil with dried herbs and essential=20
oils of garlic, rosemary, oregano, thyme, lavender and sage.
Recipes and tips
Bread dippers - Dip breads - French or Italian with herbal oils, rye=20
or pumpernickel with fruited ones. Trickle fruited oils on dessert=20
breads like Banana bread or cranberry bread.
Salads -Add a few drops of any of our oils to your usual dressings and=20
vinaigrettes. Whisk into mayo for chicken and tuna salads
Beans - A few drops on cooked beans adds smoothness and flavors
Cooking waters - A tablespoon or so in the pot for cooking rice and=20
other grains, for steaming veggies and poaching fish and poultry
Dips - Add to seafood dips, cream cheese or sour cream.
Desserts - Add to pies, add to ice cream bases, dessert custards,=20
fruit salads, chocolate fondues,
Sauces - Add fruited ones to sauces, butter for vegetables a few drops=20
in beurre blanc
Meats and fish - Rub fruited ones on roasts prepared with fruit, brush=20
on fish before grilling.
Happy oils to you...
Pastorio
|
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| Re: Infused olive oil [message #2629 ] |
So, 02 Januar 2005 18:35 |
|
Bob (this one) wrote:
> Penelope Periwinkle wrote:
>
>> On Sat, 01 Jan 2005 22:20:23 -0500, "Bob (this one)"
>> <Bob [at] nospam.com> wrote:
>>
>>> Penelope Periwinkle wrote:
>>
>>
>> <infused oils and botulism>
>>
>>> Above about 250°F (roughly 2 atmospheres),
>>
>>
>> Well, no.
>
>
> Well, yes.
>
> "Home-canned products should be heated to 241°F (116°C) using a pressure
> cooker to kill the spores of Clostridium botulinum. Specific guidelines
> for home canning are available from the USDA
> (http://extension.usu.edu/files/foodpubs/cangui1.pdf)."
> < http://dhfs.wisconsin.gov/communicable/communicable/factshee ts/BotulismFoodborne.htm>
>
>
>> Which is why I run it through the autoclave.
>
>
> The autoclave is a pressure steamer. Just like a pressure canner is a
> pressure steamer. Two atmospheres autoclave is the same as processing at
> 15 psi in a canner. That brings it to 240°-250°F unless it's at altitude
> and compensations need to be made.
> < http://www.olemiss.edu/depts/environmental_safety/autoclave. html>
> <http://www.sterilizers.com/mdt.asp>
>
> For a slightly different take on autoclaves and supplies
> <http://www.bigdaddystat2.com/generic7.html>
>
> ------------------------
>
> Look at this one: <http://msucares.com/pubs/infosheets/is734.htm>
>
> Temperature of Foods for Control of Bacteria
> * 0 °F - 32 °F -- Freezing temperatures stop growth of bacteria but
> may allow bacteria to survive. (Do not store food above 10 °F for more
> than a few weeks.)
> * 32 °F - 40 °F -- Cold temperatures permit slow growth of some
> bacteria that cause spoilage.*
> * 40 °F - 60 °F -- Some growth of food poisoning bacteria may occur.
> * 60 °F - 125 °F -- DANGER ZONE. Temperatures in this zone allow
> rapid growth of bacteria and production of toxins by some bacteria. (Do
> not hold foods in this temperature zone for more than 2 or 3 hours.)
> * 125 °F - 140 °F -- Some bacterial growth may occur. Many bacteria
> survive.
> * 140 °F - 165 °F -- Warming temperatures prevent growth but allow
> survival of some bacteria.
> * 165 °F - 212 °F -- Cooking temperatures destroy most bacteria.
> Time required to kill bacteria decreases as temperature is increased.
> * 212 °F - 240 °F -- Canning temperatures for fruits, tomatoes, and
> pickles in waterbath canner.
> * 240 °F - 250 °F -- Canning temperatures for low-acid vegetables,
> meat, and poultry in pressure canner.
> ---------------------------------------
>
> The point of canning/processing low-acid foods at these temperatures is
> to kill the spores of Clostridium botulinum. Oils are low-acid foods.
>
>>> it ought to be essentially sterile. The drawback to doing this is
>>> that it hastens rancidification. Refrigerating the oils will delay
>>> that for a time.
>>
>>
>> My oils have never gone rancid, and there is some hot pepper oil
>> in the kitchen that is from the 2003 season.
>
>
> I manufacture them commercially according to guidelines from our friends
> at FDA and have a bit of experience with them. Most hot pepper oils are
> intensely seasoned and the scents of rancidity would be well-hidden.
> It's that way with mine. Try one that's more subtly flavored like a
> tarragon oil or maybe basil oil. I put a 3-month sell by date and a
> 9-month use by date on them.
>
>>> Another way to accomplish the same thing is to put the oil in a
>>> saucepan with whatever flavoring agents you wish and raise the
>>> temperature to 275° and quickly cool it. Let it sit for an hour or
>>> two, strain out the solids and bottle it. It's safest when the
>>> flavoring ingredients are dehydrated to begin with.
>>
>>
>> I'm very happy with the techniques I'm already using. The oils
>> are quite a hit with my friends; and, while I'm probably being
>> over-cautious, I'm comfortable with the safety precautions.
>> Thank you for the suggestions, however.
>
>
> <LOL> You're certainly warmly welcome.
>
> The alternate processes are equivalent in safety performance to yours,
> unless you're processing them at considerably higher pressures and
> therefore temperatures. No need to be defensive about it. Just more
> choices in how you might want to do it.
>
> Here's part of the copy from my propaganda sheet about oils. Maybe some
> ideas for you to make for a new round of oils to be an even bigger hit
> with your friends.
>
> A zillion things to do with
> Bob Pastorio’s Seasoned Oils
> A few drops of any of our oils added to the oils you normally use will
> give you subtle flavors and surprising new depth and richness. One other
> good use is to trickle a few drops into your bath. Have faith...
> * Mongolian Fire Oil - Canola oil with oils of garlic, ginger, black
> pepper, with dried chili peppers. Moderately hot and very rounded flavor.
> * Persian Spiced Oil - Olive oil with oils of ginger, bergamot, Persian
> lime, and clove with dried lime slices Wonderfully clean scent and a
> gently citric flavor.
> * Sweet Spice Oil - Canola oil and a cinnamon stick with oils of
> cinnamon, ginger, mint, anise and allspice. Warmly familiar aromas.
> * Five-Citrus Oil Medley - Canola oil with oils of lemon, tangerine,
> grapefruit, lime and orange, and dried orange slices. Well-rounded,
> nicely blended flavors; strikingly rich.
> * Mediterranean Sauté Oil - Olive oil with generously stated flavors of
> oils of garlic, rosemary, oregano, thyme, lavender and sage. Very herbal
> scent and intense flavor combination.
> * Spanish Seasoned Olive Oil - Olive oil with pan-toasted chili peppers,
> rosemary, bay leaves, dried bitter oranges and lemons, with orange and
> lemon oils. Splendid with seafoods.
> * Italian Bread Dipping Oil - Olive oil with dried herbs and essential
> oils of garlic, rosemary, oregano, thyme, lavender and sage.
>
> Recipes and tips
> Bread dippers - Dip breads - French or Italian with herbal oils, rye or
> pumpernickel with fruited ones. Trickle fruited oils on dessert breads
> like Banana bread or cranberry bread.
> Salads -Add a few drops of any of our oils to your usual dressings and
> vinaigrettes. Whisk into mayo for chicken and tuna salads
> Beans - A few drops on cooked beans adds smoothness and flavors
> Cooking waters - A tablespoon or so in the pot for cooking rice and
> other grains, for steaming veggies and poaching fish and poultry
> Dips - Add to seafood dips, cream cheese or sour cream.
> Desserts - Add to pies, add to ice cream bases, dessert custards, fruit
> salads, chocolate fondues,
> Sauces - Add fruited ones to sauces, butter for vegetables a few drops
> in beurre blanc
> Meats and fish - Rub fruited ones on roasts prepared with fruit, brush
> on fish before grilling.
>
> Happy oils to you...
>
> Pastorio
>
Pastorio's post offered me a ton of new knowledge. Thanks.
http://ianrpubs.unl.edu/horticulture/g1425.htm#target8
Can I make garlic oil or vinegar at home?
Regardless of its flavor potency, garlic is a low-acid vegetable. The pH
of garlic is in the range of 5.3 to 6.3 which will support the growth
and subsequent toxin production of the bacterium Clostridium botulinum.
Moisture, room temperature, lack of oxygen and low-acid conditions all
favor the growth of Clostridium botulinum.. When growing, the bacterium
produces an extremely potent, but tasteless toxin that causes the
illness botulism. If untreated, death can result within a few days of
consuming the toxic food. Fresh garlic-in-oil mixtures stored at room
temperature provide these perfect conditions for producing the botulism
toxin. Homemade preparations of garlic-flavored oil should be stored in
the freezer. Do not store garlic-in-oil at room temperature or in the
refrigerator!! Garlic also may be pureed in oil and stored in the
freezer. Peel and then puree the cloves in a blender or food processor
using 2 parts vegetable or olive oil to 1 part garlic. The puree will
stay soft enough in the freezer to scrape out needed amounts for
stir-frying or sauteeing.
Peeled, lightly mashed cloves may be submerged in wine or vinegar and
stored in the refrigerator. Dry white or red wine or white or wine
vinegars may be used. The garlic/liquid mixture should not be used after
4 months in the refrigerator and should be discarded. Do not store at
room temperature! Discard both the cloves and the liquid if there are
signs of mold or yeast growth on the surface of the wine or vinegar.
|
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| Re: Infused olive oil [message #2633 ] |
Mo, 03 Januar 2005 04:01 |
|
no_spam wrote:
> Pastorio's post offered me a ton of new knowledge. Thanks.
You're very welcome.
> http://ianrpubs.unl.edu/horticulture/g1425.htm#target8
>=20
> Can I make garlic oil or vinegar at home?
>=20
> Regardless of its flavor potency, garlic is a low-acid vegetable. The p=
H=20
> of garlic is in the range of 5.3 to 6.3 which will support the growth=20
> and subsequent toxin production of the bacterium Clostridium botulinum.=
Unless it's in a bottle of vinegar with or without other herbs and=20
seasonings. Or if it's refrigerated.
> Moisture, room temperature, lack of oxygen and low-acid conditions all =
> favor the growth of Clostridium botulinum.. When growing, the bacterium=
=20
> produces an extremely potent, but tasteless toxin that causes the=20
> illness botulism. If untreated, death can result within a few days of=20
> consuming the toxic food. Fresh garlic-in-oil mixtures stored at room=20
> temperature provide these perfect conditions for producing the botulism=
=20
> toxin. Homemade preparations of garlic-flavored oil should be stored in=
=20
> the freezer. Do not store garlic-in-oil at room temperature or in the=20
> refrigerator!! Garlic also may be pureed in oil and stored in the=20
> freezer. Peel and then puree the cloves in a blender or food processor =
> using 2 parts vegetable or olive oil to 1 part garlic. The puree will=20
> stay soft enough in the freezer to scrape out needed amounts for=20
> stir-frying or sauteeing.
This is almost-truth. The writer of this note doesn't seem to know=20
that refrigerator temperatures also prevents growth of C. botulinum.=20
Make your fresh garlic and oil infusions and store them in the fridge=20
for a couple weeks. You'll get more flavor if you chop or puree the=20
garlic. And it'll be completely safe if you start with dried garlic,=20
put it into oil and heat it to 250=B0 and cool it quickly. That can be=20
stored at room temp but will last longer if refrigerated. Oils become=20
cloudy or even solid at fridge temps, so don't be astonished it your=20
wonderful yellow-green olive oil is milky-white in the fridge. Let it=20
warm up and it'll be liquid again.
> Peeled, lightly mashed cloves may be submerged in wine or vinegar and=20
> stored in the refrigerator. Dry white or red wine or white or wine=20
> vinegars may be used. The garlic/liquid mixture should not be used afte=
r=20
> 4 months in the refrigerator and should be discarded. Do not store at=20
> room temperature! Discard both the cloves and the liquid if there are=20
> signs of mold or yeast growth on the surface of the wine or vinegar.
This is crap. Store it at room temperature or cooler, in a darkish=20
place, out of direct sunlight. Vinegars with added flavoring elements=20
are good for years. Any vinegars can be used for infusions. The writer=20
of this seems to think that oil-garlic and vinegar-garlic infusions=20
have things in common. Not so.
Pastorio
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