Garlic and Oil?
- Thread starter Mj K
- Start date
On Wed, 13 Apr 2011 01:10:47 -0700, "Paul M. Cook"
wrote:
Good thought! I have a rosemary bush and an empty olive oil bottle.
Rosemary flavored oil appeals to me. Thanks. I'll assume I shouldn't
make any more than I can use in a week and I should keep it
refrigerated.
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
Good thought! I have a rosemary bush and an empty olive oil bottle.
Rosemary flavored oil appeals to me. Thanks. I'll assume I shouldn't
make any more than I can use in a week and I should keep it
refrigerated.
--
Today's mighty oak is just yesterday's nut that held its ground.
Psilocybin
New member
Re: c6fc7e09-a6b8-4cf8-b80e-dfb70c1b7cfc@a12g2000yqk.googlegroups.com
Portland wrote:
Revisitng this, Isn't the best practice to infuse the oil with the garlic
under heat? I do this all the time with clarified butter. I poach the garlic
in the c. butter until it's flavored, strain the garlic out, and raise the
heat for a bit to brown the butter a little, which also should kill any
residual toxin-producing bacteria. I refrigerate the butter, but
theoretically this would render a garlic-infused oil safe to store on the
counter.
If the correct "thermal death time" is used to heat the garlic, which in the
case of Clostridium Botulinum is apparently ? 212F for 10 minutes, it should
be safe.
Portland wrote:
Revisitng this, Isn't the best practice to infuse the oil with the garlic
under heat? I do this all the time with clarified butter. I poach the garlic
in the c. butter until it's flavored, strain the garlic out, and raise the
heat for a bit to brown the butter a little, which also should kill any
residual toxin-producing bacteria. I refrigerate the butter, but
theoretically this would render a garlic-infused oil safe to store on the
counter.
If the correct "thermal death time" is used to heat the garlic, which in the
case of Clostridium Botulinum is apparently ? 212F for 10 minutes, it should
be safe.
Bastian Iramasius
New member
"sf" wrote in message
news:[email protected]...
You're basically pasteurizing the garlic and killing off any botulin spores.
BTW, it is cold oil infected with botulin that is deadly. Botulin toxin is
rendered inert with heat. Not sure the exact number but it is less than
180F.
Paul
news:[email protected]...
You're basically pasteurizing the garlic and killing off any botulin spores.
BTW, it is cold oil infected with botulin that is deadly. Botulin toxin is
rendered inert with heat. Not sure the exact number but it is less than
180F.
Paul
fuckawut89
New member
On Wed, 13 Apr 2011 11:30:37 -0700, "Paul M. Cook"
wrote:
From the CDC page:
"Despite its extreme potency, botulinum toxin is easily destroyed.
Heating to an internal temperature of 85?C for at least 5 minutes will
decontaminate affected food or drink."
Note:
85 degrees Celsius = 185 degrees Fahrenheit
wrote:
From the CDC page:
"Despite its extreme potency, botulinum toxin is easily destroyed.
Heating to an internal temperature of 85?C for at least 5 minutes will
decontaminate affected food or drink."
Note:
85 degrees Celsius = 185 degrees Fahrenheit
On 4/13/2011 2:30 PM, Paul M. Cook wrote:
You can kill off the bacterium by heat but that won't destroy the toxin,
at least not quickly and without aeration. Chlorine will but that's no
help. If you want garlic infused olive oil, I think the best thing would
be to brown chopped garlic in olive oil and then add more oil.
--
James Silverton, Potomac
I'm "not"
[email protected]
You can kill off the bacterium by heat but that won't destroy the toxin,
at least not quickly and without aeration. Chlorine will but that's no
help. If you want garlic infused olive oil, I think the best thing would
be to brown chopped garlic in olive oil and then add more oil.
--
James Silverton, Potomac
I'm "not"
[email protected]
"James Silverton" wrote in message
news:[email protected]...
I only use infused oils for dressings. Otherwise I just saut? the herbs,
garlic and oil together. Or just go raw like for salad dressing. Actually
the bottles just look real nice and make nice gifts for friends who also
cook. I don't think any kitchen would miss infused oils.
Paul
news:[email protected]...
I only use infused oils for dressings. Otherwise I just saut? the herbs,
garlic and oil together. Or just go raw like for salad dressing. Actually
the bottles just look real nice and make nice gifts for friends who also
cook. I don't think any kitchen would miss infused oils.
Paul
fromthegroundup
New member
"Jerry Avins" wrote in message
news:c3e81de7-7a4d-44a7-aa38-a459ec1e0543@j17g2000vbr.googlegroups.com...
On Apr 13, 4:10 am, "Paul M. Cook" wrote:
Someone here taught me to dry herbs in a brown paper bag if there's no
hurry. I hold the twisted mouth shut with a rubber band and put it in
a corner somewhere (top of the fridge, usually).
I'm writing to ask about the reason for herb-infused oil. I keep my
rosemary in a small jar with a grinder top, so I can sprinkle a little
fresh-ground into whatever I want. Does rosemary-infused oil taste
different from rosemary plus oil? (Not every infusion puzzles me. I
have some juniper berries soaking in alcohol. Soon, with the addition
of some water, it will be gin.)
It's really pungent and yet has a subtle taste. Plus the bottles look nice.
I use it for dips and salad dressings. If I'm cooking I just use fresh
herbs.
Paul
news:c3e81de7-7a4d-44a7-aa38-a459ec1e0543@j17g2000vbr.googlegroups.com...
On Apr 13, 4:10 am, "Paul M. Cook" wrote:
Someone here taught me to dry herbs in a brown paper bag if there's no
hurry. I hold the twisted mouth shut with a rubber band and put it in
a corner somewhere (top of the fridge, usually).
I'm writing to ask about the reason for herb-infused oil. I keep my
rosemary in a small jar with a grinder top, so I can sprinkle a little
fresh-ground into whatever I want. Does rosemary-infused oil taste
different from rosemary plus oil? (Not every infusion puzzles me. I
have some juniper berries soaking in alcohol. Soon, with the addition
of some water, it will be gin.)
It's really pungent and yet has a subtle taste. Plus the bottles look nice.
I use it for dips and salad dressings. If I'm cooking I just use fresh
herbs.
Paul
James Silverton wrote:
Mojo de ajo?
Roast the sliced garlic in oil, in the oven, season with citrus juice
and red pepper.
Usually this is made with olive oil which i don't care for, but the ER
got it into her head to 'do me a favour" and peeled a couple of heads of
garlic for me last week
She was so proud of being able to "help" that i didn't have the heart to
tell her it weren't much use to me.
So i roasted the sliced garlic in canola oil, i have had it in a sealed
jar in the fridge for about a week now to no apparent problems.
Once the oil is used up, the garlic pressed to remove residual oil, i
intend to use the roasted garlic in mashed potatoes.
--
JL
Mojo de ajo?
Roast the sliced garlic in oil, in the oven, season with citrus juice
and red pepper.
Usually this is made with olive oil which i don't care for, but the ER
got it into her head to 'do me a favour" and peeled a couple of heads of
garlic for me last week
She was so proud of being able to "help" that i didn't have the heart to
tell her it weren't much use to me.
So i roasted the sliced garlic in canola oil, i have had it in a sealed
jar in the fridge for about a week now to no apparent problems.
Once the oil is used up, the garlic pressed to remove residual oil, i
intend to use the roasted garlic in mashed potatoes.
--
JL