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  • #1 by Pete-zza on 08 Mar 2017
  • There is a very good article on infused and flavored oil, including some of the critical issues when garlic is used to make such an oil, at:

    https://extension.umaine.edu/publications/4385e/.

    Peter
  • #2 by Carlokill on 25 Mar 2017
  • I use fresh garlic smoked over oak then fried in the oil until the garlic starts to brown and crisp . I make sure the oil goes over 125c for 15 mins or so to kill any c.bot spores. Gives a roasted garlic taste that's lovely on just about anythingi use a mild chilli in there too.
    Haven't seen people using this technique but in theory should be safe as kills any spores without the need to acidify
  • #3 by IndyRob on 16 Jul 2017
  • This is a very important lesson.  Years ago I was dropping raw garlic cloves and basil into oil and letting it sit.  I thought I was being clever, but didn't realize I was playing with fire.
  • #4 by invertedisdead on 20 Sep 2017
  • Any guidelines for homemade garlic bread?
  • #5 by jkb on 20 Oct 2017
  • Any guidelines for homemade garlic bread?

    A little salt.
    Lots of butter.
    A little parsley.
    Lots of garlic.
    Lots of toasting.
    A little parmesan.
  • #6 by invertedisdead on 20 Oct 2017
  • A little salt.
    Lots of butter.
    A little parsley.
    Lots of garlic.
    Lots of toasting.
    A little parmesan.

    What about garlic butter and botulism?
  • #7 by Jackitup on 21 Oct 2017
  • What about garlic butter and botulism?

    I keep mine in the freezer in a plastic container with plastic wrap on the surface of the butter. Nuke long enough to soften, use what you need and back to the freezer.
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