A D V E R T I S E M E N T


Author Topic: Flavored and Infused Oils  (Read 1213 times)

0 Members and 1 Guest are viewing this topic.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 26995
  • Location: Texas
  • Always learning
Flavored and Infused Oils
« on: March 08, 2017, 01:29:57 PM »
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

Offline Carlokill

  • Registered User
  • Posts: 26
  • Location: U,k cornwall
  • I Love Pizza!
Re: Flavored and Infused Oils
« Reply #1 on: March 25, 2017, 09:32:40 AM »
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

Offline IndyRob

  • Registered User
  • Posts: 211
Re: Flavored and Infused Oils
« Reply #2 on: July 16, 2017, 06:17:48 PM »
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.

Offline invertedisdead

  • Registered User
  • Posts: 3567
  • Rest In Pizza
Re: Flavored and Infused Oils
« Reply #3 on: September 20, 2017, 08:25:47 PM »
Any guidelines for homemade garlic bread?

Offline jkb

  • Supporting Member
  • *
  • Posts: 3484
Re: Flavored and Infused Oils
« Reply #4 on: October 20, 2017, 06:50:38 AM »
Any guidelines for homemade garlic bread?

A little salt.
Lots of butter.
A little parsley.
Lots of garlic.
Lots of toasting.
A little parmesan.

A D V E R T I S E M E N T


Offline invertedisdead

  • Registered User
  • Posts: 3567
  • Rest In Pizza
Re: Flavored and Infused Oils
« Reply #5 on: October 20, 2017, 12:26:01 PM »
A little salt.
Lots of butter.
A little parsley.
Lots of garlic.
Lots of toasting.
A little parmesan.

What about garlic butter and botulism?

Offline Jackitup

  • Lifetime Member
  • *
  • Posts: 9765
  • Age: 62
  • Location: Hastings, MN
Re: Flavored and Infused Oils
« Reply #6 on: October 21, 2017, 12:36:01 AM »
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.
Jon

“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

A D V E R T I S E M E N T


 

wordpress