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


Author Topic: Flavored and Infused Oils  (Read 5331 times)

0 Members and 1 Guest are viewing this topic.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30699
  • 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: 54
  • 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: 4631
  • Rest In Pizza
Re: Flavored and Infused Oils
« Reply #3 on: September 20, 2017, 08:25:47 PM »
Any guidelines for homemade garlic bread?
the proof is in the pizza

Offline jkb

  • Supporting Member
  • *
  • Posts: 7464
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.
John

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


Offline invertedisdead

  • Registered User
  • Posts: 4631
  • 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?
the proof is in the pizza

Offline Jackitup

  • Lifetime Member
  • *
  • Posts: 14970
  • Age: 66
  • 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

"Service to others is the rent you pay for your room here on earth."---------Muhammad Ali

Offline jkb

  • Supporting Member
  • *
  • Posts: 7464
Re: Flavored and Infused Oils
« Reply #7 on: June 05, 2018, 02:16:33 AM »
What about garlic butter and botulism?


 ???
John

Offline The Dough Doctor

  • Tom Lehmann
  • In Memoriam
  • Posts: 6897
  • Location: Manhattan, KS
  • In Memoriam 12/2020
    • Dough Doctor
Re: Flavored and Infused Oils
« Reply #8 on: June 06, 2018, 12:02:24 PM »
JKB;
Just don't hold the garlic butter over from one day to the next and you'll be fine. I usually prepare my garlic butter while the dough is proofing so it's rarely made more than 90-minutes prior to use. If you are just putting garlic butter onto a commercially made bread make the garlic butter about an hour, or so, prior to meal time then dispose of any remaining product (I never have any remaining product as it gets divied-up between all of the slices).
Tom Lehmann/The Dough Doctor

Offline gdepozsgay

  • Registered User
  • Posts: 304
  • Location: Miami, Florida
  • I Love Pizza!
Re: Flavored and Infused Oils
« Reply #9 on: October 07, 2020, 07:34:08 PM »
What about raw garlic in olive oil for dip? Any problem there?
George

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


Offline The Dough Doctor

  • Tom Lehmann
  • In Memoriam
  • Posts: 6897
  • Location: Manhattan, KS
  • In Memoriam 12/2020
    • Dough Doctor
Re: Flavored and Infused Oils
« Reply #10 on: October 08, 2020, 11:50:22 AM »
No problem as long as you dispose of it at the end of each day.
Tom Lehmann/The Dough Doctor

Offline Jackitup

  • Lifetime Member
  • *
  • Posts: 14970
  • Age: 66
  • Location: Hastings, MN
Re: Flavored and Infused Oils
« Reply #11 on: October 08, 2020, 12:48:34 PM »
No problem as long as you dispose of it at the end of each day.
Tom Lehmann/The Dough Doctor

Or freeze if you if you have enough worth saving!
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

"Service to others is the rent you pay for your room here on earth."---------Muhammad Ali

Offline Jackitup

  • Lifetime Member
  • *
  • Posts: 14970
  • Age: 66
  • Location: Hastings, MN
Re: Flavored and Infused Oils
« Reply #12 on: October 09, 2020, 02:31:38 AM »
gdepozsgay, go to this website and read up. Below link is a nutshell I copied, but as Tom said, raw garlic in oil, at home could be disastrous. Good guidelines laid out here. Be safe!!!!

https://garlicmatters.com/how-to-safely-preserve-garlic-in-oil/

Botulism prevention warning!

Please, take extreme care when storing garlic in oil. Make sure to label clearly any jars or containers with a preparation and “use by” date to avoid any confusion and stick to these guidelines:

Raw garlic cloves can be safely stored in oil for up to 4 days when refrigerated.
Cooked garlic cloves can be safely stored in oil for up to 2 weeks when refrigerated.
Raw or cooked garlic cloves can be safely stored in oil for up to 4 months when frozen.
Never store garlic in oil (raw or cooked) at room temperature.
A mixture of garlic in oil stored at room temperature provides perfect conditions for the growth of bacteria called Clostridium botulinum, which produces a potentially deadly toxin.
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

"Service to others is the rent you pay for your room here on earth."---------Muhammad Ali

Offline gdepozsgay

  • Registered User
  • Posts: 304
  • Location: Miami, Florida
  • I Love Pizza!
Re: Flavored and Infused Oils
« Reply #13 on: October 09, 2020, 07:21:17 AM »
Thank you all for these responses. Did not know I have been playing with fire all this time. I have used fresh garlic dip after days on the kitchen counter. Lady luck must have been smiling on me.
George

Offline hammettjr

  • Supporting Member
  • *
  • Posts: 3629
  • Location: Long Island, NY
  • Matt
Re: Flavored and Infused Oils
« Reply #14 on: January 23, 2021, 01:41:03 PM »
Is there any concern with garlic powder in oil, or just raw garlic?

Plan is to microwave garlic powder in oil, mix into sauce, leave room temp for several hours. Assume at that point some may be eaten without further cooking (the rest baked on a pizza).

Edit: I just read the article in original post, which implies I'm fine:

Using dried garlic and/or herbs is the safest way to make infused oils without acidifying the product. Fresh herbs introduce water into the oil, and dangerous bacteria need water to grow. Dried herbs and garlic add no water to the oil, so bacteria can’t grow.

« Last Edit: January 23, 2021, 02:39:53 PM by hammettjr »
Matt

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


Offline jkb

  • Supporting Member
  • *
  • Posts: 7464
Re: Flavored and Infused Oils
« Reply #15 on: January 23, 2021, 04:56:29 PM »
Is there any concern with garlic powder in oil, or just raw garlic?

Plan is to microwave garlic powder in oil, mix into sauce, leave room temp for several hours. Assume at that point some may be eaten without further cooking (the rest baked on a pizza).

Edit: I just read the article in original post, which implies I'm fine:

Using dried garlic and/or herbs is the safest way to make infused oils without acidifying the product. Fresh herbs introduce water into the oil, and dangerous bacteria need water to grow. Dried herbs and garlic add no water to the oil, so bacteria can’t grow.

If I'm making it to order (which I always do), I don't worry.
John

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


 

wordpress