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Author Topic: Flavored and Infused Oils  (Read 2820 times)

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Offline Pete-zza

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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

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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

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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

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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

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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

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Offline invertedisdead

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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

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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

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Offline jkb

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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

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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

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