Garlic Oil - did I do the wrong thing?

sunset_gold

My home grown garlic had started to go mouldy in the fridge so I spent a couple of hours peeling about 20 garlic bulbs and popped them into an empty vodka bottle and topped it up with veg oil. There must be over 100 cloves in the bottle, can I use the garlic out of the bottle and will the oil be too strong to use?
Does anyone know if I have wasted the garlic?

SG

midnightraven3

:eek:

please read this

http://garlicster.blogspot.com/2008/10/how-to-make-garlic-infused-olive-oil.html

you NEED to heat the oil first, or you risk botulism

Byatt

midnightraven3 wrote: »

:eek:

please read this

http://garlicster.blogspot.com/2008/10/how-to-make-garlic-infused-olive-oil.html

you NEED to heat the oil first, or you risk botulism

Wow, thanks for the link, I would never have known! :eek:

[Deleted User]

I would strain and drain on kitchen paper and then open feeze and bag

sunset_gold

OMG!!!
Thank you so much Midnightraven3, I did exactly the WRONG thing, I might have killed us all....!
I will dispose of my deadly concoction immediately and safely.
SG

rachbc

you can make garlic oil but heating the oil, infusing the garlic and then straining out the cloves - DO NOT leave the cloves in the oil. Alternatively crush and freeze in ice cube trays, then when solid bag up - ready to use crushed garlic no need to defrost

midnightraven3

sorry to be the one who told you:(
but i couldnt not say

better to have wasted the garlic than anything happening

sunflower76

I prefer to crush it and freeze as I find it lasts really well, takes up no space and needs no other ingredients. I have a cheap meat mincer (which I doubt owuld mince meat) that works really well for this job.

VfM4meplse

C. Botulinum is an anaerobe (ie loves an airless environment), so tempting as it is to fill the bottle to the brim with ollive oil, always make sure there's air in the bottle. The bug doesn't thrive in acidic conditions, which is why storing homemade pesto (made with lemon juice!) is fine.

sunset_gold wrote: »

I spent a couple of hours peeling about 20 garlic bulbs

:eek::eek::eek:

I read this bit with horror too! Solution

anguk

VfM4meplse wrote: »

C. Botulinum is an anaerobe (ie loves an airless environment), so tempting as it is to fill the bottle to the brim with ollive oil, always make sure there's air in the bottle. The bug doesn't thrive in acidic conditions, which is why storing homemade pesto (made with lemon juice!) is fine.

:eek::eek::eek:

I read this bit with horror too! Solution

Even better get yourself one of these little tubes, it's so much easier and no smelly hands:
http://www.amazon.co.uk/gp/product/B001EV59B4/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=103612307&pf_rd_s=lpo-top-stripe&pf_rd_t=201&pf_rd_i=B002X6ROKS&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_r=028CWQM70YNEDX4W6JMT

belfastgirl23

Another way to use leftover garlic is to pickle it in vinegar. I guess you could still use the garlic afterwards as a pickle but I just use the vinegar for salad dressings etc, saves having to put garlic into them