Flavoured oils

Pink.

There's more information on the point Lillibet mentioned here on the Food Standards Agency website.

Pink

Lizzieanne

Lillibet wrote:

There is a natural bacteria in garlic which comes out when stored in oil. To do it successfully you have to blanch the garlic in boiling water for about 40 seconds, drain & dry really really thoroughly then bottle in oil. You shouldn't use garlic or oil where the garlic hasn't been blanched as even if it looks OK it can lead to botulsim (sp?).

HTH;)

I didn't know that!!_pale_

Not that've ever made garlic oil, but it's something that I keep meaning to do.

You learn something new every day...

gatita

Crikey Moses! I could have poisoned everyone:eek: think I will leave the the garlic in oil well alone...... thank you all very much for your replies, what would I do without the wisdom of fellow MSE members:T

CFC

I wonder how much of a REAL risk this is rather than the one in fourteen million risk, like being struck with lightning. When you consider that folks have bottled and salted for a very, very long time, long before food processing factories or food labs became available, I think that the risk must be realistically very tiny.

Lillibet_2

CFC wrote:

I wonder how much of a REAL risk this is rather than the one in fourteen million risk, like being struck with lightning. When you consider that folks have bottled and salted for a very, very long time, long before food processing factories or food labs became available, I think that the risk must be realistically very tiny.

Probably the risk of food poisioning is very tiny, but if it also prevents the garlic going mouldy & being wasted then it is worth doing & being safe into the bargian IMHO:D

needmoney

Lillibet wrote:

There is a natural bacteria in garlic which comes out when stored in oil. To do it successfully you have to blanch the garlic in boiling water for about 40 seconds, drain & dry really really thoroughly then bottle in oil. You shouldn't use garlic or oil where the garlic hasn't been blanched as even if it looks OK it can lead to botulsim (sp?).

HTH;)

Thanks I didn't know that either.

I was looking at this thread
http://forums.moneysavingexpert.com/showthread.html?t=353617&highlight=garlic+cloves+in+oil

and going to try the garlic in hot oil, I expect the sizzling maybe cancels out the danger

Bossyboots

gatita wrote:

Crikey Moses! I could have poisoned everyone:eek: think I will leave the the garlic in oil well alone...... thank you all very much for your replies, what would I do without the wisdom of fellow MSE members:T

Its often posted on these forums that you shouldn't re-heat rice either but I do it all the time with no ill effects.

dannahaz

Lillibet wrote:

There is a natural bacteria in garlic which comes out when stored in oil. To do it successfully you have to blanch the garlic in boiling water for about 40 seconds, drain & dry really really thoroughly then bottle in oil. You shouldn't use garlic or oil where the garlic hasn't been blanched as even if it looks OK it can lead to botulsim (sp?).

HTH;)

I just tried blanching a load of garlic, and it's now pretty tasteless. I can't see that it's going to flavour my oil at all.

What did I do wrong?

I put ithe peeled cloves inboiling water for 40 secs, drained in a colander, then ran cold water over them. Tipped them out onto kitchen roll, used more kitchen roll to pat dry, then left them on fresh kitchen roll to air dry.
About 10 mins later I bit into one, and it's pretty tasteless.

The non blanched cloves have the normal taste that I would expect.

Any suggestions gratefully received

moanymoany

In this series, Nigella Express, she uses flavoured oils. I've googled away but can't find any instructions. Does anyone make their own?

I love the idea of the time saving by having these oils. Also, would you use olive oil - virgin or non-virgin - or other oil?

Thanks in advance.

moany

brazilianwax

It's probably too easy to need instructions!

I use ordinary olive oil (it's a waste using extra virgin olive oil if you're cooking with it) and just bung some unpeeled cloves of garlic in for garlic oil, chillies for chilli oil and rosemary for rosemary oil. How much is up to you - if you aren't sure how strong you want it, just add a couple of whichever flavouring and see how it is after a couple of weeks. If it gets too strong, just tip it out of the bottle, remove the flavourings and dilute with some more oil.

The wok oil is just veg or sunflower oil with a bit of sesame oil added. You wont need much - sesame oil is very strong.