Flavoured oils

maypole

I would like to know the name of the little pan she was using, not the frying pan the one with the rounded bottom.

Robothell

Debt_Free_Chick wrote: »

And the acidity of vinegar is likely to kill bacteria spores, so less of a risk of botulism.

Just to clarify.....

Clostridium spores are stable to all but the lowest pHs, vinegar is highly unlikely to kill the spores.

From the point of view of killing the spores, most labs would use a moist heat of 134 degrees celsius and hold it for a minimum of 3 minutes. In fairness this would be fairly difficult in the kitchen without a Miele steam oven, and would probably ruin the flavour of whatever you put in.

Personally, I make a small to moderate amount of oils and vinegars....I wash the herbs/garlic/chillis/whatever well first, then put them in cold vinegar/oil and bring up to the boil for a few minutes, then cool and put into sterilized bottles.

recovering_spendaholic

Sorry if this is a bit off of the original topic, but do any of you think that in this series Nigella is really patronising? I used to really like her but I think in this programme she seems really false and the whole thing is really staged. Back on the original topic of flavoured oils, I read something in the paper a couple of years ago about a woman who was really ill after using home made garlic oil and so have never made it. I sometimes buy the garlic infused stuff in the supermarket but have never stored it in the fridge after opening - shoul I?

ivyleaf

Asda sell a "Chinese Stir-fry Oil" which has similar ingredients to Nigella's "wok oil" - I find it works well.

HTH!

SarahShattered

I had NO idea about potential problems with bacteria and HM flavoured oils!! :eek: :eek: :eek:

Fortunately I didn't make anyone ill with them!

Won't be making them for gifts anymore :rotfl:

Out of interest wouldn't cooking destroy any lurking nasties?

moanymoany

Yes Sarahshattered, I wondered if cooking would do the trick.

However, I put a small amount of oil in a bottle with a cut up large clove of garlic and put it in the fridge. Used some today and it's really good, but it will be used up in just a couple of days and well within the 10 day guideline.

Raspberry_Swirl

recovering_spendaholic wrote: »

Sorry if this is a bit off of the original topic, but do any of you think that in this series Nigella is really patronising? I used to really like her but I think in this programme she seems really false and the whole thing is really staged.

i enjoy watching her programmes and thought she was acting differently this time, compared to nigella bites and the others. i couldn't put my finger on anything specific but she appears different in the way she's presenting the show this time.

and the fact that she tried to make out that she actually rides on the bus this past Monday cracked me up

saying all that though, i have bought the book

SarahShattered

moanymoany wrote: »

However, I put a small amount of oil in a bottle with a cut up large clove of garlic and put it in the fridge. Used some today and it's really good, but it will be used up in just a couple of days and well within the 10 day guideline.

That sounds like a really good way of doing it moany. I've never had any probs with hm flavoured oil, but small amounts used up fairly quickly seem to be the way to go.

ScoobieGirl

Hi,

Does anyone make thier own infused garlic olive oil. Judging by the chilli ones I've seen in the shops you just plop what you are trying to infuse in whole, or should I chop/crush some up as well and drain it before use?

Thank you.

Pink.

Hi scoobiegirl,

We have an older thread on making flavoured oils that might help you, so I'll merge your thread with it as it helps to keep all the suggestions together. The posts are listed in date order so you'll need to read from the beginning to see all the replies. Here is the Food Standards Agency's take on homemade flavoured oils.

Pink