[Sca-cooks] Flavored oils...

[Tara Sersen Boroson]

>> I came across an article that spoke about using garlic in olive oils
>> and how
>> it sometimes causes bochulism (my spelling is horrible and I apologize
>> for
>> it).  Does anyone else know if this is the case?
>
> Yeah, it's a danger.  Botulism is a bacteria that develops in anaerobic
> environments (no oxigen).  This means, oil is perfect for it.
>
> I have done garlic oil and left it, along with the garlic in it, for ever
> on the counter top and have never been sick.  *However*, I now only make
> small batches that I will use within a few days, and keep it in the frige.
>
> Muiredach mac Loloig
> Rokkehealden Shire
> aka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J. Hockenberry


Botulism is a danger because it grows anaerobicly in the soil,
potentially contaminating any root veggie with spores, not live
bacteria.  Normally, even if we use garlic fresh, it's not a danger
because our digestive systems are good at handling it.  It becomes a
danger when you take those few spores and introduce them into a new
anaerobic environment in which they can grow (i.e. oil) and become more
than our tummies can deal with.

In practice, it's a very rare occurance.  Basically, if you're not
worried about eating your eggs sunnyside-up, I wouldn't worry about
this.  On the other hand, while I will make mousse with raw eggs for
myself and friends who willingly take the risk, I wouldn't make it for a
crowd; Similarly, I wouldn't make uncooked garlic infused oil for
Christmas presents.

However, you can easily kill the spores by cooking.  I don't remember
the "safe" temp, but I'm sure it's easy enough to find on the web
somewhere.  Basically, gently heat the oil with the garlic in it until
it reaches the "safe" temperature, then bottle it.  You can also wash
away most potential spores by washing the garlic bulb before peeling,
and then washing the cloves.

-Magdalena