[Sca-cooks] Flavored oils...

[Philip & Susan Troy]

A. F. Murphy wrote:

> What I have read suggests that this is when you have whole or crushed
> garlic in oil, for long periods. It creates the anaerobic (airless)
> condition botulism needs to grow. It is safe to steep garlic a day or so
> for the flavor if you then strain the oil.
>
> Also, adding vinegar, by raising the acid level, prevents botulism. This is
> like canning pickles or fruits, all acid, in a water bath, while you need
> the higher temperatures of a pressure canner for non-acid vegetables. This
> is also the reason oil preserved lemons are safe.
>
> Anne

Also the reason why the refrigerated jars of chopped garlic in
something-or-other are chock full of an allegedly flavorless dose of
citric acid or equivalent.

Nah, I can't taste it. Are we sure it's there? ;  )

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98