[Sca-cooks] BASIL OIL

[Gorgeous Muiredach]

>
>
>You can refrigerate it, and it does improve its shelf life, but olive
>oil will also semi-solidify in the fridge...
>
>On the other hand, basil oil unrefrigerated can actually get moldy, too.

A word of CAUTION on all this thread.  Botulism loves anaerobic
environment.  If you do not blanch your basil (or garlic, for that matter),
you increase the risk of botulism significantly.

I have taken to only do as much oil as I can consume in a short time.  The
set up to properly prepare garlic and/or basil and/or other herbed oils and
keep it a long time is a little more than I want to deal with.

I would not keep the oil outside in any case, refrigirate it, please.

Now, I'm not one to get overly caution, I eat raw eggs without a problem,
and I also eat "blue" hamburger, and fillet mignong, in the right
circumstances.  But botulism scares the heck outta me...

Just be careful.


Gorgeous Muiredach the Odd
Shire of Forth Castle
Meridies
mka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry