[Sca-cooks] BASIL OIL

[Randy Goldberg MD]

> 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.

Muiredach is absolutely correct. Most authorities recommend not making more
than you can use up in a week or so, and not keeping any herbed oil, even in
the refrigerator, for more than three weeks or so.

Avraham

****************************************
Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)
OBTag: You now have Asian Flu.