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Old 02-08-2007, 02:14 PM   #11
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Jenny - yea, I knew it was salt peter which should have been my first clue? geez, do you ever regret posting something sometimes?
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Old 02-09-2007, 12:14 PM   #12
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What about the oils like Flay uses (i.e. EVOO & Basil puree)? How do you store them and what's the shelf life?
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Old 02-09-2007, 01:37 PM   #13
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"If you want to make an oil heat some in a pan, add your flavoring over low heat ( herbs, leeks, garlic, citrus zests ect.) and use it that night. They taste great and you will be safe." JDP

I agree. THose butter warmers you've bought and never use are perfect for cooking up a batch of flavored oil for tonight!

I often chop too much garlic, or make too much pesto, and I'll cover it in oil and fridge it. But it gets used in a few days or tossed.
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Old 02-09-2007, 02:01 PM   #14
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Quote:
Originally Posted by Jeekinz
What about the oils like Flay uses (i.e. EVOO & Basil puree)? How do you store them and what's the shelf life?

Always in the fridge.

Use or toss w/in 10-14 days.
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Old 02-09-2007, 02:15 PM   #15
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Thank you, Jennyema
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