"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-07-2007, 07:11 PM   #1
Assistant Cook
 
Join Date: Feb 2007
Posts: 1
Risks of Homemade Infused Oil?

I'm sorry if this topic has been overdone, but it's new to me.

I've been reading that there's quite some concern over infusing bulbs and herbs in oil. There's a risk of Botulism. From what I read, the spores are carried around on most vegetables, but in oil at room temp. is the perfect enviroment for them to become deadly.

Recently I had chopped some hot peppers and taken some spices, put them in a jar, added sunflower oil, sealed the lid, and refrigerated it. I had also taken a recently used up store bought bottle of oil with the herbs still in it, and refilled the bottle with sunflower oil, which I also refrigerated.

I was told that so long as I do not heat up the oil and herbs etc. together, and keep it in the fridge, it should be fine. However, it's apparently very risky, so I want a second opinion.

Just wanna be careful. Thanks!

__________________

__________________
Jenn93 is offline   Reply With Quote
Old 02-07-2007, 07:42 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
You are right to be concerned. Homemade infused oils should be kept in the fridge and used within about 10 days. As you mentioned, botulism is the risk.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-08-2007, 12:07 PM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,274
Any fresh herb or vegetable in oil carries the risk of botulism.

Botulism loves an anerobic environment (no air) and warmth, so you are right that oil at room temp is very bad.

But botulism continues to live in refrigerated oil. It just doesn't grow as fast. So you should only keep infused oil in the fridge for 10 days or so, like GB says.

If you do a quick google search you'll find tons of info on this.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-08-2007, 12:52 PM   #4
Head Chef
 
Join Date: May 2006
Location: Spain
Posts: 1,167
Interesting. What about all the oils you find in shops with herbs and the like infusing in them? I've seen some in perfume shops with oranges and other things in that clearly state they are not for consumption. But sometimes you do see oils that seem to be for use. Are they treated in some way?
__________________
Snoop Puss is offline   Reply With Quote
Old 02-08-2007, 01:15 PM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Yes those commercially prepared oils are treated (pasteurized maybe?) is some way so that you do not have the same risks as if you did it yourself.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-08-2007, 01:32 PM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I hear citric acid is a key in keeping those oils "clean" - is potassium nitrate the same as citric acid? Can you tell I di'int pay attention in chemistry?
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-08-2007, 01:33 PM   #7
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,274
They are not technically Pasteurized but the oil has either been boiled for some length of time or acidified. Or should be. This is why you don't want to buy such things at craft fairs and places where they may not be made to commercial standards.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-08-2007, 01:34 PM   #8
Head Chef
 
Join Date: May 2006
Location: Spain
Posts: 1,167
Thanks GB and Jennyema. It's the kind of thing you occasionally see for home-made Christmas presents in magazines. Obviously articles written by people with no idea! I won't be making any, that's for sure.
__________________
Snoop Puss is offline   Reply With Quote
Old 02-08-2007, 01:37 PM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,274
Quote:
Originally Posted by kitchenelf
I hear citric acid is a key in keeping those oils "clean" - is potassium nitrate the same as citric acid? Can you tell I di'int pay attention in chemistry?
Potassium nitrate is salt peter. It's used to preserve meats. It's a salt and not an acid, I believe.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-08-2007, 01:55 PM   #10
Senior Cook
 
JDP's Avatar
 
Join Date: Aug 2006
Location: Madison, WI
Posts: 281
Send a message via Yahoo to JDP
Before I new better I made a pepper, garlic oil in a pretty bottle, corked it and let it set on the counter to let the flavors marry. It did not take long and it was full of bubbles. I did not use and through it away. 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
__________________

__________________
JDP is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:20 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.