jessicacarr
Senior Cook
- Joined
- Aug 22, 2006
- Messages
- 395
I have come to learn that when infusing oil, we are supposed to leave it in the fridge, not room temperature, in order to prevent botulism. For ex. get olive oil, red pepper and herbs; put it in a mason jar and fill with oil; put in fridge and let sit for a few weeks.
But here is my dilema...Grocery stores have it setting out on the shelves, so at what point is it ok to leave out at room temperature if we make it at home?
Also, could you provide a factual resource available for my reference?
Thanks alot!!!
But here is my dilema...Grocery stores have it setting out on the shelves, so at what point is it ok to leave out at room temperature if we make it at home?
Also, could you provide a factual resource available for my reference?
Thanks alot!!!