SEEING-TO-BELIEVE
Head Chef
for how long can it kept at room temp?
tnx
tnx
Does canola oil infused with turmeric needs to be in the fridge?
- Thread starter SEEING-TO-BELIEVE
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
jennyema
Chef Extraordinaire
Homemade infused oils can be a botulism risk if not done properly and then stored correctly.
This is a good explanation of how to do it with safety in mind.
extension.umaine.edu
This is a good explanation of how to do it with safety in mind.
Bulletin #4385, Safe Homemade Flavored and Infused Oils - Cooperative Extension Publications - University of Maine Cooperative Extension
Food Safety Facts Developed by Jason Bolton, Assistant Extension Professor and Food Safety Specialist, University of Maine Cooperative Extension. Reviewed by Alfred A. Bushway, Professor Emeritus Food Science and Human Nutrition, University of Maine. For information about UMaine Extension...
OP
OP
SEEING-TO-BELIEVE
Head Chef
i didn't knew i need to heat the oil for a safe oil..
we in israel sometimes use yellow oil from dried turmeric to drizzle over hummus. just a tiny bit of turmeric..
i used to store for a long time it in a plastic box without ever heating but your article scares me.
another hummus staple that i wrote about in my website is grounded canned peppers, with its water [i dilute the canning liquid with another equal part of fresh water]
i put it then in an unsanitized plastic box and in the fridge for a year while each time i make hummus i take some of it..
is that a huge risk too?
i don't know much about botulism or perhaps forgot since the last time i've checked.
i don't want to die young.. or kill others that are eating it..
we in israel sometimes use yellow oil from dried turmeric to drizzle over hummus. just a tiny bit of turmeric..
i used to store for a long time it in a plastic box without ever heating but your article scares me.
another hummus staple that i wrote about in my website is grounded canned peppers, with its water [i dilute the canning liquid with another equal part of fresh water]
i put it then in an unsanitized plastic box and in the fridge for a year while each time i make hummus i take some of it..
is that a huge risk too?
i don't know much about botulism or perhaps forgot since the last time i've checked.
i don't want to die young.. or kill others that are eating it..
pictonguy
Sous Chef
Botulism is rare in home environments and using a dried herb like turmeric when heated in an oil and being dry and acidic does not provide favorable conditions for bacterial growth. Garlic or fresh herbs would/could be a problem. I wouldn't worry too much but I would keep it refrigerated and make very small batches, basically enough for a few applications, it only takes a few minutes to make another one. It's the canola oil that I wouldn't consume, funny what people decide to eat. 
Last edited:
OP
OP
SEEING-TO-BELIEVE
Head Chef
what about the canned peppers that i crush and put in diluted water?
they told me in the past that it can be kept for a year in the fridge..
should i throw it away?
they told me in the past that it can be kept for a year in the fridge..
should i throw it away?
What kind of peppers? I have homegrown jalapeño peppers pickled in my fridge that I harvested and pickled in November of 2022. I only eat a few at a time because that's all my mouth can handle. I was not one of the 28 people who got food-borne botulism in the US in 2023, out of a population of 330-million.
CD
OP
OP
SEEING-TO-BELIEVE
Head Chef
these [see link].
the thing is that i dilute them in water..
the thing is that i dilute them in water..
pictonguy
Sous Chef
Why would you do that? Kept in the pickling liquid is fine but if your somewhat straining them and using water as a replacement, well, no, you can't do that.
OP
OP
SEEING-TO-BELIEVE
Head Chef
i ground the peppers with its water along with an equal amount of fresh water because it is too spicy to add to the hummus undiluted
i see what you are saying
i see what you are saying
pictonguy
Sous Chef
You can use fewer peppers and you don't need to use any residual liquid. Most recipes for hummus don't use peppers in the actual chick pea and tahini mixture and I suspect this is the hot pepper emulsion that sits on top as a garnish and you mixed with what, water? I would think olive oil would be used, and you can just adjust the amount of hot pepper and olive oil, but this is all a guess because I have no idea of the actual application/recipe or what your trying to accomplish. Just for clarification: you grinding up the peppers with it's own "water" is not actually water, it's pickling brine and not even a close comparison to water and like I said, using water can't be switched or changed for storage. This is only my opinion as well.
Last edited:
OP
OP
SEEING-TO-BELIEVE
Head Chef
you are probably talking about the vast majority of hummus recipes. a better hummus will include it.
i will try what you are saying.
how bad was the sickness?
i will try what you are saying.
how bad was the sickness?
pictonguy
Sous Chef
Ok, if your adding it to the body of the hummus, I think that's what your saying, just add fewer peppers. Personally I find it hard to tell what you mean most of the time.
HeyItsSara
Sous Chef
you'd be safer keeping it in the fridge
jennyema
Chef Extraordinaire
You should never dilute commercial canning or jarring liquid with water, ESPECIALLY if you don’t bother to sterilize your containers
And what you’ve made should never be kept for a YEAR…
And what you’ve made should never be kept for a YEAR…
giggler
Sous Chef
My Question is Why? I would never attempt to do this.
If you want Garlic or Tumeric infused oil on top of foccasia bread, or something.
Why not simply make it, and pour it on top at the end end?
Why try to store it in the oil ahead of time/
Eric Austin Tx.
If you want Garlic or Tumeric infused oil on top of foccasia bread, or something.
Why not simply make it, and pour it on top at the end end?
Why try to store it in the oil ahead of time/
Eric Austin Tx.
OP
OP
SEEING-TO-BELIEVE
Head Chef
the pepper sauce is used both in the body and on top of the hummus plate on the hummus....Ok, if your adding it to the body of the hummus, I think that's what your saying, just add fewer peppers. Personally I find it hard to tell what you mean most of the time.
OP
OP
SEEING-TO-BELIEVE
Head Chef
i make hummus sometimes as a simple meal and i don't want to make the oil each time.
also. the turmeric has to sink to the bottom in order for the oil to be clear yellow without residue of the turmeric..
but perhaps i will have to or something so it is safer.
pictonguy
Sous Chef
Yeah, don't really care where it's used, as I thought you were talking about it's heat, now I've just lost interest and hope you find a good solution.
Similar threads
