garlic-infused vegetable oil?

2Fategghead

How do I make garlic-infused vegetable oil? Tim

Hoss

You infuse the oil with garlic!!! :P :laugh: :laugh: :laugh:

Richard Fl

Not the answer you seek, but I take peeled garlic bulbs, coarsley chop in food processer and then place is a quart plastic container and cover with evoo and a few tablespoons of whole black pepper corns, Place covered in frig and they last for a LOOOng time. Just spoon out when in need of garlic and evoo.

2Fategghead

OK I need some for a baste tomorrow. Will I make it and use it tomorrow or will I need to go get some? Tim

Canugghead

Pardon me, but I was told not to store garlic in oil, what gives?
http://en.allexperts.com/q/Food-Safety-Issues-767/2009/1/garlic-oil.htm

Hoss

Chop some garlic,put it in with the oil then heat it up strain and use as needed.Heating it up a little before you put it in the fridge will speed things up.You can do it.The longer it sets the stronger it will get.Really it's easy.

2Fategghead

Thanks Hoss!

Richard Fl

I have been doing it for over 25 years and still around kicking.

FlaPoolman

Your link also had a link for infusing oils with herbs and garlic
http://homecooking.about.com/od/condimentrecipes/r/blcon3.htm

Fidel

What's a little botulism amongst friends?

Village Idiot

One year, after a trip to Italy, I made jars of spiced olive oil and gave to friends for Christmas. Then, I found out that garlic can produce botulism if in an anaerobic environment, so I called all my friends up and told them not to use it.

I have since learned that it is extremely rare, but can occur. I don't want to take any chances (especially with friends), so I infuse just before using. I put EVOO in a skillet, heat it up, and put 3 or 4 cloves of peeled and chopped in half garlics in until they just start to turn brown and you can smell them. Works good. Note: Remove the garlic after infusing.

2Fategghead

Thanks Gary. I hope your cook turns out well. Tim

Humphrey Chimpden Earwicker

tin-foiled potatoes are among the leading sources of botulism. ...found that little gem when i was researching my own garlic-infused oil project.

2Fategghead

Thanks Stike, I will remember that. Can you elaborate on that a little more? Do you mean I should not bake potato's wrapped in foil or that I should not store baked potato's wrapped in foil. In either case I simply bake a potato by rinsing with water and patting dry then a little evoo and some kosher salt. I than bake indirect skewered and unwrapped.



I plan to infuse a small amount of vegetable oil with a few cloves of chopped up garlic by heating the oil in a skillet and browning the garlic then removing the heat and letting it cool and refrigerate then using it with some wine vinegar as a baste for my Tri-Tip cook tonight. I hope there is no cause for alarm there. Tim

Fidel

Just bleach them before you wrap in foil and they'll be fine.

2Fategghead

Thanks Rod. Happy Hunting! Tim

Humphrey Chimpden Earwicker

i was trying to get you jump on the "tin" foil, rod.

hahaha

Humphrey Chimpden Earwicker

it's also very rare. i had to look it up again before i replied, because i didn't remember the particulars.
apparently in the cases where this happened, potatoes were wrapped in foil and held for several days at ambient (room) temps. the foil was unperforated.
essentially you have a low-oxygen environment and temps ideal for botulism to reproduce.

a low oxygen environment is also why it is important to use a cure in any sausages or ground pork products that will be smoked at low temperatures. whole (unground) meats aren't as dangerous because there's no bacteria IN the meat. on it, yes, in it, no (unless ground up or cut up, see?)

Fidel

I honestly thought about it....but figured it was just a yankee slip-o-the tongue.

2Fategghead

OK thanks. Although I don't do those things (leave food out at room temp for days on end)it is good to know.

I know there are people who do things like that so it's good to know. thanks again Tim

fishlessman

it took me 40 years to discover the tabs on the end of the tinfoil box that holds the spool in, it would take longer to not call it tinfoil anymore

Village Idiot

What tabs ?

OMG !!!!!! I knew I joined this forum for some reason. Thanks !!!!! :woohoo:

Humphrey Chimpden Earwicker

well. lots of folks leave potatoes out. ours are not wrapped in foil, but they do sit in a bowl in a cool place.

Humphrey Chimpden Earwicker

my wife will slip every now and then and call plastic wrap either "cellophane" or "saran wrap"

her mom referred to ANY refrigerator as a "frigidaire".

the wife said "lunch pail" the other day, and of course i had to pounce. i said "what is this, frikkin Little House on the Prairie"

i'm high-larious like that.

Village Idiot

Back on the farm, we kept our potatoes for 6 months in the root cellar until the new crop was dug. (2 crops a year).

Village Idiot

I still call a refrigerator, an ice box. :laugh:

fishlessman

here its called beerfridge :laugh:

Little Steven

Does the bleach add any discernible flavour?

Steve

2Fategghead

I'm glad you opened that door Steve. So, I guess I will dip in bleach then sprinkle some kosher salt on them! :laugh:

fishlessman

saran wraps still good, dont know much about lunch pails. now does she put her clothes in a dresser, chest of drawers, or a bureau. i once had to describe to someone what a bureau was. i always liked the term delmonico roast, sounds spanish, but i see pwise calls it a ribeye roast

2Fategghead

I grew up in southern Wisconsin and when I was in High School we called the water fountain "the bubbler". While on a trip to New York I asked where "the bubbler" was and now one knew what I was talking about.