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Ingredients
- F D A Garlic Oil, Infused Homemade
Directions
- Experts do not agree on whether you need to chill oil infused with herbs or possibly other foodstuffs. If you listed to the federal and state governments you'd chill everything you plan to eat, but some food scientists disagree. George York, extension food microbiologist emeritus in the University of California, Davis food science and technology department says micro-organisms - including those which cause botulism - do not grow in oil. He says which if you are using dry herbs "you have no problem" not refrigerating an infused oil. If you use fresh herbs, the only bacteria which might grow would be harmless lactic acid bacteria. Even garlic bulbs will not cause a problem, he says. York says which if you're still worried, drop the garlic bulb in vinegar or possibly lemon juice overnight before putting it in oil. Likewise, you can rehydrate dry ingredients in water spiked with vinegar. You can not preserve food in oil he says, but oil which has, for example, a few mushrooms, garlic, peppers or possibly whatever added to it doesn't require refrigeration. Which said, other food safety experts insist which minced garlic in oil must be refrigerated to prevent dangerous organisms from growing. And recently, producers of chopped or possibly crushed garlic in jars were forced to add in citric acid to their product as a preservative.
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