Thread: Making garlic olive oil

On Jan 11, 9:57*am, BeartoothHOS <bearto...@comcast.net> wrote:
> * * * * How long is it best to leave the peeled cloves in the oil?
>
> --
> Beartooth Implacable, PhD, Neo-Redneck Linux Convert
> What do they know of country, who only country know?

Please don't do this. There is a chance you will get very sick or die.

On Jan 11, 9:57*am, BeartoothHOS <bearto...@comcast.net> wrote:
> * * * * How long is it best to leave the peeled cloves in the oil?
>
> --
> Beartooth Implacable, PhD, Neo-Redneck Linux Convert
> What do they know of country, who only country know?

Read this:
http://garlicster.blogspot.com/2008/...live-oil..html

On Jan 11, 9:57 am, BeartoothHOS <bearto...@comcast.net> wrote:
> How long is it best to leave the peeled cloves in the oil?

Until the garlic is cooked to your liking for that particular dish, or
until the oil is infused with garlic flavor and can be removed before
continuing. Typically a matter of moments, after first spending a few
seconds mincing or smashing the garlic.

Oh, you mean you want to put garlic in cold oil and store it? Why in
the world would you want to do that? What could possibly be better
and easier to work with than fresh garlic? -aem

On Jan 11, 11:57*am, BeartoothHOS <bearto...@comcast.net> wrote:
> * * * * How long is it best to leave the peeled cloves in the oil?
>
> --
> Beartooth Implacable, PhD, Neo-Redneck Linux Convert
> What do they know of country, who only country know?

You can leave them in for up to 2 weeks, REFRIGERATED the entire
time.

Flavored commercial garlic olive oil doesn't cost that much more than
regular olive oil - splurge.

N.

On Mon, 11 Jan 2010 10:22:33 -0800, Chemo the Clown wrote:

> Read this:
> http://garlicster.blogspot.com/2008/...infused-olive-
oil.html

OK, I did; disbelieved it; asked elsewhere about the disbelief;
and was referred to

http://en.wikipedia.org/wiki/Garlic#...ealth_benefits --

which I find far more persuasive.

Why do it? It makes the garlic keep; it lets me choose the oil;
and after I pour that off (and add more), I can run it through the
blender (with or without other additions) for home made *salt-free*
garlic paste.

--
Beartooth Implacable, PhD, Neo-Redneck Linux Convert
What do they know of country, who only country know?

Nancy2 wrote:

> On Jan 11, 11:57 am, BeartoothHOS <bearto...@comcast.net> wrote:
>
>> How long is it best to leave the peeled cloves in the oil?
>>
>>--
>>Beartooth Implacable, PhD, Neo-Redneck Linux Convert
>>What do they know of country, who only country know?
>
>
> You can leave them in for up to 2 weeks, REFRIGERATED the entire
> time.
>

A rarely seen note of reason on this topic.

And now back to our regularly scheduled hysteria...

--
Mort

"BeartoothHOS" <[email protected]> wrote in message
news:[email protected]..
>
> How long is it best to leave the peeled cloves in the oil?


Don't do it. It can be lethal. You could die of botulism poisoning.

Paul

BeartoothHOS <[email protected]> wrote:

> How long is it best to leave the peeled cloves in the oil?

Harry, my grandson, once posted a nice recipe for infusing oil with
garlic in a microwave. Here it is, paraphrased: Heat minced garlic in
oil in a microwave, watching it all the time. The garlic bits will
first rise to the top, then sink, then rise again. At this point,
switch off the microwave at once and let the oil cool.

With this method, any C. botulinum bacteria will likely be killed, but
the spores might survive, so the oil will have to be refrigerated.

Victor

Victor Sack wrote:
> BeartoothHOS <[email protected]> wrote:
>
>
>> How long is it best to leave the peeled cloves in the oil?
>
>
> Harry, my grandson, once posted a nice recipe for infusing oil with
> garlic in a microwave. Here it is, paraphrased: Heat minced garlic in
> oil in a microwave, watching it all the time. The garlic bits will
> first rise to the top, then sink, then rise again. At this point,
> switch off the microwave at once and let the oil cool.
>
> With this method, any C. botulinum bacteria will likely be killed, but
> the spores might survive, so the oil will have to be refrigerated.


Sorry, no.

Garlic doesn't contain botulism bacteria out of the box, just the
spores. The bacteria develops from the spores after an extended
period in an anaerobic environment, i.e. under oil.

It takes time for botulism bacteria to develop after introducting
the garlic. So, heating he oil right after adding the garlic, if
it doesn't kill the spores, would be totally pointless.

There are precise methods to do that, but the easiest
thing to do is just refrigerate it and use it up within
a week or two.

<http://extension.oregonstate.edu/lane/sites/default/files/images/sp50701.pdf>

--
Mort

Mort <[email protected]> wrote:

> Victor Sack wrote:
> > BeartoothHOS <[email protected]> wrote:
> >
> >> How long is it best to leave the peeled cloves in the oil?
> >
> > Harry, my grandson, once posted a nice recipe for infusing oil with
> > garlic in a microwave. Here it is, paraphrased: Heat minced garlic in
> > oil in a microwave, watching it all the time. The garlic bits will
> > first rise to the top, then sink, then rise again. At this point,
> > switch off the microwave at once and let the oil cool.
> >
> > With this method, any C. botulinum bacteria will likely be killed, but
> > the spores might survive, so the oil will have to be refrigerated.
>
> Sorry, no.
>
> Garlic doesn't contain botulism bacteria out of the box, just the
> spores. The bacteria develops from the spores after an extended
> period in an anaerobic environment, i.e. under oil.

> It takes time for botulism bacteria to develop after introducting
> the garlic. So, heating he oil right after adding the garlic, if
> it doesn't kill the spores, would be totally pointless.

Harry's recipe I posted is one of the best, if not actually *the* best
method, for *infusing oil with garlic*. Killing bacteria or spores is
not its premise or purpose, just a potential side-effect.

Victor

In article <[email protected]>,
BeartoothHOS <[email protected]> wrote:

> How long is it best to leave the peeled cloves in the oil?

Depends on your risk tolerance.

About a week, refrigerated. Don't leave it in a sunny window, eh?
Botulism poisoning is extremely rare and it is extremely nasty.

If someone gave me a gift of homemade garlic-infused oil, I would not
accept it and try to be graceful about explaining why.

It's easy enough to make a small quanitity for use within a couple days.

Check this information out of the National Center for Home Food
Preservation (USA):
<http://www.googlesyndicatedsearch.co...UTF-8&q=nchfp+
%2B+botulism+in+oil&btnG=Search&sitesearch=www.uga .edu>

http://everything2.com/title/Flavored+oil+and+botulism

FWIW.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 1-9-2010

Mort <[email protected]> wrote in news:hig680$q8j$[email protected] on Jan Mon
2010 03:46 pm

> Nancy2 wrote:
>
>> On Jan 11, 11:57 am, BeartoothHOS <bearto...@comcast.net> wrote:
>>
>>> How long is it best to leave the peeled cloves in the oil?
>>>
>>>--
>>>Beartooth Implacable, PhD, Neo-Redneck Linux Convert
>>>What do they know of country, who only country know?
>>
>>
>> You can leave them in for up to 2 weeks, REFRIGERATED the entire time.
>>
>
> A rarely seen note of reason on this topic.
>
> And now back to our regularly scheduled hysteria...
>

Harry D a poster from the old days of RFC had a way of instantly making garlic oil for use the same
day.

Slice up a clove or 2 of garlic place in about 4 oz of oil. All this happens in a see-thru, heat proof,
microwave safe container BTW. Put the oil and the garlic in the container and then in the
microwave and nuke till the garlic rises and falls. Remove and strain if you want to. This is from
memory so I could be wrong. Somebody will make an honest person of me I'm sure.

Storing garlic in oil is not healthy... botulism is quite likely.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

In article <Xns9D0018D198C1do[email protected] >,
hahabogus <[email protected]> wrote:

> Harry D a poster from the old days of RFC had a way of instantly
> making garlic oil for use the same day.
>
> Slice up a clove or 2 of garlic place in about 4 oz of oil. All this
> happens in a see-thru, heat proof, microwave safe container BTW. Put
> the oil and the garlic in the container and then in the microwave and
> nuke till the garlic rises and falls. Remove and strain if you want
> to. This is from memory so I could be wrong. Somebody will make an
> honest person of me I'm sure.

Bubba Vic was in with that info three days ago, Alan. "-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 1-9-2010

Melba's Jammin' <[email protected]> wrote in news:barbschaller-
[email protected]:

> In article <[email protected] >,
> hahabogus <[email protected]> wrote:
>
>> Harry D a poster from the old days of RFC had a way of instantly
>> making garlic oil for use the same day.
>>
>> Slice up a clove or 2 of garlic place in about 4 oz of oil. All this
>> happens in a see-thru, heat proof, microwave safe container BTW. Put
>> the oil and the garlic in the container and then in the microwave and
>> nuke till the garlic rises and falls. Remove and strain if you want
>> to. This is from memory so I could be wrong. Somebody will make an
>> honest person of me I'm sure.
>
> Bubba Vic was in with that info three days ago, Alan. "-)


I peel and smash about 6 cloves, add to about 600ml of olive oil, and
leave beside the stove to be used as needed.

Been doing it since I was 'taught' it by an Army cook back in the late
70's, started doing it in Townsville (a tropical city) and have continued
doing it all over the country. No-one has died, no-one has got sick.

I've said it before, and I'll say it again...... the "botulism" scare
mongering is all hype and bull****.



--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
her father shot it dead.
Now it goes to school with her
between two chunks of bread.

In article <[email protected]>,
PeterLucas <[email protected]> dropped:

> I peel and smash about 6 cloves, add to about 600ml of olive oil, and
> leave beside the stove to be used as needed.
>
> Been doing it since I was 'taught' it by an Army cook back in the late
> 70's, started doing it in Townsville (a tropical city) and have continued
> doing it all over the country. No-one has died, no-one has got sick.
>
> I've said it before, and I'll say it again...... the "botulism" scare
> mongering is all hype and bull****.

....Another peterignoranuslucas STUPID bomb!

On Jan 15, 3:15*am, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
> In article <Xns9D0018D198C1donothave1inva...@216.196.97.140 >,
>
> *hahabogus <do...@have1.invalid> wrote:
> > Harry D a poster from the old days of RFC had a way of instantly
> > making garlic oil for use the same day.
>
> > Slice up a clove or 2 of garlic place in about 4 oz of oil. All this
> > happens in a see-thru, heat proof, microwave safe container BTW. Put
> > the oil and the garlic in the container and then in the microwave and
> > nuke till the garlic rises and falls. Remove and strain if you want
> > to. This is from memory so I could be wrong. Somebody will make an
> > honest person of me I'm sure.
>
> Bubba Vic was in with that info three days ago, Alan. *"-)

I peel and slap about 6 gloves, add to about 600L of massage oil, and
leave beside the dildo to be used as needed.

Been doing it since I was 'taught' it by an Army cook back in the
late
70's, started doing it in Townsville (a tropical city) and have
continued
doing it all over the country. No-one has died, no-one has got the
clap.

I've said it before, and I'll say it again...... the "herpes" scare
mongering is all hype and bull****.

--
Peter Lucas
Brisbane
Australia

If we are not meant to eat dick,
why are they made of meat?

PeterLucas wrote:

> I peel and slap about 6 gloves, add to about 600L of massage oil, and
> leave beside the dildo to be used as needed.
>
> Been doing it since I was 'taught' it by an Army cook back in the
> late
> 70's, started doing it in Townsville (a tropical city) and have
> continued
> doing it all over the country. No-one has died, no-one has got the
> clap.
>
> I've said it before, and I'll say it again...... the "herpes" scare
> mongering is all hype and bull****.
>

It's dependent on storage time... if you're using it up fast enough
the chances of botulism are pretty low.

But, the chances become pretty much zero if you store it at low
temperature. So why not keep it in the fridge?

However I agree, it's a widely misunderstood issue. Warnings about
never mixing garlic and oil amount to hysteria.

--
Mort

Melba's Jammin' wrote:
> In article <[email protected] >,
> hahabogus <[email protected]> wrote:
>
>
>>Harry D a poster from the old days of RFC had a way of instantly
>>making garlic oil for use the same day.
>>
>>Slice up a clove or 2 of garlic place in about 4 oz of oil. All this
>>happens in a see-thru, heat proof, microwave safe container BTW. Put
>>the oil and the garlic in the container and then in the microwave and
>>nuke till the garlic rises and falls. Remove and strain if you want
>>to. This is from memory so I could be wrong. Somebody will make an
>>honest person of me I'm sure.
>
>
> Bubba Vic was in with that info three days ago, Alan. "-)


Nobodies heard of "vinaigrette" simply crush or mash or finely chop the
garlic, let sit in the oil for 10 minutes and begin to use, it improves
with age, though i cant say how long it will last as it never lasts lng
enough to go bad around my place.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mort <[email protected]> wrote in news:hinuse$jb4$[email protected]:

>>


Firstly Mort, you replied to a pathetic stalker troll who's life is so
f*cking sad it needs to try and copy me to give it's life some sort of
meaning.


but, you did raise some points........

>
> It's dependent on storage time... if you're using it up fast enough
> the chances of botulism are pretty low.


I've had a bottle either in the cupboard, or next to the stove for as long as
3-4 weeks at a time. I used to just keep topping it up with Olive Oil, until
the garlic started to lose it's potency. Then I'd ditch the 'used' garlic,
and start again with fresh.


>
> But, the chances become pretty much zero if you store it at low
> temperature. So why not keep it in the fridge?


It never crossed my mind to. The cooks who showed me originally never kept
theirs in the fridge either. And they were using it for a Mess that fed about
600 guys.

No one got sick from it, no one died from it.


>
> However I agree, it's a widely misunderstood issue. Warnings about
> never mixing garlic and oil amount to hysteria.
>


It amounts to "there *may* be a chance"....... so all the screamers proclaim
"You're going to die if you do it that way!!"


There's also a chance you'll get hit by meteorite...... but does that stop
people from going outdoors?


--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
her father shot it dead.
Now it goes to school with her
between two chunks of bread.