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Thread: Making garlic olive oil

  1. #1
    BeartoothHOS Guest

    Default Making garlic olive oil


    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?


  2. #2
    Eddy Guest

    Default Re: 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.

  3. #3
    Chemo the Clown Guest

    Default Re: 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?


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

  4. #4
    aem Guest

    Default Re: 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?


    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

  5. #5
    Nancy2 Guest

    Default Re: Making garlic olive oil

    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.

  6. #6
    BeartoothHOS Guest

    Default Re: Making garlic olive oil

    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?


  7. #7
    Mort Guest

    Default Re: Making garlic olive oil

    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

  8. #8
    Paul M. Cook Guest

    Default Re: Making garlic olive oil


    "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



  9. #9
    Victor Sack Guest

    Default Re: Making garlic olive oil

    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

  10. #10
    Mort Guest

    Default Re: Making garlic olive oil

    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

  11. #11
    Victor Sack Guest

    Default Re: Making garlic olive oil

    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

  12. #12
    Melba's Jammin' Guest

    Default Re: Making garlic olive oil

    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

  13. #13
    hahabogus Guest

    Default Re: Making garlic olive oil

    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



  14. #14
    Melba's Jammin' Guest

    Default Re: Making garlic olive oil

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

  15. #15
    PeterLucas Guest

    Default Re: Making garlic olive oil

    Melba's Jammin' <[email protected]> wrote in news:barbschaller-
    66A02C.10153014012010@news-[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.

  16. #16
    jay Guest

    Default Re: Making garlic olive oil

    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!

  17. #17
    PeterLucas Guest

    Default Re: Making garlic olive oil

    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?






  18. #18
    Mort Guest

    Default Re: Making garlic olive oil

    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

  19. #19
    Mr. Joseph Littleshoes Esq. Guest

    Default Re: Making garlic olive oil



    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


  20. #20
    PeterLucas1 Guest

    Default Re: Making garlic olive oil

    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.

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