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Thread: storing chopped onions in olive oil

  1. #1
    Dave Guest

    Default storing chopped onions in olive oil

    Hi ! First time posting... got a question:
    Just curious if I'm the only person who chops up onions and stores
    them in olive oil...
    I have a small cafe and I wanted to find an alternative to frying the
    onions to speed up service, so I tried leaving them in seasoned olive
    oil in a tupperware container overnight...
    the result is that it softens the onions, then when I toast the
    sandwich the olive oil adds seasoning to the bread and a nice
    aftertaste.

    Dave

  2. #2
    Giusi Guest

    Default Re: storing chopped onions in olive oil

    "Dave" <[email protected]> ha scritto nel messaggio
    news:[email protected]...
    > Hi ! First time posting... got a question:
    > Just curious if I'm the only person who chops up onions and stores
    > them in olive oil...
    > I have a small cafe and I wanted to find an alternative to frying the
    > onions to speed up service, so I tried leaving them in seasoned olive
    > oil in a tupperware container overnight...
    > the result is that it softens the onions, then when I toast the
    > sandwich the olive oil adds seasoning to the bread and a nice
    > aftertaste.
    >
    > Dave


    Don't let the health inspectors catch you. That is an invitation to
    botulism and is illegal in the US and in Italy.



  3. #3
    hahabogus Guest

    Default Re: storing chopped onions in olive oil

    "Giusi" <[email protected]> wrote in news:656tarF2epmrnU4
    @mid.individual.net:

    > "Dave" <[email protected]> ha scritto nel messaggio
    > news:ae09e97c-80ff-4d03-9f05-

    [email protected]...
    >> Hi ! First time posting... got a question:
    >> Just curious if I'm the only person who chops up onions and stores
    >> them in olive oil...
    >> I have a small cafe and I wanted to find an alternative to frying the
    >> onions to speed up service, so I tried leaving them in seasoned olive
    >> oil in a tupperware container overnight...
    >> the result is that it softens the onions, then when I toast the
    >> sandwich the olive oil adds seasoning to the bread and a nice
    >> aftertaste.
    >>
    >> Dave

    >
    > Don't let the health inspectors catch you. That is an invitation to
    > botulism and is illegal in the US and in Italy.
    >
    >
    >


    nevermind botulism it invites death...to you, friends and family. Can you
    live with that?

    --

    The house of the burning beet-Alan

    A man in line at the bank kept falling over...when he got to a teller he
    asked for his balance.


  4. #4
    cybercat Guest

    Default Re: storing chopped onions in olive oil


    "Dave" <[email protected]> wrote in message
    news:[email protected]...
    > Hi ! First time posting... got a question:
    > Just curious if I'm the only person who chops up onions and stores
    > them in olive oil...
    > I have a small cafe and I wanted to find an alternative to frying the
    > onions to speed up service, so I tried leaving them in seasoned olive
    > oil in a tupperware container overnight...
    > the result is that it softens the onions, then when I toast the
    > sandwich the olive oil adds seasoning to the bread and a nice
    > aftertaste.
    >


    This sounds like a great idea! Although, certainly the flavor is not
    the same as browned onions.



    --
    Posted via a free Usenet account from http://www.teranews.com


  5. #5
    Ophelia Guest

    Default Re: storing chopped onions in olive oil

    cybercat wrote:
    > "Dave" <[email protected]> wrote in message
    > news:[email protected]...
    >> Hi ! First time posting... got a question:
    >> Just curious if I'm the only person who chops up onions and stores
    >> them in olive oil...
    >> I have a small cafe and I wanted to find an alternative to frying the
    >> onions to speed up service, so I tried leaving them in seasoned olive
    >> oil in a tupperware container overnight...
    >> the result is that it softens the onions, then when I toast the
    >> sandwich the olive oil adds seasoning to the bread and a nice
    >> aftertaste.
    >>

    >
    > This sounds like a great idea! Although, certainly the flavor is not
    > the same as browned onions.


    Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!!



  6. #6
    [email protected] Guest

    Default Re: storing chopped onions in olive oil

    On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" <[email protected]> wrote:

    >cybercat wrote:
    >> "Dave" <[email protected]> wrote in message
    >> news:[email protected]...
    >>> Hi ! First time posting... got a question:
    >>> Just curious if I'm the only person who chops up onions and stores
    >>> them in olive oil...
    >>> I have a small cafe and I wanted to find an alternative to frying the
    >>> onions to speed up service, so I tried leaving them in seasoned olive
    >>> oil in a tupperware container overnight...
    >>> the result is that it softens the onions, then when I toast the
    >>> sandwich the olive oil adds seasoning to the bread and a nice
    >>> aftertaste.
    >>>

    >>
    >> This sounds like a great idea! Although, certainly the flavor is not
    >> the same as browned onions.

    >
    >Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!!
    >

    Cite????

    After a less than exhaustive trawl, I find that you *might* get
    Botulism poisononing but then again, you *might* not.

    It depends on a lot of different factors. (Time, storage temperature,
    preconditioning, preparation etc. of the ingredients.) I found one
    paper that appeared to suggest that one could get away with a lot
    lower level of precautions than recommended by the UberCareful. Those
    recommendations were largely not being followed.

    And, as far as I've found so far - NOT an exhaustive search, I'll
    continue that later - there ain't a lot of recorded cases of
    Clostridium B that seem to be attributable to such a mechanism.

    After all, one can get bottles of garlic infused oil, oil with sprigs
    of various herbs in them over the counter, so it would seem to me to
    be reasonable to assume that given the right care and attention, the
    products of the OP might be quite safe?

    Let's keep the food hysteria under control until there is some
    evidence on the table to examine. Or, If you are correct - which I
    question - elsewhere in the establishment.

    Jenks


  7. #7
    Giusi Guest

    Default Re: storing chopped onions in olive oil

    <[email protected]> ha scritto nel messaggio
    news:[email protected]..
    > On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" <[email protected]> wrote:
    >
    >>cybercat wrote:
    >>> "Dave" <[email protected]> wrote in message
    >>> news:[email protected]...
    >>>> Hi ! First time posting... got a question:
    >>>> Just curious if I'm the only person who chops up onions and stores
    >>>> them in olive oil...
    >>>> I have a small cafe and I wanted to find an alternative to frying the
    >>>> onions to speed up service, so I tried leaving them in seasoned olive
    >>>> oil in a tupperware container overnight...
    >>>> the result is that it softens the onions, then when I toast the
    >>>> sandwich the olive oil adds seasoning to the bread and a nice


    >>
    >>Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!!
    >>

    > Cite????
    >
    > After a less than exhaustive trawl, I find that you *might* get
    > Botulism poisononing but then again, you *might* not.
    > Jenks


    He runs a cafe. In a commercial kitchen it depends on nothing you mention.
    It is illegal. You can come off as stuffy as you like about it and it is
    still illegal. You figure out why.
    >




  8. #8
    Serene Sprat Guest

    Default Re: storing chopped onions in olive oil

    Giusi wrote:
    > "Dave" <[email protected]> ha scritto nel messaggio
    > news:[email protected]...
    >> Hi ! First time posting... got a question:
    >> Just curious if I'm the only person who chops up onions and stores
    >> them in olive oil...
    >> I have a small cafe and I wanted to find an alternative to frying the
    >> onions to speed up service, so I tried leaving them in seasoned olive
    >> oil in a tupperware container overnight...
    >> the result is that it softens the onions, then when I toast the
    >> sandwich the olive oil adds seasoning to the bread and a nice
    >> aftertaste.
    >>
    >> Dave

    >
    > Don't let the health inspectors catch you. That is an invitation to
    > botulism and is illegal in the US and in Italy.
    >
    >


    Even if it's just overnight, in the fridge? I wouldn't think so.

    Serene

  9. #9
    Giusi Guest

    Default Re: storing chopped onions in olive oil

    "Serene Sprat" <[email protected]> ha scritto nel messaggio
    news:[email protected]..
    > Giusi wrote:
    >> "Dave" <[email protected]> ha scritto nel messaggio
    >> news:[email protected]...
    >>> Hi ! First time posting... got a question:
    >>> Just curious if I'm the only person who chops up onions and stores
    >>> them in olive oil...
    >>> I have a small cafe and I wanted to find an alternative to frying the
    >>> onions to speed up service, so I tried leaving them in seasoned olive
    >>> oil in a tupperware container overnight...
    >>> the result is that it softens the onions, then when I toast the
    >>> sandwich the olive oil adds seasoning to the bread and a nice
    >>> aftertaste.
    >>>
    >>> Dave

    >>
    >> Don't let the health inspectors catch you. That is an invitation to
    >> botulism and is illegal in the US and in Italy.

    >
    > Even if it's just overnight, in the fridge? I wouldn't think so.
    >
    > Serene


    It just is not allowed. Inspectors can't know if it has been always in ther
    fridge or how long it has been made up. Oils generally have to be
    commercially produced, labeled, and the solids have always been treated
    before going in the oil.



  10. #10
    Mark Thorson Guest

    Default Re: storing chopped onions in olive oil

    Dave wrote:
    >
    > Hi ! First time posting... got a question:
    > Just curious if I'm the only person who chops up onions and stores
    > them in olive oil...
    > I have a small cafe and I wanted to find an alternative to frying the
    > onions to speed up service, so I tried leaving them in seasoned olive
    > oil in a tupperware container overnight...
    > the result is that it softens the onions, then when I toast the
    > sandwich the olive oil adds seasoning to the bread and a nice
    > aftertaste.


    Did anybody mention botulism? :-)

    I doubt that botulism would be a problem if the onions
    are kept under refrigeration the whole time, and the
    whole time was only a day.

    As an alternative, vinegar might be a good choice.
    There's no botulism risk (which occurs with oil
    because it cuts off access to the air), and the
    vinegar should be more aggressive in breaking
    down the onions. You also might consider blanching
    the onions before marinating.

    Also, the vinegar will pick up flavor from the
    onions, and may find uses of it's own.

  11. #11
    Mark Thorson Guest

    Default Re: storing chopped onions in olive oil

    [email protected] wrote:
    >
    > After all, one can get bottles of garlic infused oil, oil with sprigs
    > of various herbs in them over the counter, so it would seem to me to
    > be reasonable to assume that given the right care and attention, the
    > products of the OP might be quite safe?


    Infused oil, yes, but not oil with pieces of
    fresh garlic sitting in it. Dried herbs, yes,
    but it's never done with fresh herbs.

    If the OP were using dried onions, there would
    be no cause for concern. But that's not the
    case here.

  12. #12
    Ophelia Guest

    Default Re: storing chopped onions in olive oil

    [email protected] wrote:
    > On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" <[email protected]> wrote:
    >
    >> cybercat wrote:
    >>> "Dave" <[email protected]> wrote in message
    >>> news:[email protected]...
    >>>> Hi ! First time posting... got a question:
    >>>> Just curious if I'm the only person who chops up onions and stores
    >>>> them in olive oil...
    >>>> I have a small cafe and I wanted to find an alternative to frying
    >>>> the onions to speed up service, so I tried leaving them in
    >>>> seasoned olive oil in a tupperware container overnight...
    >>>> the result is that it softens the onions, then when I toast the
    >>>> sandwich the olive oil adds seasoning to the bread and a nice
    >>>> aftertaste.
    >>>>
    >>>
    >>> This sounds like a great idea! Although, certainly the flavor is not
    >>> the same as browned onions.

    >>
    >> Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!!
    >>

    > Cite????
    >
    > After a less than exhaustive trawl, I find that you *might* get
    > Botulism poisononing but then again, you *might* not.
    >
    > It depends on a lot of different factors. (Time, storage temperature,
    > preconditioning, preparation etc. of the ingredients.) I found one
    > paper that appeared to suggest that one could get away with a lot
    > lower level of precautions than recommended by the UberCareful. Those
    > recommendations were largely not being followed.
    >
    > And, as far as I've found so far - NOT an exhaustive search, I'll
    > continue that later - there ain't a lot of recorded cases of
    > Clostridium B that seem to be attributable to such a mechanism.
    >
    > After all, one can get bottles of garlic infused oil, oil with sprigs
    > of various herbs in them over the counter, so it would seem to me to
    > be reasonable to assume that given the right care and attention, the
    > products of the OP might be quite safe?


    commercial producers know now to do it safely. I think that homemakers do
    not have the equipment to faciliate this.


    > Let's keep the food hysteria under control until there is some
    > evidence on the table to examine. Or, If you are correct - which I
    > question - elsewhere in the establishment.


    Hi Jenks. Are you willing to take that risk?



  13. #13
    cybercat Guest

    Default Re: storing chopped onions in olive oil


    "Serene Sprat" <[email protected]> wrote in message
    news:[email protected]..
    > Giusi wrote:
    >> "Dave" <[email protected]> ha scritto nel messaggio
    >> news:[email protected]...
    >>> Hi ! First time posting... got a question:
    >>> Just curious if I'm the only person who chops up onions and stores
    >>> them in olive oil...
    >>> I have a small cafe and I wanted to find an alternative to frying the
    >>> onions to speed up service, so I tried leaving them in seasoned olive
    >>> oil in a tupperware container overnight...
    >>> the result is that it softens the onions, then when I toast the
    >>> sandwich the olive oil adds seasoning to the bread and a nice
    >>> aftertaste.
    >>>
    >>> Dave

    >>
    >> Don't let the health inspectors catch you. That is an invitation to
    >> botulism and is illegal in the US and in Italy.

    >
    > Even if it's just overnight, in the fridge? I wouldn't think so.
    >


    Yeah, I assumed he kept the oil in the refrigerator.



    --
    Posted via a free Usenet account from http://www.teranews.com


  14. #14
    cybercat Guest

    Default Re: storing chopped onions in olive oil


    "Giusi" <[email protected]> wrote
    >
    > Don't let the health inspectors catch you. That is an invitation to
    > botulism and is illegal in the US and in Italy.


    I never would have guessed this was not safe.



    --
    Posted via a free Usenet account from http://www.teranews.com


  15. #15
    cybercat Guest

    Default Re: storing chopped onions in olive oil


    "hahabogus" <[email protected]> wrote :
    >
    > nevermind botulism it invites death...to you, friends and family. Can you
    > live with that?



    DEATH??



    --
    Posted via a free Usenet account from http://www.teranews.com


  16. #16
    Sqwertz Guest

    Default Re: storing chopped onions in olive oil

    <[email protected]> wrote:

    > On Sat, 29 Mar 2008 17:55:55 -0000, "Ophelia" <[email protected]> wrote:
    >
    >>Eeeeeeeek noooooooooooooo! You can get botulism like that!!!!!!!!
    >>

    > Cite????


    Had a local restaurant that just poisoned a handful of people doing
    just this.

    -sw

  17. #17
    zxcvbob Guest

    Default Re: storing chopped onions in olive oil

    Giusi wrote:
    > "Dave" <[email protected]> ha scritto nel messaggio
    > news:[email protected]...
    >> Hi ! First time posting... got a question:
    >> Just curious if I'm the only person who chops up onions and stores
    >> them in olive oil...
    >> I have a small cafe and I wanted to find an alternative to frying the
    >> onions to speed up service, so I tried leaving them in seasoned olive
    >> oil in a tupperware container overnight...
    >> the result is that it softens the onions, then when I toast the
    >> sandwich the olive oil adds seasoning to the bread and a nice
    >> aftertaste.
    >>
    >> Dave

    >
    > Don't let the health inspectors catch you. That is an invitation to
    > botulism and is illegal in the US and in Italy.
    >
    >



    Should be OK if you store it in the *freezer*. Otherwise I wouldn't
    trust it even refrigerated.

    Bob

  18. #18
    cybercat Guest

    Default Re: storing chopped onions in olive oil


    "zxcvbob" <[email protected]> wrote
    > Should be OK if you store it in the *freezer*. Otherwise I wouldn't trust
    > it even refrigerated.
    >


    What makes it dangerous? We're talking chopped onion in olive oil,
    right? I'm honesty trying to understand this.

    Is it the same thing as, say, if I decided to take fresh rosemary, wash it,
    dry it, chop it, then add it to olive oil and keep it in the fridge? Would
    that
    be a botulism risk?



    --
    Posted via a free Usenet account from http://www.teranews.com


  19. #19
    zxcvbob Guest

    Default Re: storing chopped onions in olive oil

    cybercat wrote:
    > "zxcvbob" <[email protected]> wrote
    >> Should be OK if you store it in the *freezer*. Otherwise I wouldn't trust
    >> it even refrigerated.
    >>

    >
    > What makes it dangerous? We're talking chopped onion in olive oil,
    > right? I'm honesty trying to understand this.
    >
    > Is it the same thing as, say, if I decided to take fresh rosemary, wash it,
    > dry it, chop it, then add it to olive oil and keep it in the fridge? Would
    > that
    > be a botulism risk?



    Yes, it would. (How long has it been the fridge? Are you *sure* you
    only put it in there 2 days ago? What temperature does your fridge
    maintain?)

    Bob

  20. #20
    Ophelia Guest

    Default Re: storing chopped onions in olive oil

    cybercat wrote:
    > "hahabogus" <[email protected]> wrote :
    >>
    >> nevermind botulism it invites death...to you, friends and family.
    >> Can you live with that?

    >
    >
    > DEATH??


    yes If I want garlic oil, I usually buy it in.



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