Guest guest Posted May 26, 2000 Report Share Posted May 26, 2000 Garlic Oil is easy to make but does not keep for long. This is what I do - Slice some garlic (a few cloves). Heat some olive oil or your favorite oil in a pan. Heat it on low and then add the garlic. Stir it for a moment or so and then turn off the heat and let it sit in the oil. Make sure it is totally immersed in the oil. A couple of hours later, pour it into a glass jar that has a good cover. Put it in a dark place and let it sit for a day or two. Then remove the garlic. Use quickly. To avoid botulism (a big problem with homemeade infused oils), make sure that the garlic is TOTALLY immersed in the oil and DO NOT let it sit for longer than a couple of days like that. Make sure to remove the garlic and use the oil pretty quickly. I've had no problem leaving it in the refrigerator for a few days after, between uses. That is still taking a chance though. USE IT UP QUICKLY and make another batch if you like. Hope this helps. RisaG Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2000 Report Share Posted May 26, 2000 Thanks Risa. That's what I was worried about. I know the stores sell it; I suppose it must be pasteurized. Karen - <radiorlg " Veg-Recipes " <Veg-Recipes > Friday, May 26, 2000 8:16 AM Garlic Infused Oil > Garlic Oil is easy to make but does not keep for long. > This is what I do - > > Slice some garlic (a few cloves). Heat some olive oil or > your favorite oil in a pan. Heat it on low and then add > the garlic. Stir it for a moment or so and then turn off > the heat and let it sit in the oil. Make sure it is > totally immersed in the oil. > > A couple of hours later, pour it into a glass jar that > has a good cover. Put it in a dark place and let it sit > for a day or two. Then remove the garlic. > > Use quickly. > > To avoid botulism (a big problem with homemeade infused > oils), make sure that the garlic is TOTALLY immersed in > the oil and DO NOT let it sit for longer than a couple of > days like that. Make sure to remove the garlic and use > the oil pretty quickly. I've had no problem leaving it in > the refrigerator for a few days after, between uses. That > is still taking a chance though. USE IT UP QUICKLY and > make another batch if you like. > > Hope this helps. > > RisaG > > ------ > Buy Long Distance with your GROUP and SAVE!!! > http://click./1/4123/7/_/114309/_/959343371/ > ------ > > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through ONElist site: > OR Un via e-mail: Veg-Recipes- > Calendar: http:///calendar/Veg-Recipes > Links: http:///links/Veg-Recipes > ********************************************************************** > Quote Link to comment Share on other sites More sharing options...
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