Vegetable oil can sit in my cupboard practically forever.
But when I make scallion oil (slice bunch of scallions, drop in hot hot vegetable oil, drain) the recipe says it must be refrigerated and can only hold a few days. What gives?
Botulism. Look at the botulism thread in this same forum. You are using a wet ingredient that will support botulism growth in an oxygen free environment.
On the other hand, many recipe sources are extremely cautious to avoid any liability lawsuits. The Beef Council won't recommend any cooking method below 350 for beef even though Prime Rib is usually cooked lower commercially.
No need for me to add anything! Phil is right on these points.
Harold
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