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Making garlic olive oil...

post #1 of 4
Thread Starter 

Okay, I'm fairly new to cooking and I'm pretty dumb so I'm hoping to get some info about something.

 

I was trying to make some garlic infused olive oil earlier today.  I took the olive oil and warmed it up a bit and then proceeded to put raw garlic into the oil.  It wasn't until a few hours later that I read that this is a big no-no as it can cause botulism.

 

I took the oil and garlic out and put it into a sauce pan.  I put both the garlic and oil on the stove for a good few minutes as directed and then strained it so I was left with just the oil.

 

Is this still safe to use?  I can't imagine a few hours would be that harmful but I'd rather not take any chances.

 

Forgive me if this all sounds fairly... "are you kidding me?!"... I'm still learning my way around!

 

Thanks,

Chris

post #2 of 4

Chris, as far as I know (although I'm no expert), a few hours is fine, even a couple days in the fridge should be alright, you just don't want to start stockpiling on the infused oil for a week or more. 

 

Here's what I do for instant garlic-oil: 

 

1) Place olive oil in a cold pan. 

2) Smash garlic cloves, and tear each clove into 2 - 3 pieces, place in pan with oil. 

3) Start heating really slowly. 

 

After a few minutes, remove the garlic and raise the heat, then fry what you have to fry in the oil. For braises, sometimes I'll put the galic bits back when I add the braising liquid. 

post #3 of 4

Search: Thomas Keller Garlic Confit, I think you need to bowl it and drop it in an ice bath, then refrigerate.

post #4 of 4

If you want to store garlic oil in the fridge for some time ~ 2 months you need to process it properly.

 

The garlic can be used as Garlic Confit and the oil can be used as Garlic Infused Oil.

 

You'll want twice as much olive oil as garlic by weight.  Herbs can be added up to 2.5% by weight, however that would change it to garlic-herb oil.

 

Method 1:

Peeled Garlic 250g

Olive Oil 500g

 

Fill mason jars no more than 3/4 full and close jars loosely (finger tighten).

Place mason jars on a rack in a pressure canner and add water to come 1/2 way up the jars. 

Cook at 15psi for 2 hours.

Remove cool and refrigerate.   

 

Method 2:

Peeled Garlic 250g

Olive Oil 500g

 

Vacuum seal the above in a chamber sealer and cook sous-vide at 190 degrees F for 7 hours.

Remove cool and refrigerate.   

 

 

Adapted from Modernist Cuisine  v3-p354

 

(There is much lively debate about storing this at room temp as long as the seal is intact - food safety guidelines are busy catching up - give them a few more years).    

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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