dgmodel Posted April 7 Report Share Posted April 7 i put pieces of garlic clove into my olive oil, along with rosemary, thyme, oregano, cracked pepper two dried up chili peppers... now if this is not refridgerated will it spoil??? (also i do not have a cover on the bottle, i use the tops that that have on bottles in bars the quick pour thingies...) Quote Link to comment Share on other sites More sharing options...
weyes Posted April 7 Report Share Posted April 7 no, it shouldn't spoil, but i'd put a real cap on it. Quote Link to comment Share on other sites More sharing options...
dgmodel Posted April 7 Author Report Share Posted April 7 how come??? (about the cap) and if the garlic is sold in the refridgerated area in the market you sure its safe to keep outside of that in oil??? Quote Link to comment Share on other sites More sharing options...
weyes Posted April 7 Report Share Posted April 7 i dunno why the garlic was sold in the refridgerated section of your market. weird.my roommate has oil w/ garlic in it in a bottle next to the stove. the other ingredients you put in there are dried spices, so they're all good .but tight seals are better than non; i'm just reccommending a cap/lid/cork 'cause it's air and what's floatin' in it that spoil things faster. Quote Link to comment Share on other sites More sharing options...
sassa Posted April 7 Report Share Posted April 7 doesn't matter whether it is refrigerated or not... Quote Link to comment Share on other sites More sharing options...
hedonictonic Posted April 7 Report Share Posted April 7 flavored oils can and will spoil at room temperature, especially if you leave the ingredients in there. i wouldnt use them after a couple weeks, but thats just an estimate, depends on temperature and conditions...once the ingredients have flavored the oil stick it in the fridge, it should stay good in there forever almost. bon appetit an' shit... Quote Link to comment Share on other sites More sharing options...
dgmodel Posted April 7 Author Report Share Posted April 7 thanks all... Quote Link to comment Share on other sites More sharing options...
mssabina Posted April 7 Report Share Posted April 7 flavored/spiced olive oil is the best... my dad makes a bunch of them, some with fresh garlic cloves and they never spoil (he uses the quick pour thingies too)williams-sonoma sells this really delicious spicy one with dried chili peppers and peppercorn, it's kind of expensive but it's soooo good... nice to dip with any kind of crusty french/italian/portuguese bread Quote Link to comment Share on other sites More sharing options...
dgmodel Posted April 7 Author Report Share Posted April 7 so now theres a slight bit of conflicted advice here.. do they spoil and should be kept in the fridge or they do not spoil and can be kept at room temp??? (keep in mind i rarely cook with lots of olive oil, so it will be sitting on the rack above the stove for some time between uses) how about odor will begin to smell odd if it goes rancid or spoils will there be any indications or will explosive diarrhea and tremendous stomach cramps be the final and only inidication lol!??! Quote Link to comment Share on other sites More sharing options...
mssabina Posted April 7 Report Share Posted April 7 i don't know if this helps, how credible it is... but here u go anyway:shelf life of garlic in oil Quote Link to comment Share on other sites More sharing options...
dgmodel Posted April 7 Author Report Share Posted April 7 thank you very much... im going to refridgerate it when i get in... Quote Link to comment Share on other sites More sharing options...
tunnelbandit Posted April 7 Report Share Posted April 7 If you are doing the infusing yourself make sure you do not use the same container the oil came in. Also be sure to steralize the bottles you are using. Quote Link to comment Share on other sites More sharing options...
dgmodel Posted April 7 Author Report Share Posted April 7 i used a wine bottle which i cleaned out fully, and poured in olive oil along with the aforementioned ingredients... Quote Link to comment Share on other sites More sharing options...
tunnelbandit Posted April 7 Report Share Posted April 7 Originally posted by dgmodel i used a wine bottle which i cleaned out fully, and poured in olive oil along with the aforementioned ingredients... But did you streralize it?When I first did it I woke up with a bottle of botulism. Quote Link to comment Share on other sites More sharing options...
phatman Posted April 7 Report Share Posted April 7 *ouch* Quote Link to comment Share on other sites More sharing options...
dgmodel Posted April 7 Author Report Share Posted April 7 Originally posted by tunnelbandit But did you streralize it?When I first did it I woke up with a bottle of botulism. how would one sterilize it??? i simply washed it with hot water... maybe i shouldve poured boiling hot water in it then poured it out first??? Quote Link to comment Share on other sites More sharing options...
tunnelbandit Posted April 7 Report Share Posted April 7 Originally posted by dgmodel how would one sterilize it??? i simply washed it with hot water... maybe i shouldve poured boiling hot water in it then poured it out first??? I'd say boil it for like 10-15 minutes.http://www.exploratorium.edu/cooking/seasoning/kitchen/recipe-oils.htmlGood tips there too. Quote Link to comment Share on other sites More sharing options...
dgmodel Posted April 8 Author Report Share Posted April 8 that is effin schweet... thanks b... Quote Link to comment Share on other sites More sharing options...
tunnelbandit Posted April 8 Report Share Posted April 8 Originally posted by dgmodel that is effin schweet... thanks b... Ya never know where a chef may be lurking.... Quote Link to comment Share on other sites More sharing options...
weyes Posted April 8 Report Share Posted April 8 ah, dg -i was advised today that virgin olive oil should be refridgerated, and that only processed oil can be left out. if you've got the former, in the fridge it goes. Quote Link to comment Share on other sites More sharing options...
dgmodel Posted April 8 Author Report Share Posted April 8 Originally posted by tunnelbandit Ya never know where a chef may be lurking.... i seem to find them in the kitchen most of the time... derf derf... lol anyhoo thanks again... Quote Link to comment Share on other sites More sharing options...
dgmodel Posted April 8 Author Report Share Posted April 8 Originally posted by weyes ah, dg -i was advised today that virgin olive oil should be refridgerated, and that only processed oil can be left out. if you've got the former, in the fridge it goes. no prob... thanks again... Quote Link to comment Share on other sites More sharing options...
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