Keep Ellen Cooking!
Support New Pages!
|
|
|
|
Mary E Ward 10/25/06 |
HI! I'm looking for some details re:making infused oils/vinegars. I read our page, and Thank You! I understand about water containing ingredients growing botulism, but I have a couple of questions about avoiding it. If herbs/ spices are completely dried before adding to oils, this is not of concern, correct? Also, Vinegar kills the bacteria, true? So making flavored vinegars is safe because the botulism is killed anyway? Are dried ingredients still preferable? Third, what if you make a combonation vinegar & oil mix. Does the vinegar cancel the bacteria threat? Thank You so much for your help!! |
|
Mary 10/25/06 |
Infused Oils & Vinegars Sorry, one more. Do the oils have to be heated with the herbs, etc. or can you simply add the ingredients and let them sit to mix? |
|
ellen 10/25/06 |
Infused Oils & Vinegars Vinegar infused at home is safe, as long as it is 5% or more acid (that is common in purchased vinegar). Oil infused at home can't be guaranteed safe. I would make the vinegars and then package the oil separately. I DO NOT make infused oils at home, and do not recommend it. |
|
Mary 10/26/06 |
Infused Oils & Vinegars Thanks so much! I can work with these options...instead of giving a bottle, give an oil and an infused vinegar with mixing instructions or an oil w/a bag of prepared herbs w/instructions... Okay as long as I include directions to mix, refrigerate and use within a week or two, yes? Thank You! |