Never use garlic stored in oil

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Never use garlic stored in oil

Wow things you learn on the net, garlic in colored oil breed botulism.

You see them every year as the holidays approach: beautiful bottles of colored oil stuffed full with peppers or garlic. Don't even think of using them in your cooking, though.

When garlic is coated in oil, conditions are almost perfect for the production of botulism. All that is lacking is some time at room temperature and you have a very hazardous situation, because botulism cannot be seen or tasted. Even refrigerated, garlic in oil should not be kept for more than a week.

Try drying your garlic instead.
By netchicken: posted on 3-11-2008

Thanks, Netty!

You probably saved someone from paralysis and death!
By Thomas_Crowne: posted on 4-11-2008

Who said the net was only full of kitten pics and political loonies?
By netchicken: posted on 4-11-2008

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