Re: [CH] infused oils & botulinum
Rich McCormack (macknet@pacbell.net)
Tue, 11 Jan 2011 09:54:03 -0800
Constance Allen wrote:
"This subject comes up periodically. I could not find the historical
emails!!
T-Up: My son received fresh mushrooms (Oregon truffles) for Christmas.
He's a foodie, but not a chile head.
So...he used some of the fresh truffles in olive oil to flavor & preserve.
However, from historical discussions regarding flavoring oils with
chilies, I believe that there is a botulinum danger.
At what temp/ degrees should he heat the olive oil/mushroom mixture to
ensure health safety (????)"
Clostridium botulinum and its toxin are destroyed at 212 degrees
fahrenheit, but its spores remain viable until subjected to temps of at
least 240 degrees F. I make my flavored oils using dried indgredients
simmered in oil heated to 250 F until I am confidient ALL moisture has
been boiled off. I then strain out the solid ingredients leaving only
the oil. I feel fairly comfortable leaving such oil on the kitchen
counter.
Submerging moist ingredients in oil for preservation is risky. It
definitely should be kept refrigerated and used within a reasonable
amount of time. I don't know about heating to temps sufficient to
destroy the spores, that might also destroy the flavor and texture of
the mushrooms. I'd still keep it refrigerated and use it up.
Rich
--
Rich McCormack (Poway, CA) macknet@pacbell.net
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