Wow, very clearly stated and explained ... thank you! Have been wanting to do this, and have 10 different methods in me brain lol! I like this common scientific based method the best.
Hi Barbara, Thank you so much for sharing the SAFE way to infuse oils I can’t tell you how many videos I have seen and I don’t believe any of them Went into depth about this So once again, thank you
Excellent information, I do have a question, noticed that you rapped the garlic in a paper towel to pat dry is there still some moisture on the garlic as well as the herbs when just placing on a towel? Does it have to be completely dry?
Very interesting and usefull information. Is infusing oil by means of sous-vide an alternatieve for avoiding the health issues? I’ll start reading the URL’s you provided. Maybe the answer can be found there.
Excellent info! I have a question, what about simmering the garlic and the oil after being acidified? would this method infused the oil and then by straining the garlic out after lightly cooked you could preserve the flavor without getting stronger and stronger the longer you let it sit
I've been wondering the same thing because I like to do this in a cast iron skillet in my smoker. The result is a "smokey roasted garlic infused olive oil". But I only make enough to last a few days.
I like to make sure my garlic is dry, so I put on a mesh covered tray and dehydrate on 95 degrees for an hour. I just dry the outside, not dehydrating.
WOW.....I'm so glad I came across your video. I WAS ABOUT TO DO THIS ALL WRONG. Thank you, this is VERY helpful.
Me, too! Suicide by garlic oil??
This is what I was looking for, there's so many video's out there showing the wrong way. Thank you!
Hello, can one use freeze dried flower buds when making an olive oil infusion?
Wow, very clearly stated and explained ... thank you! Have been wanting to do this, and have 10 different methods in me brain lol! I like this common scientific based method the best.
So good! Found the paper before the video, but the video is so clear and enjoyable! Thank you!!!
Hi Barbara,
Thank you so much for sharing the SAFE way to infuse oils
I can’t tell you how many videos I have seen and I don’t believe any of them
Went into depth about this
So once again, thank you
This a crucially instructive video, and very well explained and presented. I’ve no doubt that you’ve saved some lives.
So once the 10 days have passed how long will the oil store for??
thanks for this. how long can this infused oil be preserved
Thank you for all this detailed information. My question is for how long time can we keep it before it is spoiled ??
Excellent information, I do have a question, noticed that you rapped the garlic in a paper towel to pat dry is there still some moisture on the garlic as well as the herbs when just placing on a towel? Does it have to be completely dry?
Barbara, you truly are a blessing. God bless ❤
Thanks for this Barbara!
Very interesting and usefull information.
Is infusing oil by means of sous-vide an alternatieve for avoiding the health issues?
I’ll start reading the URL’s you provided. Maybe the answer can be found there.
How would you adapt this process to dried minced garlic or freeze dried garlic? I don't think Litehouse freeze dried garlic has been acidified.
Thanks i have enjoy every moment
Great video! How long can I keep the infused oil in the fridge?
Could the same logic be used for infusing beef tallow?
What’s the shelf life with this method?
Excellent info! I have a question, what about simmering the garlic and the oil after being acidified? would this method infused the oil and then by straining the garlic out after lightly cooked you could preserve the flavor without getting stronger and stronger the longer you let it sit
I've been wondering the same thing because I like to do this in a cast iron skillet in my smoker. The result is a "smokey roasted garlic infused olive oil". But I only make enough to last a few days.
Is it possible to add store bought, sun dried tomatoes (in a package) to oil and infuse? Or will I run the risk of botulism?
I added garlic to oil a couple weeks ago not knowing I had to cook it.
Is it too late to cook it? Or should I just dump it and start over?
Thank You
Thank you!
I like to make sure my garlic is dry, so I put on a mesh covered tray and dehydrate on 95 degrees for an hour. I just dry the outside, not dehydrating.
great vid! Barb is the best!
thank you!!!!!!!
Thank you for watching!
Wash the herb dry them and pour the oil on it and leave it for few weeks the use it.
👏🏼👏🏼👏🏼👏🏼👏🏼
Now I understand why they are so expensive!
YOU CAN MAKE ANY OIL ,JUST DONT HEAT THE OIL
Im surprised you mentioned using canola oil . That is just one of the many seed oils that are highly processed and that causes inflammation.
Shelf life?