flavored oils again: Martha Stewart gaffe?
Scott
discussed making rosemary-infused olive oil. In relevant part, she says
"Pack a jar lightly with fresh rosemary sprigs, and then fill it to the
top with olive oil. Press down on the leaves with chopsticks to release
any air bubbles. Cap tightly, and store in a dark, dry place at room
temperature for two to three weeks; then strain through cheesecloth."
You can find this at:
<http://shorterlink.com/?516NQH>
Now, it's been my undstanding that doing the above yields a distinct
risk for botulism; is there anything about how she says to go about it
that isn't such?? I thought it to be especially "amusing" that she
specifically tells you to get rid of all of the air.
The full link is:
<http://www.marthastewart.com/page.jhtml;jsessionid=HX5TYEUWPK2RRWCKUUXCG
WWYJKSS0JO0?type=content&styleType=tvradio&catid=cat638&id=radio2148>
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zxcvbob
>
> I just heard something on the radio from Martha Stewart in which she
> discussed making rosemary-infused olive oil. In relevant part, she says
>
> "Pack a jar lightly with fresh rosemary sprigs, and then fill it to the
> top with olive oil. Press down on the leaves with chopsticks to release
> any air bubbles. Cap tightly, and store in a dark, dry place at room
> temperature for two to three weeks; then strain through cheesecloth."
>
> You can find this at:
> <http://shorterlink.com/?516NQH>
>
> Now, it's been my undstanding that doing the above yields a distinct
> risk for botulism; is there anything about how she says to go about it
> that isn't such?? I thought it to be especially "amusing" that she
> specifically tells you to get rid of all of the air.
>
> The full link is:
> http://www.marthastewart.com/page.jhtml;jsessionid=HX5TYEUWPK2RRWCKUUXCGWWYJKSS0JO0?type=content&styleType=tvradio&catid=cat638&id=radio2148
>
> --
How'd you do that? The shorterlink thing?
You're right, it is quite dangerous unless maybe essential oils in rosemary
specifically inhibit bacterial growth (possible, but not likely). I notice
that the web page is off line.
Best regards,
Bob
Scott
zxcvbob <b...@area51online.net> wrote:
> How'd you do that? The shorterlink thing?
Handy site:
<http://shorterlink.com>
also:
<http://www.makeashorterlink.com/>
I just happen to usually remember the first one. Actually, I tried the
long link with the 2nd URL shortening site, and it loaded notably faster.
> You're right, it is quite dangerous unless maybe essential oils in rosemary
> specifically inhibit bacterial growth (possible, but not likely).
I'd wondered that instructions like that were given by Stewart; she may
be a nut, but she's usually on the ball with these sorts of things. I
hadn't thought of the anti-bacterial angle, but I'm not aware of any
such property in rosemary. Hops are supposed to inhibit bacterial growth
(or so I'd heard, anecdotally, when I used to brew beer), but I would
hesitate to use them under circumstances likely to otherwise lead to
botulism growth.
> I notice that the web page is off line.
?? I tried it again, and it works fine for me--I cleared the cache, too.
zxcvbob
It's back online for me too -- musta been a glich earlier. I emailed
Martha and suggested she tell her followers that she screwed up and use it
as an opportunity to discuss food safety.
Best regards,
Bob
Phaedrine Stonebridge
Scott <Heim...@spamless.invalid> wrote:
> I just heard something on the radio from Martha Stewart in which she
> discussed making rosemary-infused olive oil. In relevant part, she says
>
> "Pack a jar lightly with fresh rosemary sprigs, and then fill it to the
> top with olive oil. Press down on the leaves with chopsticks to release
> any air bubbles. Cap tightly, and store in a dark, dry place at room
> temperature for two to three weeks; then strain through cheesecloth."
>
> You can find this at:
> <http://shorterlink.com/?516NQH>
>
> Now, it's been my undstanding that doing the above yields a distinct
> risk for botulism; is there anything about how she says to go about it
> that isn't such?? I thought it to be especially "amusing" that she
> specifically tells you to get rid of all of the air.
Yep. And this is something I see over and over again in recently
published books and magazines. I see that all the time.
Toni
"zxcvbob" <b...@area51online.net> wrote in message
news:3D5F1986...@area51online.net...
>
> It's back online for me too -- musta been a glich earlier. I emailed
> Martha and suggested she tell her followers that she screwed up and use it
> as an opportunity to discuss food safety.
>
> Best regards,
> Bob
If you get a response, please let us know. I believe it will be the first
time in history, if she actually admits she was wrong.
---
Peace and Love,
Toni ^_^
reply to toni ( @ ) geekwerks (dot) com
Madness takes it's toll, please have correct
change.
Ken Kozak
"Scott" <Heim...@spamless.invalid> wrote in message
news:Heimdall-1A8420...@news.srv.hcvlny.cv.net...
> Now, it's been my undstanding that doing the above yields a distinct
> risk for botulism;
Sara on Food TV specifically warned against this a few weeks ago. She said
if you want the flavor of the herbs, just add the herbs when you're cooking.
And I was lucky enough to ask this question several months ago and get great
answers here warning me against making infused oils.
Ken
Scott
"Toni" <to...@trySPAMMINGthis.com> wrote:
> If you get a response, please let us know. I believe it will be the first
> time in history, if she actually admits she was wrong.
FWIW, I just called the radio station on which it was broadcast (the
local CBS-owned station); they "made a note of it."
Dr. Richard E. Hawkins
Scott <Heim...@spamless.invalid> wrote:
>Hops are supposed to inhibit bacterial growth
>(or so I'd heard, anecdotally, when I used to brew beer), but I would
>hesitate to use them under circumstances likely to otherwise lead to
>botulism growth.
They do inhibit it. It's, umm, I forget, but I want to say the acids on
their surface. They are certainly important for flavor, but my memory
is trying to say that their primary historical purpose is keeping other
stuff out.
All those yeast help, too. *nasty* buggers . . .
hawk, wondering why there's a botulism risk to his starters with hopped
unfermented beer wort with an air pocket, but not in his bottled beer in
which the yeast eat all the O2 . . .
--
Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon campaign
doc...@psu.edu Smeal 178 (814) 375-4700 \ / against HTML mail
These opinions will not be those of X and postings.
Penn State until it pays my retainer. / \
zxcvbob
> unfermented beer wort with an air pocket, but not in his bottled beer in
> which the yeast eat all the O2 . . .
The pH is too low (about 4.0 IIRC), the alcohol inhibits bacteria growth at
least a little bit, the hops are antibacterial, and I don't think there is
really anything left for C.botulinum to eat once the yeasties have done
their job.
BTW, when traveling in countries that have questionable sanitation, beer is
a lot safer to drink than the water. It might be a little weird brushing
your teeth with beer in the mornings, but I'll bet one would get used to it
;-)
Best regards,
Bob
Phaedrine Stonebridge
"Ken Kozak" <kenk...@sbcglobal.net> wrote:
> Sara on Food TV specifically warned against this a few weeks ago. She said
> if you want the flavor of the herbs, just add the herbs when you're cooking.
Isn't that the simple truth. :)
Dr. Richard E. Hawkins
zxcvbob <b...@area51online.net> wrote:
>> hawk, wondering why there's a botulism risk to his starters with hopped
>> unfermented beer wort with an air pocket, but not in his bottled beer in
>> which the yeast eat all the O2 . . .
>The pH is too low (about 4.0 IIRC),
Oh, yeah--that changes during fermentation, doesn't it :)
>the alcohol inhibits bacteria growth at
>least a little bit, the hops are antibacterial,
ack. Duh. I keep thinking virus rather than bacteria on the botulism .
.
>and I don't think there is
>really anything left for C.botulinum to eat once the yeasties have done
>their job.
THere's always the yeast, who are about to turn on one another anyway :)
thanks
hawk
Mapickle
You put the fresh herbs in the oil in a saucepan. Bring to just a simmer then
lower heat so you keep it about 170 degrees. Allow the herbs to steep about 2
hours. Then strain through a coffee filter, let sit about half an hour then
strain again through another coffee filter. You have thus removed all herbal
stuff so there is nothing to grow botulism. Oil is now shelf stable (tho fridge
is best for long term)
I did a garlic-basil oil with a hint of lemon and peppercorn the other day.
Rather nice stuff. Extra virgin olive oil of course.
Ingrid
Ranee Mueller
mapi...@aol.com (Mapickle) wrote:
Thank you for this information, Ingrid! I am inspired to make all
sorts of things that I wasn't able to before. :)
Regards,
Ranee
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