So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with t
I am planning on making some garlic oil for a friend of mine as a birthday present. Her birthday is tomorrow, so this question is a bit urgent. I've read a few
Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit) I've read about the subject a fair
I have read in many places 1,2,3 claims of a link between preparing foods sous vide and botulism, with claims that this is because the food is prepared in a vac
Based on this question, I started wondering how long I could keep an anerobic food in the fridge before I have to worry about botulism colonization. 1 day? 3
When making bacon, many of the recipes call for a dry brine using curing salt with nitrates. I've read that it is possible to use a wet brine without the curing
In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial and artisan forms. Different types, amounts, and mixes of chillies
I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is safe: http://www.foodnetw
I know using fresh herbs to infuse oil can be dangerous as the oil might become a breeding ground for botulism. I was wondering, if I first rinse my herbs (or p
I would like to make a salad dressing with apple cider vinegar, evoo, maple syrup, mustard, onion and garlic powder, cayenne, and italian seasoning. I know noth
I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after s
I was trying to think of a way to more efficiently storing parmesan for quick access. I realized I could shred a batch and vacuum seal it in a jar to better pre
I've always been told that if you see air bubbles in canned food, you should treat it like toxic waste. Today I opened a can of tomatoes and saw a few air bubbl
Ever since a man has died (in my country) because of eating home-made ham contaminated with botulism, I'm really concerned about it and I see risks everywhere.
I'm making sour pickles. A lot of recipes say that the lid should be loose or upside down so that the pickles have room to "breath". I keep the jars out, often
Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone. Any risks, especially in regards to botulis
A few years ago, I got a wild hair and pickled some sweet and hot peppers out of my garden. It's been a while, but I remember buying the correct implements an
I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then
This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot
I've never cooked with these before, si maybe I'm just being paranoid, but I was kinda surprised when I opened my (store bought) can of beans and found that the