Learn how to safely prepare homemade chili oil and prevent botulism with expert advice from the culinary community.
Summary
- Properly eliminate water to reach high temperatures.
- Pressure canning or refrigeration are recommended.
- Utilize acidulation if possible.
Burning Chili Oil Dilemma
> Does holding the oil at 250° for 10 minutes actually kill the C. Botulinum…
According to Bran_Solo, it is crucial to eliminate all water content to reach safe temperatures.
Expert Solutions
Your concern is the spores that are heat resistant…
AwaysHngry advises to fridge the chili oil to add an extra layer of protection.
Safe Preparation Practices
You’ll need to hold it at a safe temperature long enough for the entire volume to reach…
AfterismQueen warns against experimenting and suggests sticking to tested recipes.
Piggybacking the post, does chili oil actually contain bits of garlic…
kos156 raises concerns about using dried garlic and sesame seeds in chili oil recipes.
250 Fahrenheit will kill the botulism bacteria and spores…
HeavySomewhere4412 notes conflicting information regarding the required time at 250°F.
Refrigerator, don’t keep it totally sealed for months…
oswaldcopperpot suggests regular stirring and cautious storage to prevent botulism.
Holding your chili oil at 250° for 10 minutes will almost certainly empty out the bottle onto the floor…
GustapheOfficial humorously comments on the challenges of precise temperature measurements.