basil oil

"Peter A" <[email hidden]> wrote in message
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Quoted message said:

In article <xTDGi.262$6o2.169@trnddc05>, [email hidden]
says...

Quoted message said:

I can tell you this, pesto is one great way to preserve basil. I've kept
it
for long periods in the fridge.

I agree, but sometimes you want just basil and oil without the other
ingredients of pesto.

I've had it as salad dressing, over caprese etc. I've seen Italian
restaurants just mash up a few leaves, drizzle in oil and vinegar and then
toss a salad into it. They never seem to keep it prepared.

Paul

Quoted message said:

--
Peter Aitken

"elaine" <[email hidden]> wrote in message
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"Paul M. Cook" <[email hidden]> wrote in message
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Quoted message said:

"elaine" <[email hidden]> wrote in message
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Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5
minutes.

Could this be frozen? e.

Frozen oil? Why? I doubt you could freeze it. And I'd not use fresh
basil
for this, I'd use dry and I'd stuff the bottle with it then top it off
with
oil and then just let it sit for a few weeks before using it. Same for
rosemary oil. I would use dry because I am leery of nasty things like
botulism growing in the oil. If you see bubbles coming off the solids,
dispose of it promptly. Some people will heat the oil before bottling it
to
kill off any spores and potential contaminants.

Paul

But that's what I have. A ton of fresh basil. Perhaps the nasty
botulism would be killed, especially if I heated the oil prior. Then I
freeze in ice cube trays. Guess it would work with rosemary too.

Hell, I don't know. Just don't want the frost to get it! e.

You can always take some generous bunches, tie them up at the stems with
string and hang them to dry in your kitchen. After a few days they should
be bone dry. Crush them up and put them into some airtight jars. Dried
basil is fine for lots of dishes including ragouts, sauces, pizza etc. Make
basil oil. I understand you can freeze the leaves so long as you get as
much air out of the bag as you can. Lots of ways to preserve basil.

Paul

"Steve Wertz" <[email hidden]> wrote in message
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Quoted message said:

elaine said:

Thanks, I will heat the oil, add the basil and let it cool. Then freeze
in
ice cube trays.

You'll just end up with fried basil. Just make it like pesto.
Don't listen to Paul as he doesn't know what he's talking about.

-sw

Who said you had to heat the oil to frying temperature? Maybe it was you?
I think it was. So clearly you have no idea that even 140F can sanitize
food. Your poor wife. She probably sneaks out for cheeseburgers while you
are sleeping and farting.

Paul

Paul M. Cook said:

Who said you had to heat the oil to frying temperature? Maybe it was you?
I think it was. So clearly you have no idea that even 140F can sanitize
food. Your poor wife. She probably sneaks out for cheeseburgers while you
are sleeping and farting.

Sorry, but with an oil infusion that's not the case. Whether you need to heat
it at all depends on what you're doing with it. For short term refrigerated
storage, and certainly frozen, botulism isn't an issue as it doesn't grow in
cold temperatures.

For longer term storage, the generally accepted method is to heat the
infusion to 250 F to reduce the water activity level and deactivate the
spores. 140 F kills the vegetative cells, but not the spores.

<http://www.canolainfo.org/pdf/flavouredoilsbrochure.pdf>

--
Reg

Paul M. Cook said:

I know that botulism can be killed at 140F So you would just heat it to say
160, add the basil, pour into bottles, cool and cap.

No, botulism is not killed at 140 F. Google "botulinum cook" for
the correct information.

--
Reg

"Reg" <[email hidden]> wrote in message
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Quoted message said:

Paul M. Cook said:

Who said you had to heat the oil to frying temperature? Maybe it was
you? I think it was. So clearly you have no idea that even 140F can
sanitize food. Your poor wife. She probably sneaks out for
cheeseburgers while you are sleeping and farting.

Sorry, but with an oil infusion that's not the case. Whether you need to
heat
it at all depends on what you're doing with it. For short term
refrigerated
storage, and certainly frozen, botulism isn't an issue as it doesn't grow
in
cold temperatures.

For longer term storage, the generally accepted method is to heat the
infusion to 250 F to reduce the water activity level and deactivate the
spores. 140 F kills the vegetative cells, but not the spores.

<http://www.canolainfo.org/pdf/flavouredoilsbrochure.pdf>

I'm totally not surprised by what you say. It makes sense. I Googled a
half dozen recipes for "basil oil" and they all came up with temperatures in
the mid to high 100s. I'll grant you, as a victim of severe and
hospitalized food poisoning in my youth, that I'd prefer 250F, certainly.
But that is in my cookbook as poaching temperature (plus about 20 degrees) -
you can't fry anything at that temp as Wertz would have you believe I
implied. So if I was doing it, I suppose I'd go for 250F because I'd rather
be safe than sorry. I'd not lose sleep over 160F because that is way beyond
the temperature that kills botulism. Probably I'd keep it at 160F for a
longer period of time than if I used 250F.

And I am thinking that the heat may be beneficial here because it would
release the fat soluble flavors in the basil very quickly. But if I was
against the heat method, I would go for dried herbs every time. I've only
made tarragon and rosemary infusions and I used dried sprigs. They tasted
really good even though I learned later that I was risking botulism
poisioning.

Never again. And I would never advise anyone to use fresh herbs in room
temperature oil infusions. Why risk it?

Paul

"elaine" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5 minutes.

Could this be frozen? e.

While I don't know why the sugar is in there, yes, it can be frozen. That's
how I preserve my basil for the winter. No sugar or salt, however. That
way I can make pesto or anything else I want.

--
http://www.judithgreenwood.com

"elaine" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"MJB" <[email hidden]> wrote in message
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Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5
minutes.

Could this be frozen? e.

Yes. It's little different from pesto and I keep home-made pesto in
baby-food jars in my freezer.

Thanks, I will heat the oil, add the basil and let it cool. Then freeze
in ice cube trays.

Don't heat the oil. You don't need to if it is going to be frozen and it
won't help unless the basil is heated too, and then it's bye bye flavor.

--
http://www.judithgreenwood.com

"The Cook" <[email hidden]> wrote in message
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Quoted message said:

On Fri, 14 Sep 2007 16:43:05 -0400, "elaine" <[email hidden]>

Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5 minutes.

Could this be frozen? e.

An alternative to freezing basil is to pack it in salt.
--
Susan N.

I've read that and tried it. But I recall I used an inordinately amount of
salt and the leaves just turned like they were dried. I do suppose it
works, but it was difficult packing it.
Dee Dee

On Fri, 14 Sep 2007 16:43:05 -0400, "elaine" <[email hidden]>

Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5 minutes.

Could this be frozen? e.

An alternative to freezing basil is to pack it in salt.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Paul M. Cook said:

But that is in my cookbook as poaching temperature (plus about 20 degrees) -
you can't fry anything at that temp as Wertz would have you believe I
implied.

Some of us understood that she was trying to preserve her basil,
not make basil oil. 140F will certainly cook the basil,
especially considering the oil will not cool quickly. And since
you did it in oil, it would therefore be fried.

My suggestions from the start were not to cook it (or use dried
as you suggested). You've been completely off base this whole
thread. Give it a rest. Move on to other arguments.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Paul M. Cook said:

But that is in my cookbook as poaching temperature (plus about 20
degrees) -
you can't fry anything at that temp as Wertz would have you believe I
implied.

Some of us understood that she was trying to preserve her basil,
not make basil oil. 140F will certainly cook the basil,
especially considering the oil will not cool quickly. And since
you did it in oil, it would therefore be fried.

My suggestions from the start were not to cook it (or use dried
as you suggested). You've been completely off base this whole
thread. Give it a rest. Move on to other arguments.

Still haven't recovered from the bruising your bloated ego took when I had
the nerve to disagree with you on the quality of TJs 2 dollar wines? And I
don't need some pathetic whiner like you telling me what I can post about
and if you can't deal with it then put me on ignore. Or just shut up like a
big boy.

Off base because I agree with professional chefs? Yeah, ok, Spookie,
anything you say.

Paul

Paul M. Cook said:

Still haven't recovered from the bruising your bloated ego took when I had
the nerve to disagree with you on the quality of TJs 2 dollar wines?

I think you have me confused with somebody else since I don't
drink wine, and can't comment on it. Not to mention I haven't
been to a TJ's in about 8 years since they're at least 500 miles
from where I currently live.

I think your brain may be little fogged up. Must have been some
ass-whooping, though.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Paul M. Cook said:

Still haven't recovered from the bruising your bloated ego took when I
had
the nerve to disagree with you on the quality of TJs 2 dollar wines?

I think you have me confused with somebody else since I don't
drink wine, and can't comment on it. Not to mention I haven't
been to a TJ's in about 8 years since they're at least 500 miles
from where I currently live.

I think your brain may be little fogged up. Must have been some
ass-whooping, though.

Liar. You were all over that squabble and it's all on Google. Just [censored] up
a rope tough guy.

Paul

Quoted message said:

-sw

Paul M. Cook said:

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Paul M. Cook said:

Still haven't recovered from the bruising your bloated ego took when I
had
the nerve to disagree with you on the quality of TJs 2 dollar wines?

I think you have me confused with somebody else since I don't
drink wine, and can't comment on it. Not to mention I haven't
been to a TJ's in about 8 years since they're at least 500 miles
from where I currently live.

I think your brain may be little fogged up. Must have been some
ass-whooping, though.

Liar. You were all over that squabble and it's all on Google. Just [censored] up
a rope tough guy.

Ignorant and pig-headed is what we call somebody, who when
confronted with the easily verifiable facts, refuses to accept
them and farts more nonsense, still insisting that he's right.
You've been down this road here more than once.

If it's "all over Google", then show me, asswipe. I already
looked it up - last night before I made my first response - like
any wise person would do. See, I already know to whom you're
referring. Here's a news flash: It's not me.

Now, would you care to take another stab at making a complete ass
of yourself? We'll be waiting.

ObFood: Breakfast was egg salad with green onion, peeled and
chopped pickle, chopped celery, yellow mustard, mayo on buttered
white bread sprinkled with chipotle powder and topped with smoked
cheddar cheese.

-sw

Steve Wertz said:

Paul M. Cook said:

Still haven't recovered from the bruising your bloated ego took when I had
the nerve to disagree with you on the quality of TJs 2 dollar wines?

I think you have me confused with somebody else since I don't
drink wine, and can't comment on it. Not to mention I haven't
been to a TJ's in about 8 years since they're at least 500 miles
from where I currently live.

I think your brain may be little fogged up. Must have been some
ass-whooping, though.

-sw

careful, steve. besides being a bruiser, he's go some big-ass guns.

your pal,
blake

blake murphy said:

careful, steve. besides being a bruiser, he's go some big-ass guns.

Yeah - maybe if he points them into the air from Rancho Cucamonga
at the correct angle, he can land a slug on me here in Austin.

-sw

In article <[email hidden]>,

blake murphy said:

Steve Wertz said:

Paul M. Cook said:

Still haven't recovered from the bruising your bloated ego took when I had
the nerve to disagree with you on the quality of TJs 2 dollar wines?

I think you have me confused with somebody else since I don't
drink wine, and can't comment on it. Not to mention I haven't
been to a TJ's in about 8 years since they're at least 500 miles
from where I currently live.

I think your brain may be little fogged up. Must have been some
ass-whooping, though.

-sw

careful, steve. besides being a bruiser, he's go some big-ass guns.

your pal,
blake

Which makes him a very safe person. :-)
Legal gun owners have to pass federal background checks to purchase them.
This means it's guaranteed you are not dealing with a criminal.

So there. Nyah.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

In article <[email hidden]>,

blake murphy said:

careful, steve. besides being a bruiser, he's go some big-ass guns.

Which makes him a very safe person. :-)
Legal gun owners have to pass federal background checks to purchase them.
This means it's guaranteed you are not dealing with a criminal.

Oh, puh-LEEEEZE!

-sw

In article <[email hidden]>,

Steve Wertz said:

Omelet said:

In article <[email hidden]>,

blake murphy said:

careful, steve. besides being a bruiser, he's go some big-ass guns.

Which makes him a very safe person. :-)
Legal gun owners have to pass federal background checks to purchase them.
This means it's guaranteed you are not dealing with a criminal.

Oh, puh-LEEEEZE!

-sw

Hey, I've never taken pot shots at YOU when I gave you rides home did I?
:-)

And the above happens to be true. CCW/CHL holders are even safer. The
federal background check for them goes even deeper. There happen to be
two levels.

By the way, when are we going to keep that range date at Red's in Austin?
I promised you you could check out my 9mm Taurus...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson