I have read lots of articles and posts on various sites saying that the home cook shouldn't make certain infused oils (particularly garlic) due to the risk of botulism toxins forming in the oil.
Every article says that commercial production of these types of infused oils is safe, because they always use some form of acid like "citric acid" and then goes on to say, "Because these inhibitors are not generally available in home kitchens or convenient for home cooks, the US Food & Drug Administration suggests that such oils be made in small quantity and refrigerated."
Well - WHAT IF the average home cook has citric acid? I do. I purchased some at an Indian food store some time ago, made by SWAD.
The recipes I find for homemade infused oils never involve adding the citric acid, I guess "because these inhibitors are generally not available".
I would like to make chili-infused oil, with the citric acid to make it more safe. But how much to add and when to add it to the cooking process?
Any help or information would be MOST appreciated. Thanks!!
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