Many want to make chili oil and thus have a bottle of delicious hot oil standing in the kitchen to quickly spice up a salad, roast steak in, bruge i en dippingsauce osv. Der sælges da også mange varianter af chiliolie især i de asiatiske butikker.
If you want to make the oil itself, should be aware that the oil can develop botulismebakterier. In contrast to many other bacteria that we can find in food – fresh as well as for old – then botulism something more serious, can cause severe poisoning symptoms and paralysis, and at worst could be fatal. It is also called botulism. It occurs in anoxic environments and do not feel so good with acids. but in our kitchens is the possibility that present when we make ex. chili oil and chili honey.
Before you completely drop to low oil, then you must know that it is very rare to poisoning occurs and there are actions that you can take to minimize or eliminate the risk. Evaluate even if you think the risk is to live with or whether you'd rather spend your chili in other products. Selv vælger jeg at lave olien frisk i små portioner og få den spist med det samme.
In the bottom of the post here, I have a number of links to various info about bacteria etc.. I suggest that you read a bit about it and form an overview.
På billedet ses 2 friske chiliolier, made by respectively. to finely chop chili (BOC) and stir into the reservoir – and chilli blended into the oil in the mini chopper. The oil I use freshly made and any. residues are stored refrigerated and used the next day.
På Wikipedia skrives der at industrielt konserverede varer skal koges under tryk ved 121 grader i 3 minutter (in U.S. acceptable) – i.e.. in the pressure cooker and Sundhed.dk written “To kill the bacteria, the food is cooked under pressure, so that the temperature reaches 120 ° C, og kogningen skal fortsætte i mindst 20 minutter”.
Jeg har set forslag om at man varmebehandler chilierne i ovnen ved over 120 grader inden de tilsættes olien. How far it is enough or whether it should be boiling, I know simply do not. But I know that chillies the changing tastes by heat cooking and the fruity and interesting by the taste is a bit of – so I still recommend that you make your oil fresh.
Should you choose to make chili oil with dried chili fruit, so you mix just the oil and flakes and let it soak. If the oil can tolerate it, then it may be an advantage for the taste to warm it up with the flakes in before met in bottle. How much it warms up, depends on oil. It can Google to.
Statens Serum Institut – Botulism
Do you have more info on the subject, I hear like from you including. links to documentation.