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 days? 2 months? Clearly it's not a ...
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 vacuum. This struck me as illogical, so I ...
SO, a bit of a longer one: Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit) I've read around the subject a fair bit and ...
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 of the posts that indicate that ...
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 time and temp combinations. If you are ...