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/ck/ - Food & Cooking

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18403947 No.18403947 [Reply] [Original]

How long can I keep garlic butter in fridge and not turn it into botulism mess?

>> No.18403952

>>18403947
2 days.

>> No.18403996

>>18403947
I had escargot butter in the fridge for more than week and i'm still living.

>> No.18404000

depends on how high you heated it to.
If it's just raw garlic in butter, probably about a week, if you let the garlic sizzle lightly in the butter probably about two weeks

>> No.18404002

4 minutes

>> No.18404005

>>18403947
anywhere between 2 seconds and 43 years

>> No.18404010

>>18404005
>anywhere between 2 seconds
2 seconds, fucking hell.

>> No.18404014

>>18404002
>>18404000
It did sizzle a bit in the oven. I cooled it down first in water and then in the fridge so it was spreadable, Probably an hour of cooling. Will I die now?

>> No.18404100
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18404100

>>18403947
Ok, anon, I'll set you up with some truth:
Botulism is from an Anaerobic bacteria--in a basic no oxygen environment--there will be none of that unless you for some reason had a dented can in the refridgerator and it exploded all over it.
Maître d'Hôtel butter, a compound butter, is usually mixed with herbs and spices, rolled into alog while soft, then stored in the freezer for months. It's butter though, and WILL pick up pungent flavors from other foods in the fridge--that's why there is almost always a separate butter compartment in them.
just plain garlic butter, in salted butter should last for at least as long as regular butter.
https://www.greatbritishchefs.com/recipes/maitre-d-hotel-butter-recipee
freezer?: indefinitely.
you could also use the ice cube tray method that works well with pesto for this, just put the cubes in a freezer bag,(or 2,) so they don't pick up off smells
hope that helps.

>> No.18404135

>>18404014
of course not

>> No.18404411

>>18403947
itll go rancid and taste bad before it actually becomes harmful

>> No.18404442

Why are Americans so afraid of botulism?

>> No.18404455

>>18404442
We're trained and conditioned to support extremely high food standards. Blame Upton Sinclair.

>> No.18404473

>>18404455
So does Europe and still nobody there has a fear for botox when he puts something in a fridge. It's only dangerous when canning.

>> No.18404481
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18404481

>>18404473
Raw garlic preparations are absolutely in danger or hosting botulism. The state of Euro knowledge is abysmal, no wonder you're all so poor.

>> No.18404489

>>18404481
>danger or hosting botulism
Just like breathing.

>> No.18404494

>>18404481
I have kept garlic cloves and herbs in oil or honey for months multiple times and never had an issue.

>> No.18404529

Why even keep it? Just make it when you need some. And if you have leftovers just make a garlic baguette that's dripping in butter