Can my Grilling Glaze Kill you with Botulism?
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- Опубликовано: 20 июл 2022
- Can my Grilling Glaze Kill you with Botulism?
Grilling Glaze Recipe: • Top Secret Grilling Gl...
Idea for how you can use it:
Skirt Steak • Grilled Skirt Steak (7...
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Salmon • How to Grill Salmon
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Swordfish • Swordfish Provencal
Chicken • Paella Recipe That Too... (it's part of a bigger paella recipe)
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Take note how many condiments are tangy, salty, and sweet all at once. Humans have had this figured out for so long our preferences and expectations have developed around it.
Tasting History did a thing about ketchup this past week that covered this! When Heinz added lots of sugar/salt to their ketchup, they suddenly had a much more shelf stable product
Adam Ragusea's podcast today (July 20 or so) discusses this topic in depth
I say go the route that hot sauces go and call it "Helen's Death Glaze ™"
😂
I think this a great video! It increases food safety awareness, something that many people have not been taught at home or in schools. Knowing the facts removes fear and keeps people curious. Thank you, Helen!
@@Katya-zj7ni you realize don't you that the USDA took over as a clearing house of information because there was confusion over the correct procedures,
Vetting recipes and times, and collecting trusted recipes, cooking times, etc and publishing the same so there was one reliable source for information on preserving food. I am sure that the UK, France etc all have Gov't Printing Offices where the same kind of information can be had.
Just a short lesson in history...
I wish more food vloggers would discuss, or at least mention in passing, food safety issues and tips. Fascinating topic, and valuable information.
Whew, you had me worried! The vinegar in mustard also adds an anti-bacterial element. Your glaze is very safe.
People have become so dependent on processed foods they are not aware of basic food safety. But when you begin to pursue superior taste and quality of food, fresh and kitchen made ingredients are vital. So learning food safety is like knife skills and makes food preparation better and more enjoyable.
They freak out if a gallon of milk is left on the counter for 5 minutes or they touch raw chicken. Just wash your hands dummy!
@@donotreply8979 or that organic produce once had poo on it! 🤯
This is true. I'm ngl I've relied on processed food most of my life but I want to learn how to cook properly. I thought trying to find basic safety tips would be the best starting point
I wouldn't really call it dependent, or talk about it like that's not something everyone experiences with one thing or another.
If certain food safety knowledge wasn't passed on to you by family and you don't happen to go through a course that would teach it, chances are you're just going to rely on any food safety information you _have_ had access to or on searching through whatever information is readily available to you (the internet, libraries, etc). Not that many people have a particular reason to know if garlic in a sauce prepared at home will be safe for weeks in the fridge, so not many people find out.
Over time some information becomes more specialised simply because it's used less often. It's not necessarily a bad thing or a good thing, it's just a matter of living in the time and place that you do - it's the same with things like sewing or pottery.
Have made this glaze many times...still commenting so still alive. They key point you make comes down to basic food handling and you cover that well.
Can’t wait to try this glaze! Thanks for doing the research regarding this matter.
I absolutely love your glaze and your “lazy chicken thighs” with that glaze is one of my family’s favorite dishes. Keep up the great work Helen! I hope your kitchen remodel is going smoothly!
I am loving your candid explanation. Science of cooking can be fascinating
Thanks, great video. I just started making garlic flavoured olive oil. I thought the warm dark environment was best, but I will be changing that immediately.
“THANK YOU” FOR EXPLAINING THESE FACTS❣️APPRECIATED🇨🇦
The glaze sounds like a great addition with some cornstarch at the end of a stir fry. I'll let you know if I give it a try!
Thank you, Helen. As always educational. Can you tell us about garlic confit? Preparing, using and storing safely?
Excellent information!!! Hope your renovation is going well.
Awesome explanation , thanks 😊
Botulism requires three conditions to enter the vegetative state:
1. Low acidity
2. High moisture
3. Low oxygen
If you remove any one of these items you cannot grow botulism.
You can add some vinegar to it to acidity your marinade, you can dehydrate your garlic, or be a weirdo and leave the lid off your jar.
If you are particularly scared of botulism you can get some cheap PH test strips to see whether your mixture is below 4.8 (the umber at which botulism dies).
It doesn't matter if you leave the lid off, the all-oil environment smothers the garlic to create the low-oxygen breeding ground. If you want a more oxygenated environment you'd need to emulsify the oil with something more "airy" or "watery" (like a vinegar)
@@annabaker4857 I was being sarcastic.
@@caffeinatedengineer7993 At no point in your original comment was that made clear. Why would you not assume that MOST people are not familiar with breeding botulism.
@@splitloopgaming3523 You need to calm down.
@@caffeinatedengineer7993 makes a reasonable comment..."YoU nEeD To cALm DoWn!!"
In my life, the first dramatic botulism crisis that I can recall was from the "Loma Linda" brand of canned vichyssoise. It was a terrible thing, and slightly ironic in that in this country, not that many people knew what vichyssoise was. (We're talking, I think, the late '60s.) I always wondered why the canning technology of the day wouldn't have killed the toxins, and now I understand. Great posting!
I remember in the earlier 60's there was a botulism scare with Campbell's Soups, especially their Vishysoise.
If I remember right there were 50 cases
Of botulinum poisoning. Consumer Reports had some reporting on those cases. I remember being afraid to buy
Canned soup for a while. Not all the blame went on Campbell's either, some of the soup cans had been mishandled
(Dropped and dented) and the seals broken, some were outdated, etc.
At that time I was in high school and didn,r know what Vishysoise was. Now it's in my soups rotation esp for summer cold soups like Gazpacho, Pumpkin, Vishysoise, and others. In the winter I like hot soups and stews
@@johnkozup9959 @katya7 I home canned 14 quarts of Vichyssoise a week ago. I will can an other 24 quarts by the time November rolls in and leek season is over. I've been doing this for years. I never knew of the Campbell incident (grew up in France). Vichyssoise in no more, no less delicate to can than any other low acid food. 50 cases of botulism, I dare to venture saying it must have been a failure of appertisation equipment. Tons of metal cans get bent, dented and otherwise badly handled. If that was the reason, we would see thousands of botulism cases all the time.
@@ZoubidaPA after Google searching the internet I have the following correction to my comment yesterday.
1. It was Bon Vivant Vishysoise which made Vishysoise for Campbell
2. The source of contamination was undercooking the soup
3. This incident lead to the instruction on every can of soup since to boil the can contents for 10 minutes
Sorry for the left foot. Watch your toes.
I used to make garlic infused salted butter that also had fresh herbs mixed in (like chives). After hearing about the risk of botulism I started only making tiny batches for use almost immediately. The thing is, it tastes a lot better if you make it at least a day in advance. If cold from a refrigerator will inhibit bacterial growth I guess I didn't need to worry quite as much as I did. For that matter, I was only storing it about 3 days at max in the fridge.
How about freezing it in small batches? I keep butter in the freezer and never have any issues. Also, if I have understood Helen’s explanations correctly, the risk of botulism should be minimal with salted butter.
Botulism is a real deal. The first lesson in preserving anything is the importance of sufficiently acidic and salty environments. I didn't know about the sugar part, but it makes sense considering jams and honey can survive for a long time.
high concentrations of solutes in a solution (in this case sugars or salts) trigger osmosis which basically saps the water within a bacteria thus killing or incapacitating them to the point that they cannot reproduce.
I am going to try the marinade ASAP.
Thanks for this.
Best video title ever
When I make it up large batch of this sauce to give others, I don’t add the garlic. I tell my gift recipient to add their own 2 cloves of minced garlic to the jar 24-48 hours before they are going to barbecue. This is because I do not know how they will store your sauce! I do tell them to refrigerate the sauce, but I don’t know when the sauce will make it to their refrigerator.😋
good idea :)
I could see from the recipe, that the dijon has vinegar and will inhibit bacterial growth. I'm not familiar with pomegranate molasses, but as a fruit, that too has an acid base.
Good to know, thank you.
Garlic should be safe in SV applications at ~130°F. The proliferation temp range is well below that, and while it may not be killed at that temp, it shouldn't significantly grow for however long you're cooking. It would be as safe as eating the garlic raw as is.
The problem isn't when you're cooking, it's afterwards. The spores easily survive sous vide, and even boiling.
@@BooBaddyBig botulism spores are killed at 250°F, hence pressure canning for things like green beans and other low acid items. Jellies, jams, preserves are naturally botulism resistant due to the fruit acids and citric acid, of course! Condiments like molasses, mustard, soy sauce have too much salt and this inhibit botulism growth, and some like mustard also have vinegar in them. Vinegar is of course acetic acid.
How long something cooks at a certain temperature can also kill botulism. 250°F kills botulism spores instantly.
But I didn't memorize the USDA tables and I dona't recall the table clearly
@@johnkozup9959 Yes, but no normal cooking gets that hot. Even most pressure cookers are significantly below it.
@@BooBaddyBig Isn't its temperature and time? If you are using a lower temp, you need to cook whatever you are cooking for a longer time, and that's it, isn't it?
@@BooBaddyBig which is fine if you treat the finished food product as perishable anyway. Take steak for example. If you cook it SV, with garlic, it's not going to be dangerous after a few hours at 130°F.
Ha! I've had my squeeze bottle of Helen's Deadly Glaze in the fridge for over a year. But, I cheated and used garlic powder. Still, time for a refresh.
I omit the garlic powder till I’m ready to cook. Do you actually add it when first making sauce?🙏
@@ruthtorphy2204 Yeah, I think I did. Probably. Or maybe not. I don't know! The zaatar is clumpy enough that I had to snip the top of my squeeze bottle to make a larger hole.
I just ordered the Pomagranite Molasses.
this sounds very interesting.
I was a little surprised to see a food safety warning from someone who eats "dangerous chicken." ;-)
I really enjoy you confronting fantasy with facts. As you effectively pointed out if we as a species were that easy to kill we wouldn't still be here. Oh did I science out loud?
beautiful sharing 👍
Hey, Helen! Whenever I cook with my non, non-stick cookware, stainless steel, I find that my food sticks, even if I use a ton of oil; especially dumplings and chicken/fish with skin-on. Do you have any suggestions to prevent sticking?
Hello Helen,
This is a very important and informative video, thank you…you always have an amazing way in teaching, presenting and delivering useful information.
I do have a question if you don’t mind answering, I’d really appreciate it.
In regards to flavoured oil: I usually make about a half litre of olive oil, dried red pepper flakes and a lot of fresh finely minced garlic in a small pot and very slowly bring it up to a temp until the garlic sizzles for only about 4 minutes. Not long enough to change the colour of the garlic and turn it bitter. I let it cool down completely and the store it in an airtight mason, but on the counter. Would you say being that I brought it up to a temp as to where the garlic sizzles, that it’s safe?
Thank you Helen…
Warm Regards
Tim🙏🏻🇺🇦🕊
Sounds like yoube brough the oil hot enough to kill all micros, the question is in your storage. I would recommend using sterilized bottles, and storing it in the fridge to be extra safe
HI Helen
Would you consider answering concerns people may have on steam canning?? The FDA have apparently approved this method?? Are temperatures in the jars safe?? Can a regular teared steamer be used for this method of canning as food steamers have longer processing times and greater volumes of water to allow for longer processing times?? We only water bath canne in the Scottish Highlands. Rarely if at all pressure canne..Iv had to purchase from the USA for both water bath canners and a steam canner and 3 pressure canners.... Your insight and thoughts would be most helpful.. Catering collage did not address canning as a food storage method in any context..I am unaware of any food writers addressing this issue in written or video form in the UK
Kindness your way
Neil Lochness Scottish Highlands
I’ve made that glaze! (still alive)
counterpoint: I made the glaze and died
@@48956l so, you are writing from glaze heavens?
How long for botulism to grow?
Say, i blend fresh garlic and oil in the blender and put it in a plastic jar and leave it outside the fridge.
Does it take minutes, hours, days or longer?
What if the garlic has been roasted, and cooked through beforehand.
What about fresh garlic, by itself in a plastic container inside the fridge? Like the kind you buy in a supermarket.
The supermarket also sells unrefrigerated fresh garlic bulbs, are those even safe?
Does alcohol kill CB? Thinking of re-bottling and vacuum sealing fortified wine
I love Helen Rennie's approach to food safety. She isn't scared of boogey men
Bravo
Is there a safe way to store chopped garlic in olive oil? I admit I have chopped 5 or 6 cloves, and put them in olive oil in a 4 oz. jar in the fridge, and used it up within 2 or 3 weeks. I'm reluctant to do it again now, though! Any advice? Thanks! BTW, I am an experienced home canner, and I understand the need for using a pressure canner for low-acid and low-sugar foods vs. a boiling water bath.
I think because many people do this, so you shouldn't have to fear. However, I recommend you put it in the freezer. Either freeze it in an ice cube tray, then transfer it to a box/bag, or
put it in a bag, put the bag on a tray or a sheet, and divide up the garlic with a chopstick or something similar (so it breaks more easily when you want to use it. Freeze with the tray. After it gets hard enough, you can remove the tray.
Since you are keeping it in the fridge, it shouldn't be a problem assuming your fridge stays below 38F. But I like Gyorgy's idea of freezing it.
Hi Helen, in the same line as your grilling glaze, I often make garlic mayonnaise. I've made one to a recipe with 1 cup of oil, 4tsp of lemon juice, ½tsp of Maldon salt, 1 egg, and 2 garlic cloves. The recipe says it should last 2 weeks, but would it last longer, given the acidity of the lemon inhibiting botulin?
if you are keeping it in the fridge, it should be fine. though I expected much more acidity in mayo. I don't have much experience with raw egg mayo (I have a kid who is allergic to it), but I wouldn't keep something made with raw egg for long. Even 2 weeks seems a bit excessive and the garlic flavor would become slightly rancid. I don't worry about the garlic flavor changing slightly in my glaze because it will be cooked, so that change isn't noticeable.
@@helenrennie thanks for the reply, Helen, even though I know my comment only connected to the video through the association of garlic. How much acidity would you usually recommend for mayonaise? 2-3 TBSP of vinegar/lemon juice for a cup of oil?
Helen - I understand that this nasty bug in not associated with granular dried garlic. But would subbing in granulated garlic ruin the taste of your sauce?
garlic powder can't have botulism. yes, you can use it, but raw garlic has many advantages -- better flavor and it helps the sauce emulsify. Though the point of the video was to explain that botulism is not an issue with it even if raw garlic is used.
You are looking well Helen 😘
Something I find interesting is that in Italy, where there are a number of traditional preparations that do not meet the USDA's "zero risk" rubric, there is still exceedingly low cases of CB. Based on my research, I think it is because there are a number of steps that taken together significantly lower the possibility of bacterial growth. I think having a thorough understanding of all of these factors allows one to make decisions at a personally acceptable risk level. I'm always more concerned to hear of someone inexperienced or not well researched lowering sugar amounts in preserves for example for health reasons without understanding the function of sugar in the preservation of fruit.
… which is why I pour my low sugar preserve into very small jars (3 to 4 oz) which I place in the freezer (after cooling of course!)until we use them. Typically I make strawberry jam in the summer and forget about it until it’s crepe season, in early February!
@@macuisinesanssulfites4101 my grandma made raspberry freezer jam. It was amazing.
This is a big controversy, thank you for the video. I looked up half of the Google, but no such answer like yours. (I'm Hungarian so maybe I did not use the perfect words)
To be exact, wanted to check the safety of garlic-infused olive oil and (what is left after you strain the oil) garlic confit.
To be short, this is what I read:
- You can't make the oil hot enough to kill BC.
- You can't freeze it to kill it.
- Store-bought oils are acidified.
Because of that I stopped even thinking about making flavoured oil and garlic confit. And while I thought this was BS, I never made garlic confit.
But I am alive, and made countless portions of tomato sauce with sautéed garlic and I am alive (tomato is acidic).
The main source of botulism is the earth. But the onion is from the earth too, and there is nothing on the internet about it. And garlic is a strong antibiotic. I think this is crazy.
All this being said, what do you think about garlic confit and infused olive oil? If I heat it to 140-160 °F, I'm okay?
I love garlic confit and the oil it produces. I would just recommend keeping them in the fridge or freezing for long storage. You can certainly kill BC just like any other bacteria at pretty low temperatures. The problem is that you can't kill the toxin that it already produced. As long as you don't let it multiply to produce that toxin in the first place, it's fine. I make garlic confit at about 300F in the oven for many hours, so it gets plenty hot.
Have you done a recipe for the garlic confit?? I’d love to try that too!
@@bethotoole6569, I don't sure if you asked Helen or me, still I'd like to answer. Garlic confit is really simple. You pour some oil to cover the garlic, either to a pan to make it on the stove, or a ovenproof dish. You can peel it, or leave the skin on. Peeling it makes the garlic sear a bit, I suggest you to peel some of it and try it yourself. You should cut the "root" end of the garlic and cut vertically a line too, so you can extract the garlic in a less messy way. You just push it out from the peel. And LET IT COOL OFF before you strain it.
Maybe my instructions unclear, and sounds hard to make, but making it is actually very simple!
@@gyorgybereg6916
So similar to roasting garlic but covered in oil in a pan rather than the oven?
Yes salt , sugar and acidity are preservatives. That's why most processed foods are high in at least one of these. It isn't an insidious plot by the food industry to increase their products appeal and demand. These are necessary elements in the preservation of processed foods. Unfortunately they 're the cons that come with the convenience that the consumer may want or even need.
What are the chances of garlic infused honey, fermented process, then stored on shelf, not refrigerator, for 2 years, getting botulism??
So that's the reason I was taught not to save marinade after one use! It contains many of the the same ingredients; soy sauce, honey, sherry, ginger, garlic and olive oil. What about heating to a boil between uses?
Marinades usually have had raw meat sitting in them for some time. I occasionally turn the marinade into a glaze, but I make sure to boil it vigorously first. A workaround is to make a lot of marinade, put meat in only half of it and save the other half to make your glaze or sauce.
wonder if I could can the glaze to give as gifts? Hmmm
Could I safely can this glaze??
Is it 1/3 or 1/2 cup oil?
I have garlic stored in honey under my counter.. I wonder if it will be okay to eat… I haven’t tried it in a few months… :/
I’m also making olives brined in salt water.. hope I don’t kill myself
raw garlic stored in honey at room temp -- I am guessing the sugar and acidity of honey would make it ok, but I would try to read up on it before eating. the amount of salt used to cure olives is so high, that it shouldn't be an issue.
Honey is a really good bacterial inhibitor, so I don't think you shouldn't fear eating it, as long as it has not changed. I mean, if you dilute honey with water, it can go bad, have a fool, vinegary smell, foam up... And garlic has a bit of water in it. Probably I would store it in the fridge, not room temp.
All being said, you should check it thoroughly before eating a big spoonful taste a tiny bit, and I try to taste it while not sick. (I assume you make this garlic for curing cold, and sick people's taste is not so precise.)
sources would be greatly appreciated!
Nocebo.
It’s amusing that this video came recommended not long after a video about a tiktok “chef” selling her dairy-based pink sauce (literally looks like pepto bismol) by mail, _unrefrigerated_ during the hottest summer in history!
Why not use carlic powder instead of fresh garlic?
The people complaining are likely the same who complain if pork isn't cooked to the shoe leather stage.
Botulism from garlic in oil can be deadly. Not just an annoyance.
Interesting video. Would be useful to give the temperatures in Celsius too for the rest of the world.
the rest of the world has google :)
@@helenrennie True, but it means interrupting the video each time to translate 🙂
I agree with what you say, but not how you say it.
@@stephenlong1251 I would be willing to wait till end-of-video to look this up.
You are the best. You are also beautiful. Blessings.
I'm a home canner, have been doing it for the last 18 years mostly with low-acid foods. I can ready-made meals. So I'm quite botulism risk-averse. I make your glaze recipe often, just the quantity I need. It's so very simple and quick to make, why not? Taking my sweet time, I can whip it up in less than 1,5 minutes. Here, worries eliminated. Did you know Health Canada distributed pamphlets to new moms, right after delivery, telling them to not dip a pacifier in honey to help stop the baby crying, as this was a botulism risk? At the time I had my babies, I recieved that pamphlet at the maternity ward. I was flabbergasted. I had seen so many people do it. Editing to add: I was so surprised because honey is deemed one of the very safe food, never goes bad, unsuitable environment for bad bacteria to develop.
It is the standout, but there are about three things gov agencies recommend you not feed babies: choking hazards, raw meat, and honey. Not sure how Pooh Bear ever made it in this world.
It is a great glaze and it hasn't killed me yet! It hasn't even made anybody slightly sick. Common sense, no ill effects.
Raw Garlic is extremely antibiotic.
During WW2, the British used a raw garlic poultice on their wounds resulting in fewer amputations.
It's better than safe.
Are you sure the FDA has approved Americans being responsible for themselves? LOL SO happy to hear some common sense and some one who can actually think for themselves AND educate themselves!!! HUGS!!!
So I don’t need to worry about the jar of honey, chili, and coriander I made and gave to my mum then ay? 😂
So you are saying that your glaze will kill us all. That explains why I'm dead.
But seriously, I shudder to even consider telling people the stuff I have eaten that I probably shouldn't. Why just today I was looking at a container of parmigiana that I grated up several months ago and have had in my refrigerator. Sure there were some flecks of blue here and there, and a little off color on the bottom.... and yeah. I threw it away. But I did think about using it. I have a macaroni salad in my refrigerator that has been there over a week. It doesn't look bad or smell bad.... But, yeah, I will probably pitch it too. lol
But in the past I have eaten stuff that was older than was smart to eat. Sugar, salt, acid and sweet. Got it.
Garlic needs to be treated carefully.
At the grand opening of the Seven Sails restaurant, 10 people were poisoned with botchelism from garlic oil. Very serious case.
Helen- Just curious why your original grilling glaze uses 1/2 cup oil but today it is listed as 1/3 cup oil? Perhaps I missed the explanation somewhere. Thanks. Love your videos.
you can vary the amount of oil based on the application. More oil is better for grilling since it will reduce the sticking, but for indoor uses, I often reduce the oil somewhat.
I make a French vinaigrette that contains oil, vinegar, sugar, dry mustard, salt and pepper and RAW GARLIC!
However, before combining everything I put the garlic in a small pan of water and bring it to a boil. I hold it at a boil for three minutes, then put every thing in a shaker bottle. It is stored in the fridge and lasts for months.
You’re not aging….possibly your chicken stocks are the elixirs of youth!
My brother-in-law lost his brother and 5 family members in Guyana to adding old achar (mangos) to a new batch. They all died.
I thought botulism is killed by high heat
the bacteria is, but not the toxin it produced.
This comes from the fear of "Pink Sauce". Relax, Helen!!
No, it doesn’t. If you research the subject on established scientific sites, you’ll see how real it is.
@@jvallas I never said it wasn't real, did I?
@@paul42171 indeed not.
My friend died
That's perfectly fine although the original recipe could have been clearer about which items you CAN'T safely remove.
the original recipe also said to keep it in the fridge :)
You can also just use some granulated or powdered garlic. It's perfectly safe.
The one factor not mentioned is that when the glaze is applied to meats for grilling, it's on the surface of the meat and exposed to temps well exceeding 250 degrees which is hot enough to kill anything.
With botulism it's different. It's not a risk of ingesting the organism. Botulism comes from a toxin that is produced by the bacteria while in a low-oxygen environment, and heat does not break the toxin down. Just FYI.
Julie Blair is absolutely right :)
Once the botulism has been produced and is present, it can't be killed because it's a toxin. The idea is to never give the bacteria the right conditions to produce the toxin in the first place. The marinade has conditions not favorable to BC to produce the toxin and is stored in the fridge.
Love the cooking show but I think Helen is also super Hot! So easy to to watch, keep up the great work🙂
0:30seared boogers
Why does the volume level in your video keep going way up and then down again? This does not work when trying to watch your video whilst other are asleep. I will need to rent myself another apartment nearby my home so I can sneak off to see your food-videos on youtube, without my loved ones knowing.... at least until you fix your volume level issue.
headphones?
@@helenrennie No ears, and head is too big.
I mean you are still alive….so 😂
You were to provide Links. Not Found Kindly Share here please
Sorry. Got it Helen🙏❤️🇮🇳❤️
Spoiler. No.
People are stupid
Your videos are so good and level headed. I'm surprised and a little disappointed that youre adopting these terrible clickbait titles.
She is responding to concerns from people who have watched her video about the marinade. That's called listening to your viewers. This video is an important lesson for many who aren't aware about food safety as well!
The most important thing is that the toxin denatures within about 5 minutes at 85℃ / 185℉, or faster at higher temperatures. Since you apply a small amount of glaze to the surface and then sear, any toxin formed should be destroyed by that part of the cooking process.
If your viewers want more information about safe garlic-in-oil preserving, the University of Idaho Extension has an excellent printable on how to acidify garlic before storing in oil.
www.extension.uidaho.edu/publishing/pdf/PNW/PNW664.pdf