| hey thats cool likei said im not having a problem with the storing of mushrooms in honey i was just looking for a little closure the thread was so nice i just wanted some conclusion to it all.
Buckaroo are u saying that honey does not keep muchrooms potent and useable as long as say chocolate does?
Aslo no dumb questions i got a little rambling up there in the post. ..Garlic is the usual example they give to cullinary students in college. There are a whole host of reasons why they do this but in general if you just have some garlic chillin in the oil it will be fine im sure you use it fast enough and also if u are cooking with it you will kill the bacteria when you heat it, if you want to create a nice dipping sauce to eat with bread and make it taste like garlic then heat the oil over lowish heat unitl the garlic in it starts to bubble in the oil, let it go for a minnute or so then turn it off and bottle it and let it hang around and get lovely. aside from being slightly safer this will also make the garlic flavor a little sweeter and less harsh or bitter than raw garlic, give it a try and see how u like it. of course there are several variables when doing this if the garlic gets dark because the oil is too hot ect ect but im trusing you have good common cooking sense if your storing garlic in oil for the flavor .... now see what you have done when you ask cullinary questions i get to rambling again LOL oh well hope it helps
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