The article mentions “raw” and “fresh” a few times. I understood that as a way to clearly distinguish the subject matter from cooked garlic and herbs.
I.e., cooked garlic and herbs could be safe, or could not be safe. But this article is only concerned with raw garlic and herbs.
Then I made my own assumption about cooked being okay.
It took me forever to realize this. Thanks for the reminder. This means the flavored oil always must be shaken, no matter what I do…
… even if I strain out the solids. I leave the solids for looks. The popcorn looks yummier with specks of paprika and dried parsley.
I found a site which warns against spices, too, but then reads “if prepared using fresh ingredients”. It was confusing.
I was already cooking for longer than three minutes on low heat, but I’ll use a thermometer next time to be certain. Although it doesn’t seem like my original problem has a solution, it’s good to know my partial solution accidentally saved lives. Thanks for the education.
