and the alcohol in vodka (whose own neutral
flavor makes it a good medium for flavor
extraction), so flavored vinegars, syrups, and
alcohols are relatively trouble-free
preparations. However, flavored oils require
special care. The air-free environment within
the oil can encourage the growth of botulism
bacteria, which live in the soil, are found on
most field-grown foods, and have spores that
survive ordinary cooking temperatures. Cold
temperatures inhibit their growth. Uncooked
oils flavored with garlic or herbs are safest
when made in the refrigerator, and both
uncooked and cooked flavored oils should be
stored in the refrigerator.
“Chlorophyll” A somewhat arcane but
fascinating vegetable extract is culinary
chlorophyll, an intensely green coloring agent
that is not identical to biochemical
chlorophyll, but is certainly a concentrated
source of it. Culinary chlorophyll is made by