About Chef Glen L. Davis II Expertise I am familiar with a wide array of herbs/spices and techniques from around the world. I can answer questions about how to use spices/herbs, both classical and modern applications; I can also answer questions about substitution and application of herbs/spices.
Experience I Have worked as a chef for about 14 years and have written over 400 original recipes.
Organizations Virginia Chefs Association
Publications V.I.M.S. Sustainable Resources Symposium Cook Book 2004
The Free Lance Star
The Richmond Times Dispatch
Education/Credentials I attended J. Sergeant Reynolds CC where I majored in Culinary Arts and Hospitality Management.
Awards and Honors Virginia Chefs Association "Jr Iron Chef"
Question I read in one response that oil is notorious for bacterial growth. Can you elaborate? Including refrigerated products?
Answer Interesting question, for bacteria to grow and reproduce they require moisture. Oil repels water, this being said everythig I have never come across anything that says that bacteria is conducive to bateria growth. This is not to say that it is impossible for bacteria to thrive in oil, afterall bacteria can pull off some pretty amazing feats. Certain bacteria can thrive in areas that would kill us instantly, from extremely hot areas such as the deep sea vents(temperatures can exceed 300 degrees), to pools that have such a high PH that they are able to deteriorate metals in short order. Personally I have never had a problem with leaving oil at room temerature (I keep a flask of extra virgin olive oil next to my stove). You may be able to extend the shelf life of an oil by refrigerating it. For example the $75 bottle of black truffle oil I cook with I store in the refrigerator (it has kept for about 2 years now). However refrigeration of oil poses an inherant problem. While it does extend the shelf life it will also need to come to room teperature before you will easily be able to cook with it. I do refrigate a few other oils such as any nut oil besides peanut (walnut, hazelnut, almond), I also refrigerate avacado and flax seed oils. As far as refrigeration staving off bacteria this may not provide a cold enough environment to kill the bacteria. Most bacteria is able to form what is called a spore. Essentially the bacteria forms a type of shell that protects it from all but very extreme and rapid temperature change. All in all, I think that you do not need to worry about bacteria contaminating your oil unless there is water in the bottle or if there is something such as a peice of meat or blood in the oil. Other than that, the only thing to keep in mind with oil is that there are a few things that will break it down quickly. SALT, HEAT and LIGHT! Store your oils in a cool dry place such as a pantry in a dark sealed bottle (real cork tends to work well), and it should keep for up to about 9 months depending on the oil.
I hope this has set your mind at ease a little, please let me know if there is anything that you would like me to elaborate on further. If you have any more questions please feel free to ask. My knowledge is at your disposal. Thank you!
