Garlic confit is a superstar condiment for lending dishes instant aroma and flavor, made simply by baking garlic cloves in oil until tender.
According to the USDA, garlic confit stored at room temperature poses a botulism risk, so it must be refrigerated at 40°F or lower for a maximum of seven days.
Store garlic confit in a clean, airtight jar, ensuring the garlic is fully submerged in oil to create a barrier against bacteria.
Signs of spoilage include rancid smells or mold; if detected, discard the confit to ensure safety.
Collection
[
|
...
]