The General Questions thread - for quick questions, recipe requests, help.

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The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.

bawfuls: Oct 28, 2009

From a brief search, this looks like it comes up periodically but can someone give me the lowdown on garlic oil and botulism?

Is there no reliable way to make it acidic enough at home to be safe to store?

# ¿ Dec 31, 2019 00:13

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# ¿ Apr 27, 2024 22:48

bawfuls: Oct 28, 2009

Submarine Sandpaper posted:

since nobody answered, probably not. You can make confit in a preasure cooker ala modernist. I've had mixed success with it, honestly poor, and even then once they're cracked you gotta fridge and use fast.

That is unfortunate. Now I�ve got even more respect for the random pizza place in India that had a bottle of garlic oil on the table, cause they must be making it fresh near daily. That was so tasty, I wanted to replicate at home but it wasn�t meant to be.

# ¿ Jan 1, 2020 02:05

The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.