BAPyessir6
Senior Cook
Never made garlic confit before and I wanna try. I'm planning on making it in the oven then storing the garlic separate from the oil (so I can use them in different applications) and using the cloves on some focaccia.
Is botulism a worry if I store the confit in the fridge? Most sites I've looked at say never to store either in the fridge longer than 1-2 weeks or else. . .BOTULISM. Should I freeze both either together or separately if I don't use them in 1-2 weeks?
On a other note, is it better to store the cloves and oil together, or separately? Does storage change the . . . likelihood of botulism?
Is botulism a worry if I store the confit in the fridge? Most sites I've looked at say never to store either in the fridge longer than 1-2 weeks or else. . .BOTULISM. Should I freeze both either together or separately if I don't use them in 1-2 weeks?
On a other note, is it better to store the cloves and oil together, or separately? Does storage change the . . . likelihood of botulism?