spamtrap1888 > wrote in
:

> On May 8, 6:30*am, koko > wrote:
>> While perusing foodgawker <insert shameless brag, I had another photo
>> accepted by them Yippieee!!!, and the scrambled egg photo make the
>> most popular list woot, woot>
>> I saw a photo for garlic confit. One really cool thing is her method
>> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic
>> in hot boiling water for 20 seconds, then into ice water. Cut off the
>> root end and the peelings just slide off.
>>
>> The garlic confit looks
>> wonderful.http://foodandstyle.wordpress.com/2010/
> 04/20/garlic-confit/
>
> I'm always leery of putting garlic in oil because of the danger of
> botulism from anaerobic bacterial growth. Is that enough cooking to
> kill the bacteria?



Oh great.......... here we go again!!!

--
_________

Peter
in Brisbane
Australia