spamtrap1888 wrote:
> 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/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?
If the oil is brought to boil of course
although I would be surprised if it lasted 1/2 hat time due to consumption