how long can you store garlic confit safely?

Discussion in 'Food & Cooking' started by bscepter, Nov 24, 2011.

  1. bscepter

    bscepter

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    there seems to be a lot of disagreement about this. some say you need to toss it in the garbage after a week. others say it's good for months, so long as it's refrigerated.

    i know that there have been a couple of cases where garlic stored in oil led to an outbreak of botulism, and obviously i don't want to poison anyone. 

    so what's the rule?
     
  2. french fries

    french fries

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    If the garlic is fully cooked I don't think you run the risk of botulism. But I'm no expert - hopefully someone with more knowledge on the topic will come around to help further on this. 
     
  3. bscepter

    bscepter

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    well, typically it's "cooked" at 180 F for at least 45 mins or more. enough for it to become buttery.
     
  4. sherbel

    sherbel

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    The short answer is: you shouldn't keep a garlic-oil mixture for more than a week. Cooking and/or refrigeration won't prevent the C. botulinum bacteria from creating spores which can then produce the toxin (which causes botulism) as part of their life cycle. (Only cooking under pressure can achieve the necessary temperature to kill the spores, at least 240F or 116C)

    C. botulinum sprores can thrive in a low acid, anaerobic environment, and unfortunately, garlic in oil provides just that.