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14 minutes ago, Lisa Shock said:
"no longer raw" doesn't cut it. It has to be 250° for at least five minutes and that needs to be checked with a thermometer. Of course, all the water will be gone from the garlic long before it reaches 250°. (and a pressure fryer is recommended)
https://www.epicurious.com/ingredients/how-to-make-garlic-infused-olive-oil-article
HC
13 minutes ago, Lisa Shock said:
"no longer raw" doesn't cut it. It has to be 250° for at least five minutes and that needs to be checked with a thermometer. Of course, all the water will be gone from the garlic long before it reaches 250°. (and a pressure fryer is recommended)
https://www.epicurious.com/ingredients/how-to-make-garlic-infused-olive-oil-article
By insalata_pazza,
By insalata_pazza,
