is this risk reserved to just olive oil or am i not supposed to steep garlic in any edible oil?
as a workaround,
what if i nuke the oil on low for several minutes before i steep the garlic?
what if i toast the garlic before steeping it?
what if i nuke the oil and toast the garlic before steeping?
thanks in advance and peace to all.
by Joey Skladany | Aside from grilled foods and refreshing summer cocktails (because #obviously), fireworks are inarguably...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.