After skimming through my copy of 'Microwave Gourmet' that probably hasn't left the bookshelf since the late eighties, I decided to try out a "combine chopped garlic, chicken broth, and chicken pieces - then nuke' recipe.
I ended up with a lot of "juce" that I saved thinking that I could (at the very least) use the seperated fat as a "faux garlic schmaltz" for something in the future.
I then recalled the food safety warnings regarding garlic infused oil being linked to botulism and wondered if I should rethink my plan. Any thoughts?
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