My garlic confit had a close call from low heat

I was making a batch at home and got distracted. The oil never got hot enough, which risks letting bad stuff grow. What do you do to keep things like this safe?

3 comments

3 Comments

the_seth1d ago

Honestly though, is it that big of a deal? People have been making confit for hundreds of years without digital thermometers. My grandma never owned one and her garlic oil never killed anyone. I get the science behind the worry, but it feels like we're treating a home kitchen like a lab sometimes. I still make it the old way, keep it in the fridge, and use it within a reasonable time. Never had a problem.

william_baker6d ago

That's a real kitchen heart-stopper, been there. First, get yourself a decent thermometer and never let the oil dip below 225 degrees while cooking. If you ever doubt it, just reheat the whole jar to a bubble for a few minutes to kill anything off, then use it all quickly. Honestly, the best move is to only make small batches and store them in the fridge for just a week or two. Setting a timer and staying in the kitchen until it's done is the only way I avoid those distracted mistakes now.

cole1036d ago

Man, @william_baker is spot on about the timer, but the kitchen layout can really mess with your focus too. Like, if your stove is out of sight from where you usually hang out, you're more likely to wander off. So besides the thermometer, maybe rearrange your space so you're forced to pay attention to the cooktop. I learned that after burning a batch because my back was turned to answer the door. It's all about removing those little excuses before they happen.