After doing a garlic roast in the oven last night, I decided to look for some recipes for future confit. I stumbled upon articles warning about the risk of botulism.
I wasn’t able to find a « timeline » however for safe consumption. I roasted my garlic for 2 hours and a half, cooled down about 30 mins on my counter and then transferred into a pot to put in the refrigerator. Do you think 4-5 days is reasonable?
TIA!
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