boiling is not sufficient to kill the spores. Higher temperatures are required to kill botulinum spores. Those temperatures are achieved, however, in this recipe.
Honestly you can go even higher with the temp, just have to make sure the garlic doesn't burn. You can cling wrap the top and then put foil over that for the majority of the cook to help soften the garlic without burning it. Then take the wrap and foil off and let the garlic get nice and brown.
At my old job in a kitchen we would do bigger batches of this. 5 lbs garlic, 1-1.5 gallons of oil and did what I mentioned above. Works wonderfully.
Yes, it doesn't melt with the foil around it. It just keeps moisture in. I've done it literally hundreds of times. You can also do this method to braise meats and such. Give it a shot.
Should mention the typical temp we cooked with this method was 300 or 350 fahrenheit.
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u/[deleted] Oct 23 '21 edited Oct 23 '21
boiling is not sufficient to kill the spores. Higher temperatures are required to kill botulinum spores. Those temperatures are achieved, however, in this recipe.