A question about a recipe: Sichuan Mouth-Numbing Cold Noodles

I have a question about the recipe "Sichuan Mouth-Numbing Cold Noodles" from Betty . I've been reading about botulism concerns when putting garlic in oil. I've read heat kills the bacteria but I've also noticed the last step in recipe is to put minced garlic in the cooled down oil. Should I assume the chilli sauce must be consumed immediately?

  • 348 views
  • 2 Comments
2919b951 62e5 466a a17b 9ba8cb9b182b  2015 0310 sichuan cold noodles 008
Recipe question for: Sichuan Mouth-Numbing Cold Noodles

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
HalfPint
HalfPint May 30, 2018

Yes, I would consume within a couple of days or refrigerate and use within a week.

Review our Code of Conduct
Don't send me emails about new comments
Ethyl
Ethyl May 31, 2018

As per the FDA, you should consume homemade garlic-infused oil within a week and you should refrigerate it fairly quickly. To that end, I would probably let it infuse in the fridge rather than at room temp as stated in the recipe. If in doubt, throw it out though! The good news is that botulism is pretty rare in the US, so I wouldn't stress out too much about this particular recipe.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52