Botulism in Garlic Confit at room temperature

I made garlic confit this morning to use for some bread I am making. I have had it at room temperature and wanted to add the oil to my dough. Is the garlic oil safe to use if it has been out for several hours??

• Posted by: Emilie
• April 13, 2024

• 1123 views
• 1 Comment

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