Is It Risky To Store Minced Garlic In Oil?
Storing raw, peeled garlic in oil is far more dangerous than it is useful. It increases the chance of bacterial growth and a potentially fatal sickness called botulism.
Mincing and poaching the garlic in oil is a safe alternative. The heat kills off bacteria, and you can then put it in a jar for safekeeping and refrigerate it for about a month.
To poach garlic in oil, fill a saucepan with vegetable oil. For every head of garlic, add a ½ cup of oil, and if you're using cloves, add a ½ cup of oil for every 10 cloves.
Place the saucepan on the stove and turn on the heat until the oil is just simmering. Use a thermometer to ensure that the oil is stable at around 200 degrees Fahrenheit.
While the garlic cooks, watch the oil closely, and if it starts bubbling, dial back the heat to avoid burning the garlic. Simmer the garlic in the oil for one hour.
Pour the garlic into a glass jar and put it in the fridge. When you need to use it for cooking, you can simply add it to your dish right away, since it's already been cooked.