Hello, I made this recipe for toum (garlic sauce)
1 cup garlic cloves (4 1/2 ounces; 130g)
2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon)
1/4 cup (60g) fresh lemon juice from about 2 lemons, divided
1/4 cup (60g) ice water, divided
3 cups (600g) neutral oil, such as grapeseed or canola oil, divided
(from https://www.seriouseats.com/traditional-toum)
I made it six weeks ago and have been eating it until yesterday. Today, I noticed it was mouldy and threw it out. I realised it had been well over a month since I made it and now I'm worried about botulism. Is it possible? I've tried to google it.
p.s. yes i'm dumb, my bad, please help anyway
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