Shelf stable chili crunch using fresh garlic? How difficult is it to get homemade chili crunch to a water rating of 0.6?

I just want to make chili crunch that's shelf stable and, according to what I'm reading, a shelf stable crunch has a water activity rating of 0.6. As a home cook, how difficult is that to actually achieve using fresh garlic? I've been experimenting and using fresh garlic in the oil makes a big difference taste wise.

I know some tricks like long and slow on the garlic and shallots, but am curious how... Hard this actually is. Considering buying a used water activity detector to check.

Using a recipe similar to this one: Chili Crisp Recipe: Spicy Chili Oil with Crispy Bits - Chili Pepper Madness https://share.google/DJMEcqPHhjwEtyszg

submitted by /u/CarterGee
[link] [comments]

from AskCulinary https://ift.tt/NkU1mrG