Hey Guys,
Anyone think of any problems with finishing pizzas straight out of the oven with store made garlic oil (or garlic confit) ?
It tastes amazing, I know another store that does it, but I can’t stop thinking about the risk of botulism.
We’re talking about a 1 litre squeeze bottle, made in-store, kept in the fridge outside hours, then out up on the bench for the 3hrs or so of service, and kept for maybe 3-4 days at most…
Appreciate any experience and thoughts ?
Anyone think of any problems with finishing pizzas straight out of the oven with store made garlic oil (or garlic confit) ?
It tastes amazing, I know another store that does it, but I can’t stop thinking about the risk of botulism.
We’re talking about a 1 litre squeeze bottle, made in-store, kept in the fridge outside hours, then out up on the bench for the 3hrs or so of service, and kept for maybe 3-4 days at most…
Appreciate any experience and thoughts ?
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