Thank you. I guess I really was taking it too lightly and relying on it being consumed quickly without establishing just how quickly it would be needed.
Georgian cuisine uses a lot of clarified butter which is what ghee is. You could maybe make a tkemali inspired spread using red plums, garlic, coriander, cumin, dill, and chili. There's also a green variation if you're able to find sour green plums. I've made the red version and it is amazing with savory dishes and pairs well with meat. If you were to combine it in a gee spread, roasting some chicken in it would be divine I imagine!
Safety wise a week is pushing it. You need to make sure you eat it within a few days, or you need to acidify the garlic, because it's a botulism risk.
https://news.okstate.edu/articles/agriculture/2020/gedon_home-infused-oils.html
Thank you. I guess I really was taking it too lightly and relying on it being consumed quickly without establishing just how quickly it would be needed.
Georgian cuisine uses a lot of clarified butter which is what ghee is. You could maybe make a tkemali inspired spread using red plums, garlic, coriander, cumin, dill, and chili. There's also a green variation if you're able to find sour green plums. I've made the red version and it is amazing with savory dishes and pairs well with meat. If you were to combine it in a gee spread, roasting some chicken in it would be divine I imagine!