Years ago, I naively tried to create garlic infused olive oil, an experiment that ended badly when the bacteria in the garlic created so much gas that the bottle exploded. Fortunately, I had stored the bottle in a cabinet, so the damage was contained, and the accident happened before I could inadvertently poison my self (and perhaps guests). Now that I have a sous vide, I was wondering if I could use it to create an infused oil without cooking the flavoring agent and changing its flavor, while at the same time making the infusion safe for storage and consumption.
