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> Garlic, give your trick
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Nancy-Raven 
Posted: 28-May-2005, 06:02 PM
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ZodiacHolly

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Well I don't know how many of you buy garlic at the grocery but after 3-4 day the bulb begin to rot.It doesn't matter if you put it in the refrigerator , a plastic bag or paper , it appear.My mom buy a few bulb today , I think I will put it oil.Anyone have suggestions to preserve it?
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Arianrhod 
Posted: 31-May-2005, 10:00 PM
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I keep garlic in a tera cotta garlic keeper..
and it works fine...

NEVER keep garlic in oil...
Please read this..

http://www.garlic-central.com/dangers.html

Botulism will seriously mess up your day !

Taken from The Appetizing Muse

"Storing garlic in oil, without other preservatives, is dangerous! The oil blocks air circulation and without oxygen, botulin toxin can build up, even in the refrigerator. Botulism can be fatal. Please research this. I'm not asking that anyone take my word for it--just look into it for yourself before storing garlic in oil."

Here is a cute, inexpensive keeper
http://entertaining.about.com/gi/dynamic/o...ic.htm%23keeper

Make sure you are buying the freshest garlic possible..
I find loose is so much better than the ones boxed and wrapped in plastic!
If you have a wholesale district around. try there , for fresh produce.

Good Luck Nancy!

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Nancy-Raven 
Posted: 05-Jun-2005, 08:31 PM
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Hey thank you to bring this to my attention.I know the toxin , we have a special course about hygiene when we learn pastry or any branch related to food and we talk about danger of this toxin.Of course I don't use garlic in pastry and it's the first time I heard about this.I think I will be more carefull and find another way.Thank you.
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Montie, druid at heart 
Posted: 14-Oct-2008, 06:04 AM
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After I dig up my garlic, I clean it and then dry it by putting it in an onion bag (net). Then when I need some, I just go to the bag and get some cloves out. I've never had any problem doing it this way. I've thought about grinding it up and putting it in a shaker but haven't went that far yet. I've always been a little learie about doing much with it wet.
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stoirmeil 
Posted: 14-Oct-2008, 05:33 PM
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QUOTE (Montie @ druid at heart,14-Oct-2008, 06:04 AM)
I've always been a little learie about doing much with it wet.

Here, try this with a whole large head of fresh, not-dried garlic. Bake it when you bake potatoes, just like it is, in the same oven. When the potatoes are done, take out the garlic and squeeze the soft baked innerds from each clove into a shallow dish. Mash this soft garlic all together, then mash the potatoes with some milk and maybe a little cream, butter, salt and pepper, and whip the mashed garlic into the potatoes. You will find the garlic has completely lost its bite, and has a fascinating, mild, slightly nutty flavor -- and you may never have mashed potatoes plain again. These garlic mashed potatoes are very good baked over cod fillets to make a kind of crusty top. Put the hot cooked garlic potatoes over the fish, brush a little extra milk on before putting in the oven for half an hour. If the fish is very thick, broil it part way first.
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jayhenson 
Posted: 14-Oct-2008, 11:20 PM
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QUOTE (Nancy-Raven @ 05-Jun-2005, 08:31 PM)
Of course I don't use garlic in pastry and it's the first time I heard about this.

Couldn't you use it in a savory pastry? Say a puff pastry with herbs, maybe some meats and cheese and garlic? I will assume you don't count bread as a pastry per se since a nice Rosemary-Garlic loaf right out of the oven is a little slice of heaven.

The botulism problem is also an issue if you make an infused oil. I like to make my own Garlic Olive Oil (makes the house smell awesome while its cooking too). You have to strain it very very well with several layers of cheesecloth, several times to get ALL the solids out or you could end up with bottled botox juice, not a nice healthy flavorful oil. After simmering for a few hours and when the straining is all done, try spreading the now soft garlic paste on toast and enjoy....


I am getting hungry now.....later!!


Jay
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Montie, druid at heart 
Posted: 24-Oct-2008, 05:58 AM
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One other note. I love garlic so I eat it alot. About 12 years ago I got a bad cold and decided to research home remedies. I read up on vinegar and garlic. I started drinking 2 cups of water every morning with about a tablespoon of apple cider vinegar in it and continued eating garlic. I have not had a common cold in 12 years now. I have asthma and allergies so I get an occasional bronchial infection when I get one of those two irritated but otherwise, I don't buy cold medicine.
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