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Old 01-31-2007, 10:19 PM   #1
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Garlic - best way to store? (split)

On the subject of garlic...what is the best way to store it? Refrigerate or in the pantry? We bought some garlic yesterday for the first time. I can't wait to cook with it!

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Old 01-31-2007, 10:27 PM   #2
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Gosh. I dunno. Buck and I usually go through 2 whole heads or more, of garlic every two weeks. There are several schools of thought on how to store garlic. I usually store my garlic with my onions. The onions are stored in a hanging wire basket in our unheated and unair-conditioned kitchen. The only challenge we have is during the warmer summer months when the temps rise and the humidity matches it. Just means we have to eat more garlic more quickly. And, what's the problem with that?

Otherwise, no problem. You might await suggestions from others on this site.

I've never refrigerated garlic. Too much moisture, no matter how sophisticated the refrigerator. Just my opinion. Whatever...garlic ROCKS!!!

My best recommendation...eat it and eat it soon.
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Old 01-31-2007, 10:56 PM   #3
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Thanks Katie. I only ever cooked garlic once before a few years ago. I made garlic mushrooms. They came out really good too except that I underestimated how much mushrooms shrink when you cook them. So I didn't have many of them but they were so good!
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Old 01-31-2007, 11:01 PM   #4
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Oh, NYBrit, once you learn about the different "faces" garlic has, you will try to find out ways to incorporate it into every meal.

Consider roasted garlic spread on toasted Italian bread as an appetizer. Don't shy away. You will still be "kissable." Roasted garlic has a very nutty, sweet flavor. There are countless ways to enjoy this delightful bulb.
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Old 02-01-2007, 07:41 AM   #5
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Quote:
Originally Posted by NYBrit
On the subject of garlic...what is the best way to store it? Refrigerate or in the pantry? We bought some garlic yesterday for the first time. I can't wait to cook with it!
Store (fresh) garlic in a cool dry place..Never refrigerate.. as it will tend to sprout and turn bitter...We have a small basket on the counter with fresh garlic. Depending on the freshness when you buy.. it will last a fairly long time...Just don't "over buy"...Keep it turning..Keep it fresh!
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Old 02-01-2007, 09:01 AM   #6
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Re: garlic storage - I agree with UncleBob, assuming you're talking about unpeeled heads of fresh garlic. I too keep mine in a wire basket on my kitchen counter along with my onions. I used to keep them in a pantry cabinet, & also in one of those little glazed terracotta "garlic keepers", but they always seemed to sprout way too quickly. The basket on the counter has worked much better.

Now if you're talking about those containers of whole pre-peeled garlic cloves are the pre-chopped product in oil - the whole pre-peeled cloves have to be kept refrigerated at all times, & the pre-chopped product must be refrigerated after opening.

While I never buy the pre-choppped garlic, I have purchased the pre-peeled cloves a few times after reading a good review on them in the The New York Times food section last year. However, as the article stated, the quality between brands does differ, & the recommended brand (one sold by CostCo) came in such a huge container that - even though I'm a bigtime garlic lover & add it to everything - about a third of it went bad before I could use it.

So I'm back to using the fresh heads, which are probably better for me anyway!!
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Old 02-01-2007, 06:58 PM   #7
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Thanks for the answers those who answered my question. I did mean fresh garlic unpeeled the lot. I am looking forward to using it probably tomorrow night. After reading a lot of the posts on this site, my wife and I went crazy shopping the other night and spent just over $200. I bought the garlic, a large onion, 2 lemons 2 oranges as well as fresh broccoli, peppers, tomatoes and loads of other ingredients. We're going to come up with something tasty tomorrow night, probably cooking in the wok.
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Old 02-01-2007, 07:11 PM   #8
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I store fresh garlic in a basket in a cool, dark corner where I have some wooden storage cubes stacked for potatoes, onions, etc.
I also keep the pre-chopped jarred garlic on hand in the fridge. It's so darned convenient when you only want a bit to add to something.
I also used granulated garlic sometimes. It's great for adding to canned soups or sauces to give them a bit more zip.
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Old 02-01-2007, 08:27 PM   #9
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I keep a few heads in an open container on the counter. The rest, (I grow my own) is hung in the cold room. I have bought the peeled cloves, but only if I'm making large batches of pickled garlic, and am feeling lazy.
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Old 02-01-2007, 08:33 PM   #10
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NYBrit - check out this post:

http://www.discusscooking.com/forums...t=garlic+baker

take a look at the garlic baker that I've shown - it will get you even
more in love with garlic!
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