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Old 04-26-2007, 04:23 PM   #11
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Originally Posted by jennyema
Botulism spores can survive boiling water, so you are best off using the oil or throwing it away within 10-14 days.
Thanks Jennyema. I wondered about botulism too but Thomas Keller said this could be stored up to a month in the fridge. One is better off erring on the safe side though.
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Old 04-26-2007, 04:29 PM   #12
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Thanks Jennyema. I wondered about botulism too but Thomas Keller said this could be stored up to a month in the fridge. One is better off erring on the safe side though.
I guess I'll have to edit my post in the French Laundry thread!
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Old 04-26-2007, 09:02 PM   #13
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Katie E, that Garlic Express is really cool. I'm going to order one of those and the garlic cellar. Thanks for posting that link! I currently roast mine in the oven, and my house is air conditioned, but roasted garlic in 20 minutes? I'm in
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Old 05-04-2007, 08:36 AM   #14
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Bought it, used it, love it.
That Garlic Express is a must have item for roasting garlic quickly. I ordered mine through Amazon because I have an account there, but it did come from Target nontheless. I'm pretty sure this is one small kitchen appliance that won't find itself stuck in the back of the cupboard!
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Old 05-04-2007, 09:34 AM   #15
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Quote:
Originally Posted by pacanis
Bought it, used it, love it.
That Garlic Express is a must have item for roasting garlic quickly. I ordered mine through Amazon because I have an account there, but it did come from Target nontheless. I'm pretty sure this is one small kitchen appliance that won't find itself stuck in the back of the cupboard!
I knew you'd like it. We've had ours for several years and it lives "proudly" on the kitchen counter. Soon you won't have to worry about maintaining your healthy garlic consumption.
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Old 05-04-2007, 09:45 AM   #16
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Yes, you were spot on with this reccomendation, Katie. Soon me and the "garlic aisle" are going to become near and dear friends And I'll always have a supply on hand of my favorite sandwich spread; mayo, mustard and roasted garlic. Staright from Bobby Flay's pressed Cuban burgers recipe.
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Old 05-04-2007, 10:07 AM   #17
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Ummmm, love the stuff. Love the way it makes the house smell too!

I cut the tips off, dizzle with EVOO and a generous sprinkling of Kosher salt, wrap in foil and bake at 350 for about 1/2 hour. Maybe it's my oven but if I leave it going for one hour the garlic is dried up and burnt.
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Old 05-13-2007, 10:35 AM   #18
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Quote:
Originally Posted by pacanis
Katie E, that Garlic Express is really cool. I'm going to order one of those and the garlic cellar. Thanks for posting that link! I currently roast mine in the oven, and my house is air conditioned, but roasted garlic in 20 minutes? I'm in
I bought two of the Garlic express and two garlic cellars last year. The thing I like about the cooker is that you do not have to heat up the house with the oven! In the summer it gets hot here and the last thing you need is a hot oven going.
Now how about adding roasted garlic to home made bread or mixing with butter and spices for garlic bread with a summer BBQ
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Old 05-13-2007, 10:39 AM   #19
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Yep, Guts, there's nothing like adding some sweet, roasted garlic to bread dough when making homemade bread!!

The roaster makes it so easy to have roasted garlic that we smear it on some of my homemade French baguettes and eat as a snack or a side with salad or Italian dishes. Yum! Yum! Yum!

I'm happy everyone's pleased with the little cooker. I wish I'd known about them sooner.

And, you're right, only the cooker heats up and not really too much at that. Have fun!
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Old 05-13-2007, 10:59 AM   #20
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Hi. We use a clay garlic baker - like this one: Amazon.com: Norpro 5-1/2-Inch Garlic Baker: Kitchen & Housewares - in the toaster oven. Same method as others - cut off the tips of the cloves, drizzle with olive oil, bake for about 20 minutes at 350 degrees, let cool a bit and squeeze the soft garlic out onto crostini or over a dish.
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