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Old 09-04-2006, 10:40 AM   #11
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Quote:
Originally Posted by Mel!
But u could preserve it indefinately, if u submerge it, in oil.
Mel (and everyone else) please do not EVER do this. This is extremely dangerous and can kill you. This is the exact environment in which botulism thrives. 10 days max is how long you should keep garlic in oil in the fridge that you made yourself.

I hope I am not coming across as a party pooper, but I would hate to see someone get hurt and this is a recipe for serious pain and possibly death so I if I need to be seen as a wet blanket then so be it.
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Old 09-04-2006, 12:26 PM   #12
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one bit of advice.... i remember a while back i roasted a couple of heads to make a roasted garlic aioli, then i vaccuum packed some of the remaining roasted garlic cloves and stored in the fridge for a couple weeks.... then i spotted the vaccum packing was inflated, surely botulism was thriving inside, as we know, this an anaerobic bacteria requiring no oxygen to exist and not only dangerous but can even be deadly!! so, i would definitely recommend against storing it more than a few days in the fridge


mugsy, i roast them at 350 in a tented aluminum foil with a vent for steam to escape
As GB said, the anaerobic botulism will thrive anywhere!! it even thived in my vaccuum packed enclosures...
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Old 09-05-2006, 07:03 PM   #13
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Botulism is definately not the only anaerobic bacteria that could have caused air in your vaccuum packed bags, and is really pretty rare. And botulism is actually not horribly dangerous most of the time (it can cause some serious digestive upset, but death very is rare and occurs in cases involving very young children, under the age of 12 or 18 months I think, and in elderly who are not well to begin with), and many things contain botulism which most people have no problem with, such as honey.
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Old 09-05-2006, 08:45 PM   #14
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I was about to mention packing your cloves in oil... that's what we do at the restaurant i work at. However, the oil it gets packed in is the same oil the garlic is roasted in... and it probably gets up to at least 350, so bacteria are probably killed. This won't allow you to keep your garlic indefinitely, but it will extend its life for awhile. As GB said, don't keep it too long. I don't know an exact time frame, so I would say keep it under 10 days. We definitely go through all the garlic we roast before 10 days has passed. If this isn't an option for you, then perhaps freezing would be the best option.
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Old 09-08-2006, 07:43 PM   #15
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it's obvious to me that freezing in the answer...
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Old 09-09-2006, 10:20 AM   #16
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yes...it is.
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