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Old 08-29-2006, 07:10 PM   #1
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Roasted garlic

how long do you think roasted garlic will keep in the refrigerator.

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Old 08-29-2006, 07:14 PM   #2
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Why roast it and keep it? Garlic is extremely cheap, and roasting it only takes a few minutes. But, i would not refrigerate it longer than 1-2 days.
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Old 08-29-2006, 08:47 PM   #3
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When I roast garlic, I roast it for about an hour with a nice drizzle of olive oil and then wrap it in foil for the roasting.

It's hard not to jump into the oven with a loaf of italian bread when the aroma starts wafting about the house....

If I don't use it all during the meal I'm preparing, I'll rewrap it in fresh foil and then a baggie...and keep it in the fridge for a week.
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Old 09-02-2006, 02:48 PM   #4
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i roast it because it smooths the and enhances the flavor. i want to store it because i hate to heat the oven for one or two bulbs. if i could store it roasted, i could cook 6 or 8 bulbs at a time. i'm thinking of freezing it in small containers.
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Old 09-02-2006, 03:39 PM   #5
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I like to roast 3 or 4 heads of garlic at a time in lots of olive oil. When they are done, I separate the garlic from the oil and clean the cloves. Then I freeze each separately. it's great having those little gems available instantly and the garlic oil is wonderful to have on hand.
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Old 09-02-2006, 04:47 PM   #6
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what temp do u guys roast at?
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Old 09-03-2006, 12:44 AM   #7
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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
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Old 09-03-2006, 07:22 AM   #8
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I wrap mine tightly and roast at 350-375 F.
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Old 09-04-2006, 09:39 AM   #9
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you nailed it...it's the botulism that concerns me. i think i'm just going to get a countertop toaster oven to roast garlic in. my whole issue is that i hate to heat up a huge oven to roast a head or two of garlic...
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Old 09-04-2006, 10:26 AM   #10
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roasted garlic.

I would not risk leaving it for more than a week.
But u could preserve it indefinately, if u submerge it, in oil.
If u do this, make sure there is no garlic, not completely submerged. Otherwise, the part not submerged will go bad.
Mel
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