"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Reply
 
Thread Tools Display Modes
 
Old 04-21-2011, 10:27 PM   #51
Senior Cook
 
Join Date: Nov 2010
Location: Los Angeles, Ca
Posts: 233
Quote:
Originally Posted by taxlady View Post
Maybe garlic in cider or wine vinegar would be a better idea.
According to your site it said it could be in the fridge for one week so is that not true now?

In any case, what is it about the oil that would promote the growth that would not happen in vinegar? I have pepperoncini in my fridge that comes with whole garlic cloves in a vinegary liquid. So is that OK but not oil?
__________________

__________________
mkaylady is offline   Reply With Quote
Old 04-21-2011, 10:48 PM   #52
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Quote:
Originally Posted by mkaylady View Post
According to your site it said it could be in the fridge for one week so is that not true now?

In any case, what is it about the oil that would promote the growth that would not happen in vinegar? I have pepperoncini in my fridge that comes with whole garlic cloves in a vinegary liquid. So is that OK but not oil?

The acidity of the vinegar provides a safe environment where the bacteria won't grow. It's basically a garlic pickle.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-21-2011, 11:04 PM   #53
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,283
Quote:
Originally Posted by mkaylady View Post
According to your site it said it could be in the fridge for one week so is that not true now?

In any case, what is it about the oil that would promote the growth that would not happen in vinegar? I have pepperoncini in my fridge that comes with whole garlic cloves in a vinegary liquid. So is that OK but not oil?
Botulism is an anaerobic bacteria, it doesn't need oxygen to grow, actually it loves places that no oxygen can get to. Oil is the perfect medium to seal out oxygen. Vinegar is perfect for stopping anaerobic bacteria, most things are reacting with the vinegar to create - oxygen!

That is the simple, down and dirty explanation.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 04-21-2011, 11:12 PM   #54
Senior Cook
 
Join Date: May 2010
Location: SW Colorado
Posts: 116
Quote:
Originally Posted by Steve Kroll View Post
Boy, all of this hating on the garlic press! I actually love mine. I have the Zyliss 12040 press mentioned in an earlier post.

I go through about 4 or 5 heads of garlic a week and find it to be a real time saver.
I saw your previous post. The Zyliss is recommended by Cooks Country I do believe. Is it stainless? I smash the garlic and take off the skin before pressing because when I pull out the unpressed bit it often goes into my cooking too. Can't imagine cooking without garlic. I use it pressed, sliced, mashed with salt, just about any way at all. It goes mashed or pressed fresh into salad dressing. My daughter sent me a garlic roaster that takes several unpeeled heads and roasts them in about 20 minutes. Good on crackers for hors'de.
__________________
web-collage is offline   Reply With Quote
Old 04-22-2011, 01:10 AM   #55
Senior Cook
 
Join Date: Jan 2011
Posts: 161
Different strokes for different folks I suppose, but, I LOVE my garlic press! It never lets me down. A long time ago though, I did have an awful kind, that, whenever I squeezed it, most of the garlic would shoot out backwards...that really sucked, but, once I found a better press that worked right, its been smooth sailin ever since. I use a Zyliss one now, &, its one of my best "kitchen buddies". Heck, I love it so much, that you could bury it w/me...I wouldn't mind a bit! LOL
__________________
Midnight_Merlot is offline   Reply With Quote
Old 04-22-2011, 10:20 AM   #56
Sous Chef
 
Skittle68's Avatar
 
Join Date: Jan 2011
Location: Duluth, MN
Posts: 985
Quote:
Originally Posted by Midnight_Merlot
Different strokes for different folks I suppose, but, I LOVE my garlic press! It never lets me down. A long time ago though, I did have an awful kind, that, whenever I squeezed it, most of the garlic would shoot out backwards...that really sucked, but, once I found a better press that worked right, its been smooth sailin ever since. I use a Zyliss one now, &, its one of my best "kitchen buddies". Heck, I love it so much, that you could bury it w/me...I wouldn't mind a bit! LOL
If mine worked the way it was supposed to I would probably love it too, but mine is the shoot backwards type lol
__________________
Skittle68 is offline   Reply With Quote
Old 05-10-2011, 04:20 AM   #57
Assistant Cook
 
Join Date: May 2011
Location: Bakewell UK
Posts: 14
Best gadget I've got for garlic is the Garlic Twist, so easy to use and to clean. Apart from just garlic its great for adding chilli and then twisting and mixing, then add some ginger, unpeeled, and twist to mix them together and you have a stir fry spice mix.
__________________
thePanMan is offline   Reply With Quote
Old 05-11-2011, 01:49 AM   #58
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
Quote:
Originally Posted by PrincessFiona60 View Post
Botulism is an anaerobic bacteria, it doesn't need oxygen to grow, actually it loves places that no oxygen can get to. Oil is the perfect medium to seal out oxygen. Vinegar is perfect for stopping anaerobic bacteria, most things are reacting with the vinegar to create - oxygen!

That is the simple, down and dirty explanation.
she's quite correct. an environment sans oxygen that has germs in it can give a person unthinkable ails.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 05-11-2011, 03:59 AM   #59
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
I have read the complete thread and found it riveting and informative.I thought an aerobic bacteria was a fitness video. I don't use a press ever since I saw Tamara putting the shot at the Olympic, it scarred me for life.I just separate the cloves and bash them with a broad blade knife remove the skins and chop.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 05-12-2011, 05:28 PM   #60
Senior Cook
 
Join Date: Nov 2010
Location: Los Angeles, Ca
Posts: 233
Quote:
Originally Posted by Bolas De Fraile View Post
I have read the complete thread and found it riveting and informative.I thought an aerobic bacteria was a fitness video. I don't use a press ever since I saw Tamara putting the shot at the Olympic, it scarred me for life.I just separate the cloves and bash them with a broad blade knife remove the skins and chop.
Exactly what I do!
__________________

__________________
mkaylady is offline   Reply With Quote
Reply

Tags
garlic

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:20 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.