NYBrit
Senior Cook
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!
NYBrit said: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!
NYBrit said: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!
Michael in FtW said:Basically, for fresh heads of garlic all you need is someplace cool (not cold), dry, dark, and well ventilated but not in draft. Pretty much like for storing onions and potatoes. I have a wire 3-basket thing that hangs from the ceiling of my pantry that I toss all three in and they last for the 3-months it takes me to use them.
Storing raw cloves of garlic in oil, even when refrigerated, is a ticking biological time bomb. Garlic stored this way should never be stored for more than about one week. There is something about garlic - when stored in the air, as mentioned above, it lasts for months without problems - but when covered with oil (which produces an anerobic environment) it is a breeding ground for the bacterium Clostridium botulinum (aka: BOTULISM).
The garlic infused oils, and garlic packed in oil, that you find in the store are acidified before canning. That's why they always taste a little "off" from fresh garlic.
This falls into the discussion we had in another forum comparing food safety with wearing your seatbelt. It's far better to wear your seatbelt and never need it than to need it and not be wearing it. There are literally hundreds of resources that suggest storing galic in oil is driving without your seatbelt.
PytnPlace said:Wow, I've always kept my garlic in my veggie bin in the fridge. I guess I'll try keeping them out and see if it works out better.
mudbug said:And I always keep my carrots in the fridge, petey. where do you keep yours?
petey said:I'm just curious how bacterium Clostridium botulinum can develope if the garlic is submerged in oil (no air ) and the jar is closed tightly and kept refridgerated as well? Iv'e been doing this for some years now and the garlic is always good.