Pizzaguy
Assistant Cook
I love garlic but we don't love peeling or preparing it. I've gone through I don't know how many 3 pound bags of Costco peeled garlic but the last 1/3 or so gets tossed every time due to age. So I've been on a quest to locate a reasonable method of storing peeled garlic safely.
I've read all about risks of anaerobic storage and botulism. I've tried the bottles of chopped garlic that come in a citric acid bath that just tastes terrible. I've tried lacto-fermentation but that alters the flavor too much. I've tried frozen garlic but that doesn't work for me.
I watched several vids on You Tube today where Indian women show you how to make "garlic paste" or "garlic/ginger paste". Basically they chop up peeled garlic cloves in a blender, add some olive oil and maybe some salt, put it in a jar and tell you it will keep for 6 months in the fridge. But this goes against everything I've learned about botulism. So how does this work? Why don't these people die from botulism poisoning? Some of the posts go on about "my mother did this for 40 years" and so on. Surprisingly, none of the comments on these vids today mention anything about safety.
What am I missing here? Or should I start making my own garlic paste and quit being such a worry-wort?
I've read all about risks of anaerobic storage and botulism. I've tried the bottles of chopped garlic that come in a citric acid bath that just tastes terrible. I've tried lacto-fermentation but that alters the flavor too much. I've tried frozen garlic but that doesn't work for me.
I watched several vids on You Tube today where Indian women show you how to make "garlic paste" or "garlic/ginger paste". Basically they chop up peeled garlic cloves in a blender, add some olive oil and maybe some salt, put it in a jar and tell you it will keep for 6 months in the fridge. But this goes against everything I've learned about botulism. So how does this work? Why don't these people die from botulism poisoning? Some of the posts go on about "my mother did this for 40 years" and so on. Surprisingly, none of the comments on these vids today mention anything about safety.
What am I missing here? Or should I start making my own garlic paste and quit being such a worry-wort?