[Sca-cooks] Garlic Question

[ruadh]

Zip lock and in the freezer, is where I keep mine. and a have an small
electric chopper I throw then into, frozen. If I let them lay on the marble
block and they are about half defrosted. Smush them with the side of a
blade, and use. Kept that big jar for about, three months like that. I used
them to cook , she preferred the fresh to cook, but could not tell the
difference in the finished goods ...... Ru

----- Original Message -----
From: "Laura C. Minnick" <lcm at efn.org>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, May 09, 2001 9:36 PM
Subject: Re: [Sca-cooks] Garlic Question




Katy Ice wrote:

> I have a question about Garlic. I recently bought a large container of
peeled garlic cloves. I am keeping them in the fridge, but I noticed that a
few of the cloves aren't looking too great anymore! Is there a way to keep
the garlic good while I use this large amount? Since it is already peeled, I
don't really know how to keep it from going bad over a period of time, which
is how long it will take me to go through it all!

Regina is sick this evening, but this is what she would say-

Put a couple of tablespoods of white vinegar in the container and shake
it to coat your garlic. Just enough to coat, not enough to affect the
flavor. The vinegar kills off most of teh beasties that will grow on
garlic.  (You might have to pick out the ones that are already looking
icky thought).

'Lainie
(there's a huge container of garlic in the frig here- you can smell it
whenever you open the door...)
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