Been using whole garlic for years, but I've started buying peeled garlic recently because oddly, it's cheaper than regular (and obv a bit easier).
SOOO much garlic in one container that it takes a while to go through, and when I buy it, there is already some that's kinda slimy. And the container is PUNGENT from day 1.
What I started doing was storing it in tupperware (or whatever) then freezing it. Chopping/mincing frozen garlic is just as easy anyway (maybe easier).
Kinda concerned that the slime/pungency (and growing sweetness in scent as weeks pass) is not a sign of quality/freshness, but never gotten sick, nor has it affected the flavor of food.
After going through 3 batches, I think I won't do this again.
Anyone have experiences comparing peeled to whole? TALK AT ME!
― BAROQUE AS A JOKE! (PappaWheelie V), Thursday, 29 January 2009 01:20 (fifteen years ago) link
pickling garlic in balsamic is a good idea lib!
i remeber it being wildly cheaper, but maybe i'm remembering wrong. harbl, i will post prices on next shopping outing.
for meals i don't want that balsamic feel, still a concern.
― BAROQUE AS A JOKE! (PappaWheelie V), Thursday, 29 January 2009 03:36 (fifteen years ago) link
You can also toss in any other kind of vinegar and it'll work, but the garlic won't taste as nice.
Over time, the garlic mellows out quite nicely in balsamic, I gotta say.
― Badder Meinhof Syndrome (libcrypt), Friday, 30 January 2009 04:09 (fifteen years ago) link
Puree the mankier bits and cover them with oil, make garlic butter, roast and make jam, that'll keep for a bit.
― Matt, Friday, 30 January 2009 22:50 (fifteen years ago) link