Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Storage => Topic started by: noble ox on November 22, 2011, 10:49 AM
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Hi All :)
I put up a thread as to storing garlic( worked fine for me) and have been advised of the possible down sides so I have removed it to be safe
Thanks Paul
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The following is copied from one of many web sites that inform you of the danger of garlic and botulism.
Garlic Oil
Fresh garlic and oil are a dangerous combination if left at room temperature. Because of garlic?s low acidity and oil?s lack of oxygen, they can cause botulism toxin to develop. However, peeled cloves of garlic can be added to oil and stored in the freezer for several months.
It's ok to freeze the jars!
Cheers,
Paul
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I'm interested by this as its news to me that there may be a botulism risk associated with garlic (a pointer to how little I know really!). Can anyone clarify the circumstances under which this risk arises? Eg is there any risk in keeping garlic bulbs in the fridge past their sell by date?
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I'm interested by this as its news to me that there may be a botulism risk associated with garlic (a pointer to how little I know really!). Can anyone clarify the circumstances under which this risk arises? Eg is there any risk in keeping garlic bulbs in the fridge past their sell by date?
I am probably the last person you should listen to when it comes to health hazards, Natterjak, but I can say in all honesty that the garlic bulbs that I buy /have/ no "sell by" date, and I keep them, and use them, unrefrigerated, until they are so dry that they are no longer of any use. To be honest, I have never heard of anyone refrigerating garlic bulbs : garlic puree, yes; a half-used clove, yes (wrapped in clingfilm) but a whole bulb : never.
** Phil.
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I made garlic puree with oil 4 months ago and have only just finished using it :o. I did store it in the fridge though :D. That's not to say it's a good idea. Will all "sages" contribute so we can understand more and the risks we run and why we should or shouldn't do it please. We can then all internalise the info and each make our own mind up as to the way forward with our garlic puree making or not :-\.
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Just try a google search for garlic and botulism. It's fine to store garlic bulbs or cloves in a normal cupboard and they'll eventually dry out or go mouldy but no risk of you getting botulism poisoning.
The problem is that botulism is an anaerobic bacteria, it doesn't like air and won't grow unless you take the air away.
A good way to remove the air is to put garlic in oil. Combine that with room temperature and you have the perfect environment for rapid botulism growth.
The fact is that the botulism spores come from soil and are quite rare nowadays so unless there are spores on your garlic when you buy it you won't have a problem - but you'll never know.
I only posted because I was concerned that Noble ox was putting himself and everybody he feeds at risk.
Cheers,
Paul
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Hi
With regards to garlic bulbs/cloves, Home grown or non chilled bulbs is best stored somewhere where there is good ventilation to prevent mould, fairly dark as the light encourages the garlic to sprout and the air does not want to be moist as this adds to the chance of mould so not the fridge!!!! Garlic should keep for 6 to 12 months like this as long as it is not supermarket bought garlic as it has usually been chill stored which causes early sprouting when exposed to room temp.
Not sure about the science of storing in oil. I keep my garlic ginger paste for no more than 4 weeks in the fridge as I have noticed the taste change after this time.
Regards
Barry
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So it really depends on the very faint odds of the garlic cloves i buy having botulism spores on them :-\. If they do i've given 'em the perfect breeding ground and we've got one sick curryhell :(. So there is obviously potential, albeit very remote and the liklihood very minimal. That's a pretty small risk factor. However, everyone should be aware of it and make their owned informed choice which people can now do. Thanks for the info which can now be shared by all who ask the question. You learn something every day 8)
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This seems like a sensible link:
http://everything2.com/index.pl?node_id=1542272 (http://everything2.com/index.pl?node_id=1542272)
If the figures are to be believed only about 30 Americans contract botulism per year and only 1.5 (average) die from it. The population is about 300 million so you've probably got more change of winning the lottery.
Cheers,
Paul
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This seems like a sensible link:
http://everything2.com/index.pl?node_id=1542272 (http://everything2.com/index.pl?node_id=1542272)
If the figures are to be believed only about 30 Americans contract botulism per year and only 1.5 (average) die from it. The population is about 300 million so you've probably got more change of winning the lottery.
Cheers,
Paul
Odds are that I'll get away with bad practice then ;D. But all are entitled to make an informed decision which they now can. By the way the lamb was first class and am looking forward to doing my first lamb curry ;D
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Glad to hear the lamb cooked ok for you CH. :)
I made Abdul Mohed's base sauce on Sunday and cooked a very nice chicken madras using it with the 8 spice powder.
Cheers,
Paul
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Glad to hear the lamb cooked ok for you CH. :)
I made Abdul Mohed's base sauce on Sunday and cooked a very nice chicken madras using it with the 8 spice powder.
Cheers,
Paul
Been there, done that - completely Abdul - base, spice and chicken. Not a madras eater, but have had three now ;D ;D. Very nice curry. For a quick curry hit, can't beat it. Must try some other madras recipes and see how they compare for a vindaloo / phall eater :o
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I'm interested by this as its news to me that there may be a botulism risk associated with garlic (a pointer to how little I know really!). Can anyone clarify the circumstances under which this risk arises? Eg is there any risk in keeping garlic bulbs in the fridge past their sell by date?
I am probably the last person you should listen to when it comes to health hazards, Natterjak, but I can say in all honesty that the garlic bulbs that I buy /have/ no "sell by" date, and I keep them, and use them, unrefrigerated, until they are so dry that they are no longer of any use. To be honest, I have never heard of anyone refrigerating garlic bulbs : garlic puree, yes; a half-used clove, yes (wrapped in clingfilm) but a whole bulb : never.
** Phil.
Not sure why, but I keep my fresh garlic bulbs in the fridge (in the door egg rack), always have done, and never had any problems with it. :-\
Same as you, until they are dried out and shriveled up, then bin 'em.
Martin
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At work we just used to make up a kilner jar of Garlic and Ginger paste, keep it in the fridge until it was used up.
I have always done the same thing, Buy garlic and ginger in bulk, mince up in the processor with some water and store it in the jar and use it each day, I must admit I put this paste in everything! made liver and onions last night and put the paste it that. ;D
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I keep fresh garlic in the same cupboard as I do my onions and potatoes. It's dark and quite airy. I've done this for years and years and never had any problems with it in any way.
I found one bulb yesterday that had worked it's way to the back of the cupboard and every clove has sprouted, so I am going to plant these today and see how they get on :)
With regards to garlic puree, I always blend the garlic down to a complete paste by adding oil and a teaspoon of Turmeric whilst blending. "Some research shows compounds in turmeric to have anti-fungal and anti-bacterial properties."
I then put this into a jar and pour a little oil on top to form a seel between the garlic paste and the air. Pop the lid on the jar as tightly as possible and keep in the fridge. It keeps very well for about 4 weeks, but as I only make small jars at a time, its usually gone before this time and then I just repeat the process. Every time I use some, I just add a small drop of oil back on top to keep that seel going.
I do exactly the same with fresh Ginger too. I like to keep seperate jars of both Ginger & Garlic, then I can add the quantities I want for each individual dish rather than a jar of blended G&G.
Hope this helps :)
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Good idea about separate jars, Because We like more ginger than garlic
I will try the Turmeric on my next mix and also the oil.
I have always been afraid of garlic and oil after reading an article years ago, but saying that I always used to have a bottle of homemade Garlic oil in the fridge until reading about it, we never got poorly.
Many thanks for sharing the tip ;)