Text 34295, 79 rader
Skriven 2015-12-15 20:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: garlic in oil
=====================
-=> Quoting Dave Drum to Michael Loo <=-

 ML> dried garlic often has a smokyish aroma and/or flavor, which I
 ML> believe is caused by mold infestation or similar.
 
 DD> I would suspect that dried minced garlic (something I do not
 DD> stock and seldom (almost never) use) is more prone to getting
 DD> mouldy or even botulin ridden.
 
 ML> One needn't worry about botulinus if there's reasonable
 ML> exposure to air. It's when foods are submerged in oil
 ML> that the problem becomes serious.

 DD> It's fairly difficult to find dried minced garlic - the wet
 DD> pack being more  readily available - even if less trustworthy.
 DD> I probably transferred my  worries about botulism unfairly to
 DD> the dried stuff.

I can easily find dried minced garlic all the time, in sealed
plastic bags, right beside the dehydrated onion bits, in the spice
and herb aisle.

Properly dried and tightly sealed they should not go moldy, other-
wise spoil or support the growth of C. botulinum.

And commercially prepared jarred garlic in oil is safe as the pH has
been brought down below 4.7 with the use of injected citric, acetic
or other acids. Garlic in jars of dill pickles must be safe too or
they wouldn't do it.

Homemade garlic in oil should be kept refrigerated and used up
within two weeks tops, even if you have soaked the fresh garlic in
lemon juice before adding the oil.

Minced garlic in (lots of) vinegar is safe indefinitely at room
temperature of course.

Last miso eggplant recipe for now ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japanese Eggplant with Haricots Verts and Thai Red Curry
 Categories: Vegetables, Curry, Asian
      Yield: 4 Servings
 
    1/4 c  Peanut oil
      3 sm Japanese eggplants;
           Unpeeled, cut into
      3    Inch-long by
    1/2    inch-wide strips
      5 oz Haricots verts; trimmed
      4 ts Minced garlic
      2 ts Minced peeled fresh ginger
      2 ts Yellow miso, mixed with
    1/3 c  Water
      1 tb Soy sauce
      1 ts Thai red curry paste
 
  Heat oil in wok or heavy large skillet over high heat until hot. Add
  eggplant strips and toss to coat with oil. Stir-fry until eggplant
  strips begin to brown, about 2 minutes. Add haricots verts and
  stir-fry until eggplant strips are tender and haricots verts are
  crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10
  seconds.  Add miso mixture, soy sauce and curry paste and stir until
  liquids thicken, about 30 seconds. Transfer to bowl and serve.
  
  Restaurant: Pacific Time, Miami FL
  Recipe From: Bon Appetit  September 1997
  Formatted by Barb in Possum Kingdom
MMMMM

YK Jim


... Super smelly very ethnic food

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