|
Wed, Oct 23, 13 at 14:06
| Earlier this year I turned the remaining garlic into roasted garlic, just as it started sprouting. I the stored it in the refrigerator, hoping to use it over time. Today I tried to use it, but found a lovely fungal growth on the top. Obviously it's wasted which is a big shame. Question, where did I go wrong? |
Follow-Up Postings:
|
- Posted by readinglady z8 OR (My Page) on Wed, Oct 23, 13 at 14:10
| It's just as well it did have that lovely fungal growth because otherwise you might have tried to eat it and made yourself very sick. Roasting doesn't extend the life of garlic (is food preparation, not preservation). Garlic itself is low-acid and thus higher risk as a host for some unpleasant pathogens if cooked from fresh and stored (especially if you roasted with some olive oil). In future if you have excess roasted garlic (beyond what you'd refrigerate and use within a week) just freeze it. Carol |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
