Text 34308, 141 rader
Skriven 2015-12-16 06:16:26 av Dave Drum (1:261/38.0)
  Kommentar till text 34295 av Jim Weller (1:123/140)
Ärende: garlic in oil
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 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.

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

I seldom ever visit the spice aisle in my stupormarkups. And GFS (where I buy
most of my packaged spices/herbs) sells in big jugs - so they don't carry the
packets of dried minced onion/garlic. I assume that they have large containers
of those - a more than lifetime supply for me.

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

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

I know all that. And ground beef or fresh produce should not have e.coli nor
eggs/chicken have salmonella.

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

I don't do home-made garlic in oil at all. So, that's moot. I have one of those
"As seen on TV" onion/vegetable dicers that has a 1/4" and a 1/8" die - for
chopping/dicing onion, bell pepper, carrots, 'taters, etc. As I told MLoo - if
I need minced garlic I'll remove the skin, press a clove or cloves and then do
the Martin Yan chop-chop with the knife.

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

Garlic vinegar might be a good thing. But, what is the flavour profile of the
garlic after being submerged in acid for a period of time. Not likely to be
what one thinks of when speaking of garlic. I could be wrong on that - but,
that's the way I'd bet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: True Garlic Bread
 Categories: Breads
      Yield: 6 servings

     20 cl (to 25 cl/2 heads) garlic
           - roasted, pureed
           +=WITH=+
    1/4 lb Unsalted butter; softened
      2 tb (2 pkt) dry yeast
      3 c  Warm water (115oF/46oC);
           - divided
      2 tb Kosher salt
  3 1/4 c  Whole wheat flour
  3 1/4 c  Unbleached all-purpose flour
           Cornmeal

  Cream together the garlic puree and butter.  (This may
  be done days in advance and refrigerated.  Bring to
  room temperature before using).

  Combine the yeast with 1/2 cup warm water in large bowl.
  Stir with a fork or small whisk. Add an additional 2 1/2
  cups water. Add salt. Stir in the flour, 1 c at a time,
  beginning with the whole wheat. Use a whisk until the
  dough becomes stiff, then switch to a wooden spoon.

  Turn the dough onto a well floured work surface. Knead
  rhythmically for 10 to 15 minutes, until the dough is
  smooth, springy, nonsticky, and elastic. Add more flour as
  you knead if necessary. The dough is ready if you can poke
  to fingers into it and the resulting indentations spring
  back.

  Cover the dough with a cloth and let rest while you wash,
  dry and generously butter the bowl.

  Knead the dough a few more turns, then form it into a ball
  and place it in the bowl. Turn it to coat with butter.
  Cover the bowl and put it in a warm, draft-free place
  until the dough has doubled in bulk, about 1 1/2 hours.

  It has risen sufficiently when you can gently poke a
  finger into the dough and the hole reamins. (Don't poke
  too enthusiastically or the dough will collapse.)

  When doubled, flour your fist and punch the dough down.
  Knead it a few times and then let it rest.

  Sprinkle 1 large or 2 small baking sheets with a liberal
  amount of cornmeal. Divide the dough into 3 equal parts.
  While you work with 1 piece, keep the other 2 covered.
  Flour your work surface. With a rolling pin, roll each
  piece of dough into a rectangle approximately 14" long by
  7" wide. Spread it with softened garlic butter. Roll the
  long edge toward the opposite long edge, as if you were
  rolling up a rug. Pinch ends closed. Place loves on the
  baking sheets.

  With a sharp knife or razor blade, slash the loves lightly
  at 2" intervals. Cover with a cloth and place in a warm
  draft-free place to rise until doubled, about 1/2 hour.

  Meanwhile preheat oven to 400oF/205oC.

  Bake for 35 to 40 minutes with a pan of boiling water on
  the oven floor. Spray loaves with water several times
  during the baking process. (This helps the bread form a
  thick crusty shell.) To test for doneness, rap the loaf
  with your knuckles. The loaf should sound hollow.

  Cool on wire racks, but the loaves are delicious eaten
  warm right out of the oven.

  RECIPE FROM: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... When I was born I was so surprised I didn't talk for a year and a half.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)