how do you know when garlic's gone bad?

Message Bookmarked
Bookmark Removed
can it go bad? there was a green sprout in the middle so i just cut around it and it seemed okay. ?_?

jergins (jergins), Monday, 12 February 2007 15:11 (fourteen years ago) link

The white part of the clove will get brown and nasty sometimes, or really dessicated - shrivelled and dark yellow. The sprout can be a little bitter, but they are also okay to eat.

jaq (jaq), Monday, 12 February 2007 15:27 (fourteen years ago) link

I think the sprouts in the middle cause some people mild tummy aches, although if I remember correctly that's less of a problem if it's well cooked.

Casuistry (casuistry), Monday, 12 February 2007 16:48 (fourteen years ago) link

I remember Battali saying once that when he had a bunch of sprouted garlic, they would do a one-off dish of sauteed sprouts. Imagine the prep time in picking the sprouts out of that much garlene*.

*garlene = Justin Wilson pronunciation. I miss that dude.

The PEW Research Center for Panty-Twisting (Rock Hardy), Monday, 12 February 2007 17:46 (fourteen years ago) link

Justin Wilson

He nailed me with a big ole kiss at a trade show once, after I told him how much I enjoyed his show! Scared the crap outta me!

AND AND AND!!! (the Battali connection and also garlic) - I finally got to eat at Salumi on Friday! Mario Battali's dad's cured meat and provolone decadence, slathered with chopped garlic on one side the bread and pesto on the other!

jaq (jaq), Monday, 12 February 2007 18:01 (fourteen years ago) link

I need to try that again next time I'm there, but my sandwich had two big problems last time: the bread (hard as a rock) and the peppers/onions (waterlogged and bitter). I think I'll try the gnocchi next time if it's available.

The PEW Research Center for Panty-Twisting (Rock Hardy), Monday, 12 February 2007 18:13 (fourteen years ago) link

http://www.aromacookery.com/aromacookery/2004/11/recipe_sauteed_.html

For when your sprouts are REALLY out of control.

jaq (jaq), Monday, 12 February 2007 18:17 (fourteen years ago) link

thanks for the info, friends.

i'm cooking a lot now (a man, alone, first time in years) so this is but the first of many basic cooking questions i'm sure you'll get in coming months.

the people's prince (jergins), Monday, 12 February 2007 19:22 (fourteen years ago) link

see i said 'basic cooking questions' instead of 'dumb cooking questions' aren't you proud of my self-esteem?

the people's prince (jergins), Monday, 12 February 2007 19:23 (fourteen years ago) link

Never forget: cheese mold = ok; bread mold = not.

jaq (jaq), Monday, 12 February 2007 20:35 (fourteen years ago) link

But all rules have exceptions! I had to toss out the solid-green mozzarella last night.

The PEW Research Center for Panty-Twisting (Rock Hardy), Monday, 12 February 2007 21:07 (fourteen years ago) link

Ew.

jaq (jaq), Monday, 12 February 2007 21:24 (fourteen years ago) link

jergins, what did you use the garlic for?

lxy (lxy), Monday, 12 February 2007 22:13 (fourteen years ago) link

spaghetti with meat and butter and fresh tomatoes and garlic. i cooked the garlic and meat up together to make for a zesty garnishing! (i have no idea, i just threw it all in there, come what may. it was actually all way too greazy and gave me a headache. so, lesson learned. but at least it wasn't because of bad garlic)

the people's prince (jergins), Tuesday, 13 February 2007 11:07 (fourteen years ago) link

I find that the fresher the garlic, the harder it is to peel. Of course, now I have one of these, all garlic is easy to peel. But it's a good general rule.
http://img.epinions.com/images/opti/ae/2e/pr-Cooking_Tools-CHEF_s_Garlic_Peeler-resized200.jpg

Madchen (Madchen), Tuesday, 13 February 2007 17:17 (fourteen years ago) link


You must be logged in to post. Please either login here, or if you are not registered, you may register here.