Quote:
Originally Posted by thingmon
Is the jarred garlic cured? Curious if using it would make a difference.
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Thats an idea. I bet someone could make something scrumptious.
I believe garlic needs some sort of pasturizing though. FDA has notices about garlic in oil being a perfect environment for botulism.
The only jarred garlic I've used is from india and is a nasty garlic-like concoction.
Elephant garlic is mild and makes something tasty, makes better aioli then roasted garlic. There's two compounds in garlic that combine when the cells are damaged and that produces the pungent burning stuff. Heat breaks down one of the components so the bad stuff doesn't form, acid reacts with one of them so the bad stuff doesn't form, but in both cases the result isn't what I'm looking for.
I just don't know, except apparently my aioli season is over until next may.