In article >,
hahabogus > wrote:

> "john royce" > wrote in
> on Aug Mon 2009 pm
>
> > I've been making salad dressing (vinaigrette) from olive oil and malt
> > vinegar.
> >
> > Formally, I would add chunks of garlic to stew in the combination of
> > oil and vinegar for some days or so.
> >
> > Then I read that leaving stuff like garlic and/or chilies in oil could
> > grow botulism. Since a portion of the garlic was always underneath
> > and in the oil, I changed it to putting the pieces of garlic in a half
> > vinegar half water mixture separately. Then added that to the oil
> > just before usage.
> >
> > Now the garlic, after being in the malt vinegar and water mixture
> > turns a ghastly green colour. Is that o.k. ? Is there anything i
> > could do to improve my method? Thanks.
> >
> >
> >
>
> totally normal....the acid in the vinegar turned it green...it could also as
> easily turn it blue.
> If that bothers you don't put the minced garlic in until you combine all
> ingredients and use the
> dressing. A head of garlic will last quite some time in a dry cool place (not
> the fridge).

I have had it turn blue. Looks interesting. ;-)
I agree on storing garlic heads at room temp. I've also started storing
onions at room temp and they are lasting a LOT longer!

Lemons and limes too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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