Like mincing garlic and storing it oil for future use.
2006-08-10 04:49:16 · 3 answers · asked by confused 1 in Food & Drink ➔ Other - Food & Drink
The minced or chopped garlic can result in botulism toxins, when stored improperly or kept for longer than a week.
2006-08-10 05:04:15 · answer #1 · answered by tharedhead ((debajo del ombú)) 5 · 0⤊ 0⤋
This is my best guess. I've heard that oil is great for absorbing flavors. So if you put any strong flavor in it, the oil will take over. It's a great way to make flavored oil, such as lemon rosemary oil (lemon zest and rosemary) garlic and anything oil, and so on. I'm assuming oil would absorb the flavor of garlic, therefore, make it less flavorful. But doing this would be a great way to make your meals more interesting by changing the flavors of your oil.
2006-08-10 05:03:21 · answer #2 · answered by Anonymous · 1⤊ 0⤋
Whenever something is stored in oil, the oil soaks up the fresh taste of the food. When it's time to use the garlic, it won't taste as good.
2006-08-10 05:33:50 · answer #3 · answered by Anonymous · 0⤊ 0⤋