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Mold on Garlic?

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Kris

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Jan 25, 2011, 6:18:58 PM1/25/11
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OK, I get some heads of garlic at the supermarket, they looked fine
and had good weight,so I think they're fine.

I start cooking tonight and I notice that once I break open the head
the papery skins around each clove had what looks like fine silvery-
grey mold on it. Ick!

When I took the skin off, the clove itself looked and smelled fine.

Has anyone else experienced this? Is it safe?

Thanks,
Kris

Julie Bove

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Jan 25, 2011, 8:01:03 PM1/25/11
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"Kris" <shan...@hotmail.com> wrote in message
news:32ec8e6c-15a5-439e...@l7g2000vbv.googlegroups.com...

Only with really old garlic. I've had onions that were that way too.
Looked fine on the outside but mold inside. With the onions I just peeled
away and discarded the outer layers.


Message has been deleted

sf

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Jan 25, 2011, 10:23:30 PM1/25/11
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On Tue, 25 Jan 2011 15:18:58 -0800 (PST), Kris <shan...@hotmail.com>
wrote:

Not so much that... I'm still bothered by sprouting garlic.

--

Today's mighty oak is just yesterday's nut that held its ground.

Steve Pope

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Jan 25, 2011, 10:28:24 PM1/25/11
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Sqwertz <swe...@cluemail.compost> wrote:

>On Tue, 25 Jan 2011 15:18:58 -0800 (PST), Kris wrote:

>> OK, I get some heads of garlic at the supermarket, they looked fine
>> and had good weight,so I think they're fine.

>> I start cooking tonight and I notice that once I break open the head
>> the papery skins around each clove had what looks like fine silvery-
>> grey mold on it. Ick!

>> When I took the skin off, the clove itself looked and smelled fine.

>Get over it. It's fine. It's on a lot of garlic and nobody has died
>yet.

It's a sign the garlic is too old.

Right now, green garlic is in season. So far I have found you can
use it in place of dried garlic without any problem, and usually with
better results.

Steve

Message has been deleted

Steve Pope

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Jan 25, 2011, 11:04:43 PM1/25/11
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Sqwertz <swe...@cluemail.compost> wrote:

>On Wed, 26 Jan 2011 03:28:24 +0000 (UTC), Steve Pope wrote:

>> Right now, green garlic is in season. So far I have found you can
>> use it in place of dried garlic without any problem, and usually with
>> better results.

>You're comparing Green Garlic to Dried Garlic while dissin perfectly
>good cellared (common) garlic?

I was using the wrong terminology. By "dried garlic" above I meant
cellared (common) garlic.

Steve

Kris

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Jan 26, 2011, 12:02:38 AM1/26/11
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On Jan 25, 8:01 pm, "Julie Bove" <julieb...@frontier.com> wrote:
> "Kris" <shanno...@hotmail.com> wrote in message

I would have thought if it felt heavy, it wouldn't be too old. I guess
I was wrong!

Kris

Kris

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Jan 26, 2011, 12:01:37 AM1/26/11
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On Jan 25, 10:42 pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Wed, 26 Jan 2011 03:28:24 +0000 (UTC), Steve Pope wrote:
> You're comparing Green Garlic to Dried Garlic while dissin perfectly
> good cellared (common) garlic?
>
> The silvery/grey fungus is fine as long as the paper and mold rubs off
> and leaves you yellowish/white cloves.
>
> -sw (Karen Carpenter - Ticket to Ride)- Hide quoted text -
>
> - Show quoted text -

Good to know. The cloves themselves were fine once I removed the
papery part.

Thanks,
Kris

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