Blogs and forums
welcome Guestforum: Food, Wine and Gardening
Subscribe to forums RSS#1 Mon 25 Jan 10 3:37pm
gastronige
- Member
- Member since Tue 29 Dec 09
Sour Garlic
Over the past few months I've noticed that a lot of fresh garlic (bought from a reputable supermarket - you know) has a sour, acrid smell and taste that completely spoils any dish that it's added to. Usually the whole head is affected. Also I noticed that a lot of bought garlic is already starting to sprout and has a green shoot inside, despite being kept in the fridge after purchase. I always remove this before slicing or chopping. Are these connected? Is it a seasonal thing? Can it be prevented by different storage?
Offline
#2 Mon 25 Jan 10 3:58pm
mrpab
- Member since Wed 23 Jul 08
Re: Sour Garlic
you might need to try different groceries, one of your local ones might have a better supplier for garlic that's more fresh. That drives me crazy, our local organic grocery has expensive, old, dried-up garlic, while the chain grocery down the street (Safeway) has nice fresh stuff that's cheaper, but only that one store, another Safeway near us doesn't have the same supply. We often have to go to 2 or 3 grocery stores to get the shopping done!
Also, the smaller you chop garlic, the stronger the flavor - crushing it is the strongest. So you could try leaving it in larger pieces, or using whole peeled cloves.
Offline
#3 Mon 25 Jan 10 4:00pm
DebDiMaggio
-
Occupation fashion and textile engineering student/p.t tefl teacher.
- From Italy-UK-Spain
- Member since Mon 16 Jun 08
Re: Sour Garlic
I'm lucky enough to live in the land of garlic, Spain and we get them from the gipsys from the side of the road...... it's usually the nicest garlic, but grocers do tendo to have old garlic and I have come across stale yellow cloves before. 
Offline
#4 Mon 25 Jan 10 4:05pm
gastronige
- Member
- Member since Tue 29 Dec 09
Re: Sour Garlic
mrpab - it's not just the strength; this stuff has a real unpleasant and bitter, sour smell and taste. I should try the local greengrocery but you would think that Sainsburys and Tesco would have a fast enough turnover to ensure that stuff doesn't hang around on the shelves.
I remember a book by Heston B that I read some time ago advised always to remove "the germ" - I guess that is the shoot in the centre of the clove, green or otherwise - does that really affect the flavour?
Offline
#5 Mon 25 Jan 10 4:12pm
nanstertoo
Occupation Retired nurse-midwife
- From High Point, North Carolina
- Member since Tue 17 Jun 08
Re: Sour Garlic
I think it does, and i always remove it if it is green. That usually means the garlic is older and is beginning to sprout, like sprouting onions can have an "off" flavor. Also, you might try keeping them in a drier place, not the fridge, I think that hastens the whole sprouting business due to the humidity. I keep mine in a little vented stoneware jar right by the stove so it's convenient when I'm cooking.
Offline
#6 Mon 25 Jan 10 4:19pm
MsPablo
Occupation Just being me
- Member since Fri 28 Mar 08
Re: Sour Garlic
Different types have different seasons, but in our stores, usually only two types are offered, one is always elephant garlic.
I try to find garlic that has fresh, tight skin with firm cloves. Varieties that have a blush of purple or pink on the skin are quite nice. In many countries you can find several choices in one shop, in France the garlic was beautiful, shallots too.
Shallots are a nice option of they look better than the garlic. Again, get the ones with the skin more closed and not sprouting.
Offline
#7 Mon 25 Jan 10 5:01pm
Kye
- Member since Fri 04 Apr 08
Re: Sour Garlic
The whole problem comes from the fridge. Garlic must be kept in a dark, DRY, cool place, certainly not a fridge. It will keep fresh for upto three months when stored correctly. If you want to keep them longer then peel them and stock the cloves in olive oil in a tightly closed jar or bottle...in this case they may be kept in the fridge and for much longer and when you need a clove or two it's quite handy.
A fresh garlic is hard and won't 'squash' when pressed with your fingers, wheras stale garlic easily will.
Last edited by kye in france (Mon 25 Jan 10 5:33pm)
Offline
#8 Mon 25 Jan 10 7:23pm
mr spice
-
Occupation Working dad...
- From Germany
- Member since Sat 05 Sep 09
Re: Sour Garlic
If it is sprouting you can cut this out as it does affect the flavour (it's very strong).
My Chinese friend collects the small sprouts and throws away the bulb.
She leave the sprouts intact and throws them into stir-fry...no kisses for you next day though unless your OH has eaten with you 
Offline
#9 Tue 26 Jan 10 1:44am
JoyYamDaisy
- From Melbourne Australia
- Member since Sun 12 Apr 09
Re: Sour Garlic
It is too old! (Or hasn't been kept well in the boats, warehouses, lorries etc).
I have just been given a lot from a friend who has grown her own. I wish I could give you some! It is so crisp and bright and zingy and gorgeous.
I never know what to do when the green grocer has horrible old garlic like you have - (and I don't have any of Lara's) because I don't have many recipes without it! 
Offline
#10 Tue 09 Aug 11 10:37am
Rebecaadno
- Member
- Member since Tue 09 Aug 11
Re: Sour Garlic
To avoid a strange garlic smell a taste I keep it in a cool, dry place away from other foods. And on the contrary, garlic should not be refrigerated or freezed unpeeled.
Offline