When not to cook garlic?

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asked Feb 13 in Cooking by Earlwest35 (2,340 points)
When not to cook garlic?

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answered Feb 13 by BattleFam (3,600 points)
You should not cook garlic when the garlic smells sour, has become soft, has visible sprouts or discolored as these are signs that the garlic is bad and can be unsafe to eat.

If you see any of the above signs of the garlic going bad it should be thrown out and not cooked or eaten.

If the garlic feels soft when squeezed it's bad and should not be cooked or eaten.

If you notice any brown spots on the garlic or any significant yellowing on the garlic clove then it's no longer fresh and while you can still use garlic that has a few small sprouts you should not use the garlic if it has large sprouts or numerous sprouts.

If the garlic has an unpleasant odor or sour smell you should not cook with it or eat it and should instead throw it out.

The 10 minute rule you should follow when cooking with garlic is to allow the chopped, cut or crushed garlic to sit at room temperature for at least 10 minutes before cooking with the garlic to allow the allicin in the garlic to activate and improve the flavor and health benefits of the garlic.

The reason you should let the garlic sit for 10 minutes is to activate the allicin in garlic and improve the flavor and health benefits of the garlic.

The 10 minute garlic rule means to allow the chopped or crushed garlic to sit at room temperature for at least 10 minutes before cooking or eating it.

The 10 minute garlic rule is meant to activate the active ingredient in garlic called allicin.

Allowing the garlic to sit for 10 minutes maximizes the health benefits of the garlic and also improves and enhances the garlic's flavor.

You can overcook garlic and when garlic is overcooked it causes the garlic to become burnt and bitter.

It's important that you cook the garlic quickly to preserve the flavor and at not too high of a temperature to reduce risk of burning the garlic.

Overcooked garlic can also appear black or dark brown which indicates that the garlic is burnt.

Garlic contains diallyl disulfide which is an anti-inflammatory compound that reduces the effects of pro-inflammatory cytokines.

Garlic also has many health benefits including boosting your immune system, protecting you against chronic disease and reducing inflammation.

Garlic is best stored whole in a cool, dry and dark place like the pantry because putting garlic in the fridge can cause the garlic to sprout faster and even affect the garlic's flavor as a result of the temperature change.

The color of mold on garlic can be black or even fuzzy white or blue or blue-green color.

Blue mold that appears on garlic is caused by Penicillium hirsutum.

Fuzzy white or dark mold on garlic is a sure sign that the garlic is spoiled and means that the garlic is no longer safe to eat.

Blue or blue green mold is often associated with a fungal disease called blue mold of garlic and it can appear powdery and is often associated with soft or water soaked areas of the garlic.

If you notice any signs of mold on your garlic you should throw it out.

The black stuff on garlic is a type of mold caused by a fungus called Aspergillus niger.

Aspergillus niger mold and fungus often appears on the outer skin of the garlic bulb and especially around the neck of the garlic and can manifest as spots or black streaks.

The mold on the garlic is often a result of a post harvest issue and means it develops after the garlic has been harvested and stored and often as a result of improper drying or storage conditions that are warm.

The black mold on the garlic means that the garlic is not safe to eat and should be thrown out.

Discard any garlic that is effected with the black mold and to help prevent the black mold from appearing on the garlic store the garlic in a cool, dry and well ventilated area.

Most mold produce mycotoxins, that can cause cancer and other diseases.

Just looking at the mold color and morphology ( under a microscope), one can not decide.

It's not worth the risk of possibly getting sick from eating the garlic with the mold on it so just throw it out to be safe and use fresh garlic without the mold.

Aspergillus niger is a type of mold that classified within the Nigri section of the Aspergillus genus.

The Aspergillus genus consists of common molds that are found throughout the environment within soil and water, on vegetation, in fecal matter, on decomposing matter, and suspended in the air.

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