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how long does roasted garlic last?

b
BeckyAndTheBeanstock Jul 17, 2010 01:22 PM

I roasted some garlic a week ago and then didn't get around to using it. I also forgot about the garlic and so it's been sitting in my cold oven, wrapped in foil, for a week. It smells like garlic and doesn't seem to be growing anything -- do you suppose I can still cook with it? Or might it kill me???

  1. bushwickgirl Jul 17, 2010 02:19 PM

    You know, I live rather fearlessly when it comes to storing or not storing food properly and eating stuff I probably have no business saving, but this is one time when my gut is telling me to tell you to dump it. I'm more concerned that it may have fermented, rather than other toxic issues, and although it may smell fine, the taste might be unpleasant. Why take a chance for a few heads of garlic. Well, how much did you roast? Garlic is cheap, anyway.

    1 Reply
    1. re: bushwickgirl
      s
      Shaw Oliver Jul 17, 2010 02:41 PM

      I agree. Don't use it.

      A week IN the refrigerator and I'd be hesitant to use it. Sitting forgotten in the oven for that long and it is definitely trash. Splurge and buy yourself another head of garlic for $.50. ;-)

    2. d
      Diane in Bexley Jul 17, 2010 04:18 PM

      Well, I was all set to share my trick about how to store leftover roasted garlic until I read your post. Throw it away, don't risk food poisoning.

      If you do find yourself with too much leftover roast garlic, I have successfully frozen it both plain or incorporated into butter.

      1. ipsedixit Jul 17, 2010 09:21 PM

        After that long of a time, are you sure it hasn't started its own ecosystem?

        1. AndrewK512 Jul 17, 2010 10:14 PM

          That's an extreme botulism danger.
          I wouldn't leave anything tightly wrapped in foil for more than a few hours, especially at room temperature. http://pffc-online.com/mag/paper_foil... (This article focuses on potatoes, but garlic is equally dangerous) Wash anything that has touched it very well. I'm not one to freak out about food poisoning and cross contamination and all that, but I definitely wouldn't mess with botulism.

          1. b
            BeckyAndTheBeanstock Jul 18, 2010 06:08 AM

            Yes, I suspect you are both right -- so I'll toss it. It's not so much that I don't want to waste the garlic, but that it's way too hot to fire up the oven to roast more. I guess next time I'll be inspired to use it right away.

            1 Reply
            1. re: BeckyAndTheBeanstock
              s
              Shaw Oliver Jul 18, 2010 07:51 AM

              If you have a small toaster oven it works well instead of putting the small head of garlic in that big oven.

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